Imagine a pie that has the flavor of brownies, but the texture of pecan pie. That is chocolate chess pie. Now, imagine that pie, served warm, with a scoop of coffee ice cream (pareve).
Sounds delicious, right? The best part is that it is ridiculously easy.
Chocolate Chess Pie
Adapted from Ezra Pound Cake. The original pie had evaporated milk and butter.
1 deep dish pie crust (unbaked)
1 1/2 cups sugar
3 heaping tablespoons cocoa powder (6 level Tbl.)
Pinch of salt
5 ounces coconut milk
1/4 cup coconut oil, melted
2 eggs, beaten
1 teaspoon vanilla
Optional: handful chocolate chips or pecans, for sprinkling over the top
Stir together the sugar, cocoa and salt. Stir in the coconut milk, melted coconut oil, eggs, and vanilla, mixing to evenly combine. Pour the filling into the pie shell, and bake at 350 degrees for 45 to 50 minutes, or until the filling is set around the edges and a little wobbly in the center. Serve warm or room temperature with pareve ice cream.
Mocha Ice Cream
Okay, this isn’t a gourmet churned ice cream. It uses Rich’s Whip and pudding mix. But, it is easy and more than does the job. Sometimes, that is what you need.
pint Rich’s Whip
package Osem vanilla pudding mix
2 tsp. coffee powder (or to taste)
Whip pareve whip with coffee until stiff. Mix in vanilla pudding mix. Freeze until hard. Serve over chocolate pie.