Monday, December 6, 2010

Chocolate Pie (aka Chocolate Chess Pie)

Do you have a reason to bake a pie soon? Maybe a holiday pot luck? Or company coming for dinner? Or maybe it's just Monday & you want a pie! LOL Give this one a shot. It's really good. It's chocolatey & rich, smooth but thick. The filling reminds me of what you'd find in a pecan pie - minus the nut & + the chocolate.

You need:

Unsweetened cocoa, vanilla, evaporated milk, butter, eggs & white sugar. Nothing too intimidating, right!? Oh - and an unbaked 9-inch pie crust. That *could& be intimidating if you've never made one from scratch before. But they're actually pretty quick & easy! If it scares you too much or you want to save some time just buy the Pillsbury ones. They come 2 in a box, rolled up & ready to go!

Start out by putting your milk, melted butter & vanilla into a mixer. Give it a good blend. Add the eggs & mix again.

Add the sugar & cocoa.

Put your crust into the pan & press it into the bottom. Pour in the pie filling.

Bake in a 375 oven for 45 minutes. You might want to tent the crust with foils, as it has a tendency to brown up a little more than what is pretty! LOL

Nothing pretty when you look at it here. But let it cool - maybe even pop it in the fridge, if you're feeling the urge. Just don't serve it warm. It needs to set & cool down.

I plopped a dollop of whipped topping on it for a pretty picture but then I immediately scrapped it off & ate it bare. Too much sugar if you leave it there!


Chocolate Pie:

1/4 cup butter, melted
1/2 cup evaporated milk
1 tsp vanilla
2 eggs
1 1/2 cup sugar
3 1/2 Tbsp cocoa

In a mixer, mix butter, milk & vanilla. Add eggs & blend well. Add sugar & cocoa, blend again. Pour into an unbaked 9-inch pie crust & bake at 375 for 45 minutes. Cool completely before serving.

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