To a metal pie pan, add pie crust. Keep chilled while preparing the filling.
Optional Step: For a crisper crust, par bake chilled pie crust in a preheated oven at 375°F. Line with parchment paper and fill with pie weights or dry beans. Bake 15 minutes, and carefully lift out parchment paper with weights. Cool while preparing the filling.
Preheat oven to 325°F (or reduce temperature if you par baked the crust).
Into a medium bowl, sift cocoa powder and flour. Whisk cocoa and flour with sugar and salt.
Add melted butter, eggs, evaporated milk, and vanilla to the dry ingredients. Stir until well combined.
Pour mixture into the pie crust, filling about ⅔ full (do not overfill).
Bake for 50 minutes, or until the edges of the pie are set, and the center is only slightly “jiggly.” Pie is ready when a toothpick placed in the center comes out clean. Bake additional 10 minute increments until pie is baked through.
Remove pie and cool completely on a rack for about 2-3 hours.*
Slice cooled pie, garnish with grated chocolate, and serve with whipped cream or vanilla ice cream if desired. Or sprinkle with powdered sugar.
Serve and enjoy!
Notes
*Optional: After baking, turn the oven off but leave the pie in the oven and crack open the oven door. Allow the pie to cool this way for about 30 minutes. This may help avoid cracks in the pie.
Leftover chocolate chess pie will keep in the refrigerator for up to 3 days and in the freezer for 4 months.