Chocolate Chess Pie

My roommate made this for our mini thanksgiving dinner this year, and my mouth has been watering for it ever since.

Only a few more days to get treats in. until new year resolutions begin, and I highly recommend giving this one a shot. It is so good.

how should i keep the pie after making it?

You could most definitely refrigerate the pie after making it. We highly recommend adding the whipped cream just minutes before serving, not when it comes out of the oven.

I prefer to eat mine when it is just a little warm and has had a minute to cool down. It tastes like a warm brownie.

However, if you are making it in advance, I would recommend refrigerating it. It will last well in the fridge for about 2 days. I wouldn’t keep it in the fridge for longer than that or the crust will soften and get soggy.

If you are making it a week in advance, I would most definitely freeze it, and place it in the fridge the night before you plan serving it.

Whether you plan to freeze or refrigerate it, we recommend letting it cool completely on the counter, before covering it, and cooling it.

Related recipe:  Our Simple Pumpkin Pie is the easiest pumpkin pie recipe and is always a crowd pleaser!

tips on how to make chocolate chess pie

• I prefer to use the frozen pie crusts you buy at the store. I usually make this pie for Thanksgiving, (also random times during the year, as requested) and it can get pretty crazy.I don’t have a lot of time to make homemade crusts during Thanksgiving, because I am usually cooking something else, or don’t have room on my counter to roll out pie crust.If you are looking for a pie crust recipe, check out our favorite, here. It is buttery, flaky, and delicious.If I had time to make my pie crusts, I most definitely would, but if you are in a rush, buying them works great as well.
• When mixing the pie ingredients, I highly recommend using a whisk or electric hand mixture, just to be sure it is fully incorporated.The chocolate also tends to stick to the bottom, so be sure to scrape the sides and bottom, to ensure it will all be mixed.
• This recipe calls for evaporated milk, and that is what works best. It is much thicker than milk. If you are looking for an alternative or don’t have evaporated milk, you could also use half and half or cream.

looking for more pie recipes? here are a few of our favorite:

Turtle Pumpkin Pie
The Best Dutch Apple Pie
Apple Cinnamon Roll Pie
Easy Banana Cream Pie
Cookie Grasshopper Pie

Chocolate Chess Pie Recipe

A scrumptious alternative dessert for Thanksgiving - a big hit and it's always gone before the pumpkin pie!

ServingServing: 8

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

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Ingredients

• ▢ 1 package uncooked pie crust
• ▢ 1 cup sugar
• ▢ 3 Tablespoons butter, melted
• ▢ 2 large eggs, beaten
• ▢ 4 Tablespoons cocoa powder
• ▢ ⅔ cup evaporated milk
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ teaspoon salt
• ▢ 1 cup whipped topping, optional

Instructions

1. Preheat oven to 350 degrees
2. Cook pre-made pie crust for 10 minutes
3. Take out of oven and let cool for 10 minutes
4. Combine sugar, melted butter, and eggs until fully combined
5. Add cocoa powder, evaporated milk, vanilla extract, and salt
6. Mix until ingredients are fully combined and it has a smooth liquid texture
7. Pour pie filling into the pie crust
8. Cook the pie for 30 minutes or until the top is set.
9. Top with ice cream or cool whip when cooled

Nutrition

Calories: 461 kcal · Carbohydrates: 58 g · Protein: 7 g · Fat: 23 g · Saturated Fat: 10 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 64 mg · Sodium: 383 mg · Potassium: 185 mg · Fiber: 2 g · Sugar: 29 g · Vitamin A: 257 IU · Vitamin C: 1 mg · Calcium: 85 mg · Iron: 2 mg

Cuisine: American

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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