Decadent Chocolate Chess Pie Recipe — Classic Southern Dessert

IT’S NATIONAL PIE DAY!

To celebrate National Pie Day, I’m sharing my favorite: chocolate chess pie. Its dense, fudgy texture and simple chocolate flavor make it the pie I return to most often.

For a long time I wasn’t a fan of many pies, but chocolate chess pie stood out the first time I tried a full slice. Over the years I’ve also come to appreciate pecan pie, but chocolate chess remains my top choice.

My first memorable slice was during sophomore year of high school at a small restaurant on the town square that served sandwiches, soups, salads and pies. The chocolate pie surprised me because it tasted almost like a brownie—rich and comforting. I prefer my slice plain, though it pairs well with a dollop of whipped cream or cool whip if you like a lighter contrast.

ENJOY!

Ingredients:
1 1/2 cups sugar
5 tbsp unsweetened cocoa powder
2 tbsp all-purpose flour
1/4 tsp salt
1/2 cup fat-free evaporated milk
3 large eggs, room temperature
1/3 cup unsalted butter, softened
1 tsp vanilla extract
1 (9-inch) pie crust, partially baked

Preparation:
Preheat the oven to 325°F (165°C).
In a large bowl combine the sugar, cocoa, flour, and salt and whisk to blend.
Slowly whisk in the evaporated milk until smooth.
Beat in the eggs one at a time, then whisk in the softened butter and vanilla until the filling is glossy and uniform.
Pour the filling into the partially baked pie crust (you may not need all of the batter). Bake for 55–60 minutes, until the center is set but still slightly jiggles. Let the pie cool completely before slicing to allow the filling to finish setting.

This recipe is adapted from Bev’s chocolate chess pie on Food.com.
Serves 8–10
Weight Watchers: 8 points for a 10-slice pie