Chocolate Chess Pie is a classic Southern dessert that combines the simplicity of a chess pie with the irresistible allure of chocolate. This pie features a gooey, almost brownie-like filling encased in a flaky, buttery crust, making it a chocolate lover’s delight. The filling, rich with cocoa and a hint of vanilla, has a fudgy texture on the inside with a delicately crisp top layer, achieved by baking just until set. It’s straightforward to make, requiring only a handful of ingredients, and often garnished with a dusting of powdered sugar or served with a dollop of whipped cream for an extra touch of indulgence.
Ingredients:
- 1 unbaked pie crust (store-bought or homemade)
- 1 1/2 cups granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup unsalted butter, melted
- 1 pinch salt
- 1/4 cup evaporated milk
- Powdered sugar, for dusting (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Roll out your pie crust and gently fit it into a 9-inch pie plate. Crimp the edges as desired.
- Prepare the filling: In a large mixing bowl, combine the granulated sugar and cocoa powder. Add the eggs, vanilla extract, melted butter, and salt. Beat together until well combined. Stir in the evaporated milk until the mixture is smooth and uniform.
- Fill the pie crust: Pour the chocolate mixture into the unbaked pie crust. Spread it evenly with a spatula.
- Bake the pie: Place the pie in the preheated oven and bake for 35-40 minutes, or until the filling is set around the edges but still slightly wobbly in the center. The top should have a slight crust when it’s done.
- Cool and serve: Allow the pie to cool on a wire rack for at least 2 hours to set completely before slicing. Dust with powdered sugar before serving if desired.
- Enjoy this decadent pie with whipped cream or a scoop of ice cream for an extra special dessert experience.
