Chess pie is a particularly sugary dessert characteristic of Southern U.S. cuisine. According to James Beard's American Cookery (1972) chess pie was brought from England originally, and was found in New England as well as Virginia. I made this in preparation for a book club. It is delicious!
1 1/2 cups white sugar
3 tablespoons unsweetened cocoa powder
1 (5 ounce) can evaporated milk
1/4 cup melted butter
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Preheat oven to 350 degrees F (175 degrees C).
Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla.
Pour mixture into 9 inch unbaked pie shell and bake at 350 degrees F (175 degrees C) for 45 minutes or until set. Let cool before slicing.