Shirley Nance's Chocolate Chess Pie

1 stick of butter (melted)

3 TBSP cocoa powder (overfill each tablespoon slightly, and stir cocoa powder in canister with a fork to full before you measure)

1 cup dark corn syrup

Less than 1/2 a cup light brown sugar (push "some" out of a full 1/2 cup scoop with the palm of your hand)

3 eggs (slightly beaten)

1 TBSP flour

1 TBSP cream

1/4 tsp salt

3/4 teaspoon of "muddy pond" sorghum

1 tsp Mexican vanilla (mi Huerta brand if possible, purchased at Mexican market)

1. Preheat oven to 325.

2. Melt butter on medium heat in a saucepan. Remove from heat and add cocoa and sorghum, mixing until no lumps.

3. In a separate bowl, slightly mix eggs.

4. In another bowl, mix flour and cream well together until no lumps.

   (You may need to use an immersion blender if your mixes contain lumps after stirring)

5. Add cocoa mixture bit by bit to egg mixture, being sure not to cook your eggs with the melted butter/cocoa mixture.

6. Next, pour remaining ingredients into a saucepan, combining all mixtures, and heat SLIGHTLY on "3" (halfway between low and medium). Heat for NO MORE than 10 minutes. Just get it warmed through.

7. Pour into frozen pie crust.

8. Bake for 45 minutes.