Prep 10 mins
Cook 30 mins
This recipe was given to me by Judy B. Pruden many years ago. I have always enjoyed it; it is rich and chocolatey!
- 2 eggs
- 295.73 ml sugar
- 59.14 ml milk
- 2 squares bittersweet chocolate, melted (cooled)
- 118.29 ml butter, melted (cooled)
- 4.92 ml vanilla
- 1 pie crust (9 inch)
- Preheat oven to 350º.
- Prick pie crust and par- bake for 5 minutes.
- Beat eggs well.
- Add sugar and beat again.
- Add milk, vanilla, chocolate and butter.
- Pour into pie crust.
- Bake at 350º for 30 minutes or until pie begins to crack on top.
I made this pie last night. First let me start out by saying, chess pies are the only pies that I have never been able to master, they never set and it did not matter how well I followed the recipe. So I was worried when I made this one, but it turned out perfect. I had read several reviews from different people and sites, so I incorporated a few of their suggestions in on this pie. First, I did not completely melt the butter, once blended you could still see small pieces. Secondly, at the end I turned the oven off and left the pie in with the door cracked for ten minutes. The middle was perfectly set, the top did not crack and my family LOVED, this pie... will keep this recipe as a family favorite.
Rich and chocolatey is right. I loved how simple it was to mix up. I think I would cut back on the sugar next time, maybe by a 1/4 cup. Thanks for sharing the recipe.
alli - my kids LOVE you! I have been ordered to make this again - fast!