Chocolate Chess Pie


Spending summers on my grandparents’ farm was a part of my childhood that I looked forward to every year.  Partly because I got to do things I did not do at home, one of them was cooking and baking along my grandmother’s side. She would always make chess pie for Sunday lunch. I think this tradition started with her during the depression because there was always, butter, sugar, milk and eggs available on the farm.

Makes one 9-inch pie / Serves 8-10

 1 9-inch par-baked (page000) Pate Brisse Crust (page000)

2 cups sugar

1//2 teaspoon kosher salt

3//4 cup unsweetened cocoa powder

2 tablespoons all-purpose flour

3 large eggs

4 tablespoons unsalted butter, melted

1 cup half-and-half

2 teaspoons pure vanilla extract

Preheat oven to 350°F. Place the prepared pie crust on a rimmed baking sheet and set aside.

Mix together the sugar and salt in a large bowl and sift in the cocoa powder and flour. Stir until well blended and all the lumps are out of the cocoa powder.

In a separate bowl whisk together eggs, butter, half-and-half, and vanilla until combined. Add the egg mixture to the sugar mixture and whisk to blend.

Pour the mixture into the prepared piecrust. Place on the center rack in the oven to bake 45-50 minutes, rotating halfway through the baking until the pie is firm around the edges and slightly loose in the center.

Remove from the oven and cool the pie at least 1 hour before slicing. Slice and serve topped with lightly sweetened whip cream, swirled with chocolate or coffee liqueur and fresh raspberries.

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