Preheat oven to 350F. Place ungreased baking sheet in oven to preheat.
Combine sugar and cocoa in a large mixing bowl. With a mixer set on low, slowly add the eggs one at a time, then the milk, melted butter, and vanilla until well blended. Scrape the bowl. Beat mixture on high, until smooth and slightly thickened, about 2 minutes.
Pour into crust. Place in oven on baking sheet. Bake for 55-65 minutes, until center puffs, and pie has set (wiggle it, if it still jiggles like liquid inside, it needs to bake longer). Cool completely. Share with someone you love. Or anyone, just don’t eat it all yourself!
I made this for Valentine’s Day. It was a big hit! Ooey-gooey, chocolatey goodness. The cookie crust melded with the pie and gave it a bit of a brownie texture on the bottom. Next time, I’ll try a traditional pastry crust, to keep more of the silky texture of the pie. This was very easy, and will become a dessert staple. The only downside? Well, the cookie crust kind of stuck to the pie plate, so it’s rather messy, as you can probably see from the photo. Also, David and I determined it is impossible to eat a sensible sliver of this. It’s too good to stop!
A writer, runner, and Gluten-Free Zealot, I’ve been helping others navigate the gluten-free lifestyle for many years. Life is meant to be enjoyed, and when you’re gluten-free, it’s even better!