There are those pies that are made with or without a special occasion. This is one of those pies. This chocolatey chess pie is a piece of heaven that everyone will surely love. One slice won’t be enough, so you have to make sure you have another pie ready just in case. Chess pies are something that I didn’t grow up eating a lot. Once or twice a year, mom used to make it. But it’s not a staple dessert in our home. Our friend over at Curvy Mama Pies has this to say about this recipe:
“But today the response was a unanimous gush of positive feedback. Boiled down, it came to this: rich, fudgy, delicious, intriguingly seasoned, delicious, with just the right amount of heat, and, oh yeah, delicious. Even I had to admit the pie was damn good.”
Having encountered this recipe though, this is going to be a staple in my home. It truly tastes like brownies except it’s much softer and creamier in texture.
Ingredients
1 unbaked 9-inch pie crust in the pan, finished, crimped and well-chilled
10 1/2 Tbsp. unsalted butter
2 1/2 ounces unsweetened chocolate
2/3 c. white sugar
2/3 c. dark brown sugar
1 Tbsp. plus 1 tsp. cornmeal
3/4 tsp. cinnamon
3/4 tsp. chipotle chili powder
4 eggs
1 Tbsp. plus 1 tsp. white vinegar
2 1/2 tsp. vanilla
Instructions
- Preheat the oven to 425.
- Melt the butter and chocolate in the top of a double boiler.
- In a bowl, combine the sugars with a fork to get all the lumps out of the brown sugar. Mix in the dry ingredients, then the eggs, whisking to combine, but taking care not to beat too hard.
- Add the butter and chocolate mixture to the sugar mixture. Mix well.
- When the oven is preheated, take the pie crust from the refrigerator (or even better yet, the freezer; but this depends on what kind of pie tin you are using. Glass, for instance, will crack going from freezer to oven, so in that case you will have to settle for a nice chill in the fridge.). Line it with parchment and put a couple of handfuls of dried beans in to weight the crust and keep it from shrinking. Bake at 425 for 15 minutes.
- Take the par-baked crust from the oven and reduce the heat to 350. Fill the crust with the chocolate filling and put back in the oven. Bake 25-35 minutes, or until the center is set.
- Let cool to room temperature before serving.
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Quick Tip: You can use a pie crust that comes frozen in the pan or you can make it from scratch.
Thanks again to Curvy Mama Pies for this amazing recipe.