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Decadent Chocolate Chess Pie

Decadent Chocolate Chess Pie

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Baked at two different temperatures, this chocolate chess pie has two delicious textures, flakey and fudgy, to make you fall in love.

Decadent Chocolate Chess Pie

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.

Decadent Chocolate Chess Pie

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Decadent Chocolate Chess Pie

Elizabeth Yontz
Baked at two different temperatures, this chocolate chess pie has two delicious textures, flakey and fudgy, to make you fall in love on Pi Day.
4.5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Baking, Dessert
Servings 1 pie

Ingredients
  

  • 1 1/2 Cup Sugar
  • 3 Tablespoons Cocoa
  • 1 Cup Carnation Milk Light
  • 3 Eggs
  • 1 Teaspoon Vanilla
  • 6 Tablespoons Butter
  • Dash of salt
  • Pie Crust

Instructions
 

  • 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.

 

View Comments (3)
  • This pie is a must at all family gathering. I am 49 years old and this is the first pie that I remember all of my life.

  • 4 stars
    Easiest pie I have ever made and delicious too. I put all the liquid ingredients in blender first except eggs, slowly added sugar and cocoa powder, which I had whisked together until well blended. Added the sugar cocoa mixture through the lid opening. I added the melted butter last so as not to scramble the eggs. I used a Marie Calender frozen pie crust. Why the extra steps? I was afraid of lumps! A great pie was the result. I was surprised that it held its shape so well when cut

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