Chocolate Chess Pie -- Yumbolicious!

Yumbolicious is one of Doug's mom's "isms." She has many of them (isms) and most of them not only suit her personality, but are also pretty funny. This is one of them. And while I usually leave her "isms" to her, I must say I use yumbolicious for this dessert. This is as simple a pie as you can make, but the result is as decadent a pie as you've ever eaten. The texture is similar to a pecan pie, without the pecans, except it's ooey, gooey chocolate, and near the crust it gets slightly chewy.

I admit that I start with a Keebler graham cracker crust. The filling of this pie is so rich and sweet that it doesn't really matter what is underneath it. You could probably use a standard pie crust, too, but I go with easy on this one. And you could use ice cream instead of whipped cream, but definitely use something to cut that sweet.

I found this recipe a few years ago at gretchencooks.com -- a good reliable recipe site.

And, yes, I did use canned whipped cream.

Chocolate Chess Pie

1½ cups granulated sugar
3 T. unsweetened cocoa powder
2 beaten eggs
5 oz. can evaporated milk
¼ cup melted butter
1 t. vanilla extract
dash salt
9-inch unbaked graham cracker crust pie shell

Preheat oven to 325 degrees.
In a medium mixing bowl, stir together sugar and cocoa.
Add eggs, evaporated milk, melted butter, vanilla and salt.
Stir until all ingredients are blended.
Pour mix into pie shell and place on a cookie sheet.
Bake for 50 minutes or until puffed over entire surface.
Cool on a wire rack.

.

Pin It