- 1 baked 9” pastry shell
- 1/2 cup each brown and white sugar
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup Sunrise Baking Cocoa
- 2 eggs
Preheat oven to 325°F. Beat together sugar, flour, unsweetened cocoa powder, butter, eggs, and vanilla in a medium mixing bowl. Spoon into pie shell. Bake for 25 to 30 minutes or until set and firm. Serve hot or at room temperature with whipped cream or ice cream.
This is a dark, fudgy pie, and more like a brownie in a pie crust than a cream pie, but it is a great winter dessert! I’ve been known to whip a little rum or Frangelico in with my whipped cream.