Chocolate Chess Pie

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
  1. Preheat oven to 350°.
  2. In a large bowl, whisk together sugar, flour, cornmeal, and salt. Set aside.
  3. 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.
  4. 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
  1. 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.
  2. Preheat oven to 350°.
  3. 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.
  4. Bake for 10 minutes. Carefully remove paper and weights, and bake 10 minutes more. Let cool completely.

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