"Food is an important part of a balanced diet."--Fran Lebowitz

Chocolate Chess Pie Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Chocolate Chess Pie, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Suzanne Kelly

Category:
Category:

Ingredients:  
Ingredients:  
1 Unbaked 9- inch deep dish pie crust (I use Pillsbury pie crust) Follow prebake instructions below
1/2 cup unsalted butter, cut into pieces
4 oz bittersweet chocolate, coarsely chopped.
1 1/4 cup sugar
1 Tbsp fine yellow cornmeal
1/4 tsp salt
1/4 tsp cinnamon
3 large eggs, at room temperature
1 large egg yolk
1/4 cups milk
1 1/2 tsp vanilla
Vanilla ice cream or whip cream (optional)

Directions:
Directions:
Heat the oven to 400. Shape the piecrust edge into a high-standing rim. Line the crust with a sheet of aluminum foil, gently pressing it into place. Pour about an inch of dry rice or dried beans onto the foil to weigh it down. Place the crust on the center oven rack and bake it for 10 minutes.

Carefully remove the foil and rice or beans by lifting the foil at the edges. Set it aside (the rice or beans can be reused several times). With a fork, prick the bottom of the crust 5 or 6 times to prevent puffing. Lower the heat to 325 and bake the crust 5-10 minutes more. Transfer it to a wire rack. Note: Frozen crusts do not require foil or weights and should be baked at 400 for 10 minutes total.

Put butter in the top of a double-boiler set over, but not in, slow simmering water (or place a heat-safe glass or metal bowl in a similarly sized pot). Scatter the chocolate over the butter without mixing and let it stand until the chocolate and butter have melted, about 6 minutes. Whisk the chocolate mixture until it's smooth, then remove it from the heat and set it aside for 10 minutes to cool.
In a large bowl, combine the sugar, cornmeal, salt, and cinnamon. In another bowl, lightly beat together the eggs and yolk. Add them to the sugar mixture, along with the milk and vanilla extract, and whisk together until they're evenly blended. Then whisk in the chocolate mixture until smooth and pour into the piecrust.
Place the pie on the center oven rack and bake it for 35 minutes. Rotate it 180 degrees, then continue to bake until it puffs up and forms a thin crusty layer, about 20 more minutes. Transfer to wire rack and cool at least 1 1/2 hour. Serve warm or at room temperature with ice cream or whip cream.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
A delicious Southern treat that can be substituted for a traditional holiday pie. The custard style filling has the consistency of soft, thick, velvety fudge that's not too sweet or heavy. I baked this for thanksgiving with rave reviews. Especially from the kids who do not like pumpkin pie.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

198W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!