Name: Chocolate Chess Pie
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8 servings
Cuisine: North America, Southern
Ingredients: 1-1/4 cups all-purpose flour; 1/4 teaspoon salt; 1/4 cup cold butter, cubed; 1/4 cup shortening; 3 to 4 tablespoons ice water; FILLING:; 2 large eggs; 1 cup packed brown sugar; 1/2 cup sugar; 1-1/2 ounces unsweetened chocolate, melted and cooled; 2 tablespoons 2% milk; 1 tablespoon all-purpose flour; 1 teaspoon vanilla extract; 1/2 cup butter, melted

Chocolate chess pie is all the gooey yumminess of chocolate pecan pie, without the pecans!

Instructions

1 Make the pie dough

2 In a large bowl, whisk together the flour and salt. Using fork tines or a pastry cutter, cut in the butter and shortening until crumbly. Add the ice water, 1 tablespoon at a time, tossing with a fork until the dough holds together when pressed between your fingers. Dump the dough onto the counter, and quickly shape into a disk. Wrap well in plastic wrap, and refrigerate one hour or overnight. Editor's Tip: Looking for a shortcut? These are our favorite premade pie crusts.

3 Prebake the pie crust

4 Preheat oven to 425°F. On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie plate. Trim the edges, and crimp as desired. Refrigerate 30 minutes. Line the unpricked crust with two layers of foil, and fill with dried beans or pie weights. Bake on a lower oven rack until light golden brown, 15 to 20 minutes. Carefully remove the foil and weights, and continue to bake until the bottom is golden brown, three to six minutes. Move to a wire rack to cool, and reduce the oven setting to 325°. For an extra-special touch, we have great tips on how to make a decorative pie crust.

5 Make the pie filling

6 In a large bowl, whisk together the eggs, sugars, melted chocolate, milk, flour and vanilla until combined. Gradually whisk in the melted butter until smooth. Pour the filling into the prebaked crust. To prevent overbrowning, cover the pie edges with foil or a pie crust shield. Editor's Tip: Make sure the eggs are at room temperature and the chocolate is slightly cooled before combining. Cold eggs could seize the chocolate, and hot chocolate could cook the eggs.

7 Bake the pie

8 Bake at 325° until a knife inserted in the center comes out clean, 35 to 40 minutes. Remove the foil or pie crust shield, and cool on a wire rack. Then refrigerate the pie, covered, for three hours or until chilled through. Editor's Tip: A pretty pie plate will make this chocolate chess pie the guaranteed star of the dessert table.