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Chocolate Chess Pie

Makes: 8 to 10 servings
Prep 25 mins Bake 350°F1 hr
Chocolate Chess Pie
Ingredients
  • 1  recipe  Pastry for a Single-Crust Pie
  • 2  cups  sugar
  • 1/4  cup  unsweetened cocoa powder
  • 1  tablespoon  cornmeal
  • 1  tablespoon  all-purpose flour
  • 1/2  teaspoon  salt
  • 4  eggs, lightly beaten
  • 1/2  cup  milk
  • 1/2  cup  butter, melted
  • 1  teaspoon  vanilla
  • 1  cup  chopped pecans
  •  Whipped cream (optional)
Directions

1. Preheat oven to 350 degrees F. Prepare Pastry for a Single-Crust Pie; set aside.

2. For filling, in a large bowl, combine sugar, cocoa powder, cornmeal, flour, and salt. In a medium mixing bowl, whisk together eggs, milk, butter, and vanilla. Stir egg mixture into sugar mixture until smooth. Stir in pecans.

3. Pour filling into pastry-lined pie plate. Bake about 1 hour or until filling is set and crust is golden. If crust begins to brown too fast, reduce oven temperature to 325 degrees F and cover edge of crust with foil. Cool pie on a wire rack. (Filling will fall slightly during cooling.) Chill within 2 hours. If desired, serve with whipped cream. Makes 8 to 10 servings.

From the Test Kitchen
  • Cover and chill cooled pie for up to 24 hours.
Pastry for Single-Crust Pie
Chill At least24 hrs
Ingredients
  • 1 1/4  cups  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/3  cup  shortening
  • 3 - 4  tablespoons  cold water
Directions

1. In a medium bowl, stir together the flour and salt. Using a pastry blender, cut in the shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Sprinkle additional cold water, 1 tablespoon at a time, over mixture until all of the dough is moistened. Form the dough into a ball. On a lightly floured surface, flatten dough. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

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