Chocolate Chess Pie
This easy dessert will remind you of a chocolate pecan pie without the pecans.
Prep Time:
15 mins
Total Time:
1 hr 5 mins
Servings:
8 to 10 servings
Ingredients
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1 recipe Pastry for Single-Crust Pie (see recipe below)
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2-1/4 cups sugar
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1/4 cup unsweetened cocoa powder
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1 cup evaporated milk
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3 eggs, slightly beaten
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1/3 cup butter, melted
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1-1/2 teaspoons vanilla
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1/4 teaspoon salt
Directions
1.
Roll the pastry for the piecrust to form a 12-inch circle. Ease the pastry, without stretching it, into a 9-inch pie plate. Trim the pastry to 1/2 inch beyond edge of the pie plate. Turn under the pastry and flute the edges as you like. Don't prick pastry. Set aside while making filling.
2.
In a large mixing bowl, stir together the sugar and the unsweetened cocoa powder. Add milk, eggs, melted butter, vanilla, and salt; mix well, but don't let mixture get too bubbly. Pour the mixture into the pastry shell.
3.
Bake in a 350 degree F oven for 50 to 55 minutes or until a knife inserted near the center of the baked pie comes out clean. (The pie will be quivery and puffed up a bit, but will firm up when cooled.) Cool on wire rack. Store in the refrigerator. Makes 8 to 10 servings.
Pastry for Single-Crust Pie
In a mixing bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.
Nutrition information
Calories 407, Total Fat 17 g, Cholesterol 87 mg, Sodium 215 mg, Carbohydrate 60 g.
Percent Daily Values are based on a 2,000 calorie diet
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Texas Sheet Cake
Serve this easy dessert to the chocolate lovers in your family. It's also the perfect recipe for potlucks with a preparation time that's just over 30 minutes.
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