Chocolate Chess Pie
1 – 1 1/4 – cups sugar (your preference)
3 tablespoons unsweetened cocoa powder
2/3 cup of canned evaporated milk
1/4 cup melted butter, softened (1/2 stick)
1 teaspoon vanilla extract
1 refrigerated pie crust
Preheat oven to 350 degrees.
Mix sugar and cocoa together. If you dont want it real sweet us one cup sugar. Set aside for a few minutes.
Beat the eggs with an electric mixer and then add the cocoa mixture.
Beat in the milk, melted butter, and vanilla. Pour mixture into a 9-inch unbaked pie shell and bake for 45 minutes or until set. The pie may puff up as it bakes but it will settle back down by the end of the cooking time.
The edges can be covered with foil if you are afraid the crust edges might burn.
The center of the pie will not look completely set when the pie is taken from the oven. Do Not Over bake and let cool completely before serving. Drizzle with additional chocolate and top with whipped cream if desired.
This pie gets better as it cools. I always let it set and cool completely before serving.