Chocolate Chess Pie

On my chess pie entry, Kelly left a comment that I should try her version of chess pie, which is her great-aunt's recipe for chocolate chess pie. Joe seemed particularly excited by this, so since he was on-call Wednesday night, I decided to have it waiting for him on Thursday when he came home. Besides, nothing is better than an older Southern woman's recipes for pie.



Let me tell you, this is an incredibly sexy pie. It has all of the smooth creaminess of the chess pie with the darker flavors of the chocolate. Joe came home and ate a whole quarter of the pie; that's how good it is. It's the kind of pie that will make you moan when you take that first bite. And it still has everything I love about the plain chess pie, namely that great hardening on top, almost like creme brulee.



Kelly's Great-Aunt Jeanne's Chocolate Chess Pie

1 9" single pie crust

3 tbsp unsweetened cocoa
1 1/2 cups of sugar
1/2 stick of butter
2 eggs
1 small can of evaporated milk (5-6 oz)
1 tsp of vanilla

Preheat oven to 350. Mix cocoa with sugar; add melted (but cooled) butter and stir well. Mix in 2 eggs, then evaporated milk and vanilla. Beat for 5-6 minutes. Pour mixture into pie crust. Bake on 350 for 40 minutes or until set in middle. Let cool and chill until ready to serve. It's best served chilled.

I was a little nervous at first because the filling was really liquid-y, but I had no problems with it setting.