Minnys Chocolate Pie Food
MINNY'S CHOCOLATE PIE
The Help's ending hinges on a secret involving Minny's famous chocolate pie. Newspaper columnist Lee Ann Flemming, one of the best bakers in Greenwood, made 53 chocolate pies during filming, including 12 vegan and gluten-free versions.
Categories classic american dessert chocolate pie southern dessert lee ann flemming packaged pie crust Southern recipe chocolate dessert movie The Help pastry
Time 1h30m
Yield 1
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.
- Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla, and salt until smooth.
- Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
MINNIE'S CHOCOLATE PIE FROM THE HELP
I saw the movie, The Help, this weekend and it was excellent. Then the sermon on Sunday included a reference to it. I wanted to have the recipe for Minnie's pie - NOT the one she made ONLY for Hilly!!!!!. Maybe someone else wants it, so here it is.
Provided by Ambervim
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Mix everything together in one big bowl.
- You don't have to bake the crust first, prick the bottom of it.
- Pour filling into crust.
- Bake for about 50 minutes. Let the pie set for a long while once it comes out of the oven. I think this definitely tastes better room temperature.
- If you'd like, serve with a big scoop of ice-cream, some fruit, a little whipped cream, or straight out of the pie plate!
Nutrition Facts : Calories 2528.3, Fat 118.1, SaturatedFat 47.8, Cholesterol 498.1, Sodium 1500.2, Carbohydrate 345.2, Fiber 10.1, Sugar 252.2, Protein 28.6
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5/5 (4)Total Time 3 hrs 20 minsCategory DessertsCalories 402 per serving
- In a bowl, add pie crust ingredients and use a pastry cutter to cut the shortening in. On a lightly floured surface, roll into a 1" thick disk. Wrap in plastic wrap and refrigerate for 2 hours.
- Remove from the refrigerator and remove plastic wrap. Roll out into a 12" circle to ensure there is plenty to go up the sides of the pie dish and form a ribbon at the top.
- Poke bottom of pie crust with fork to prevent air bubbles from forming as it bakes. If you have pie weights or dry beans, line the bottom of the pie with parchment paper or foil and place them inside. This helps prevent bubbling as well. Bake for 10 minutes, remove from the oven, and remove foil/parchment paper and pie weights if used.
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- Preheat the oven to 350°. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.
- Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.
- Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.
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- Preheat the oven to 350°. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.
- Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.
- Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.
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