1/2 cup butter
2 (1-oz.) unsweetened chocolate baking squares
1 (5-oz.) can evaporated milk (2/3 cup)
2 large eggs
2 teaspoons vanilla extract, divided
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 1/2 cups pecan halves and pieces
2/3 cup firmly packed light brown sugar
1 tablespoon light corn syrup
9-inch deep-dish pie crust
Microwave butter and chocolate squares in a large microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in evaporated milk, eggs and 1 tsp. vanilla. Stir together granulated sugar and next 3 ingredients. Add sugar mixture to chocolate mixture, whisking until smooth. Pour mixture into prepared crust. Bake pie at 350° for 40 minutes. Stir together pecans, next 2 ingredients, and remaining 1 tsp. vanilla; sprinkle over pie. Bake 10 more minutes or until set. Remove from oven to a wire rack, and cool completely (about 1 hour).
A chess pie is a southern tradition and we have so many ways to make them! The pecans add just the right texture and flavor, so the pie isn’t too sweet.