Baked at two different temperatures, this chocolate chess pie has two delicious textures, flakey and fudgy, to make you fall in love.
I was introduced to this delicacy at Michael’s house. It’s his grandma’s recipe so you already know it’s gotta be good. Mom’s and Grandma’s just know all the right moves when it comes to baking. AKA pounds of cream, butter, and sugar.
Chocolate Chess Pie is super great because it requires limited prep time AND you get to put it in a blender. Which is just fun. I actually tried making it with a hand mixer at first andddddd when that failed I realized it literally got blended..in a blender.
Chocolate Chess Pie bakes at two different temperature to create a crisp, flaky texture on top. To me, the contrast in textures creates a make-shift pie crust on top. The fudgy inside and flaky top is straight up heaven. And you save calories without having a pie crust on top, too.
- 1½ Cup Sugar
- 3 Tablespoons Cocoa
- 1 Cup Carnation Milk (Light)
- 3 Eggs
- 1 Teaspoon Vanilla
- 6 Tablespoons Butter
- Dash of salt
- Pie Crust
- Preheat oven to 350 F.
- Place pie crust into pan
- Add all ingredients into a blender and blend until smooth.
- Pour into pie crust
- Bake for 30 minutes at 350, then bake 20-30 more mins at 300.