This rich and delicious chocolate chess pie is a true Southern classic. This version is made with a little flour, along with unsweetened chocolate and eggs, giving the pie a crusty top with a rich, silky dark chocolate custard filling.
Be sure to allow extra time for the pie to chill. It needs at least three hours in the refrigerator before serving. Top it off with freshly whipped cream.
Recipe Makes: One 9-inch Pie
9-inch pie shell, frozen, refrigerated, or homemade
1/4 cup butter
1 1/2 ounces unsweetened chocolate
1 1/2 cups sugar
1 tablespoon all-purpose flour
pinch of salt
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
1. Heat the oven to 375° F (190° C/Gas 5).
2. Line the unbaked pie shell with foil or parchment paper and add pie weights or dried beans to about 2/3 full. Place the pie shell in the oven and bake for 15 minutes. Remove the pie weights and the foil or parchment paper. Prick the pie shell all over with a fork and return it to the oven for about 5 minutes, or just until it begins to show a little color. Remove the pie shell to a rack and set aside.
3. Reduce the oven temperature to 350° F.
4. In a heat-proof bowl or top of a double boiler, melt the butter and chocolate together over simmering water.
5. To the melted chocolate and butter mixture add the sugar, flour, salt, milk, eggs, and vanilla. Beat for about 5 minutes with an electric mixer. Stop and scrape the sides and bottom of the bowl with a spatula a few times.
6. Pour the filling into the prepared pie shell.
7. Bake at 350° for 35 to 45 minutes, until set. If necessary, place a pie shield or foil ring over the edge of the pie to protect it from browning too much.
8.The filling will be puffed up, but it will flatten as it cools.
9. Remove the pie to a rack to cool completely. Refrigerate until thoroughly chilled before serving.