Chocolate Chess Pie - Master Cookbook Recipe # 440

Name: Chocolate Chess Pie - Master Cookbook Recipe # 440
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Cuisine: Southern
Ingredients: 1 1/2 cups granulated sugar; 3 tbsp. all-purpose flour; 2 tbsp. self-rising cornmeal mix; 3 tbsp. Hershey's cocoa; 1/4 tsp. salt; 1/4 cup salted butter, melted; 2 large eggs, beaten; 1/2 cup evaporated milk; 1 tsp. vanilla extract; 1/2 tbsp. white vinegar; 1 (9-inch) unbaked pie shel

This Chocolate Chess Pie is a deep-south staple that combines a rich, fudgy flavor with the classic "crackly" top that defines a traditional chess pie. The unique addition of cornmeal and a touch of vinegar creates a perfect custard-like texture that isn't overly sweet, making it a timeless favorite for any holiday or family gathering.

This is recipe #440 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 45 minTotal time: 1 hr

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Ingredients

1 1/2 cups granulated sugar
3 tbsp. all-purpose flour
2 tbsp. self-rising cornmeal mix
3 tbsp. Hershey's cocoa
1/4 tsp. salt
1/4 cup salted butter, melted
2 large eggs, beaten
1/2 cup evaporated milk
1 tsp. vanilla extract
1/2 tbsp. white vinegar
1 (9-inch) unbaked pie shel

Instructions

Preheat your oven to 350 degrees F.
In a medium-sized bowl, whisk together the sugar, flour, cornmeal, cocoa, and salt until there are no clumps.
Add the melted butter and the beaten eggs to the dry ingredients and beat well.
Stir in the evaporated milk, vanilla, and vinegar, beating the mixture until it is completely smooth.
Prick the bottom of your unbaked pie shell with a fork, then pour the chocolate mixture into the shell.
Bake at 350 degrees F for 40-45 minutes, or until the center is set but still has a very slight jiggle.
Remove from the oven and allow the pie to cool completely on a wire rack before slicing to ensure the custard has fully set.

Notes

Tammy's Tips: Be sure to use self-rising cornmeal mix rather than plain cornmeal, as it helps give the pie its signature texture. The little bit of vinegar might seem unusual, but it's the secret to cutting through the richness and balancing the sweetness of the chocolate. For the best experience, serve this at room temperature with a dollop of whipped cream or a small scoop of vanilla bean ice cream.