deep dish pie plate
large mixing bowl
- 1 Unbaked pie shell (recommend deep dish)
- 2 eggs
- 3 tablespoons cocoa
- 1-1/3 cups sugar
- 5 ounces evaporated milk
- 1 teaspoon vanilla
- 4 tablespoons butter, softened (1/2 stick)
- pinch of salt
Preheat oven to 350. Prick the pie shell a few times with a fork and bake for 5 minutes. Remove from oven.
Add remaining ingredients to a mixing bowl.
Use a wire whisk to mix ingredients. Whisk for about 2 minutes.
Place the pie shell onto a cookie sheet (this helps to prevent spillage and also helps with handling a pie in and out of the oven). Pour filling into pie shell. Bake for 35-40 minutes or until set and not jiggly. SEE NOTE BELOW!!
(A) The pie filling won't be thick before baking; in fact, it will be quite liquidy. This is OK! After the pie bakes and cools, it will thicken nicely.
(B) I've had people tell me they've baked the pie for up to 50 minutes, so please check the pie often. If the crust starts to get too brown before the pie is done, you can remove the pie from the oven and cover the edges of the crust with foil; then return pie to oven to finish baking.
(C) Store chocolate chess pie in the refrigerator.
Serving: 1slice | Calories: 414kcal | Carbohydrates: 50g | Protein: 6g | Fat: 22g | Cholesterol: 186mg | Sodium: 237mg | Fiber: 1g | Sugar: 35g