It's amazing how many sweet pie variations you get in the US, way more than our traditional apple pie. I'm actually really interested in traditional sweet treats you get in a America and their origins, I've got a big stash of old school American baking books, which is where I found the Chess Pie. I decided to make a Chocolate Chess Pie although there is also a lemon version. The origin of the name chess apparently comes from the American pronunciation of cheese as this is kind of an alternative to a pie with cream cheese in, although it's not really known where it comes from. This pie isn't really like any I've had before, chocolate pies aren't really a thing here like they are in the US. Its got a brownie like crust on top and is smooth, creamy and chocolatey in the middle, really delicious and pretty miss free to make!
1 pack ready made sweet shortcrust pastry
1 1/2 cups caster sugar
3 1/2 tbsp coca powder
pinch of salt
1 12 ounce can evaporated milk
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1. Roll out the pre-made pastry and line a 9" pie dish. Preheat the oven to 180 degrees C/Gas Mark 4.
2. In a large bowl, mix the sugar, cocoa powder and salt together, then mix in the evaporated milk, eggs, butter and vanilla. Pour the filling into the prepared crust.
3. Bake for 45 to 50 minutes until a crust has formed over the top and the filling is almost completely set, there should just be a slight jiggle in the middle of the pie. Cool on a wire rack for at least 2 hours or overnight before slicing, served cool.