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In fact, the original recipe I have made two pies – like many old pie recipes do – so I just cut everything in half to make one. It’s one of those classic southern recipes that has been around for ages. Regardless of what kind of crust you bake it in, this pie is destined to be a new family favorite. Put the crust on a small baking pan before filling it and just pop it in the oven on the pan to make it easier. Just note that some of the store bought crusts in the aluminum pans can be a little flimsy. And all you overachievers can make a crust from scratch if you have some extra time. Ingredients 1 1/2 cups granulated sugar 1/4 cup unsweetened cocoa powder 2 eggs, lightly beaten 2/3 cup evaporated milk 1 teaspoon vanilla extract pinch. That said, the preformed frozen crusts work just as well. It allows me to use my own pie plate but doesn’t have me making a homemade crust – which I appreciate. Now, when it comes to the crust, I like to use the pre-made, rolled-up pie crusts that you find in the refrigerated section of the grocery store over by the canned biscuits and cinnamon rolls. You literally mix all the ingredients together and pour them into a prepared pie crust. The best part, though, is how dang easy it is to make. It just has the most perfect, creamy, chocolatey filling and I just love the crusty top that forms as it bakes. But I will admit that Chocolate Chess Pie is probably my favorite. My Buttermilk, Peach Chess, and Eggnog Chess Pies are all delicious winners in my book.