A rich and creamy chocolate pie with a smooth custard filling, perfect for any dessert lover.
Preheat your oven to 325°F (165°C).
Ensure your oven is fully preheated before baking for even cooking.
In a mixing bowl, combine the sugar, cocoa powder, flour, and salt until well mixed.
Sift the dry ingredients together to avoid lumps in the mixture.
Gradually stir in the evaporated milk until the mixture is smooth.
Add the milk slowly to ensure a smooth consistency.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Crack the eggs into a separate bowl first to avoid shells in the mixture.
Stir in the melted butter and vanilla extract until the filling is smooth and glossy.
Make sure the butter is not too hot to prevent cooking the eggs.
Pour the filling into the prebaked pie crust, spreading it evenly.
Tap the pie dish gently on the counter to remove air bubbles.
Bake in the preheated oven for 55-60 minutes, or until the filling is set and slightly jiggly in the center.
Check the pie at 50 minutes to ensure it doesn't overbake.
Allow the pie to cool completely before slicing and serving.
Cooling allows the filling to set properly for clean slices.
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