Chocolate Chess Pie
- Ready In:
- 1hr 50mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 9 inch partially baked flaky pie pastry
-
Filling
- 118.29 ml unsalted butter, cut into pieces
- 113.39 g bittersweet chocolate, coarsely chopped
- 295.73 ml sugar
- 29.58 ml fine yellow cornmeal
- 1.23 ml salt
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 59.14 ml whole milk or 59.14 ml light cream
- 4.92 ml vanilla extract
directions
- Place the butter in the top of a double boiler; place over barely simmering water.
- Scatter the chocolate around the butter.
- Let the butter and chocolate stand for about 5 minutes, until melted, stirring once or twice once the melting is underway.
- Remove the top insert; whisk the mixture until smooth and set aside to cool briefly; whisk the mixture again until smooth.
- In a large mixing bowl, combine the sugar, cornmeal, and salt, tossing with your hands to mix.
- Add in the eggs, egg yolk, milk, and vanilla; whisk until well mixed.
- Pour the chocolate mixture into the bowl; whisk briefly until smooth.
- Pour filling into cooled pie shell.
- Place pie on the center oven rack in a 325° oven; bake 35-40 minutes, then rotate the pie 180°, so the part that faced the back of the oven now faces the front of the oven.
- Continue to bake about 20-25 more minutes or until the pie develops a uniformly thin upper crust.
- The entire top of the pie may puff up as a single piece, unlike many other egg-based pies, where just the edge alone will rise up.
- Place pie on a wire rack; let cool at least 1 1/2 hours.
- Serve slightly warm or at room temperature or cover loosely with foil, refrigerate, and serve cold.
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