Recipe by alligirl
This recipe was given to me by Judy B. Pruden many years ago. I have always enjoyed it; it is rich and chocolatey!
Top Review by Linda W.
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.
- 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)