January 30, 2013

Chocolate Chess Pie

For my hubby's family Christmas gathering, I made this simple chocolate pie from Ezra Pound Cake.

Of course, it wasn't quite so simple for me to make because I had to bake it in a roaster oven due to a broken heating element. But, it was the only pie that disappeared completely at the family gathering and got rave reviews.

This should be a repeat recipe for me, but I know how busy I get trying new recipes.

Chocolate Chess Pie
1 unbaked 9-inch deep-dish pie shell (homemade or store-bought)
1 1/2 cups sugar
3 heaping Tbsp. cocoa powder
Pinch of salt
5 oz. evaporated milk
1/4 cup butter, melted
2 eggs, beaten
1 tsp. vanilla

Preheat the oven to 350ºF. If you’re using a homemade crust, roll it out, and place it in a 9-inch deep-dish pie pan. (If store-bought, follow the directions on the package for a one-crust filled pie.)

In a medium-sized bowl, whisk together the sugar, cocoa and salt. Add the evaporated milk, melted butter, eggs and vanilla. Stir together until everything is completely combined.

Pour the filling into your pie shell, and bake for 45 to 50 minutes. (If you’re using a thinner store-bought crust, cover it with aluminum foil or a pie crust shield halfway through baking to keep the crust from getting too dark.) When the pie is finished, it will be set but still a little jiggly in the center.

Cool the pie on a wire rack. Serve it warm, or chill for a few hours before slicing. Pairs fabulously with vanilla ice cream or homemade whipped cream. Makes 1 amazing pie!

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