Description
One 9-inch baked chocolate chess pie, cut into eight wedges.
Ingredients
Scale
- 1 shell Unbaked 9-inch pie shell
- 1 1/4 cups Granulated sugar
- 1/4 cup Unsweetened cocoa powder
- 2 tablespoons All-purpose flour
- 1/4 teaspoon Fine salt
- 3 eggs Large eggs
- 1/2 cup Unsalted butter, melted and cooled
- 1/2 cup Evaporated milk
- 1 teaspoon Vanilla extract
Instructions
- Heat oven to 350°F and fit one unbaked 9-inch pie shell into a pie plate. Whisk 1 1/4 cups granulated sugar, 1/4 cup unsweetened cocoa, 2 tbsp flour and 1/4 tsp salt until no large cocoa lumps remain.
- Whisk in three eggs, 1/2 cup melted cooled butter, 1/2 cup evaporated milk and 1 tsp vanilla until smooth. Pour into the unbaked pastry shell, leaving space below the rim.
- Bake on a rimmed baking sheet approximately 45–50 minutes until the edges are set, the center has only a slight wobble and a thermometer in the egg-containing filling reads at least 160°F. If crust edges darken early, shield them loosely.
- Cool on a rack at least two hours before cutting eight wedges. Record actual pan clearance, center set, surface cracks and cooled slice structure during a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 120 minutes, included in the total.
Untested estimate: 45–50-minute bake and at least two-hour complete cooling; preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 120 minutes
- Cook Time: 50 minutes
- Category: Pies
Nutrition
- Serving Size: One eighth of the pie