Chocolate Chess pie
1 stick margerine (melted)
1 and 1/4 cup sugar
1 teaspoon vanilla
3 tablespoon cocoa
3 eggs
dash of salt
I small can evaporated milk (6 oz,)
i unbaked pie shell
Put first seven ingredients into blender and blend well. Pour into an unbaked pie shell and bake 35 to 40 minutes at 350 degrees. May be topped with whipped cream or Cool whip to serve.
I always make two pies...as easy as making one and use a 12 oz can of milk for the two pies. I use the "deep dish" frozen pie shells.
I like this pie recipe because it can be mixed in a blender in a few minutes and poured into the pie crusts. Of course it could also be mixed in a mixer or by hand. It slices nicely and would keep well in the refrigerator for several days or kept frozen for a few weeks.
3 comments:
Delicious! I posted this recipe, too - but gave you credit for it, of course. I will make it for Christmas...maybe. :-)
:)))))
Ahhh I made two of these pies this evening - for company I THOUGHT I would have (Davic!) but they cancelled eating dinner with us at the last minute. So we had some for dessert, and I'll take the other one to church tomorrow. Anyway, it was WONDERFUL!
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