Chocolate Pie

1 packaged pie dough crust, such as Pillsbury
1½ cups sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large eggs, beaten
¾ cup (6 oz) evaporated milk
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
Whipped cream, for serving

Preheat the oven to 350°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 or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.
Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla, and salt until completely smooth.
Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking to prevent over-browning. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.

When you mix the filling together, it's vital to combine everything until it's completely smooth and homogenous. It may help to mix the wet and dry ingredients separately before whisking them together, especially since cocoa powder has a tendency to clump. The goal is not to incorporate air, but to be thorough to avoid eggy bits in your finished pie.

Recipe from Food & Wine.