Chocolate Chess Pie

A Southern dessert classic, this chess pie is loaded with pecans. Serve it with Texas-size dollops of whipped cream.

Ingredients:

• 1 recipe Pastry for a Single-Crust Pie
• 2 cups sugar
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon cornmeal
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 4 eggs, lightly beaten
• 1/2 cup milk
• 1/2 cup butter, melted
• 1 teaspoon vanilla
• 1 cup chopped pecans
• Whipped cream (optional)

Pastry for Single-Crust Pie:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 3 - 4 tablespoons cold water 

Directions:

1. Preheat oven to 350 degrees F. Prepare Pastry for a Single-Crust Pie; set aside.

2. For filling, in a large bowl, combine sugar, cocoa powder, cornmeal, flour, and salt. In a medium mixing bowl, whisk together eggs, milk, butter, and vanilla. Stir egg mixture into sugar mixture until smooth. Stir in pecans.

3. Pour filling into pastry-lined pie plate. Bake about 1 hour or until filling is set and crust is golden. If crust begins to brown too fast, reduce oven temperature to 325 degrees F and cover edge of crust with foil. Cool pie on a wire rack. (Filling will fall slightly during cooling.) Chill within 2 hours. If desired, serve with whipped cream. Makes 8 to 10 servings.

 

Pastry for Single-Crust Pie:
 

1. In a medium bowl, stir together the flour and salt. Using a pastry blender, cut in the shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Sprinkle additional cold water, 1 tablespoon at a time, over mixture until all of the dough is moistened. Form the dough into a ball. On a lightly floured surface, flatten dough. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

Make Ahead Tip:

• Cover and chill cooled pie for up to 24 hours.

Source: recipe.com

Chocolate Chess Pie

Ingredients:

1 1/4 cups sugar, your preference
1/4 cup unsweetened cocoa powder
2 eggs
2/3 cup canned evaporated milk or heavy cream
1/4 cup melted butter, room temperature, 1/2 stick
1 tsp vanilla extract
1 pie crust, unbaked

Directions:

Preheat oven to 350 degrees F. Place pie crust in pie plate and slice sides and bottom of crust to prevent puffing.

Over medium low heat melt butter; add sugar and cocoa. Remove from heat and cool completely.

Beat eggs well. Beat in milk and vanilla. Add to chocolate mixtures, mix well together. Pour mixture into unbaked pie shell; bake for 25 to 30 minutes. Cover crust with foil to prevent burning and continue to bake 10 to 15 minutes or so until set. The center will still be a little bit shaky when removing from oven… DO NOT OVER BAKE.

Set pie to cool completely. Serve with whipped topping, desired.

Variation: may add 1 cup flaked coconut to pie before baking.

Source:  Granny's Favorites Cookbooks

Chocolate Chess Pie

Ingredients:

 

Pastry for a Single-Crust Pie

2 cups sugar

1/4 cup unsweetened cocoa powder

1 tablespoon cornmeal

1 tablespoon all-purpose flour

1/2 teaspoon salt

4 eggs, lightly beaten

1/2 cupmilk 

1/2 cup butter, melted

1 teaspoon vanilla

1 cup chopped pecans

Whipped cream (optional)

 

Directions:

1.Preheat oven to 350 degrees F. Prepare Pastry for a Single-Crust Pie; set aside.

 

2.For filling, in a large bowl, combine sugar, cocoa powder, cornmeal, flour, and salt. In a medium mixing bowl, whisk together eggs, milk, butter, and vanilla. Stir egg mixture into sugar mixture until smooth. Stir in pecans.

 

3.Pour filling into pastry-lined pie plate. Bake about 1 hour or until filling is set and crust is golden. If crust begins to brown too fast, reduce oven temperature to 325 degrees F and cover edge of crust with foil. Cool pie on a wire rack. (Filling will fall slightly during cooling.) Chill within 2 hours. If desired, serve with whipped cream.

 

4.Makes: 8 to 10 servings

 

5.Pastry for Single-Crust Pie: In a medium bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Sprinkle additional cold water, 1 tablespoon at a time, over mixture until all of the dough is moistened (use 3 to 4 tablespoons cold water total). Form the dough into a ball. On a lightly floured surface, flatten dough. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

 

6.Make-Ahead Tip: Cover and chill cooled pie for up to 24 hours.

 

Source:  recipe.com