Chocolate Chess Pie
Chocolate Chess Pie
Enjoy the rich, chocolatey goodness of this classic chess pie with its smooth, creamy texture and buttery crust.
Equipment
- pie dish
Ingredients
- - 1 ½ cups white sugar
- - 3 tablespoons unsweetened cocoa powder
- - 2 large eggs
- - 1 5 ounce can evaporated milk
- - ¼ cup melted butter
- - 1 teaspoon vanilla extract
- - 1 9-inch unbaked pie crust
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix sugar and cocoa. In another bowl, beat eggs until light and fluffy; then stir into the cocoa mixture.
- Beat in evaporated milk, melted butter, and vanilla. Pour the mixture into the unbaked pie crust.
- Bake for about 45 minutes until set. Allow to cool before slicing.
Notes
- Serve with whipped cream or vanilla ice cream for added indulgence.
- Ensure the pie is fully cooled before slicing to avoid a runny filling.
- Store leftovers in the refrigerator for up to 3 days.
- Ensure the pie is fully cooled before slicing to avoid a runny filling.
- Store leftovers in the refrigerator for up to 3 days.
Pages: 1 2
