Chocolate Chess Pie
A super simple, classic southern pie, but with a chocolate twist! This Chocolate Chess Pie doesn’t get much easier, and it’s a sweet-tooths’ and chocolate-lovers' dream! This Chocolate Chess Pie produces an ultra sweet, rich, creamy, decadent chocolate-kissed, mind-blowing dessert!
Servings 8
Ingredients
- 1 9 inch prepared refrigerated pie crust (I personally like Pillsbury the best) or your favorite pie crust recipe, prepared
- 2 cups granulated sugar
- 2 tbsp. yellow cornmeal
- 1 tbsp. all-purpose flour
- 1/2 cup butter melted
- 1/4 cup whole or 2% milk
- 1 tbsp. vinegar
- 2 tsp. vanilla extract
- 4 large eggs
- 4 oz. semi-sweet baking chocolate (must be baking chocolate!) coarsely chopped
- powdered sugar for garnish
Instructions
- Arrange pie crust in a 9-inch pie plate, and crimp or scallop the edges.
- In a large bowl, whisk together sugar, cornmeal, flour, melted butter, milk, vinegar, vanilla extract, and eggs.
- In a small microwave-safe bowl, heat the chocolate for 30-seconds, stir, and heat at 15-second intervals, stirring in-between, until melted and smooth. Do not overheat or melt it too quickly -- chocolate scorches easily.
- Slowly and gradually, whisk the melted chocolate into the mixture in the large bowl.
- Pour into prepared crust.
- Bake at 350 degrees for 45-50 minutes, or until the top is golden brown and center appears mostly set. It does not need to be completely set - it will set as it cools!
- Remove to a wire rack to cool completely. Chill before serving, if desired.
- Dust with powdered sugar. Cut and serve.