Day nine: chocolate chess pie

Not gonna lie:  I am growing a little bit tired of pie!  In spite of our efforts to share as much pie as possible with our friends and family, our fridge is just about overflowing.  It’s just so much butter!  And cream!  I can’t handle it all!

So this pie is being given away in its entirety.  I’ll report back from our friends whether or not it was a success.  But for now I’ll just post the recipe without any feedback.

Chess pie is a traditional southern dessert, with a rich custard filling for which there are several variations, including lemon.  The chocolate version is an uncomplicated filling that is sure to please any chocolate lover.

Chocolate Chess Pie
2 ounces unsweetened chocolate
1/2 cup butter
4 eggs
1.25 cup sugar
2 tablespoons all-purpose flour
2 tablespoons heavy cream
1.5 teaspoon vanilla
1 tablespoon whiskey or rum
1 partially baked 9-inch pie crust

Melt the chocolate and butter together in a double boiler, or a metal bowl set over a pot of boiling water.

In a separate bowl, gently beat the eggs.  Sift the sugar, salt, and flour together and stir into the eggs.  Then add the cream and the melted butter/chocolate.  Finally mix in the vanilla and alcohol.

Pour filling into a partially baked pie crust and bake in an oven preheated to 325 for about 35 minutes.

Center should be set and the top a bit crusty when it is done.

Recipe from Biscuits, Spoonbread and Sweet Potato Pie by Bill Neal



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