Wednesday, November 25, 2009

A Southern treat

Have you ever heard of chocolate chess pie? I hadn't, until maybe a year ago. I guess it's a Southern thing. It's really, really good. It has a crispy, brownie-type top with a chocolate custard filling.

This recipe, which supposedly comes from the award-winning Angus Barn in North Carolina, is easy to throw together. The only hard part is that you want it to cook just the right amount of time so the filling will set properly. I think I undercooked mine slightly because the middle was a bit runny. Or maybe I didn't let it sit long enough after it finished cooking. That's the other must. Don't worry, though, because it tastes good no matter what you do to it. I served mine with homemade cinnamon whipped cream. Oh, and I just used a store-bought pie crust, but feel free to make your own.


1 unbaked pie shell
1/2 c. butter
2 squares Baker's semi-sweet chocolate (1 ounce each)
1 c. sugar
2 beaten eggs
1 tsp. vanilla
Dash of salt

If you're using a store-bought crust, follow directions on package. (For example, set shell on cookie sheet and let thaw 15 minutes.) Melt together butter and chocolate. Add remaining ingredients. Pour batter into pie crust. Bake at 350 degrees for 35 to 40 minutes. It feels jiggly when you pull it out. Let pie sit AT LEAST 30 minutes -- I'd recommend more -- before slicing into it. You must resist the temptation. Serve with cinnamon whipped cream.

*Note: Do not bake more than one pie at a time. I tried baking two, and for some reason they kind of explode on themselves, which requires you to take them out early and leave them undercooked.

Cinnamon whipped cream:

1/2 c. whipping cream
1 Tbsp. sugar
1/4 tsp. vanilla
1/8 tsp. ground cinnamon

Beat together ingredients with electric mixer until soft peaks form. Makes 1 cup.

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