Chocolate Pecan Chess Pie

I followed the exact directions except cooked it 5 minutes longer until there was no jiggle. As it cooled, it began to sink in the middle. When I cut the pie, it obviously had not cooked all the way through the center. It tasted good, but its presentation was terrible! I looked up MY grandmother’s chocolate chess pie only to discover it is the same, except it calls for 1/4 cup of butter and cooking it 40 minutes at 350°.

Definitely will make again. I didn’t have pecans so I left them out. I have friends that have nut allergies so it’s good to know it works without it. Delicious.

Great turn out!!

I needed to use a pie crust, and was in the mood for chocolate and this recipe really fit the bill! I carefully melted the butter--twice because it accidentally boiled in the microwave the first time and I had to start over-- (I also used 1/4 cup instead of 1/2 of butter). I followed the baking directions exactly, including the cooking times and it turned out great! It tasted like a chocolate lava cake (because I couldn't wait for it to cool and cut it while it was hot). It was everything I hoped it would be. The texture of my pie looks nothing like the one shown in the picture, but I wasn't really looking too hard at it as I scarfed it down. What a really superb pie, thanks!!

Chocolately, gooey goodness! This is a very rich pie. I was doubling the recipe and mistakenly did not double the butter. It was fine without the extra butter. I also had to bake the pie an extra 10 minutes and it turned out wonderfully. I will definitely make this again!