Hey Ginger! It's kinda like a chess pie if you ever had one. Similar to a custard but thicker. It's not bad at all. I think next time I might play around with a few more spices like nutmeg and cinnamon. I like to try unusual recipes. This one kinda peaked my interest.

Tina, I know what you mean about the taste of Crisco. Here's Tina's recipe for the Pie, my recipe for the Crust follows. _________________________________________________________ Chocolate Chess Pie 1/2 stick of Butter, partially melted 1 1/4 c. Sugar or Splenda/Sugar mix (comes in a bag) 3 T. Cocoa 2 T. Flour 2 Eggs 3/4 c. Milk 1 t. Vanilla One uncooked Pie Shell. Whisk the sugar, eggs, milk, vanilla & butter. Add dry ingredients. A whisk is all you need. Pour into Pie Shell. Bake 35-40 min. @ 375. You can pretty much tell when it's done just by looking at it. It looks like a big Brownie coming from the oven, then it flattens like a Pie. SO EASY. _______________________________________________________ Butter Flaky Pie Crust (tips below) 1 1/4 c. Flour 1/4 t. Salt 1/2 c. Butter, chilled and diced 1/4 c. Ice Water In large bowl combie Flour and Salt. Add diced Butter and mix until it resembles crumbs. I use one of those dough thingys to do this, I can't remember the name of the gadget. lol Or do it with two forks. Stir in Water, one Tablespoon at a time until mixture forms a ball. Wrap in Saran Wrap and refrigerate for 4 hours or overnight. __________________________________________________________ Tips on Crust. My finished dough ball looked a little too crumbly but I didn't feel like starting over. After you get it out of the fridge, take it out of the saran wrap and let it get too room temperature, or close to it. Lay on lightly floured surface, and make sure to flour your rolling pin. Flatten out to fit the pie pan. I did my dough on Parchment Paper & it tried to stick! Trim excess dough off edges of pie plate with a knife. That's where some of my crust started falling apart, and I just used fallen off dough in spots to fill in. I also lightly poked some holes in the crust with a fork, some of the batter got between the crust and plate, but it came out of the pie plate sooo smoothly and didn't stick. Amazingly it turned out perfect!

Well, now, Miss G . . . the tables have turned: I've never tasted buttermilk pie! I'll be sure to try your mother's recipe; I'm sure it's delicious :) A few weeks ago, I made some fried green tomatoes and brought them up to a dear elderly lady, who I knew loved them. She raved on and on about them and asked about the cornmeal . . . and how I got them so crunchy. I told her it was an authentic Southern recipe/technique that I learned from YOU!

@sushipup1: Is this the recipe you were speaking of above? Tina’s Chocolate Chess Pie tinam61@gardenweb 1/2 stick of Butter, partially melted 1 1/4 c. Sugar or Splenda/Sugar mix (comes in a bag) 3 T. Cocoa 2 T. Flour 2 Eggs 3/4 c. Milk 1 t. Vanilla One uncooked Pie Shell. Whisk the sugar, eggs, milk, vanilla & butter. Add dry ingredients. A whisk is all you need. Pour into Pie Shell. Bake 35-40 min. @375. You can pretty much tell when it's done just by looking at it. It looks like a big Brownie coming from the oven, then it flattens like a Pie. SO EASY.