# What You'll Need:
→ For the Pie Crust
01 - 1 unbaked 9-inch pie shell
→ For the Chocolate Chess Filling
02 - 1 1/2 cups granulated sugar
03 - 3 large eggs
04 - 1/4 cup unsweetened cocoa powder
05 - 1/2 cup unsalted butter, melted and slightly cooled
06 - 1/2 cup evaporated milk
07 - 2 teaspoons vanilla extract
08 - 1/4 teaspoon salt
→ For the Whipped Cream
09 - 1 cup heavy cream, cold
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
# How to Make It:
01 - Preheat your oven to 350°F (175°C). Place the unbaked 9-inch pie shell in a 9-inch pie pan and crimp the edges. Set aside.
02 - In a large mixing bowl, whisk together the granulated sugar, eggs, and unsweetened cocoa powder until the mixture is smooth and well combined. Incorporate the melted butter, evaporated milk, vanilla extract, and salt, whisking until all ingredients are fully integrated.
03 - Pour the prepared chocolate filling into the seasoned pie shell. Transfer the pie to the preheated oven and bake for 35 to 40 minutes. The center should be just set, with a slight wobble. Minor cracking on the surface is expected.
04 - Remove the pie from the oven and place it on a wire rack to cool completely.
05 - While the pie cools, prepare the whipped cream. In a chilled mixing bowl, use an electric mixer or hand whisk to beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
06 - Once the pie has cooled, slice it and serve each portion with a generous dollop of the freshly whipped cream.
