Chocolate Chess Pie with a Peppermint Twist

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Yazoo Market Chocolate Chess Pie

This simple Delta favorite has a brownie-like filling and comes topped with whipped cream, ice cream, or
meringue — or with nothing to gild the lily.

Makes 6 to 8 servings

1 1/2 cups sugar
3 1/2 tablespoons cocoa powder
1/4 pound (1 stick) butter, melted
2/3 cup evaporated milk
2 large eggs, beaten
1 tablespoon pure vanilla extract
1 unbaked 9-inch pie shell

Preheat the oven to 350 degrees F.
In a large bowl, mix together the sugar
and cocoa. Stir in the melted butter,
evaporated milk, eggs, and vanilla. Pour
into the pie shell and bake until the filling
is nearly set with a slightly jiggly center,
about 45 minutes. Serve warm or at room
temperature. This is great with whipped cream or ice cream.

For a holiday topping, crush peppermint sticks in a Ziplock baggie and fold pieces into whipped cream. Place a dollop of the mixture on top of your pie!

To learn more about Susan and her cookbook, visit her website.

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