Chocolate Chess Pie
- 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
- 1 1/2 cups sugar
- 3 1/2 tablespoons cocoa
- Pinch of salt
- 1 (12-ounce) can evaporated milk
- 2 eggs, beaten
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Preheat the oven to 350F.
- Line a 9-inch pie plate with the rolled-out crust.
- Mix the sugar, cocoa, and salt together, then blend in the milk, eggs, butter, and vanilla.
- Pour the filling into the crust.
- Bake for 45 to 50 minutes, until almost completely set.
- The filling should wobble very slightly in the center when the pan is jiggled.
- Cool to room temperature on a wire rack, then chill in the refrigerator for 2 to 3 hours or overnight before slicing.
- Serve chilled.
pie pastry, sugar, cocoa, salt, milk, eggs, unsalted butter, vanilla
Taken from www.epicurious.com/recipes/food/views/chocolate-chess-pie-390042 (may not work)