Dena Wruble and Tracy Rapp are the editors of Simply Southern With a Dash of Kosher Soul.
Chess pie is one of the South’s great contributions to the culinary arts. One folk story asserts that it was originally called “just pie,” which was drawled as “jus’ pie,” eventually rolling off the Southern tongue as “chess pie.”
The Biblical kosher dietary laws mandate that observant Jews cannot consume meat and milk in the same meal. This recipe for Chocolate Chess Pie includes non-dairy substitutes for butter, milk, and whipped cream so that those who “keep kosher” can enjoy this delectable dessert after eating meat. Despite the omission of dairy ingredients, this pie is always a favorite! It also freezes very well, so it’s a great recipe to prepare well in advance.
Chocolate Chess Pie
Yield: 8 servings
1 ¼ cups sugar
¼ cup unsweetened cocoa powder
4 Tablespoons margarine, melted
10 Tablespoons soy milk
1 ½ teaspoons vanilla
1/8 teaspoon salt
1 9-inch pie shell, unbaked
1 8-ounce container frozen whipped topping, thawed
Preheat oven to 350 degrees. Combine sugar, cocoa, and margarine in a bowl. Add eggs and beat until smooth. Blend in soy milk, vanilla, and salt. Pour filling into pie shell. Bake at 350 degrees for 45 minutes until tester comes out clean. Cool. Top with whipped topping, and drizzle chocolate syrup across the top.
We know y’all will enjoy this Simply Southern dessert!