Chocolate Chess Pie 

Chocolate Chess Pie
Prep Time15minutes minutes
Cook Time45minutes minutes
Total Time1hour hour
Servings8
Calories260kcal
AuthorStacey Little
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
1. 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.
2. 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.
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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.