Bunny Jackson’s World Famous Chocolate Chess Pie

On my Facebook page, we had a vote for your favorite Thanksgiving pie: pecan or pumpkin. The votes were evenly split, but my friend and fellow author Amy Shoji mentioned that now that she’s a southern girl, she went all in for Chess Pie. Many of you didn’t know what that was, so I decided to share Taylor Jackson’s family recipe for chocolate chess pie — straight from the recipe cards of her mother, Bunny Jackson. This is a perfect holiday pie and a southern staple — easy, delicious, and divine. Enjoy!

Ingredients

  • 1 9-inch single crust pie shell, unbaked

  • 1 ½ cups white sugar

  • 3 ½ tablespoons Hersey’s cocoa

  • ½ cup butter, melted

  • 1 can evaporated milk

  • 2 eggs, beaten

  • 1 ½ teaspoons vanilla extract

Directions

  1. Preheat oven to 400°

  2. Mix together sugar, cocoa, and melted butter.

  3. Stir in evaporated milk, beaten eggs, and vanilla.

  4. Pour mixture into unbaked pie shell.

  5. Bake for 10 minutes at 400°

  6. Reduce heat to 350° and bake for 30 minutes.

  7. Serve with ice cream or fresh whipped cream.

To make a straight‐up chess pie, simply eliminate the cocoa.

DessertsJ.T. EllisonComment