"This is a very dense fudgy pie that will satisfy the "chocoholics" in your life. It's a snap to whip up and a frozen or refrigerated pie crust will speed things up even more! I created the recipe when I couldn't find a chocolate chess pie without too much sugar in it. This has 1/2 the sugar of most chess pies."
Mix sugars, cocoa, flour and salt together. Beat the eggs then add to the cocoa mixture. Beat in the cream, butter and vanilla. This may all be mixed by hand using a whisk. If using a mixer, use only low speed and do not over beat.
Pour mixture into 9 inch unbaked pie shell and bake at 425 F. for 15 minutes. Turn oven down to 350 F. and continue baking for 25 -30 minutes. When done center will not jiggle. Let cool before slicing. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Flavorings such as orange, rum or mint may be used if desired. Use 1 tsp. of rum or orange extract or ¼ tsp. of mint.