Elizabeth's Chocolate Chess Pie

Ingredients

• 0.3 cup butter cold cut into pieces
• 2  eggs 
• 5 oz evaporated skim milk 
• 1 cup flour sifted
• 3 tablespoons ice water 
• 0.5 cup pecans chopped
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1.5 cups sugar 
• 4 tablespoons cocoa powder unsweetened (such as Droste)
• 1 teaspoon vanilla 

Equipment

• bowl
• oven
• whisk
• plastic wrap
• rolling pin
• pie form
• pastry cutter

Directions

1. Whisk together flour and salt. Using a pastry cutter or 2 knives, cut butter into flour mixture until it resembles cornmeal with some pea-size pieces. Using a fork, stir in 3 tbsp. ice water. Knead dough just until it starts to hold together (if it's too crumbly, sprinkle in remaining water). Pat into a 6-in. disk; cover with plastic wrap. Chill at least 20 minutes.
2. Preheat oven to 35
3. Whisk together sugar, cocoa, and salt. In a separate bowl, whisk eggs well; whisk in evaporated milk and vanilla and stir into sugar mixture. Stir in pecans.
4. On a lightly floured surface with a floured rolling pin, roll dough into a round 1/8 in. thick and 12 to 13 in. wide. Put dough in a 9-in. pie pan. Trim edge 1 in. beyond rim and fold edge under itself so it's flush with and resting on top of rim. Crimp edge with a fork.
5. Pour batter into crust and bake 35 to 45 minutes, or until set and crust is golden.
6. Serve warm.