This recipe contains lots of hints and tips for making this wonderful heritage pie. If you’re in a rush and would like to skip straight to the printable recipe card, please click here.
Today I’m sharing one of my grandmother’s recipes with you. Grandmama was one of those people who always lifted the mood in a room whenever she was around. Whether it was her great sense of humor, the way she let life roll off her back, or her twinkle eyed smile, just being around her set your heart at ease.
This recipe is an old fashioned one, and as such it is pretty simple, straight forward, and absolutely delicious. Chocolate Chess pie is rich and fudgey, my daughter says it is like eating brownie batter in pie form – a glowing recommendation if ever I heard one!
I gave my email subscribers a little sneak peek of this recipe before publishing and invited them to share their photos if they made it over the weekend so make sure you check those out at the bottom of the post! I love the response to the recipe sneak peek so I’ll definitely be doing that again. You can get in on the fun by subscribing to my email recipe newsletter (it’s free) by clicking here. After you confirm your subscription you’ll also receive a collection of over 30 printable recipe cards of my family’s favorite suppers!
Now, how about lets go make us a pie?
To make this you’ll need: Pie crust*, Evaporated Milk**, Cocoa Powder, Butter, Eggs, Vanilla, and Sugar.
It’s a simple pie with simple ingredients.
*For the pie crust – I am using the roll out pie crusts. You can use one that comes frozen in the pan or even make it from scratch, whatever cranks your tractor. Now, some people get their sense of self worth by the fact that they only make pie crusts from scratch and that’s great for them. When I was five years old my sense of self worth came from being able to write my name. Sometimes it’s the little things, I get that. I’ve made more pie crusts from scratch in my lifetime than I can count and I’m cool with using store bought and saving the mess. Just remember, when trying to decide what to do, that you don’t have anything to prove to anyone and in the scope of affecting the world, choosing a shortcut for a pie crust doesn’t even move the needle.
*Evaporated Milk – in old recipes this is usually referred to as “Pet milk” because PET was a popular brand in the south. This 5 ounce can is just a smidge more than the amount you need but it’s okay to use the entire can or do like I do and take little swig out of it because it is stinking delicious!
Your pie crust does not have to be pretty. The homier it looks the better it will taste. You can do a little thingie like I did here or use a fork or just fold down the edge a bit and call it rustic. In some cities “rustic” sells for double the price ~winks~.
You don’t pre-bake your pie crust for this.
By the way, this is a cast iron pie plate from Amazon. It’s around $17 with free shipping. They’re sold out right now but will get more in stock next week so if you’d like one, order it today to make sure you get one from their new stock before it sells out (click here).
All you have to do is dump all of your ingredients in a bowl and mix with an electric mixer until well combined and fully blended. Then pour into the pan.
Bake this at 350 for 35-40 minutes, or until set in the center.
Note: As you can tell from this photo, my kitchen table is not level. I am sure I could fix this but I never notice it being a problem except for these moments when I find myself photographing a pie on it – so that does not translator to a real life issue for me.
Remove from oven and allow to cool completely before cutting. Dust with confectioner’s sugar if you like.
ENJOY this old South pie!
Printable recipe below!
- 1+1/2 cups sugar
- ¼ cup (1/2 stick) butter, melted
- 3+1/2 tablespoons unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup evaporated milk
- 9 inch pie crust, unbaked
- Confectioner's sugar, if desired, to dust the top with
- Preheat oven to 350. Combine sugar, melted butter, cocoa powder, eggs, vanilla, and evaporated milk in a large mixing bowl. Beat with an electric mixer at medium speed until well combined, about 1-2 minutes.
- Pour mixture into unbaked pie crust and bake until set in the center, 35-40 minutes. Allow to cool completely. Dust with confectioner's sugar, if desired.
- Excellent served at room temp or chilled. Store, covered, in the refrigerator.
READER PHOTOS BELOW!
I sent this recipe out early (before I had even photographed) to my email subscribers and invited them to share their photos. Check out these beauties below! You can subscribe by email in the red box below, just before the comments start.
Carter and Maggie posing with their beautiful pie!
Emily from of Emmy Sprinkles Bake Shop made her version low carb by substituting Splenda for the sugar, Heavy Cream for the evaporated milk, and using a low carb pie crust recipe.
Nancy send a photo of what was left of her pie and said “The pie was amazing! Thank you for the sneak peek!”
THANK YOU FOR BEING HERE! I’d love to hear from you in the comments below!