Chocolate Chess Pie

Last week, I mentioned on my linky party that I've started reading At My Grandmother's Knee by Faye Porter, copyright 2011. This book is compiled of recipes submitted from people around the southern United States that focus on their grandmothers' specialities. Last fall, I set out to conquer the pecan pie and I made several versions of pecan pie and posted it here on A Well-Seasoned Life. When I saw this recipe for Chocolate Chess Pie included in Ms. Porter's cookbook, I was immediately drawn to it. Chess pies are another famous southern dessert, but I will admit it here that I've never made one. Heck, I've never tasted one. Yes, I'm ashamed. So, I decided that the chess pie needed conquering, too. It was so simple to make and tasted delicious like a warm chocolate chip cookie...without the cookie!

Chocolate Chess Pie

1 stick butter
2 squares (1-oz. each) unsweetened baking chocolate
1 cup sugar
2 tbsp. all-purpose flour
1/8 tsp. salt
1/4 cup milk
3 large eggs, lightly beaten
1-1/2 tsp. vanilla extract
1 pie crust (9 inches), unbaked

Preheat oven to 350 degrees.

In a saucepan over low heat, melt the butter and chocolate. Transfer the chocolate mixture to the bowl of an electric mixer. Add the sugar, flour, salt, milk, eggs, and vanilla and beat for 5 to 6 minutes. Pour the filling into the pie crust.

Bake for 35 to 45 minutes, or until set. Cool for at least 30 minutes before serving.

I used a 9-inch deep dish pie crust.

This is what you call lucky. I didn't double-check the list of ingredients before I started cooking. But, fortunately, I just happened to have had some unsweetened baking chocolate in my pantry.

Melt the butter and chocolate together in a small saucepan. Pour the mixture into a large mixing bowl.

Another lucky break here, too. I only had one cup of sugar left in my canister. I was sweating bullets measuring this out and had just enough. After the pie was done, I headed for the grocery store to remedy the situation.

I added two tablespoons of flour to the chocolate mixture along with the sugar.

Next came the salt, vanilla flavoring and three lightly beaten eggs. I mixed the ingredients together until fully blended. The filling will be fairly thin.

Pour the filling into the pie crust. I put the pie on a small sheetpan in case I spilled it which I'm prone to do.

I baked the pie for 40 minutes. I rotated it once after the 30 minute mark to make sure it was browning evenly.

This pie is rich and delicious! It may be my first experience with the Chocolate Chess Pie but it won't be my last.

Enjoy!!

Share your latest recipe at my linky party: Sweet Indulgences Sunday.

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