Chocolate chess pie must be a southern thing. I’ve known about it all my life but my west coast husband had never heard of it. We had dinner guests from the midwest last night and they had never heard of it either! One bite and they realized what they’d been missing out on all these years!
A chess pie is made mostly of sugar, and usually has a little flour or cornmeal to help bind it together. I use flour. The inside is deliciously dense, almost like a not-fully-cooked brownie and the top is crunchy and crackly.
- 1-1/2 cups sugar
- 5 tablespoons cocoa powder
- 2 tablespoons all purpose flour
- 1/4 teaspoon salt
- 1/2 cup evaporated milk
- 3 large eggs, room temperature
- 1/3 cup butter, room temperature
- 1 teaspoon vanilla
- 9-inch pie crust*
*I used a frozen pie crust that was already shaped and in a disposable aluminum tin. Worked like a charm.
Preheat the oven to 325˚ F. Combine sugar, cocoa powder, flour, and salt. Stir in milk. Beat in eggs, 1 at a time. Add butter and vanilla, beating with a hand mixer until smooth. If you still have tiny little specks of butter, don’t panic! Pour into pie shell and place on a cookie sheet into the oven. Bake 55-65 minutes, or until set.
I promise that you are not looking at a giant fork, just an amateur photographer 🙂