Photo: Con Poulos
Active Time
20 Mins
Total Time
1 Hour 30 Mins
Makes one 9-inch 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 she prepared in just one day for actress Bryce Dallas Howard. Her fudgy version here is neither vegan nor gluten-free: It's as classic as it gets. You can make your own crust, but Flemming uses packaged.

How to Make It

Step 1

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.

Step 2

Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.

Step 3

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.

Ratings & Reviews

chefmo74's Review

February 16, 2014
I loved the movie where this recipe originated from so I had to try it. After it came out the oven I let it cool for a while but it was still warm and I was eager to try it. The pie seemed a bit to egg-y but that is what I get for not listening to Miss Minny and "lettin' it cool all the way cold". WOW, not a slice was left.(Hey, no judgements please. I will make another for the family) It became more dense as it cooled and sunk a bit in the middle thus making the way for the whipped cream. Next time I will make it ahead and refrigerate it overnight. This pie is similar to a flourless chocolate cake but lighter.Thanks to Miss Minny for sharing her recipe; its now a part of my family's recipe book.