Chocolate Chess Pie
 
Makes 1 (10-inch) pie
Ingredients
  • Basic Piecrust (recipe follows)
  • 2½ cups granulated sugar
  • 1¼ cups evaporated milk
  • ½ cup unsalted butter, melted
  • 6 tablespoons unsweetened cocoa powder
  • 2 tablespoons instant espresso powder
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups cold heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • Garnish: unsweetened cocoa powder
Instructions
  1. Preheat oven to 350°.
  2. Top prepared 10-inch Basic Piecrust with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  3. Bake for 20 minutes. Carefully remove paper and weights. Let cool completely. Leave oven on.
  4. In a large bowl, whisk together sugar, evaporated milk, melted butter, cocoa, espresso powder, eggs, and vanilla until smooth. Pour into prepared crust.
  5. Bake until filling is set, about 45 minutes. Let cool completely on a wire rack. Refrigerate until cold, about 3 hours.
  6. In a large bowl, beat cream and confectioners’ sugar with a mixer at medium-high speed until soft peaks form. Spread onto pie just before serving. Garnish with cocoa, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/chocolate-chess-pie-recipe/