Chocolate Chess Pie Flop!
I tried making my first Chocolate Chess PIe, I follow recipes carefully. Even with that said, the pie never set! Here are the ingredients
1/2 cup butter
3 1/2 T cocoa
1 1/2 cup sugar
1 5 oz can evaporated milk
2 beaten eggs
1 t vanilla
It was to cook at 400 for 10 min and then 30 min at 325. I cooked it unitl the crust was nearly burned and it never set.
Given that your milk and butter amounts are very similar to KiltedCook's (yours=1/2 butter, 5 oz milk, his=1/2 cup butter, 4 oz milk), I think thhe problem with yours not setting is too few eggs. The filling is a custard, and your recipe does not have enough eggs vs dairy to come to a sliceable firmness.
Sure you can sub any "flavor" for any other. Lemon is very Southern, but I also do tangerine, grapefruit, orange, etc. The flavors are never very powerful or prevelant; but again; that's the nature of chess pie.. You could always make a Double Chocolate Chess Pie by using cocoa in the filling, and then adding a 'meringue' of ganache!
I think you've got 'way too much milk/cream and butter. I've got recipes for a bunch of Chess pie variants (but not Chocolate), and they all call for 1/4 cup butter 1/4 to 1/2 cup of dairy. Most Chess pies also call for a little flour, but your cocoa serves the same purpose.
Here's the quintessential Southern Chess Pie from James McNair:
1 Whole egg
3 Egg yolks
1 cup sugar
2 tablespoons of cornmeal
1/8 teaspoon of salt
1/2 cup (one stick) of melted, unsalted, butter
1/2 cup of evaporated milk, heavy cream or half-and-half
2 teaspoons of vanilla extract
1 tablespoon of lemon juice.
He bakes it at 325° from start to finish.