22 September 2010

Chocolate Chess PIe

This recipe for chocolate chess pie is one of the first pies I learned to make.  I used to make it every time we had spaghetti when Bubba and I were first married and living in Germany.  I made it many, many times and then...I stopped making it for years. I forgot about it.  A couple of weeks ago, I was going through my old recipe books that are, sadly, used more for decoration on my counter rather than a source for recipe ideas.  Now, I just go to the internet and look up a recipe or stumble through food sites gathering ideas.  So, my poor collection of Southern cookbooks sit gathering dust. (Or trying, at least. I dust them often because they are in the kitchen.)  I was so excited to refind this recipe! I have little notes written down in the cookbook, "does NOT make deep dish," and "DOUBLE." I doubled the recipe, per instruction, and made a deep dish chocolate chess pie. 

You will need:

2 squares unsweetened chocolate
1 cup butter
4 eggs, beaten
2 cups sugar
2 tsp vanilla
1 deep dish unbaked pie crust*

*I only use homemade pie crusts now. I used to buy those refrigerated ones, but then starting making my own (as I always did years ago before the refrigerated ones were available) and wow.  Just wow. The difference!! I use this recipe.  It is absolute perfection. It also gives me an excuse to get the vodka out of the freezer.)

Preheat your oven to 325°

In a small saucepan over low heat, melt the butter and chocolate.  (Make sure the butter is warmed first or is room temperature when you add it or the chocolate will seize.) 

While it cools, beat the eggs.

Then add the sugar.

Slowly pour in the cooled chocolate and butter mix and then add vanilla.

Pour it all into your unbaked pie crust and bake for 30-35 minutes or until the center is set.  You don't need to place this pie on a cookie sheet because it will not spill over.  (Also, placing it directly onto the oven rack will allow the bottom crust to cook thoroughly.)

It makes a nice, crackly crust on top and leaves the middle gooey and rich.  And soooooooo delicious.

You could add fresh whipped cream (not Chemical Whip) or ice cream, but why paint the peacock?  This pie is fabulous all by its lonesome.



Anonymous said...

Oooooo! Looks delicious!

kitchen flavours said...

Looks absolutely delicious! The pie crust sounds really interesting using vodka. Have hopped over to see the recipe, will have to try this out with all the wonderful reviews!

scrambledhenfruit said...

Yum! That looks so gooey and delicious!

Marta Benicá said...

Hello, my name´s Marta. I love your blog. This is very delicious. I will try to make it. I isn´t good to make pie, but I try. Kiss. Venha me conhecer também. Have a nice week.

Anu said...

Sounds deelish! When you say pour the chocolate mixture into the unbaked pie crust - that means you don't have to pre-bake the crust, like you would for regular pies? Just making sure :)...

Hotmomoftwo86 said...

Oh my, that looks amazing! I love chocolate and this looks like heaven! :)

Nina said...

Wow! This looks amazing. I'd love for you to join us on the RecipeLion blog hop today with it - we hop until midnight. http://blog.recipelion.com/fabulous-food-fridays-december-blog-hop/