Recipe by Lola
"A southern recipe for a rich chocolate pie with pecans. Passed down from my Mother and Grandmother."
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1 (9 inch)
pastry for a 9 inch single crust pie
1 1/2 cups
3 1/2 tablespoons
1 (5 ounce) can
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. To those who had trouble with the ingredients separating: mix together all of the ingredients except for the eggs and pecans over medium heat until sugar is melted and cocoa is incorporate. Beat the eggs in a separate bowl and while STILL beating, add about 1/2 cup slowly to the eggs to gradually increase the temperature. Then add the egg mixture back to the saucepan still stirring. Your mixture will thicken almost instantly, then you can add the pecans and pour the mixture into the pie shell. It only takes an extra minute to do this, but the results are perfect every time!
The texture was WAY to gelatinous for me and I couldn't get past the second bite. Don't get me wrong, the taste was there but the texture threw me off completely. Since this recipe I have made other chess pies and discovered "flour" is the key! If you want a more cake like texture, I suggest adding a few tablespoons of flour.
This turned out perfectly for me! Thanks for the great recipe.
Chocolately, gooey goodness! This is a very rich pie. I was doubling the recipe and mistakenly did not double the butter. It was fine without the extra butter. I also had to bake the pie an extra 10 minutes and it turned out wonderfully. I will definitely make this again!
If you can imagine a brownie as pie, then this is it. Tastes just like a brownie only better! Absolutely fantastic. My new favorite pie! I didn't even have evaporated milk and used the sweetened (thick) condensed milk instead, kept my fingers crossed the substitution would be okay, and this turned out the creamiest, richest chocolatiest pie ever. I didn't use an electric mixer, just a wooden spoon. I paired this with french pastry pie crust and it is fabulous. 5 plus stars!!!!!
This is so good it deserves a homemade pie crust. I used the one submitted by Leah Lyons in her "Sweet Pie" recipe. I also recommend serving the chess pie with cream or ice cream to balance the rich, dark chocolate.
I chose this recpie over the other chocolate chess pies because it called for the most cocoa. The only way I deviated from the instructions was that I left out the nuts. I followed everything else to a T, and the ingredients separated--not sure if while cooking or cooling, because I didn't notice until we cut into it. The sugar and chocolate were on top, and the eggs and evaporated milk were a translucent layer at the bottom. Was looking forward to a great reminder of my southern childhood, but I did not care for this. On Valentine's Day.
It is not the mixing. It is the baking. For those who have had trouble...bake at 350 for 40-50 min. The hot temp decreasing to a lesser temp is what is making the problems for some. I have had this same recipe for years and have never had any trouble. When I baked it according to these directions it did not turn out as moist and good.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chess Pie
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 210
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