How to Make Minny’s Chocolate Pie

Updated: Mar 17, 2021

I recently attended my sisters Christmas party, an event that even in my heavy state, I was very excited about! I had wanted to make a Christmassy pie, and I wavered between a pecan pie and a chocolate pie. It wasn’t until I came across Minny’s Chocolate Pie – as in Minny from The Help, one of my favorite novels, and films – that I settled! I even bought a brand new pie dish for it.


New Pie Dish from Sainsburys. Photo Credit – Ashleigh Nicole

The recipe calls for –

  1. Packaged pie dough crust, such as Pillsbury

  2. 1 1/2 cups sugar

  3. 3 tablespoons unsweetened cocoa powder

  4. 4 tablespoons unsalted butter, melted

  5. 2 large eggs, beaten

  6. 3/4 cup evaporated milk

  7. 1 teaspoon pure vanilla extract

  8. 1/4 teaspoon salt

  9. Whipped cream, for serving

Here is what I used –

  1. Bero shortcrust pastry

  2. 3 cups of caster sugar

  3. 6 tablespoons of unsweetwened cacoa powder

  4. 8 tablespoons of unsalted butter, melted

  5. 4 large eggs, beaten

  6. 1 and 1/2 cups of condensed milk (bought accidentally but much better for the flavor I feel, and lovely added into my festive shortbread!)

  7. 2 teaspoons of vanilla extract

  8. 1/2 teaspoon of salt

  9. a tea spoon of cinnamon

  10. a tea spoon of nut meg

For the pastry –

  1. 225g of plain flour

  2. a pinch of salt

  3. 100g of unsalted butter

  4. 25g of caster sugar

It’s really easy to make, but if you don’t want to you can buy a packet mix that you just add water to! For this, mix the flour, sugar and salt together, then add the butter – I would always chop it into small cubes first just to make the next step a bit easier – and rub it in with the tips of your fingers, till it resembles breadcrumbs.

Then add enough cold water for it to form a stiff dough. The recipe recommends about 2 tablespoons, but I always just add till comes together. Start off with the 2 table spoons, cut together with a blunt knife and add a little more at a time till it all comes together. Add carefully as if you add too much, it will be too wet.

Then roll it out to the size of your dish – if you compare my ingredients with the actual websites, you’ll see I have double, that’s because my dish is bigger than that of the recipe. I won’t recommend how thin or thick it should be, as different people like different thickness, just make sure it isn’t too thick as it won’t cook properly.

Now, I don’t usually blind bake my pastry but it does call for it in this recipe, so I did for exactly 15 minutes, but I didn’t want to do over do it.

Once the pastry was in the oven, I started on the filling. It was pretty straight forward, I just put all of the ingredients – including the addition of nutmeg and cinnamon just make it a little more festive – into my standing mixer and whisked it up till it was all combined and smooth. I wasn’t sure about whisking it, as I would usually use my paddle attachment, but it made the pie melt in the mouth!

I found baking it a little difficult though. It was more knowing when it was ready. The recipe calls for it to be set around the edges but jiggly in the middle. It did set around the edges, but the top when crispy – which was lovely – so I couldn’t tell if it was jiggly. It did sink a little but I didn’t mind that too much.

Once out, I sprinkled it with icing sugar, but I had to leave it in the dish! I couldn’t get it out, which lead to use hilariously passing it around with a fork at the party! It was delicious!

For some reason, I don’t seem to have a photo of the finished product, but it did look lovely! I only have a picture before it went into the oven.

I would highly recommend this recipe, it’s easy and delicious and you could easily amend its quantities or ingredients if you wanted to!

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