Servings: 8 slices 1x
Ingredients
- 1 unbaked pie crust (I used a store bought to make it easier homemade one!)
- 1 cup sugar
- 1/2 cup brown sugar
- 4 tbsp (1/2 stick) melted salted butterÂ
- 2 eggs
- 3 tbsp cocoa powder
- 1 tsp espresso powder (optional)
- 1 tsp vanilla extract
- 1/4 cup evaporated milk
Instructions
- Preheat oven to 375F.
- Prepare your pie crust in a pie tin and pinch the edges however you’d like. Place in the freezer while you prep the rest.
- Whisk together the sugars and melted butter.
- Whisk the eggs in and really beat it for a minute or two – until light and fluffy
- Beat in the cocoa powder, espresso powder, and vanilla extract
- Fold in the evaporated milk.
- Place pie crust on a sheet pan and pour in the batter.
- Bake for 45-50 minutes, until jiggly like jello, but not jiggly like liquid. It will set further as it cools.
- Remove from the oven and allow to fully cool on a wire rack, then pop in the fridge for a few hours. Best served cold with some whipped cream on top!
Notes
- you can make this chocolate chess pie gluten free by using a gluten free pie crust
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.