Y’all, I have a confession to make: I love pie.
I could eat pie every single day for breakfast. However, I feel like I don’t get to eat pie as much as I would like to, as it is typically a “holiday dessert.”
While this delectably fudgy pie is one of my staples to break up the pumpkins and pecans during the holidays, I want to make this a permanent fixture on my menu all year long.
With only a few ingredients and super easy to make, chocolate chess pie can be a part of your year-long menus as well.
- 1-1/2 cups granulated sugar
- 4 tablespoons cocoa powder
- 2 large whole eggs
- 1 teaspoon vanilla extract
- 4 tablespoons butter, melted
- pinch of salt
- 1 9-inch uncooked pie crust, refrigerated or homemade
- whipped cream for serving
- Preheat oven to 350ºF.
- In a medium bowl, whisk together sugar and cocoa powder until blended.
- Add eggs, evaporated milk, vanilla, butter, and salt. Mix well, until smooth, and pour into prepared pie crust.
- Bake for about 45 minutes. There will be some jiggle in the middle of the pie when you shake it. Cool completely on a wire rack before serving. *I prefer to chill in the refrigerator before slicing.*
- Serve with whipped cream and enjoy!
Chocolate Chess Pie
Preheat oven to 350ºF. In a medium bowl, whisk together 1-1/2 cups of sugar and 4 tablespoons of cocoa powder until blended.
Add 2 large whole eggs, 2/3 cup evaporated milk, 1 teaspoon vanilla extract, 4 tablespoons melted butter, and a pinch of salt. Mix well until smooth.
Prepare a refrigerated or homemade pie crust in a 9-inch pie plate. Pinch the edges and pour the filling into the prepared pie crust.
Bake for about 45 minutes. There will be some jiggle in the middle of the pie when you shake it. Cool completely on a wire rack.
I prefer to chill the pie in the refrigerator before slicing. Slice and serve with whipped cream.