Friday, October 16, 2015
Chocolate Chess Pie
"Chess Pie was believed to be brought from England and could be found in New England and Virginia." "The origin of the name may have come from the term "pie chest", a name for a Pie Safe."
I would put Chess Pie at the top of my list of favorite Pies. I like the simplicity and the delicious taste.
I couldn't resist posting this recipe for a Chocolate version of Chess Pie. I researched many recipes and came up with this one as a Best of the Best recipe. It's Creamy and Crunchy.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" unbaked Pie Crust either purchased or homemade.
1 - 9" Pie Pan
1 1/4 C Granulated Sugar
3 TBS Unsweetened Cocoa Powder (buy the best you can afford)
1/4 tsp Espresso Coffee Powder. I only use Medaglia d'Oro.
A pinch of Salt
4 TBS Butter, melted and cooled to room temperature.
5 oz. Evaporated Milk
1 tsp Vanilla
2 Eggs, beaten.
In a large bowl:
In a medium bowl:
Add to the Cocoa mixture.
Beat on high with an electric hand mixer just to combine.
Continue to beat on high for 3 minutes.
Pour into the Pie Crust.
Bake for 35 - 40 minutes.
Remove the pan to a rack and cool for at least 1 hour.
The center may appear soft but it will continue to set as long as it's left to cool.
Peace in the Kitchen!