Chocolate Chess Pie

• Preheat oven to 350 degrees. Melt in small saucepan 1/2 stick of butter or margarine and allow to cool.
• Combine in mixing bowl
• cooled butter or margarine
• 3 1/2 Tbsp Cocoa (I use Hersheys)
• 1 and 1/2 cups of sugar
• pinch of salt
• 1 six-ounce can of evaporated milk
• 2 eggs beaten
• 1 tsp vanilla

1. Pour into: 1 unbaked pieshell
2. Bake for 45 minutes
3. OK the baking depends on your oven. I almost always have to cook it longer. One test you can use is kind of shake the pie and see if it wiggles a lot. The goal is to have a gelatinous pie, but not runny (like mine was), so you don't want to much wiggle to it. BTW mine congealed by the next day, so if you make it ahead that may help. I usually double the recipe to make two and for some reason they turn out better.

butter, combine, butter, cocoa, sugar, salt, milk, eggs, vanilla

Taken from www.epicurious.com/recipes/member/views/chocolate-chess-pie-50027657 (may not work)