1(9-inch)unbaked pie crust* (homemade or store-bought is fine) (see note)
whipped cream, if desired
Preheat the oven to 325°F. In a large bowl, whisk together the cocoa powder, sugar, and corn starch. Add in the beaten egg, melted butter, milk, and vanilla. Stir well to combine.
Pour the mixture into the unbaked pie shell being cautious not to over-fill. Bake for 45 to 55 minutes or until a crust has formed completely across the top of the pie and is mostly set. There will still be some jiggle to the pie. Allow to cool completely before slicing and serving. This will allow it to set even more. Serve with a dollop of whipped cream, if desired.
If you find the pie too liquidy after cooling, simply place it in the fridge for a few hours and it will set right up. Some store-bought crusts have pretty flimsy aluminum pans. Put the empty pie shell on a baking pan before filling it and pop it in the oven on the pan to make transferring it easier.
If using a frozen, store-bought, pre-formed crust in the aluminum pan, be sure to use a deep dish crust.
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