Southern Chocolate Chess Pie
This rich, silky chocolate chess pie is a classic Southern dessert. Top it with whipped cream or whipped topping. Use a homemade or frozen pie shell.
- Serves: 8 persons
- 1(9-inch) pie shell
- ¼cup butter
- 1 ½ounces unsweetened chocolate
- 1 ½cups sugar
- 1tablespoon all-purpose flour
- Pinch of salt
- ½cup milk
- 2large eggs
- 1teaspoon vanilla extract
Step 1Gather the ingredients.
Step 2Heat the oven to 375 F (190 C/Gas 5).
Step 3Line the unbaked pie shell with foil or parchment paper and add pie weights or dried beans to about two-thirds full.
Step 4Place the pie shell in the oven and bake it for 15 minutes. Remove the pie weights and the foil or parchment paper.
Step 5Return the pie shell to the oven for about 5 minutes, or just until it begins to show a little color. Remove the pie shell to a rack and set aside.
Step 6Reduce the oven temperature to 350 F.
Step 7Place a heatproof bowl over a pan of simmering water. Add the butter and chocolate; stir until melted and smooth. Remove the bowl from the pan.
Step 8To the melted chocolate and butter mixture, add the sugar, flour, salt, milk, eggs, and vanilla. Beat for about 5 minutes with an electric mixer. Stop and scrape the sides and bottom of the bowl with a spatula a few times.
Step 9Pour the filling into the prepared pie shell.
Step 10Bake at 350 F for 35 to 45 minutes, or until the filling is set. The filling will be puffed up, but it will flatten as it cools.
Step 11If the pie appears to be browning too much, place a pie shield or foil ring over the edge of the pie crust.
Step 12Remove the pie to a rack to cool completely.
Step 13Refrigerate until thoroughly chilled before serving. Store leftovers in the refrigerator.