Chocolate Chess Pie
Chef Jody Moyt, Lafayette’s Music Room
Jody’s grandmother’s chess pie is so good that he decided to put it on the menu at Lafayette’s! “This twist on the traditional Southern chess pie was a favorite during the holidays at my house growing up,” says Jody of the yummy dessert. He has a few tips when making this pie. “Remember to use high-quality cocoa powder and vanilla. Store-bought pie shells work great, but if you’re up for it, make a homemade pie dough. And for a special holiday presentation, serve with whipped cream and macerated berries.”
- 1½ cups granulated sugar
- ¼ cup cocoa powder
- 2 tablespoons all-purpose flour
- Pinch of kosher salt
- 2 large eggs, beaten
- 5¼ ounces evaporated milk
- ½ teaspoon vanilla extract
- 2 ounces (half stick) butter, melted
- 1 10-inch pie shell
- Preheat the oven to 325 degrees.
- Whisk together sugar, cocoa powder, flour and salt in a mixing bowl.
- In a separate bowl, combine the eggs, evaporated milk and vanilla.
- Slowly add wet ingredients to the dry ingredients and mix well.
- Add the melted butter. Whisk until smooth, and if necessary, move to a blender to remove any lumps.
- Pour the filling into the pie shell.
- Bake for 45 minutes or until the pie is set.
- Allow to cool completely, slice and serve.
Find more holiday recipes from local chefs here!