Chocolate Chess Pie


 

  • 1 premade deep dish pie crust
  • 1 1/2 cups granulated sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 large eggs, beaten room temperature
  • 4 tablespoons unsalted butter melted and slightly cooled
  • 5 oz evaporated milk
  • 1 teaspoon vanilla extract

  • Preheat oven temperature to 400°F 
  • Add the sugar, cocoa powder and salt to a large bowl and whisk to combine.
  • Add the eggs, evaporated milk, melted butter, and vanilla extract to the dry ingredients and mix until just combined.
  • Pour the pie filling into the unbaked pie crust.
  • Place the pie on the center rack of the preheated oven and bake for 10 minutes, reduce heat to 325° and bake 45-50 minutes or until the pie is set. It can have a slight jiggle in the center.
  • Remove the pie from the oven and place on a wire rack to completely cool to room temperature (1½-2 hours)
  • Refrigerate the pie for at least 2 hours before slicing so it can completely set up.
    If possible let the pie set up overnight.

Notes

Storage Instructions: Pie may be covered tightly or stored in an airtight container in the fridge for up to 4 days. 
Freezing Instructions: Wrap tightly with plastic wrap and freeze in a large freezer bag for up to 3 months. Thaw overnight in the refrigerator.

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