Sour Cream Chocolate Pie

The pie I just made:

One graham cracker pie shell, either store-bought (what I use -- yay for the Keebler elves!) or homemade

2 cans sweetened condensed milk

3/4 to 1 cup good cocoa (in this case, Ghiradelli), sifted

3/4 cup sour cream

1/4 tsp. salt

2 eggs

Preheat oven to 350.  Mix together all ingredients except the pie shell until smooth. Pour into pie shell.  I am still playing around with the cooking time: 30 minutes seem to work.  It will still be jiggly when you remove it from the oven.  Let cool for a few minutes, then place in refrigerator for at least two hours, until thoroughly chilled.

Next up: Chocolate pie without sour cream but with 1/2 tsp of cinnamon and probably 1/2 to 1 tsp of ground chipotle peppers. Probably not today; there is only so much pie one can eat.


ETA:  Oh, my God, is this good.  Very rich, but good.
ETA, 11/25/11: The Not-So-Little Drummer Boy put peanut butter on his piece.  It was good.  I put marshmallow fluff on mine, and it rocked.