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Chocolate Chess Pie II

Chocolate Chess Pie II

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Susan Bern

Susan Bern

This is so easy and absolutely delicious!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla.
  3. Pour mixture into 9 inch unbaked pie shell and bake at 350 degrees F (175 degrees C) for 45 minutes or until set. Let cool before slicing.
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Reviews

panamabev
149

panamabev

11/29/2010

OMG!!! This pie is so-o-o good!! I love chocolate!!! I cut the sugar to 1 cup, increased the cocoa to 5 Tablespoons. and added 3/4 cup of pecans!! I also put strips of aluminum foil around the edges of the crust to keep them from getting brown too quick. I baked it for 1 hour at 325 degrees. No offense to anyone, but some of the expert cooks said they could not get the pie to set! I followed the directions of another poster and it turned out perfect...no problem setting!! This is what 'Lillithmaxium' said on Dec. 20, 2009: (The flavor is wonderful, however I think the lower reviews could be because some cooks are unaware of proper custard/homemade pudding-type pie preparation. The ingredients should include instructions for tempering the eggs). I did exactly as Lillithmaxium instructed, and no problem setting! Mix all ingredients (EXCEPT the eggs and pecans) and stir over medium heat until the chocolate is blended. In a separate bowl stir the eggs, while stirring the eggs, slowly add 1/2 cup of the hot pie mixture to the eggs to gradually even the egg temperature. Now pour the egg mixture into the remaining pie mixture, continue to stir, It starts getting thicker almost immediately. Add the pecans, then pour into the pie shell. I used deep dish. Let the pie set to cool for about 1 hour before cutting. I hope I explained this where it made sense. I hope some of the other cooks will try this wonderful pie again...it's really simple and sets perfectly!

Rebekah
79

Rebekah

1/20/2010

Eww, eww, eww. I had such high hopes for this pie. I followed the recipe exactly & it was inedible. The pie filling was so greasy & the pie would not set. You can even see the greasiness in the photos! Sad. If I attempt to make this again I will omit the 1/4c of melted butter. Just remembering my first bite makes me shudder. I feel a little out of place because everyone just raved about this pie in the reviews. I never leave baaad reviews, but I just needed to say something.

Michelle05
50

Michelle05

11/26/2006

I make this pie on thanksgiving this recipe is pretty good;however, the recipe called for too much sugar and less coco. Next time I will add less sugar and more coco.

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