My fiancé has spent a year telling me about this chocolate pie that his grandmother use to make when he was little. His mother doesn't have a clue, his grandmother cannot remember, his sister called it a chess pie, his aunt swiped the recipe book and refuses to share...this leaves me with the following description: "It was chocolate, looked like a brownie on top, but was gooey in the middle.It wasn't like a pudding or custard pie, more like a half cooked brownie. Oh and it had pecans on the top."
Last summer I started searching out chocolate chess pie recipes. After hours of Googling, numerous recipe books being searched through in the library, and a few dozen different attempts, I think I have figured out this mystery pie. My biggest struggle has been that I was searching for chess pies, and this is not a chess pie. (Chess pies are made simply from eggs, sugar, butter, flour/cornmeal, and flavoring.) So I went about creating my own recipe, and it turned out extremely yummy!
1 1/2 C Sugar
4 Tbs cocoa powder
1/2 C butter, melted
1/2 C butter, melted
2 eggs, beaten
5 ounces evaporated milk
2 tsp vanilla
3/4 C chopped pecans (optional)
2 Tbs dark corn syrup
Preheat oven to 350.
In a medium bowl, mix together butter, sugar, and cocoa. Add in eggs and beat on high speed for 3 minutes. Pour in evaporated milk and vanilla and mix on lowest speed for 1 minute, or until thoroughly mixed. Mix in chopped pecans.
Pour into a 9-inch pie shell. Arrange pecan halves on top (if desired). Bake for 35 minutes. Remove from oven, brush corn syrup over the top, place back in oven for additional 5 minutes.
Allow to cool completely before serving.
This is by far one of the best cakes I've ever made. It was so moist, chocolately, and tastes absolutely amazing.
- 1 3/4 C white sugar
- 1 C firmly packed light brown sugar
- 1 C unsalted butter, melted
- 1 Tbs vanilla extract
- 3 large eggs
- 3 1/4 C all purpose flour
- 3/4 C + 3 Tbs dark cocoa powder
- 3 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 C warm coffee (I used a butter toffee flavored coffee)
Preheat oven to 350 degrees. Generously grease and flour a 12 cup bundt pan or a 9-10 inch tube pan.
Combine sugars, butter, and vanilla. Beat about 1 minute or until smooth. Add in eggs, flour, cocoa, baking powder, baking soda, and salt. Slowly add coffee (as it will splash everywhere if you add it all at once in a mixer), mixing well.
Pour into prepared pan. Bake for 50-60 minutes, or until toothpick inserted comes out clean and the top bounces back when pressed. (Bundt pan may add 10-15 minutes to the baking time)
Allow to cool for 15-20 minutes, then run a knife around the edges to loosen. Cool completely before removing from pan.
Dust with confectioner's sugar and enjoy!
About Me
- Sarah
- I'm a walking contradiction. A modern woman who belongs in the role of a 1950's housewife.
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