Chocolate Chess Pie
Enjoy our chocolate chess pie recipe, a Southern dessert that features a gooey, velvety filling with a flaky butter pie crust.
Serving8 Servings
Ingredients
- 1 uncooked pie crust
- 1 cup sugar
- 3 Tablespoon butter, melted
- 2 large eggs, beaten
- 4 Tablespoon cocoa powder
- ⅔ cup evaporated milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup whipped topping, optional
Instructions
- Preheat oven to 350℉.
- Cook pre-made pie crust for 10 minutes.
- Take out of oven and let cool for 10 minutes.
- Combine sugar, melted butter, and eggs until fully combined.
- Add cocoa powder, evaporated milk, vanilla extract, and salt.
- Mix until ingredients are fully combined and it has a smooth liquid texture.
- Pour pie filling into the pie crust.
- Cook the pie for 30 minutes or until the top is set.
- Top with ice cream or cool whip when cooled.
Notes
- I prefer to use the frozen pie crusts you buy at the store. I usually make this pie for Thanksgiving, (also random times during the year, as requested) and it can get pretty crazy.I don't have a lot of time to make homemade crusts during Thanksgiving, because I am usually cooking something else, or don't have room on my counter to roll out pie crust.
- When mixing the pie ingredients, I highly recommend using a whisk or electric hand mixture, just to be sure it is fully incorporated. The chocolate also tends to stick to the bottom, so be sure to scrape the sides and bottom, to ensure it will all be mixed.
- This recipe calls for evaporated milk, and that is what works best. It is much thicker than milk. If you are looking for an alternative or don't have evaporated milk, you could also use half and half or cream.
Nutrition
Calories: 461 kcal · Carbohydrates: 58 g · Protein: 7 g · Fat: 23 g · Saturated Fat: 10 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 64 mg · Sodium: 383 mg · Potassium: 185 mg · Fiber: 2 g · Sugar: 29 g · Vitamin A: 257 IU · Vitamin C: 1 mg · Calcium: 85 mg · Iron: 2 mg