Sometimes I feel like I’m a displaced Southern girl when I choose the desserts I bake. What can I say? My heart is tugged by the classics with simple ingredients you most likely already have on hand: eggs, flour, butter and sugar. Click here to read an interesting article about chess pie’s history.
For this recipe, we get the added bonus of chocolate and pecans. Hoooweeee! Deeelish!
1 refrigerated pie crust
2 cups sugar
1/4 cup unsweetened cocoa powder
1 Tbsp cornmeal
1 Tbsp flour
1/2 teaspoon salt
4 eggs, lightly beaten
1/2 cup milk
1/2 cup butter, melted
1 teaspoon vanilla
1 cup chopped pecans
Preheat oven to 350 degrees F.
In a large bowl, combine sugar, cocoa powder, cornmeal, flour, and salt. In a medium mixing bowl, whisk together eggs, milk, butter, and vanilla. Stir egg mixture into sugar mixture until smooth. Stir in pecans. Pour filling into pastry-lined pie plate.
Bake about 1 hour or until filling is set and crust is golden. If crust begins to brown too fast, reduce oven temperature to 325 degrees F and cover edge of crust with foil.
Cool pie on a wire rack. (Filling will fall slightly during cooling.) Chill within 2 hours.