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Chocolate Chess Pie (with a Chocolate Almond Crust!)

Chocolate Chess Pie

Makes 1 9-inch pie (8 to 10 servings)

For the crust:
2/3 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup ground almonds
1/3 cup cocoa powder
6 tablespoons butter, softened

For the filling:
1 1/2 cups granulated sugar
1/4 cup cocoa powder
1 tablespoon cornmeal
1/4 teaspoon salt
1 (5 ounce) can evaporated milk
3 large eggs
1/4 cup butter, softened
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees Fahrenheit.

2. Make the crust: Beat together the flour, sugar, almonds, cocoa powder, and butter in a small mixing bowl until a soft dough forms. Press the dough into a 9-inch fluted tart pan with a removable bottom.

3. Bake the crust for 12 to 14 minutes, until puffed. Cool completely. When the crust has cooled completely, make the filling.

4. Make the filling: Mix together the granulated sugar, cocoa powder, cornmeal, and salt. Blend in the evaporated milk. Beat in the eggs, one at a time. Then add the butter and vanilla, and beat until smooth.

5. Pour the filling into the cooled pie crust and bake for 40 to 50 minutes at 350 degrees Fahrenheit, until the filling is set (the middle will still jiggle slightly). Remove the pie from the oven and allow it to cool completely (the pie will continue to set as it cools) before slicing and serving.