It only took us three days to finish off this family recipe for Chocolate Chess Pie. We have tons of sweets left from the holidays, but this pie had first priority!
The pie is chocolaty, but not too sweet and is a nice ending for a good meal. I haven’t made it for awhile, but had an extra pie crust that needed to be used and thought of this easy-to-throw-together recipe. I’ll have to remember next time to make it in an 8 inch pie plate since it came out a little thinner than it should be. Still really good, though, and it has that special chess pie texture.
- 1/4 C butter , softened
- 2 eggs
- 3 tbsp cocoa
- 1 1/4 C sugar
- 2/3 C evaporated milk
- 1 tsp vanilla extract
- 1 unbaked pie shell
Preheat oven to 375 degrees. Blend together butter, eggs, cocoa, sugar, milk, and vanilla with a hand mixer until smooth. Pour filling into unbaked pie shell. Bake for 40-45 minutes or until set. Let cool completely before cutting.
Tips and Stuff : Make sure butter is softened to room temperature. Use an 8" pie plate to get proper thickness.