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Melt in Your Mouth Chocolate Chess Pie

Friday, November 2nd, 2012

With Thanksgiving approaching, I wanted to share my favorite pie recipe, which was adapted from the 1986 edition of Forest Hills Favorites.  No…it’s neither sweet potato nor pumpkin, which might be a break with tradition…but my family truly embraces the “brown food group”, so we use any occasion to enjoy this easy-to-prepare chocolate chess pie.  You might question my use of reduced fat butter and fat-free evaporated milk…but believe me…I’ve also prepared this pie with the regular forms of butter and evaporated milk and I guarantee that you’ll find my “modified” version to be just as good…and maybe you’ll feel less guilty eating a delicious slice!

Melt in Your Mouth Chocolate Chess Pie
makes 8 servings

1/2 stick Land-O-Lakes Light Butter, melted
2/3 cup white sugar
1/3 cup light brown sugar
1/3 cup cocoa
2 medium eggs, beaten
1/2 cup fat-free evaporated milk
1 teaspoon vanilla extract
1 pie crust ( I use a Pillsbury Pie Crust that comes rolled up, 2 per box)

Preheat the oven to 350 degrees. Place the pie crust in an 8 or 9 inch pie plate which has been sprayed lightly with Pam or another cooking spray. Prick the pie crust with the tines of a fork, then set the crust aside while preparing the pie filling. In a medium bowl, stir together the white sugar, brown sugar and the cocoa, then add the melted light butter.  Blend the eggs into the sugar/butter mixture until smooth. Gradually stir in the fat-free evaporated milk until it is blended and then add the vanilla. Gently pour the filling into the pie crust and bake for 40 – 45 minutes or until a thin crust forms on the top of the pie.  Let cool slightly, then garnish with approximately a tablespoon of whipped cream, if desired.  (It should be noted that that the pie filling can be mixed using only a wire whisk. No mixer is necessary!)



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