I have a secret you guys. I used a store-bought pie crust. GASP!! I haven’t purchased a store-bought pie crust in… well, ever? I honestly don’t know that I’ve ever used one in a recipe. However, I really wanted to try this pie but I have been absolutely out of time lately. I did manage to find organic and hydrogenated fat-free pie crust, which was half the reason I acquiesced to using it. I’m going to visit my mom and brother in Denver for Thanksgiving but I have so much school work to do ahead of time to avoid falling behind because unfortunately some professors don’t lighten your burden even with a holiday. In fact, as I type this post I am also reading one of my textbooks. Multitasking FTW! Also with the holidays around the corner I’ve been working more hours at my retail job. I’ve been trying to squeeze in some time for holiday recipe testing but my last few recipes have been just mediocre and not worth posting. Also, I need to make a third trip to a grocery store sometime soon because apparently it’s impossible to find sourdough bread, fresh sage, or prosciutto anywhere near me. I seriously cannot wait until I am done with this school semester! I need a break. I suppose a small chocolate break will have to do the trick until then.
Taste: Chocolate-y and sweet. Definitely craveable.
Texture: Just wow. The crust is firm yet flaky while the filling is rich, thick, creamy, and almost like a mix between an under-baked brownie and a pudding pie.
Ease: Ridiculously easy. You can make your own pie crust ahead of time or simply purchase (high quality) prepared pie crust to make this recipe even easier.
Appearance: Look at that ooey, gooey, pudding/brownie goodness!!
Pros: Perfectly simple and simply perfect. This pie would be a great hassle-free addition to any Thanksgiving dessert table.
Cons: Hello sugar high!
Would I make this again? Yes.
Chocolate Chess Pie
If making homemade pie dough, follow the recipe from this link, stopping just before baking the pie dough.
Yield: 6-8 Servings
1 unbaked 9-inch deep dish pie shell (homemade or store-bought)
1 1/2 cups granulated sugar
3 heaping tablespoons unsweetened cocoa powder
Pinch fine sea salt
1 (5-ounce can) evaporated milk (about 2/3 cup)
4 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
Preheat the oven to 350°F.
In a medium-sized bowl, whisk together the sugar, cocoa powder, and salt. Add the evaporated milk, butter, eggs, and vanilla extract, whisking well to combine.
Pour the filling into the unbaked pie shell. Bake for about 45 minutes, or until the filling is set around the edges but slightly jiggly in the center.
Cool the pie on a wire rack. Serve warm, at room temperature, or chilled.