Preheat your oven to 325°F (160°C) and get your unbaked pie crust ready in a 9-inch dish. Take a moment to press the edges lightly with your fingers or a fork.

In a large bowl, mix together the melted butter, granulated sugar, cocoa powder, espresso powder, and salt. Stir until it’s smooth, shiny, and smells like chocolate heaven. Scrape the sides of the bowl so nothing is left behind, every bit counts!

Crack in your eggs one at a time, ideally at room temperature. Stir each one fully before adding the next. You’ll notice the mixture turning glossy and fudgy, that’s your chocolate chess magic coming together.

Pour in the evaporated milk and add the vanilla extract. Mix gently but thoroughly until the filling is luxuriously smooth and pourable.

Carefully pour the chocolate mixture into your prepared pie shell. Smooth it out with a spatula and give the pan a gentle tap on the counter a couple of times, this releases any air bubbles and helps the top stay perfectly even.

Bake the pie for 45–50 minutes. The edges should be set, and the center will still have a slight wiggle, that wiggle is your friend, signaling the filling will be creamy and custardy when cooled.

Once out of the oven, transfer the pie to a cooling rack and let it come to room temperature. Enjoy!