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Chocolate Chess Pie

Blogger Jennifer Perillo of In Jennie's Kitchen shares a favorite recipe. We’ve updated this Southern classic and added a chocolaty twist.

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  • prep time 10 min
  • total time 1 hr 50 min
  • ingredients 8
  • servings 8
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/4
cup butter or margarine, melted
1 1/2
cups sugar
1/4
cup unsweetened baking cocoa
3
eggs
1/2
teaspoon vanilla extract
1
tablespoon cornmeal
Whipped cream, if desired

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LOCATION

Steps

  • 1 Heat oven to 350°F. Bring 1 crust to room temperature as directed on box; slowly and gently unroll crust. In ungreased 9-inch glass pie plate, place crust, pressing firmly against bottom and side. Trim any overhang; crimp edge, using the tines of a fork. Place in refrigerator while preparing filling.
  • 2 In deep bowl, stir together butter, sugar and cocoa until blended. Add eggs and vanilla. Beat, using whisk, until mixture is blended and thickens. Stir in cornmeal just until combined; pour into crust.
  • 3 Bake 35 to 45 minutes or until pie is set and top puffs up and forms hard crust. Cool completely. Serve at room temperature with a dollop of whipped cream.
  • 1 Heat oven to 350°F. Bring 1 crust to room temperature as directed on box; slowly and gently unroll crust. In ungreased 9-inch glass pie plate, place crust, pressing firmly against bottom and side. Trim any overhang; crimp edge, using the tines of a fork. Place in refrigerator while preparing filling.
  • 2 In deep bowl, stir together butter, sugar and cocoa until blended. Add eggs and vanilla. Beat, using whisk, until mixture is blended and thickens. Stir in cornmeal just until combined; pour into crust.
  • 3 Bake 35 to 45 minutes or until pie is set and top puffs up and forms hard crust. Cool completely. Serve at room temperature with a dollop of whipped cream.

Nutritional information

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