Thursday, February 13, 2014

Chocolate Chess Pie

2 1/2 c sugar
7 Tablespoons cocoa
4 eggs
1 1/4 c evaporated milk* 
1T vanilla
1 stick butter
1/4 or more c chopped macadamia nuts, if desired
2 8-inch pie crusts or 1 10" deep dish (I always get left overs with that)

Put ingredients into blender and blend for 30 sec. Pour into crust
(top with nuts). Bake at 350 deg. for 30-45 min, until the top puffs
like a souffle (it will look like it's risen from the crust and crack at the seam and puffy, like a toasted marshmallow). When it's done the center will be barely jiggly. It should jiggle, but not go back and forth a lot. Do not over bake.

If you use 1 1/4 c evaporated milk you get a denser, richer pie and it cooks in the center better. If you use the whole 12oz can you get a lighter pie, more like a cream pie.

1 comment:

keith said...

Molli, thanks for putting your recipes out here!