A real favorite in my family, this gluten free chocolate chess pie will blow you away! It's sugary, gooey, and has a crunchy top like a brownie, all in pie form.
Preheat oven to 375°. Prepare pie crust for unbaked single crust. Set aside.
In a large bowl, whisk sugar and melted butter. Add eggs, one at a time, whisking well after each. Mix in evaporated milk, cocoa powder, and vanilla. Whisk to combine.
Pour into unbaked pie shell and bake for about 45 minutes, or until top crust is set and pie no longer jiggles when shaken.
Allow to cool to warm or room temperature before serving with freshly whipped cream, ice cream, or powdered sugar.
Store at room temperature or in the refrigerator for three days.