Chocolate Chess Pie

Chocolate Chess Pie

Ingredients:
3 extra-large eggs
2 teaspoons vanilla extract

Directions:
1/ cup all-purpose flour
3
1 tablespoon unsweetened cocoa powder
One 14-ounce can evaporated milk
1/ cup light corn syrup
4
1/ cup semisweet chocolate chips, melted
4
One 9-inch piecrust, homemade (see page xxii) or purchased
1. Preheat the oven to 375°F.
2. Cream the butter and sugar with an electric mixer until light and fluffy. Add the
eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
3. Whisk together the flour and cocoa powder. Stir the dry ingredients into the
creamed mixture.
4. Stir in the evaporated milk, corn syrup, and the melted chocolate chips. Mix
well until all the ingredients are thoroughly blended.
5. Pour the batter into the piecrust and bake for 45 to 50 minutes. A toothpick
inserted in the center of the pie should come out clean. Let the pie cool before
serving.
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Serves 8
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Top each portion with whipped cream and chopped nuts, if desired.
LUBY’S CAFETERIA
Hawaiian Pie
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THIS VERSION OF PINEAPPLE PIE HAS AN INTERESTING TEXTURE, DUE IN PART TO THE
ADDITION OF CORNMEAL USED TO THICKEN THE PIE FILLING. THIS PIE HOLDS UP VERY WELL
IN THE REFRIGERATOR AND CAN BE SERVED EITHER WARM OR CHILLED.
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6 tablespoons (3/ stick) unsalted butter, softened
4
11/ cups sugar
2