Add cocoa to the filling of an old-fashioned chess pie for a rich and flavorful dessert.
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
2/3 cup evaporated skim milk (about 5 oz.)
1 teaspoon vanilla
1/2 cup chopped pecans
How to Make It
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.
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.
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.
Pour batter into crust and bake 35 to 45 minutes, or until set and crust is golden. Serve warm.
Awesome!!!!! Our family absolutely loved this pie. Easy enough for my eleven yr. old son to mix together and bake.[ I premade the crust for him, and put it in the refrigerator.] We used Hershey's Special Dark cocoa powder, and topped it with [real!] whipped cream after chilling. Also, we didn't have evaporated skim milk, so we used the real deal instead, and WOW, what a pie! Gotta try it, folks; it's like eating a truffle. Don't rush; take slow, small bites and enjoy it with coffee........would make a great special occasion dessert, but easy enough for anytime!
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