If you are looking for a pie with a perfect fudgey consistency that isn’t too sweet and is super easy to make, look no further. When I took one bite of this pie I thought, where have you been all my life. Wow, it is so yummy! I made it for an event and it was a huge hit!
This pie is a chocolate spin off of the Southern Chess Pie, which is going to be the next pie that I bake. It has simple ingredients, and simple directions, but does not taste simple.
You can use your own homemade pie crust, or a store bought crust. You can find a link to the pie crust recipe I use at the bottom of this post.
** Note that the can size for the evaporated milk is 5 ounces, not the typical 12 ounce can you normally see.
Let’s get baking this chocolatey goodness!
Ingredients:
4 tbsp cocoa powder
1 1/2 cups sugar
3 tbsp corn starch
2 large eggs, beaten
4 tbsp butter, melted and slightly cooled
5 oz can of evaporated milk (not sweetened condensed)
1 tsp vanilla
9 inch pie crust
Preheat oven to 350 degrees.
In a large mixing bowl sift together the dry ingredients. I always recommend sifting when using cocoa, it really makes a difference.
Add the eggs, butter, evaporated milk, and vanilla. Whisk together well.
Pour the mixture into an unbaked pie crust.
Bake for 40 – 50 minutes or until pie is set. It may still feel a little jiggly, but it will set more once it cools.
That’s it! I suggest topping with whipped cream, yum yum.
Keep leftovers refrigerated.
As promised, here is the link to the pie crust recipe…
Chocolate Chess Pie
Ingredients
- 4 tbsp cocoa powder
- 1 1/2 cups sugar
- 3 tbsp corn starch
- 2 large eggs, beater
- 4 tbsp butter, melted and slightly cooled
- 5 oz evaporated milk
- 1 tsp vanilla
- 9 inch pie crust
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl sift together the dry ingredients.
- Add the eggs, butter, evaporated milk, and vanilla. Whisk together well.
- Pour the mixture into an unbaked pie crust. Bake for 40 – 50 minutes until pie is set.
- Keep pie refrigerated.
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