Chocolate Chess Pie is a crowd-pleasing dessert any time of the year.
Chocolate Chess Pie
Makes 1 (9-inch) pie
Ingredients
- ¾ cup sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons yellow cornmeal
- ¼ teaspoon kosher salt
- 1½ (4-ounce) bars semisweet chocolate, chopped
- ½ cup unsalted butter
- ⅓ cup heavy whipping cream
- 4 large eggs, lightly beaten
- 1½ teaspoons vanilla extract
- Old-Fashioned Piecrust (recipe follows)
- Garnish: sweetened whipped cream, chocolate shavings
Instructions
- Preheat oven to 350°.
- In a large bowl, whisk together sugar, flour, cornmeal, and salt. Set aside.
- In a microwave-safe bowl, combine chocolate and butter. Microwave on high in 30-second intervals, stirring between each, until melted and smooth; let cool slightly. Add cream, eggs, and vanilla to chocolate mixture, whisking to combine. Add chocolate mixture to sugar mixture, stirring to combine well. Spoon chocolate mixture into prepared Old-Fashioned Piecrust.
- Bake until center is set, 30 to 35 minutes. Let cool completely. Garnish with whipped cream and chocolate shavings, if desired.
Old-Fashioned Piecrust
Ingredients
- 1½ cups all-purpose flour
- 2½ tablespoons plus 1 teaspoon sugar
- ⅛ teaspoon kosher salt
- ⅓ cup cold unsalted butter
- 4½ tablespoons plus 1 teaspoon cold water
Instructions
- In a medium bowl, whisk together flour, sugar, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Add 4½ tablespoons plus 1 teaspoon cold water, stirring just until moistened. Turn out dough onto a lightly floured surface, and knead 8 to 10 times. Wrap tightly in plastic wrap, and refrigerate for 1 hour.
- Preheat oven to 350°.
- On a lightly floured surface, roll dough into a 12-inch circle, about ⅛ inch thick. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough. Fold edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
- Bake for 10 minutes. Carefully remove paper and weights, and bake 10 minutes more. Let cool completely.
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