Chocolate Chess Pie
Chocolate custard baked in a pie shell.
Ingredients
- 1 8-inch unbaked pie shell
- 3 oz. unsweetened chocolate squares
- ¾ cup butter 1½ sticks
- 1½ cup sugar
- 3 eggs
- 1½ tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat oven to 350°.
- Combine sugar, eggs, vanilla and salt in a small mixing bowl. Set aside.
- In a small saucepan, melt the butter and chocolate. This can be done in the microwave also, but you have more control over the heat and time if done on the stove. Be very careful not to burn the butter or temper the chocolate.
- Slowly pour the chocolate mix into the egg mix, while whisking to keep the eggs from curdling. Continue to whisk till well combined.
- Pour into an 8- or 9-inch unbaked pie crust. Bake on the middle rack at 350° for 55 minutes or until a knife or toothpick comes out clean. There should be no liquid like movement in the center.
- Cool slightly before serving. It is great to serve the next day. Store at room temperature. Serve with sweetened whipped cream and shaved chocolate curls if desired.