Chocolate Chess Pie, a Southern Favorite

Chocolate Chess Pie, a Southern Favorite

If you’ve never had Chess Pie, you are trulymissing out!  Compare the taste to aBrownie Sundae.  Or Creamy Chocolate Custard.  OK, I’ll admit it – It’s like licking thebrownie batter.

     I designed my recipe to be nice andtall.  If rich, chocolate decadence iswhat you’re looking for, get the ingredients out.  This is it! The end result is a taller pie than most and it has a very, very thin shellon the top. I was told by a Southern lady that you only find the thin crust ona real Southern Chocolate Chess Pie.  It’sone of the quickest pies you can make. Super simple, too.

    You can use a Regular Unbaked Pie Shell,Graham Cracker Crust, Shortbread Crust, Animal Cracker Crust or whateverstrikes your fancy.  Don’t forget todollop with Whipped Cream or even Ice Cream on the side. 

Ingredients – Yields 1 Pie

2 ¼ cups Sugar

1/3 cup + 1 tsp Unsweetened Cocoa Powder

2 Dashes Salt

Optional: ½ tsp Espresso Powder-OR- Cinnamon

6 TBSP Butter melted and slightly cooled

¾ cup Evaporated Milk

1 ½ tsp Vanilla Extract

3 Eggs 

1 (9-inch) Unbaked Pie Shell

Directions

Preheat oven to350º F.

     In mixer bowl on lowest speed, (You canuse a Whisk if you’re afraid of ingredients flying). beat Sugar, Cocoa, Salt and(Espresso Powder or Cinnamon if using) together.  Add Butter and Evaporated Milk and beat onhigh speed. Add Vanilla and Eggs. Beat another 3 or 4 minutes on high speed.

    Pour mixture into 9 inch unbaked pie shell and bake for 40 – 45 minutes. The center of the pie will be a bit soft, and that’s ok because it will continue to set while cooling.  If it seems very jiggly, let it bake for another 2 minutes and check again.  Allow to cool on a wire rack for at least an hour before slicing.  Let sit at room temp for at least 2 hours.  Refrigerate any leftovers.

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By Tika for CHEW WANNA EAT? © 2019

See the thin shell on the top layer? That’s what you want!