Chess Pie with Chocolate (American South)

This Chocolate Chess Pie is wonderfully sweet and full of chocolate flavour. It has a custard filling that is rich, but not too heavy. One bowl and a few minutes of time are all you need to prepare this gem. Serve with fresh whipped cream and you have an amazing southern dessert.

1½ cups granulated sugar
¼ cup unsweetened cocoa powder
2 eggs, lightly beaten
⅔ cup evaporated milk
1 tsp. pure vanilla extract
1 pinch sea salt
4 Tbsp. butter, melted
1 recipe Pâte Sucrée (French Sweet Shortcrust)

To Serve:
whipped cream

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a medium bowl, whisk together sugar and cocoa powder until blended.

Add eggs, evaporated milk, vanilla extract, salt, and butter. Mix well and pour into prepared pie crust.

Bake for about 45 minutes.

There will still be a little jiggle in the middle when you shake it.

Cool completely before slicing. I like to chill it in the refrigerator before serving.

Serve with whipped cream.

Make-Ahead: For best results, bake a day in advance and chill overnight. If you try and slice it right after baking, the filling will be runny. I love to refrigerate Chess Pie, but it will be fine left on the counter at room temperature for a few days.