Blue Sky & Chocolate Pie

Somewhere between all those cookies, brownies, cakes, and vegan experiments, I've forgotten about the greatness of PIE. Sure, its a little pretentious in appearance and in how it requires a fork; but, yall, pie is seriously good! Do you know what's even better than pie?

CHOCOLATE pie.

The kind of chocolate pie that takes 5 minutes to throw together.

The kind that cracks on top and then gracefully collapses when it starts to cool.

The kind that has just a hint of coffee, taking that chocolate up one notch higher.

The kind that is super silky and cradled in a buttery, understated (and store-bought) crust.

The kind that that you share with someone you love, at the end of a meal that you made together, with two of his slightly drunk friends watching football in the background.

And the kind of chocolate pie that you shamelessly pile into your mouth after running 15 miles in absolutely gorgeous October weather.

Yeah, I did that. But its not required.

Unless you have an insanely guilty conscience...then its probably for the best that you turn and run NOW.

Minny's Chocolate Pie

From Cheeky Kitchen, 

Originally from Kathryn Stockett (author of "The Help")

Servings: 1 pie, ~8-12 slices

2 cups brown sugar

2 cups semi-sweet chocolate chips, melted until smooth

1/3 cup butter, melted

3 eggs

1 small can evaporated milk (2/3 cup)

2 tablespoons Mexican vanilla extract

2 tablespoons instant coffee or espresso 

1/4 cup flour

Pinch of salt

1 deep dish pie crust

• Preheat oven to 400 degrees. Toss all ingredients except the crust into a blender or food processor. Blend until smooth and pour into prepared pie crust and pan. 

• Place pie into oven and immediately decrease temperature to 325 degrees. Bake for 40-45 minutes, or until the center of the pie is set. Let pie cool and serve with fresh whipped cream.