Had a deep chocolate/brown sugar taste, but was way too sweet. Debating if I should throw it out, hate to waste food.
Elizabeth's Chocolate Chess Pie
Add cocoa to the filling of an old-fashioned chess pie for a rich and flavorful dessert.
Yield: Serves 10
More From Sunset
1 Hour, 15 Minutes
Amount per serving
- Calories: 286
- Calories from fat: 36%
- Protein: 5g
- Fat: 13g
- Saturated fat: 5g
- Carbohydrate: 43g
- Fiber: 1.1g
- Sodium: 250mg
- Cholesterol: 59mg
- For the piecrust
- 1 cup flour, sifted
- 1/2 teaspoon salt
- 1/3 cup cold butter, cut into pieces
- 3–4 tablespoons ice water
- For the filling
- 1 1/2 cups sugar
- 4 tablespoons unsweetened cocoa powder (such as Droste)
- 1/4 teaspoon salt
- 2 eggs
- 2/3 cup evaporated skim milk (about 5 oz.)
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
- 1. Make crust: Whisk together flour and salt. Using a pastry cutter or 2 knives, cut butter into flour mixture until it resembles cornmeal with some pea-size pieces. Using a fork, stir in 3 tbsp. ice water. Knead dough just until it starts to hold together (if it's too crumbly, sprinkle in remaining water). Pat into a 6-in. disk; cover with plastic wrap. Chill at least 20 minutes.
- 2. Preheat oven to 350°. Whisk together sugar, cocoa, and salt. In a separate bowl, whisk eggs well; whisk in evaporated milk and vanilla and stir into sugar mixture. Stir in pecans.
- 3. On a lightly floured surface with a floured rolling pin, roll dough into a round 1/8 in. thick and 12 to 13 in. wide. Put dough in a 9-in. pie pan. Trim edge 1 in. beyond rim and fold edge under itself so it's flush with and resting on top of rim. Crimp edge with a fork.
- 4. Pour batter into crust and bake 35 to 45 minutes, or until set and crust is golden. Serve warm.
- Note: Nutritional analysis is per slice.
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