Chocolate Chess Pie or Hot Fudge Pie

 This was in a magazine (The Ultimate Guide to Halloween, Thanksgiving and Christmas CELEBRATE pg. 20-21), that talked about Friendsgiving without a showstopping dessert.  Wow your besties with gratitude and exquisite deliciousness.  This one is chewy, but has that ooey gooey chocolately bites.  A new winner~

Chocolate Chess Pie

I like to make the night before.

Single Crust pie shell

Chess Pie Filling

2 1/4 cups granulated sugar

1/3 cup unsweetened cocoa powder

1 cup evaporated milk

3 large eggs, lightly beaten

1/3 cup butter, melted

1/4 tsp. salt

1.5 teaspoons vanilla

1/4 cup semisweet chocolate, chopped

Chocolate Whipped Cream

1 cup heavy cream

3 Tbsp. powdered sugar

2 Tbsp. unsweetened cocoa powder

1/2 teaspoon vanilla

Chocolate pieces / shavings

1). Pastry for single crust pie, 9'' pie plate

2). Pie filling- In a large bowl combine sugar and cocoa powder, Add evaporated milk, eggs, butter, vanilla, and 1/4 teaspoon salt. Stir until just combined. 

 Pour mixture into pastry shell.

3) Bake until top is puffed and knife comes out clean, 50-55 min. (Pie won't appear set but will firm up during cooling.) Cool 1 hour on a wire rack. Cover and chill 2-24 hours.

Chocolate Whipped Cream:

in a chilled bowl (I don't have time for the chilled bowl haha), combine heavy cream, powdered sugar, unsweetened cocoa powder, and vanilla.  Beat with a mixer on medium until soft peaks form, tips curl...

Before serving top pie with whipped cream, and chopped chocolate pieces/shavings.

Perfect Pie Crust from Jenn

 

This is my favorite pie crust from my Westminster college pal Jenn Rounds White.

I will forever remember her best wedding gift like a picnic basket, and the supplies, with the 

PERFECT PIE CRUST recipe that is my go to for a pie crust!

3 cups flour

1 tsp. salt

1 Tablespoon vinegar

1 1/4 cups shortening

5 Tablespoons cold water

1 egg

Mix flour, shortening and salt with a pastry blender.  Mix water, vinegar and egg.  Stir into flour mixture.  Roll on floured surface, or parchment or a towel, 

however you like to roll out your pie crusts.

Makes crust for 2 small pies, or 1 large double crust and 1 shell.

For shell, bake at 425 until brown

I usually use them up in one sitting by making 2 pies, or a double crusted pie, and use my Williams Sonoma pie cutter shapes to decorate the top fancy.  You can also freeze one in a pie tin for later use.