Chocolate chess pie

Chocolate chess pie

By
From
Deep South
Serves
8
Photographer
Andy Sewell

Chess pie of any flavour will please a Southern crowd but, as far as I’m concerned, it’s rare for anything to beat the chocolate version. This is my mother’s recipe, which is about as close to perfection as you can get.

Ingredients

Quantity Ingredient
1/2 quantity Pie crust
300g caster sugar
30g cocoa powder
2 eggs
1 tablespoon vanilla extract
165ml evaporated milk
115g unsalted butter, melted
2 tablespoons cornmeal

Method

  1. Roll out the pastry on a lightly floured surface to 3mm thick. Use to line a 23cm pie plate, trimming off the excess. Place in the freezer until hard.
  2. Heat the oven to 180°C. Stir all the remaining ingredients together until smooth. Turn the oven down to 110°C. Pour the filling into the frozen crust and bake for 30 minutes. Turn the oven temperature up to 150°C and bake for a further 20–30 minutes, until the pie is just set in the middle. Leave to cool before serving.
Tags:
American
Southern cooking
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