If you’re still trying to decide which desserts to whip up for the holiday feasting ahead, and are not a nut fan, then we 100% endorse this amazingly decadent and addictively delicious, Chess Pie recipe. All the ooey-gooeiness of a pecan pie but no nuts. It’s a super easy and quick recipe and don’t stress on having to make pie crust from scratch, because a store bought crust works just as beautifully.
This form of pie has been around for centuries, as the British felt so warmly about this treat they brought it to the shores of the new world with them on some of those first boats of settlers. Martha Washington even had a version of it that was in her family cookbook that dated back to the 1600’s.
Regardless of it’s origins or it’s evolution, we are sure this pie with it’s rich, cocoa-y, sweetness will be a winner with your family this holiday season!
CHESS PIE
Ingredients:
1 unbaked pie crust
1 1/2 cups sugar
5 tablespoons unsweetened cocoa powder, heaping
5 ounces evaporated milk (1 can)
4 tablespoons salted butter, melted
2 eggs
1 teaspoon vanilla extract
**Optional- we sometimes add 1 tsp of vietnamese cinnamon to the cocoa powder for a spicy touch!
Directions:
Preheat the oven to 350F. In a large bowl, whisk the sugar, cocoa powder, evaporated milk, butter, eggs, and vanilla until smooth. Pour into the prepared pie crust.
Bake for 45 minutes or until the edges are set and the center of the pie is still slightly jiggly. Place the pie plate on a rack to cool slightly before serving. May be served hot, cold, or at room temperature. Enjoy! Adapted from Handle the Heat
We found this recipe and picture on one of our favorite lifestyle blogs Food 52