Prepare your pie crust. If you are going to par bake the crust, go ahead and do that now and then set aside.

If you pre-baked your pie crust, once that’s done, lower the oven temp to 325 degrees. If you didn’t, preheat the oven to 325 degrees.

Place the butter in a microwave safe bowl and melt it and set it aside.

In a medium-sized bowl, whisk together the sifted cocoa powder, white sugar, and flour.

Next, add in the egg, the unsalted butter, evaporated milk, and vanilla and stir together until all of the ingredients are thoroughly incorporated.

Pour the chocolate mixture into the pie crust. Only fill the crust about 2/3rds full. Be careful not to overfill.

Bake for 50 minutes, then with a cake tester or toothpick, check to see if the pie is set in the middle. If the tester comes out clean and the pie is not jiggly in the middle, it is done. If there is still a lot of the mixture on the tester and there is still a lot of jiggle to the pie, continue baking at 10 minute increments until it’s done.

Once the pie is done, turn off the oven, and let the pie remain in the oven to cool down. By doing this you are allowing the pie to cool down at the same time the oven is. You can pull it out of the oven to let it cool, but the top of the pie may crack.

Once it’s cooled, slice, serve and top with vanilla ice cream and grate chocolate on top.