Chocolate Chess Pie

 

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

1/4

cup butter or margarine, melted

1 1/2

cups sugar

1/4

cup unsweetened baking cocoa

3

eggs

1/2

teaspoon vanilla extract

1

tablespoon cornmeal

Whipped cream, if desired

• 1 Heat oven to 350°F. Bring 1 crust to room temperature as directed on box; slowly and gently unroll crust. In ungreased 9-inch glass pie plate, place crust, pressing firmly against bottom and side. Trim any overhang; crimp edge, using the tines of a fork. Place in refrigerator while preparing filling.
• 2 In deep bowl, stir together butter, sugar and cocoa until blended. Add eggs and vanilla. Beat, using whisk, until mixture is blended and thickens. Stir in cornmeal just until combined; pour into crust.
• 3 Bake 35 to 45 minutes or until pie is set and top puffs up and forms hard crust. Cool completely. Serve at room temperature with a dollop of whipped cream.