It's easy and it's chocolate! Made with ingredients at hand, you can have pie for dessert any time. See 'Baker's Notes' below for a gluten-free version.
Chocolate Chess Pie
Ingredients
Pastry for 9” pie (single crust)
1 1/2 c. sugar
5 T. cocoa powder (unsweetened)
2 T. flour
1/4 t. salt
1/2 c. evaporated milk
3 eggs at room temperature
1/3 c. unsalted butter, very soft or slightly melted
1 T. vanilla
Pie Category
All Pies | Chocolate | Chocolate Pies | Gluten-free Crusts | Custards, Creams & Chess Pies | Easy Pies | Gluten-Free PiesDirections
1. Preheat oven to 400°.
2. Line pie plate with pastry and add pie weights. (Don’t prick the bottom of the shell, as you’ll be adding a liquid and baking again.) Partially pre-bake pie shell for 8 minutes, or until set but not brown. Set aside to cool.
3. Reduce oven temperature to 325°.
4. Blend dry ingredients in large bowl.
5. Whisk in the butter until well blended with the dry ingredients.
6. Whisk eggs, milk and vanilla together then gradually blend into the flour/butter mixture. Mix well.
7. Bake for 50-55 minutes or until filling is set and crust is golden. Use a pie shield part way through the baking process if the edge of the crust is getting dark.
Optional: serve with a dollop of whipped cream or dust the entire pie with a little powdered sugar just before serving.
Baker’s Notes and Tips and Tricks
Gluten-free version:
Replace flour with 1 1/2 T. cornstarch, and use a gluten-free crust from a health food store (pre-bake at 325° for 10 minutes).
These crusts tend to crack upon baking, so use a knife to gently press the cracks together when you first take it out from pre-baking. Another option is to have a beaten egg white ready when you remove the pie shell from pre-baking. Use a pastry brush to lightly “paint” the bottom and insides of the crust with egg white. The heat of the pastry will cook the egg white, which will help seal the cracks and which will be tasteless in the final product.
