 Today, we're going to make my chocolate pie. This is in the first volume cookbook and it's a great recipe for Thanksgiving that's coming up soon. Or, eating out of the week, it's so simple and easy. The first thing I do is I prick a frozen pie crust with a fork and I usually prick along the sides a little bit as well. Then, you can hear my oven is preheated, so then we place it in a preheated oven. The oven is preheated to 350 degrees. I'm actually going to turn that up to 375. Then we're going to set the timer for eight minutes. Two tablespoons. We're going to melt it in a, I like just to do it in the microwave, it's quick and simple and easy. So, I'll put you a couple tablespoons off of one and a whole stick of the other. We're going to put this in the microwave, just going to put this in there long enough to melt it. And I'll just keep it on it. Fries and flour, you're going to need sugar, two eggs, cocoa, salt, vanilla. Take a look at our recipe book, it's great. The recipes are one per page, it's large print, it's easy to read, has a spiral so you can lay it down flat on the table when you're working and if you can't see good, I made it larger print for those that don't see well anymore. Okay. We're going to put in our sugar and then our eggs, just like we were making a cake or something. And once we mix those up, we'll use a spoon, okay? So, here's one egg, we're going to whisk this together, put in our vanilla as well. So, you're going to add about a teaspoon of vanilla, I'm going to add a quarter teaspoon of salt, four tablespoons of cocoa, four tablespoons of flour. So, I'm actually going to put in the flour first so that I don't get cocoa in my flour. So, there's one, two, a rising flour, we've got two more, tablespoons to go. So, you've got six tablespoons of cocoa and four tablespoons of self-rising flour. We're just going to mix this up, it's liquid, you can just pour it into the shell while it's on the rack like this so that it's easier. Get this yummy, fudgy paste in the oven, Amy's already excited about making something yummy. This is a deep dish crust, and really this pies for a regular crust, but it'll still be good. Everybody loves the crust anyway. We're going to get this in the oven. Just make sure you cook it until it's done. I have on the recipe book 30 minutes, but it is a chewy, fudgy pie, so just make sure you get it done. You don't check it with a toothpick. Don't set the timer for 30 minutes. Yes. You can see the pie has risen, but if you shake it, it's a little jiggly in the middle, and it has been 30 minutes, and it's probably going to have to cook another 15 minutes. Y'all remember that on your recipe, but mark it down. You can see now it's not jiggling anymore, so everybody's oven is different, so make sure when you make this fudge pie that when you pull it out, if you shake it and it's still jiggly, it's not quite set up yet. Just give it 5 minutes, 10 minutes, and then check it again. You can turn the temperature down to 325 if you're afraid your crust is going to get too brown, but there we have it, a fudge pie. It's like a brownie pie, and it's really, really good, so it's going to be fudgy on the inside, but you still want it set up good. We'll cut that thing in a few minutes. Okay, it's time to eat the pie. You can serve this with ice cream, or glass of milk, or whipping cream, however you want to serve it. It'll work with my little crusties. Let me see if I can do it with this one. I want a pretty picture, y'all. I don't want the crust broken. There we go. Guys, let's see if it's good. Let's put some cool whip on my bite. Why don't we? You can see that it's nice and fudgy. It's like a brownie pie, kind of, so yum, yum, yum. Oh, yum. Let's put some more. Thanks for watching Colored Valley Cooks, where we cook, like mama did. Now, it's getting almost time for Thanksgiving. You younger generation, if you don't know how to cook that well, if you'll make a pie and sign up for a pie, I guarantee you'll be happy and pleased with the results, and it's very easy as well.