a recipe for a pecan-topped, rich chocolate pie from the South. brought up by my mum and grandmother.
| Servings: | 10 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 (9 inch) pastry for a 9 inch single crust pie
- 1 ½ cups white sugar
- 3 ½ tablespoons cocoa
- ½ cup butter, melted
- 1 (5 ounce) can evaporated milk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
Instructions
- Preheat oven to 400 degrees F (200 degrees C)
- Mix together sugar, cocoa, and melted butter. Stir in evaporated milk, beaten eggs, vanilla, and chopped pecans.
- Pour nut mixture into unbaked pie shell. Bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for 30 minutes.
Nutrition Facts
| Calories | 384 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 188 mg |
| Sugars | 32 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the exact directions except cooked it 5 minutes longer until there was no jiggle. As it cooled, it began to sink in the middle. When I cut the pie, it obviously had not cooked all the way through the center. It tasted good, but its presentation was terrible! I looked up MY grandmother’s chocolate chess pie only to discover it is the same, except it calls for 1/4 cup of butter and cooking it 40 minutes at 350°.
Chocolate-y goodness!! Great recipe!
Definitely will make again. I didn’t have pecans so I left them out. I have friends that have nut allergies so it’s good to know it works without it. Delicious.
I tied this recipe 3 TIMES!!! Still can’t get it to work. The first time, I followed the recipe exactly – even after adding an additional 30 minutes cook time, still soupy in middle. 2nd time, I used the suggestion of adding a bit of flour and bake on 325 degrees for an hour- nope.. This last time I reduced the evaporated milk to 4 oz and baked at 325 for 1 1/2 hrs – still no luck.
I made this pie and it was amazing. I cooked it for 55 min and it set nicely.
No changes. Yes I’ll make it again
I made this pie for our son on his Pi Day birthday as requested. We all loved it. I did add the 1 Tablespoon of flour and incorporated the egg mixture. It was wonderful.
I did like one reviewer said and cooked everything but the eggs and pecans in a saucepan. Then incorporated it slowly into the beaten eggs in a stand mixer. Then back on the stove till it thickened up a little. I also added 1 Tbs of flour. My entire family loved it. It cooked in the amount of time when I followed the directions. I will definitely be making this again
I have made this recipe twice, the first time following exactly as directed and it turned out a bit eggy. I then follow the advice from another reviewer about melting all the ingredients but the egg, then tempering the egg into the mixture and then baked at 350 for 45 mins and allowed to cool for atleast an hour and it turned out perfectly. Eggy texture was gone and it was smooth and set perfectly. I also increased the cocoa to 5Tbsp just as a personal preference. This resulted in an amazing recipe
I didn’t like it. This pie had a strange chocolate flavor.
I did modify this slightly. I added about 2.5 tbs. of flour to the mixture. Additionally, I added the warm mixture slowly to the eggs then the combined mixture back into the pot slowly and brought it all to a boil. It thickened quickly. Then I poured it in my pie plate and baked it accordingly. It was a hit. A homerun actually!
Fantastic as written! Served warm with vanilla ice cream and fully enjoyed 🙂
This recipe is soooo good I made it for Thanksgiving and my brother said it was an exact replica of my grandmothers homemade chocolate chess pie and he wanted to know if it was her recipe I told him I will never tell but coming from him that is saying a lot. I enjoyed this so much thank you, thank you, thank you this is what I am making myself for my birthday because these are my favorite and it really is so simple. I really simplified it even more by just melting the better and adding in the cocoa and letting that mixture cool and then just putting all the rest of the stuff together and mixing it in a bowl and then pouring after it cooled a bit more into the pis shell and baking it and it turned out perfect. one the warm melted butter and the cocoa combined then it cooled down it was perfect to mix with the other ingredients and I just used a hand mixer and blended well until the sugar had dissolved good. I turned out great and I have one in the oven now baking and soon as it is done will post up a picture with another review because this is the best version I have tried to make and I have tried all but this one on this website until thanksgiving and this one is definitely a handed down grandmother recipe because my grandmother would have been proud to taste this one I made and am making again already. It is as close to hers as I have ever done and really this is pretty much full proof.
Great turn out!!
I did not care for this recipe. I went dirrectly as the recipe called for and cooked it as directed. It didn’t cook all the way , it cooked around the edges but the middle was very runny.
Flavor is good, but consistently is too gooey, even with 10 extra minutes in the oven. I grew up in the South, and it’s not supposed to be like that.
Perfect, only difference was special dark cocoa used. Recieved rave reviews.
DEE-lish!!! I added a 1/2 cup of shredded coconut to mine – was wonderful!!!!!
Really easy and really yummy!
It is not the mixing. It is the baking. For those who have had trouble…bake at 350 for 40-50 min. The hot temp decreasing to a lesser temp is what is making the problems for some. I have had this same recipe for years and have never had any trouble. When I baked it according to these directions it did not turn out as moist and good.
THIS RECIPE WAS SO EASY TO MAKE AND EVERYONE RAVED ABOUT IT. THE ONLY THING WAS, MOST CHESS PIES HAVE CORNMEAL IN THEM THAT GIVES THE GRITTY TEXTURE. THIS DID NOT CALL FOR ANY SO IT MADE UP MORE LIKE A CHOCOLATE PECAN PIE. NO WORRIES THOUGH BECAUSE IT WAS STILL DELICIOUS