Tuesday, July 10, 2012

Chocolate Chess Pie

For the Fourth of July, I made a Chocolate Chess Pie for dessert. Apparently, Chess Pies are a Southern thing, so if you are from the North, you are seriously missing out.  Chocolate Chess Pie is especially decadent. The filling tastes like brownie batter. That's right; this here is Brownie Batter Pie. 

1 1/2 cups sugar
1/3 cup softened unsalted butter
3 large eggs
1/2 cup evaporated milk
1 1/2 tsp vanilla
5 tbsp cocoa powder
2 tbsp all purpose flour
1/4 tsp salt
3 pinches kosher salt (optional)
1 cup chopped pecans (optional)
1 frozen 9 inch deep dish pie crust

1. Preheat the oven to 350 degrees
2. Bring all ingredients to room temperature
3. In a large bowl, cream together sugar and softened butter
4. Beat in the eggs, one at a time. Stir in milk and vanilla.
5. In a separate bowl, mix the cocoa powder, flour, and salt; stir until no clumps, and then slowly stir it in the bowl with the wet ingredients.  Mix until smooth, but be careful not to over mix.  I like to stir in a few pinches of kosher salt, but that's optional.
6. Pour batter into the pie crust; Sprinkle on top a cup of pecans if you so desire.  Put the pie in the oven, and lower the temperature to 325 degrees
7. Cook for 30 minutes; check on crust. If burning, make a aluminum foil cover for your crust (see this recipe)
8. Bake for an additional 20 minutes
9. Let cool for 30 minutes before putting it in the fridge
10. Serve warm or at room temperature; with ice cream or whipped cream on top

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