YieldsServes 10Total Time1 hr 15 mins
Add cocoa to the filling of an old-fashioned chess pie  for a rich and flavorful dessert.

How to Make It

Step 1
1

Make crust: Whisk together flour and salt. Using a pastry cutter or 2 knives, cut butter into flour mixture until it resembles cornmeal with some pea-size pieces. Using a fork, stir in 3 tbsp. ice water. Knead dough just until it starts to hold together (if it's too crumbly, sprinkle in remaining water). Pat into a 6-in. disk; cover with plastic wrap. Chill at least 20 minutes.

Step 2
2

Preheat oven to 350°. Whisk together sugar, cocoa, and salt. In a separate bowl, whisk eggs well; whisk in evaporated milk and vanilla and stir into sugar mixture. Stir in pecans.

Step 3
3

On a lightly floured surface with a floured rolling pin, roll dough into a round 1/8 in. thick and 12 to 13 in. wide. Put dough in a 9-in. pie pan. Trim edge 1 in. beyond rim and fold edge under itself so it's flush with and resting on top of rim. Crimp edge with a fork.

Step 4
4

Pour batter into crust and bake 35 to 45 minutes, or until set and crust is golden. Serve warm.

Step 5
5

Note: Nutritional analysis is per slice.

Ingredients

  For the piecrust
 1 cup flour, sifted
 1/2 teaspoon salt
 1/3 cup cold butter, cut into pieces
 3–4 tablespoons ice water
  For the filling
 1 1/2 cups sugar
 4 tablespoons unsweetened cocoa powder (such as Droste)
 1/4 teaspoon salt
 2 eggs
 2/3 cup evaporated skim milk (about 5 oz.)
 1 teaspoon vanilla
 1/2 cup chopped pecans

Directions

Step 1
1

Make crust: Whisk together flour and salt. Using a pastry cutter or 2 knives, cut butter into flour mixture until it resembles cornmeal with some pea-size pieces. Using a fork, stir in 3 tbsp. ice water. Knead dough just until it starts to hold together (if it's too crumbly, sprinkle in remaining water). Pat into a 6-in. disk; cover with plastic wrap. Chill at least 20 minutes.

Step 2
2

Preheat oven to 350°. Whisk together sugar, cocoa, and salt. In a separate bowl, whisk eggs well; whisk in evaporated milk and vanilla and stir into sugar mixture. Stir in pecans.

Step 3
3

On a lightly floured surface with a floured rolling pin, roll dough into a round 1/8 in. thick and 12 to 13 in. wide. Put dough in a 9-in. pie pan. Trim edge 1 in. beyond rim and fold edge under itself so it's flush with and resting on top of rim. Crimp edge with a fork.

Step 4
4

Pour batter into crust and bake 35 to 45 minutes, or until set and crust is golden. Serve warm.

Step 5
5

Note: Nutritional analysis is per slice.

Elizabeth’s Chocolate Chess Pie