Several months ago Paul complained to me that I make too many desserts. Additionally that he has never eaten as much dessert before as he has since he’s been with me. Honestly, I had no reply to this statement, only that I liked cooking and that being in the kitchen is a form of stress-relief for me after being chained to my desk and computer all day. Anyways I think it’s better than me coming home and just sitting in front of the television. How unproductive.
So when going through my huge backlog of photos of all the food I’ve either eaten or made, I found this photo of chocolate chess pie I baked in July. July when the temperatures in San Diego when it was still in the 60s. What? That doesn’t seem right.
I realized that Paul made the dessert statement after making this chocolate chess pie with a hint of Kahlua — the only alcohol he likes — because with 1) the pie did not contain fruit; and 2) it is addictive with the oozy and slightly boozy, nutty chocolate wrapped up in a neat pie. It’s really hard to stop at one slice and so easy to make.
Kahlua Chocolate Chess Pie
1 (9 inch) pastry for a single crust pie — yeah, I use premade pie crusts
1 1/2 cups white sugar
3 1/2 tablespoons cocoa
1/2 cup butter, melted
1 (5 ounce) can evaporated milk
2 eggs, beaten
1 teaspoon vanilla extract
3/4 cup chopped pecans
2 tablespoons Kahlua or other coffee liquor
Preheat oven to 400 degrees F.
Mix together sugar, cocoa, and melted butter. Stir in evaporated milk, beaten eggs, vanilla chopped pecans and Kahlua or coffee liquor.Pour mixture into unbaked pie shell. Bake for 10 minutes. Reduce heat to 325 degrees F and bake for 30 minutes.