Minny's Chocolate Pie

Tuesday, March 7, 2017

If you have ever watched The Help, a 2011 Oscar-winning drama written by a young journalist depicting African American maids working for white families in the 1960's, you'll understand my obsession with this chocolate pie. Throughout the movie, this signature pie baked by Minny shows up in tempting food scenes that leave one salivating for a taste. It culminates with an epic moment where Minny seeks revenge, causing the pie to stand as an icon for this civil rights film.

Thankfully, Food and Wine featured the recipe in addition to an inside look at the baking of this pie during the movie:

"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."


Minny's Chocolate Pie

by Lee Ann Flemming


1 pie dough crust (my recipe below, or you can use a refrigerated crust such as Pillsbury)

1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large eggs, beaten
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt

Whipped Cream


  • Preheat 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. Remove from oven and remove foil and weights. 
  • 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 about 45 minutes, until filling is set around edges but a little jiggly in the center.
  • Transfer pie to a rack and let cool completely before cutting.
  • Serve with whipped cream.

Never Fail Pie Dough
by Mom (Linda) Gingerich
Yields 2 double crust 9-inch pies

3 cups pastry flour
3/4 cup butter
1 egg, beaten
1 Tablespoon vinegar
A pinch of salt
Water, up to 1 cup

Cut butter into flour until mixture holds together when pressed between your thumb and forefinger. Place beaten egg in a cup and fill with water, up to 1/2 cup mark. Add vinegar. Make a well in the flour/butter mixture. Add egg/water, vinegar mixture all at once. Sprinkle with a pinch of salt. Blend with a spoon just until all the flour is moistened. Press remaining mixture together with your hands. If necessary, add more water, a tablespoon at a time.  Divide dough into four parts and roll out.

Note: I like to make extra pie crusts to put in the freezer for those days when I am rushed for time. This recipe will make 2 double crust pies, or 4 one crust pies. Use what you like, and place extra prepared crusts in pie pans and freeze (unbaked) in an airtight bag.

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