Its Jes' Pie

Photo and original recipe from Taste of Home

 Pie of the Month is my son-in-law's favorite Christmas gift. My husband likes it also, since I usually make 2. One of my goals last year was to improve my pie crust so this has given me lots of practice. Its also fun to find pie recipes that are seasonal, some new and some old favorites. In last year's line up, the traditional pumpkin pie was the least liked. After tasting several new flavors it just didn't hold up! 

So this year I'm looking for some new ideas. Upon searching for January pies I found quite a selection - who knew that was a thing? Common ideas were lemon meringue and pecan. To me those are spring or summer (for the lemon) and December (for the pecan) flavors. Then a new idea - Chess Pie. One I hadn't tried and it looked easy and with ingredients I had on hand. And the chocolate version sounded even better! 

Chess pie is a Southern favorite that starts the year right. It's ingredients are butter, sugar, and eggs (sounds good already), things commonly in the kitchen. Its a simple custard pie similar to Buttermilk pie. Some recipes have cornmeal for a bit of texture. The name "Chess Pie" has several pieces of lore connected. One story is that at a time when pecans and other nuts were scarce, a cook made a pie with these simple ingredients and when asked what kind of pie she had made, she replied, "Oh, its jes' pie". Another story is that with these ingredients combined with sugar the pie could be kept unrefrigerated in a 'chest' (pie safe or cabinet) and the flavor became better the longer it lasted. 

When I found this recipe for Chocolate Chess pie I knew it was one I wanted to try. I subsititued cocoa powder for the original recipe's unsweetened chocolate. (original - 1 ½ oz. unsweetened chocolate, melted and cooled and without the oil).

 Everyone in my family (s-i-l  proclaimed it "incredible") liked it, I think you will also. 

CHOCOLATE CHESS PIE 

Use a favorite pie crust recipe (or boughten) for a one crust pie. 

After fitting the crust into the pie pan, trim and flute the edges. Refrigerate for 30 minutes. Preheat oven to 425 degrees. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. Reduce oven setting to 325 degrees. 

 

Filling Ingredients: 

2 large eggs, room temperature

1 cup packed brown sugar

½ cup sugar

4 ½ Tablespoons cocoa powder

1 ½ Tablespoon oil

2 Tablespoons 2% milk

1 Tablespoon all-purpose flour

1 teaspoon vanilla extract

½ cup butter, melted

 

Directions:

In a large bowl, whisk sugars and flour. Whisk in eggs. Mix liquids – milk, oil, vanilla extract and melted butter. Whisk cocoa powder into the liquids to dissolve. Gradually whisk liquid mixture into dry ingredients. Pour into crust.

Bake at 325 degrees until a knife inserted in the center comes out clean, 35-40 minutes. Cover edge of crust with foil if needed to prevent overbrowning. Remove foil and cool on a wire rack. Refrigerate, covered for 3 hours or until chilled.