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Chocolate Chess Pie (Finalist)

Submitted by Marylee Allen, Corn Belt Energy Corporation
Servings 8
Calories 1503kcal

Ingredients

Crust:

  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 5 tablespoons water chilled

Filling:

  • 2 cups sugar sifted after measuring
  • 1 tablespoon cornmeal
  • 1/4 cup cocoa powder
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 4 eggs well beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup butter melted
  • 1 cup pecans chopped

Instructions

  • For the crust, mix flour and salt in a large bowl. Cut in shortening until crumbly. Gradually add ice water, tossing with a fork until the dough holds together when pressed. Shape into a disk, cover with plastic wrap and refrigerate for 1 hour or overnight.
  • Preheat oven to 350 F.
  • On a lightly floured surface, roll dough to an 1/8-inch-thick circle and transfer to a 9- or 10-inch pie pan. Trim crust to 1/2 inch beyond the rim of the pan and flute edge.
  • Combine sifted sugar, cornmeal, cocoa, flour and salt in a large mixing bowl. Add eggs, milk, vanilla and butter. Stir until smooth. Fold in pecans. Pour filling into unbaked crust.
  • Place in oven and bake for 1 hour until filling is set and crust is golden. If the crust begins to brown, lower the temperature to 325 F and place a ring of foil over the edge of the crust. Cool completely before serving.

Notes

Nutrition information: 1,503 calories; 35.2g fat; 492mg sodium; 264.2g carbohydrates; 33.7g protein.