Rosie’s Recipes: Happy Pi Day

By on March 11, 2021

(Photos by Rosie Hawthorne)

I doubt you’ve noticed it, but every column I’ve written in 2021 is for a dessert.  That seems fitting for these times.   I’m adhering to the adage, “Life is uncertain.  Eat dessert first.”   Plus, “desserts” backwards is “stressed,” so that in itself warrants another dessert posting.  In addition, March 14 (3-14) is Pi Day; therefore, to celebrate, I give you … pie.  Besides being fudgy, dense, and lusciously delectable, this dessert is a cinch to make.  Why, it’s as easy as … 3.14159265359…

Rosie’s Chocolate Espresso Pie

  • 1 9″ pie crust, unbaked, placed in glass pie dish
  • 1 1/2 cups sugar
  • 1/4 cup cocoa powder
  • 2 TB espresso powder
  • 1 stick unsalted butter, melted
  • 5 oz. evaporated milk (1 small can)
  • 2 eggs, beaten
  • 1 TB vanilla
  • 1 cup pecans, coarsely chopped

Heat oven to 400°.

  • For the pie crust, you can make your own or use a store-bought crust.
  • For store-bought crusts,  I recommend the refrigerated ones that come rolled up, two to a box (Located near the eggs.), NOT the frozen individual crusts.
Whisk together:
  • sugar, cocoa, and espresso powder
Beat in:
  • melted butter
  • evaporated milk
  • beaten eggs
  • vanilla
Pour into:
  • 1 unbaked pie shell
  • pecans onto surface

Bake at 400° for 10 minutes.

Reduce heat to 325° and bake 25 – 30 more minutes, rotating pie halfway through baking time.  Pie should have a slight jiggle in the center.

I also slipped on a pie crust collar after the first 10 minutes to keep the crust from over-browning. Let cool, then refrigerate for at least twelve hours. RESIST the temptation to slice right into this pie.  It needs to sit overnight to set.

(Rosie Hawthorne)

For serving, I think along the lines of not “less is more” but “more is more.”  Add a scoop of ice cream and some chocolate sauce.  Mathematically, it’s nice to think of pi as never-ending.  Gastronomically, it’s nice to think of pie as never-ending too. Enjoy!


For more recipes, please visit with Rosie at 

For any culinary questions, feel free to e-mail me at Bon appétit! For more Rosie’s Recipes on the Outer Banks Voice click here





Comments are closed.