Chocolate Chess Pie

• 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
• 1 1/2 cups sugar
• 3 1/2 tablespoons cocoa
• Pinch of salt
• 1 (12-ounce) can evaporated milk
• 2 eggs, beaten
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

1. Preheat the oven to 350F.
2. Line a 9-inch pie plate with the rolled-out crust.
3. Mix the sugar, cocoa, and salt together, then blend in the milk, eggs, butter, and vanilla.
4. Pour the filling into the crust.
5. Bake for 45 to 50 minutes, until almost completely set.
6. The filling should wobble very slightly in the center when the pan is jiggled.
7. Cool to room temperature on a wire rack, then chill in the refrigerator for 2 to 3 hours or overnight before slicing.
8. Serve chilled.

pie pastry, sugar, cocoa, salt, milk, eggs, unsalted butter, vanilla

Taken from www.epicurious.com/recipes/food/views/chocolate-chess-pie-390042 (may not work)