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)
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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. |
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.
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