Chocolate Chess Pie | Brownie Pie
Hey y’all! In today’s video I share with you a simple and QUICK recipe for chocolate chess pie! This recipe literally takes 5 minutes or less to prepare and about 35-45 minutes to bake! It’s perfect for a last minute dessert. Enjoy ????
Ingredients
1 cup granulated sugar
1/4 cup brown sugar
2 1/2-3 tablespoons unsweetened cocoa powder
1 1/2 tablespoons flour
1/4 teaspoon salt
2 eggs
1/2 stick melted butter
5 oz Evaporated Milk
1 teaspoon vanilla extract
Baking Tips:
Preheat oven to 350 degrees
Bake at least 35 minutes (maybe longer, ovens vary)
Pie should be set in the middle when removed from oven
Toothpick inserted should be just about clean
Allow to cool on countertops, but refrigerator after cool
Classic Southern Chess Pie:
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Betty's Chocolate Chess Pie
Betty demonstrates how to make a Chocolate Chess Pie. This pie is similar to the traditional Southern Chess Pie, but it also contains cocoa powder.
Chocolate Chess Pie
1 unbaked 9-inch pastry shell (pie crust)
1 ½ cups sugar
3 ½ tablespoons cocoa powder
¼ teaspoon salt
2 eggs, well-beaten
¼ cup butter, melted
5-ounce can evaporated milk
1 teaspoon vanilla extract
whipped cream and fresh mint leaves, for garnish
In a large bowl, stir together sugar, cocoa powder, and salt. Add beaten eggs, melted butter, evaporated milk, and vanilla. Mix well, using low to medium speed of an electric mixer, until smooth. Pour into an unbaked pastry shell (pie crust) and bake at 350 degrees (F) for about 30 to 45 minutes, or until center is set. (A knife inserted into the center should come out clean.) Let cool completely and then cut into wedges. Serve with whipped cream and fresh mint leaves. Enjoy! --Betty :)
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Chocolate Chess Pie
Buttery pie crust is filled with a gooey chocolate filling in this homemade chocolate chess pie recipe. This classic Southern pie is a must for any family gathering or holiday party!
☞ Find the full recipe here:
Chocolate chess pie is a decadent variation of Southern chess pie. Regular chess pie has a custardy vanilla filling made with sugar, eggs, milk, and butter. Depending on what recipe you use, the filling is either thickened with flour or cornmeal.
Chocolate chess pie has one key difference — it’s chocolatey! Instead of using flour in the filling to thicken it, cornstarch and cocoa powder are used instead.
The filling of this incredibly rich pie has a similar texture to a fudgy brownie. If you have chocolate lovers in your family, you need to make this pie!
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0:00 Pie Crust
0:39 Ingredients
1:07 Bake & Enjoy!
Amazing Chocolate Chess Pie Recipe
A rich and decadent dessert, this Chocolate Chess Pie brings together delicious chocolate flavors and a classic chess pie. This classic Southern pie features a chocolatey smooth, creamy custard filling inside a flaky, buttery crust. It is perfect for any holiday party or gathering.
RECIPE:
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Chocolate Chess Pie
Download the full recipe here:
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Chocolate Chess Pie
Let me show you just how easy it is to make my Chocolate Chess Pie! This thick rich pie is the perfect sweet complement to nearly any menu!
Get the full, printable recipe:
Chocolate Chess Pie
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Ingredients
4 tablespoons cocoa powder
1 1/2 cups sugar
3 tablespoons corn starch
2 large eggs, beaten
4 tablespoons unsalted butter, melted
1 (5-ounce) can evaporated milk
1 teaspoon vanilla extract
1 (9-inch) unbaked pie crust* (homemade or store-bought is fine) (see note)
whipped cream, if desired
Instructions
Preheat the oven to 350°F. In a large bowl, whisk together the cocoa powder, sugar, and corn starch. Add in the beaten eggs, melted butter, milk, and vanilla. Stir well to combine.
Pour the mixture into the unbaked pie shell being cautious not to over-fill. Bake for 45 to 55 minutes or until a crust has formed completely across the top of the pie and is mostly set. There will still be some jiggle to the pie. Allow to cool completely before slicing and serving. This will allow it to set even more. Serve with a dollop of whipped cream, if desired.
Notes
If you find the pie too liquidy after cooling, simply place it in the fridge for a few hours and it will set right up.
Some store-bought crusts have pretty flimsy aluminum pans. Put the empty pie shell on a baking pan before filling it and pop it in the oven on the pan to make transferring it easier.
If using a frozen, store-bought, pre-formed crust in the aluminum pan, be sure to use a deep dish crust.