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Chocolate Chess Pie

(5)
  11 reviews
  • 10 min prep time
  • 1 hr 50 min total time
  • 8 ingredients
  • 8 servings
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Check, mate. This Southern-classic chocolaty pie is unbeatable.

Jennifer Perillo
July 23, 2013

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

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.
 

Nutrition Information

No nutrition information available for this recipe
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