Chocolate Chess Pie



Hop aboard on the dessert train with this sugary concoction from Julie Smith, manager and pie-maker extraordinaire at Collierville's Silver Caboose restaurant.

Chocolate Chess Pie

1 1/2 C sugar

1/3 C cocoa powder

1/3 C margarine – melted

2 eggs

1/8 t. salt

1 t. vanilla

1 (12oz) can evaporated milk

2/3 C pecans

Mix sugar and cocoa powder in medium bowl. Stir in melted margarine. Add eggs. Add remaining ingredients. Pour into unbaked nine-inch pie shell. Bake at 350º for one hour or until set.

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