Chocolate Chess Pie

I’m a bundle of highly charged emotions right now, all of which (thankfully) fall into the same category:

  • Elation
  • Excitement
  • Euphoria
  • Exuberance

The reason for my exalted state of being?

Drum roll please.

We bought a house yesterday! If you’ve been reading this blog for the last year or so, that statement might not make too much sense, considering the multiple references I’ve made to our ranch and the house we were supposed to build on it. Well, the short version is this:

It isn’t going to happen anytime soon.

There are more than a few reasons for the delay, none of which carry too much importance to talk about right now. The important part of this story is that we found a perfect house, in a great location, and we are moving on up!!

…..cue The Jefferson’s theme song….

In an ideal scenario, we will be out of here in 30 days. And that made me laugh out loud this morning, since when we left Vegas, we had exactly 30 days to get out of that house because we closed so quickly.

I see a pattern forming here.

No matter though, I am so ready for this move, and have already drawn up my to-do list, complete with bullet points to prioritize my tasks. And even though we aren’t moving too far from our current location, I have begun planning dinners designed  to use up various odds and ends in the freezer and fridge.

This pie, believe it or not, was a result of that planning. I found a small can of evaporated milk in the pantry, the proverbial light bulb went off, and the rest is delicious history.

Chocolate Chess Pie – adapted from Add a Pinch

  • 1¼ cups granulated sugar
  • 3 tbs. unsweetened cocoa powder
  • 1 tsp espresso powder
  • 4 tbs. butter, melted
  • 5 ounces evaporated milk
  • 1 tsp vanilla extract
  • 2 eggs, lightly beaten
  • 1 (9 inch) unbaked pie crust (see below)

Preheat oven to 350 degrees.

Whisk sugar, cocoa, and espresso powder together. Pour butter and evaporated milk into sugar and cocoa mixture and beat on high speed. Add vanilla and eggs. With mixer speed on high speed, mix for approximately 2-3 minutes to lighten.

Pour mixture into 9 inch unbaked pie shell and bake for 45-50 minutes. The center of the pie will be a bit soft. Allow to cool on a wire rack for at least an hour before slicing. The pie will continue to set as it cools.

Pie Crust:

  • 1½ cups all-purpose flour
  • ¼ cup vegetable shortening
  • ¼ cup butter
  • 4-5 tablespoons ice water

Butter a 9-inch pie plate or skillet and set aside.

Pour the flour into a large bowl. Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal, or use your hands (my preferred method!).

Gradually add enough ice water to the mixture while mixing with a fork until a ball of dough is formed.

Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top. Rolling from the center, roll until the dough is about a ⅛-inch thickness. Remove the top piece of plastic wrap, fold the dough over and lay across the pie plate and remove the bottom piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate. Cover the pie plate with a piece of the plastic wrap and place in the freezer for at least 30 minutes to overnight.



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