Chocolate Chess Pie

Good Morning and welcome to Potluck Sunday. Chess pies have long been associated with the South. And you know how I love a good old southern dessert. Really any excuse for chocolate is perfectly fine with me. My all time favorite pie is my Old Fashioned Chocolate Pie, but Chocolate Chess Pie is another great pie recipe.

The custard-style ﬁlling has the consistency of soft, rich, velvety fudge that’s not too sweet and not to heavy. And who doesn’t like chocolate fudge. I understand if chocolate ain’t your thing then you can just make another variety. There is lemon, vanilla and brown sugar.

Everyone always wonders where chess pies received their name? Well the old saying is the word “chess” evolved over years, possibly from the word “jess’, as in “just pie.” The old wives tale is ” A husband asked his wife what she was baking that smelled so good, and the southern cook replied, “Oh it’s Jess’ pie.”

Who really knows where the name chess pie came from all I know is chess pie is a wonderful treat.Since chess pie is best served when it has completely cooled down. This pie can be prepared early in the day which gives it plenty time to cool.

Chess Pie makes for the perfect pie to take to dinner at a friends house, a church potluck or a family get together. My favorite part is the crispy wrinkly topping. It reminds me of the top of a good ole brownie. This is the perfect dessert when you want just a little something sweet after dinner. I hope you enjoy the recipe.

These are the ingredients you will need: one prepared pie crust, 2 eggs, vanilla extract, sugar, evaporated milk, unsweetened cocoa and butter (softened).

Preheat oven to 350 degrees. Mix sugar and cocoa together.

Using a electric mixer beat the eggs then add the cocoa mixture. Beat in the milk, melted butter, and vanilla.

Make sure it is mixed together really good. I stared off using a hand mixer then finished it off using a wire whisk.

The mixture will be rich and shiny. Pour into a 9-inch unbaked pie shell. I read somewhere that is best to use a metal pie plate instead of a glass plate. Metal cooks the crust more evenly. I just purchase the frozen pie shells in the metal pans.

Bake for 45 minutes or until set. (I recommend covering the pie’s edges with foil or a pie guard after the first 20 minutes, or when edges attain a good brown color… so they don’t burn.) The center will still be a bit shaky when the pie is taken from the oven. Do Not Over bake.

Let cool completely before serving. ( a must here)

Chocolate Chess Pie

1 – 1 1/4 – cups sugar (your preference)

3 – tablespoons unsweetened cocoa powder

2 – eggs

1 – (5 oz.) can evaporated milk (2/3 cup)

1/4 – cup melted butter, softened (1/2 stick)

1 – teaspoon vanilla extract

1 – refrigerated pie crust

Preheat oven to 350 degrees. Mix sugar and cocoa together. If you dont want it real sweet us one cup sugar.

Using a electric mixer beat the eggs then add the cocoa mixture.

Beat in the milk, melted butter, and vanilla. Pour mixture into a 9-inch unbaked pie shell and bake for 45 minutes or until set.

I recommend covering the pie’s edges with foil or a pie guard after the first 20 minutes, or when edges attain a good brown color… so they don’t burn.

The center will still be a bit shaky when the pie is taken from the oven. Do Not Over bake and let cool completely before serving. Top with whipped cream if desired.

Cook’s Note: This pie is best if you let it sit and cool… I know that can be sometimes hard, but it will be runny if you don’t. The final consistency should be like a pecan pie after you let cool completely.

The pie filling will also puff up in the oven and settles back down upon cooling. I was reading original chess pie recipes have the addition of one tablespoon of cornmeal. I might add that next time to compare and see what version I like best.

Recipe adapted from all recipes.com