This week is one of pies. Eight of them to be exact but all of them are of the Chocolate Chess variety. That is how much we like them around here. This might have been the very first pie I attempted and that’s good because it’s so easy. So much so, I just kept on making pies of all kinds. It was, I guess, my gateway pie and I’m thankful that it was so easy or I might not have continued on. I had never had anything like it (I’m not originally from Texas or the south) and it’s not one you find in bakeries. A good friend made it for a Thanksgiving celebration, oh so many years ago, and i jotted down the recipe and have been living happily ever after, Me and My Pie!
Chocolate Chess Pie
1 unbaked pie crust for 9 inch pan
*my go to for pie crust is the America’s Test Kitchen recipe that involves both butter and shortening and has vodka thrown in for good measure
1 stick margarine or butter, melted
1 1/2 c sugar
3 1/2 tsp cocoa powder
2 Tbs flour
1 tsp vanilla
1 small can of evaporated milk (5 oz.)
1) Preheat oven to 325°F. Line pie pan with the crust and keep in fridge until ready to fill.
2) In a medium sized bowl combine the margarine or butter with sugar, cocoa powder and flour. Mix well. In another bowl mix together eggs, vanilla and the evaporated milk until combined. Then add this mixture to the margarine mix and stir together to fully incorporate. Make sure to mix thoroughly, you want the eggs to work their magic throughout the filling.
3) Put the pie tin on a baking sheet. Add the filling and bake in the oven 50-55 minutes. Allow the pie to cool at least an hour then dig in and say goodbye to the ole waistline!