Chess pie got its name from being such a simple pie that folks called it “Jess” Pie (a Southern way of saying “just pie”). The addition of chocolate, pecans, and coconut definitely makes this more than “jess” pie.
1 (4-ounce) package German chocolate
¼ cup butter
1 (12-ounce) can evaporated milk
1¼ cups sugar
3 tablespoons cornstarch
⅛ teaspoon salt
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 (9-inch) deep dish piecrusts, unbaked
1 cup pecans, chopped
1 cup flaked coconut
Preheat the oven to 375 degrees. Melt the chocolate and butter in a small saucepan over low heat, stirring to mix well. Remove from the heat and stir in the evaporated milk. In a large bowl combine the sugar, cornstarch, and salt. Add the eggs and vanilla extract. Stir in the chocolate mixture. Pour into the piecrusts. Combine the pecans and coconut and sprinkle over the tops. Bake for 40 to 45 minutes or until the middles are set. Cool 20 minutes before serving.
Makes 2 pies.