I used to be bitter about apparently losing my original chocolate chess pie recipe, but I think the one I’m using now might be a little better. Happiness in a pie shell for sure, and takes like 10 minutes to put together. This is my “no fail” recipe when I suddenly need a dessert.
Give it a shot!
Hershey’s cocoa gives your pie the distinct flavor of a Hershey’s milk chocolate bar. The deeper, richer European cocoas make dark, sultry pies.
Lori’s Chocolate Chess Pie
1 ready made rolled pie crust (like Pillsbury), thawed and set into a pie plate
1 cup white sugar
3.5 Tb cocoa powder
1 5oz can evap milk
1/2 stick butter, melted and smooth
2 eggs, beaten
1 Tb (or more) of high-quality vanilla OR your favorite flavored liquor
(I’ve successfully used amaretto, kahlua, dark (espresso) kahlua, Frangelico, Godiva chocolate, etc)
Preheat oven to 400
Mix all ingredients one by one, in order, until smooth.
Pour into prepared pie crust.
Bake on bottom rack as follows:
400 for 10 minutes
325 for 20-25 minutes
(The high temperature at first will crisp your bottom crust, but the pie itself needs a lower temperature.)
It’s done when it’s got an even crust across the top … NOT when it’s solid! This is almost like a custard or fudge. It won’t turn solid like a cake.
I write. I design. I cook. I read. I make music. I talk to people -- all kinds of people.
I used to teach and hopefully will do so again someday.
My dream job would be a cross between barrista and consultant, with a large helping of international travel and bohemian wandering through concerts, museums, galleries, and open spaces.
Somewhere back in time, my students started calling me "RameyLady" and the name stuck. I like it. There's a Ramey-man too. He's a much better writer but he seems to be too humble to share it with the world....at least, not yet.