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.
