Chocolate Chess Pie

One time, I accidentally used more than double the milk this recipe calls for. It came out delicious and pudding-like! You can use either size can of evaporated milk.

1 1/2 cups granulated sugar
1/4 cup unsweetened cocoa powder
2 large eggs
1 can evaporated milk (I used 12 oz, recipe called for 5 oz)
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon salt
1 unbaked pie shell (I used our Never Fail Pie Crust)

Preheat oven to 350F. Combine all filling ingredients and blend well with Old Country Kitchenware Mixing Fork. Pour into pie shell. Bake 45-50 mins until puffed and crust is browned (with 12 oz milk, the whole pie will still jiggle when done).

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Chocolate Chess Pie

One time, I accidentally used more than double the milk this recipe calls for. It came out delicious and pudding-like! You can use either size can of evaporated milk.

Chocolate Chess Pie

One time, I accidentally used more than double the milk this recipe calls for. It came out delicious and pudding-like! You can use either size can of evaporated milk.
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This pecan pie uses finely chopped pecans to make slicing and eating easier, and uses no corn syrup. The crunchy top and smell in the kitchen is amazing!

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Mashed Potato Biscuits

Potato biscuits are an old trick for using up leftover mashed potatoes, and they might be the softest biscuit you’ll make.