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DEL.ICIO.USChocolate Chess Pie - inspired by Rich's
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This recipe, from the AJC's archives, was said to have come from Rich's Bakeshop when it was published in 1999.
For the most yummy chocolate goodness, use a full-size pie pan with a crust fitted deeply into it. A frozen crust in a tin pan will be too shallow for this filling. Do not overfill the crust.
Hands on time: 15 minutes Total time: 2 hours and 15 minutes Serves: 8
Ingredients:
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1 unbaked (9-inch) pie crust (homemade or refrigerated store-bought)
2 cups granulated sugar
5 tablespoons cocoa powder
2 tablespoons all-purpose flour
3 eggs, beaten
3/4 cup evaporated milk
1/2 cup (1 stick) butter or margarine, melted and slightly cooled
Instructions:
Preheat the oven to 325 degrees. Fit pie crust into a 9-inch pie pan. In a bowl, combine sugar, cocoa and flour. With an electric mixer or sturdy spoon, beat eggs. Add evaporated milk and beat to incorporate. Add sugar mixture and stir to combine. Add butter and blend well. Pour into crust.
Bake for 1 hour to 1 hour and 10 minutes, or until the center is just firm or has a little jiggle. Set aside to cool for at least 1 hour.
Bake for 1 hour to 1 hour and 10 minutes, or until the center is just firm or has a little jiggle. Set aside to cool for at least 1 hour.
Notes:
The total time for this recipe includes 1 hour of cooling time.
Nutrition:
Per serving: 514 calories (percent of calories from fat, 42), 7 grams protein, 71 grams carbohydrates, 2 grams fiber, 24 grams fat (11 grams saturated), 108 milligrams cholesterol, 380 milligrams sodium.
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All recipes from Rich's department store and bakeries