Chocolate Chess PieMonday, April 16, 2007
Av had his annual allergy sickness late the past week and this weekend - he is allergic to the type of pollen that is super-tiny and just floats through the air (not the bigger types of pollen that make your car yellow if you let it set outside) so he usually gets sick right about this time each year. Thankfully, it doesn't last too long, but it is hard to see him not feeling good.
If there is one thing that always perks him up, though, it is chocolate! I made him a chocolate chess pie this weekend and...guess what? He was back to being himself Monday morning.
1 stick unsalted butter
2 cups sugar
3 tbsp flour
1- 5oz. can Pet milk (evaporated milk)
2 tsp vanilla
4 tbsp. cocoa
1 deep-dish unbaked pie shell (or you can make your own)
Preheat the oven to 325*
Mix together the sugar, flour, and salt - I do this in my Kitchenaid.
Melt the butter in the microwave and then mix in the cocoa (this time, I used some really fantastic hot chocolate that Darlene got me from W-S but you could use Hershey's cocoa too), then add that to the bowl of the Kitchenaid.
Get the wet and the dry ingredients incorporated (and make sure that before you add anything else that the mixture is room temperature since when you add the eggs you don't want the mixture so hot that they even think about cooking!).
Next, add the Pet milk and vanilla, then eggs one at a time. Get everything mixed together really well.
Put the unbaked pie shell on a cookie sheet just in case the filling seeps over a tiny bit, then pour the mixture into the pie shell.
Start checking on it at 45 minutes. It took about 55-60 minutes before mine was ready to take out of the oven:
I like regular chess pie and Av likes anything chocolate so this turned out really nice. Yum!