Luby's Cafeteria Chocolate Chess Pie
For those enchanted with cafeteria food. Chocolate lovers will especially enjoy this richly flavored version of the South's classic Chess Pie.
- Ready In:
- 1 1⁄2 cups granulated sugar
- 1⁄3 cup all-purpose flour
- 1⁄3 cup butter (if using margarine, not spread or tub product) or 1/3 cup margarine, melted (if using margarine, not spread or tub product)
- 2 teaspoons unsweetened cocoa powder
- 3 extra large eggs
- 1 1⁄4 cups evaporated milk (not sweetened, condensed milk)
- 1⁄4 cup light corn syrup
- 1 ounce German sweet chocolate, melted
- 2 teaspoons vanilla extract
- 9 inches unbaked pie shells or 1 refrigerated ready-made pie crust
- Preheat oven to 375°F.
- In large bowl, combine sugar, flour, butter, and cocoa.
- Mix well.
- Add eggs one at a time, mixing well after each addition.
- Add evaporated milk, corn syrup, chocolate, and vanilla.
- Mix well.
- If using refrigerated crust, unroll and place into pie pan.
- Pour batter into pie shell.
- Bake 45 to 50 minutes or until wooden pick inserted in center comes out almost clean.
- Do not overbake.
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Wow this is wonderful! I made this for a co-worker who requested a chocolate chess pie for her birthday. I was worried when I was making it that it wouldn't come out but in the end it was fine. I was positive it was going to overflow in the oven because it was so full in the crust but (fortunately!) that didn't happen. I did have to bake it longer though because after 45 minutes it was pretty jiggly in the center. I baked for 8 more minutes and it was still jiggly so added 5 more minutes - looked good at this point. Once cooled the texture was perfect. I just noticed that I used large eggs not extra large so don't know if that added to my difficulties. The only change I made was to use 1 oz semi-sweet chocolate chips for the German sweet chocolate. Thanks so much for the recipe Molly! -Apr 7, 2008. Update: I made two more of these for a fund raiser yesterday and used the extra large eggs this time - they came out MUCH better; I didn't have to bake them nearly as long (45 min for one, 48 for the other).) This time I used bittersweet chocolate and they were surprisingly super chocolatey. Thanks again for the recipe!