Chocolate Chess Pie

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There are so many chocolate pies that I want to eat every day, and I’ve posted enough for you to probably eat a chocolate pie every day for a month straight!  Some of my favorites are of course, Chocolate Cinnamon Mousse, Chocolate Granola, Double Chocolate Pecan and the creamy dreamy Chocolate Cream, but today I’m sharing one of the easiest chocolate pies I’ve ever made.   I think we can all agree that low effort with big reward can be nice sometimes.  The pies listed above have varying levels of difficulty, and perhaps some ingredients you don’t keep in stock – but this one is not only easy, all of these ingredients are in your pantry.  You can make it any time and you will love the surprise of a custard pie texture with a rich chocolatey taste.  Plus, we know how to make a super easy and delicious pie crust now, so chocolate chess pie is on the menu TONIGHT!

Standard 9’Pie Crust – We use a shortening crust, but whatever you prefer will taste great!
(If you’re using a deep dish pie crust go 1 1/2 on this recipe but 2 eggs is still fine)
1 1/2 cups sugar
3 1/2 tablespoons cocoa (if you want to be fancy step up your game and use dutch process cocoa like the valrhona one pictured – hershey’s works fine though)
pinch of salt
1 (12-ounce) can evaporated milk
2 eggs beaten
3 tablespoons unsalted butter melted
1 teaspoon vanilla
1/2 cup chocolate chips (optional, but come on, who doesn’t choose chocolate chips?)

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Mix sugar, cocoa, and salt together then blend in the milk, eggs, butter, and vanilla then fold in chocolate chips.  Pour filling into crust.

Bake 45-50 minutes, until almost completely set.  The filling should just barely wobble in the center when pan is jiggled.

Cool to room temperature on a wire rack.  You can serve room temp or you can chill in the refrigerator for 2-3 hours or overnight before serving chilled.  I recommend serving with whip cream or even a scoop of ice cream.  If you serve hot, the butter will not set into the filling so painful as it is, it’s best to wait for pie to cool.

Recipe adapted from Mrs. Rowe’s little book of Southern Pies.