Susan's Chocolate Chess Pie
Susan's Chocolate Chess Pie recipe
Yield
24 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | stick |
butter
stick, softened |
*
|
| 2 ¼ | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| ⅓ | cup |
cocoa powder
|
|
| 1 ½ | teaspoons |
cornstarch
|
|
| 1 | can |
milk, skim, evaporated
|
* |
| 2 | teaspoons |
vanilla extract
|
|
| 2 |
pie shell (9 inch)
unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
butter
stick, softened |
*
|
| 532 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 79 | ml |
cocoa powder
|
|
| 7.5 | ml |
cornstarch
|
|
| 1 | Lg. |
milk, skim, evaporated
|
* |
| 1E+1 | ml |
vanilla extract
|
|
| 2 | each |
pie shell (9 inch)
unbaked |
|
Directions
Cream butter and sugar.
Add eggs. Add other ingredients; mix well.
Divide between 2 pie crusts. Bake at 400℉ (200℃) for 10 minutes.
Lower oven temperature to 300 F and bake for 25 more minutes, or until done.
Let cool.
Makes 2 pies.
