I hope you all had a wonderful Thanksgiving with family and friends yesterday!
Since we were unable to go back East to spend the holiday with family, we got together with some Navy friends and had dinner. For this special occasion I made a Chocolate Chess Pie.
What is that? Good question! Imagine your favorite gooey brownie batter baked until just molten in the center. Now combine that with a pie crust shell and whipped topping. Yum, right?!
Make this recipe ASAP, just know it is super rich, so I suggest cutting the pie into at least 8-10 pieces.
Chocolate Chess Pie
from Ezra Pound Cake
1 unbaked pie crust (I used the frozen deep dish variety!)
1&1/2 cups sugar
3 heaping Tablespoons cocoa powder
Pinch of salt
5 ounces evaporated milk
1/4 cup (1/2 stick) butter, melted
2 eggs, beaten
1 teaspoon vanilla
1. Preheat oven to 350 degrees
2. In a medium sized mixing bowl, whisk together sugar, cocoa powder, and salt until blended.
3. In a separate bowl, combine the evaporated milk, melted butter, beaten eggs, and vanilla. If you’re like me, though, you’d do all of this in the measuring cup containing the evaporated milk. The less dirty dishes, the better 🙂
4. Pour liquid ingredients onto dry and whisk to combine.
5. Pour pie filling into unbaked pie crust and tap to release air bubbles.
6. Bake for 40-50 minutes. The center should still be a bit jiggly, but the top will be set.
Optional: Once cooled completely, pipe or spread whipped topping onto pie and dust with chocolate sprinkles.