Chocolate Chess Pie
We knew that introducing smooth, silky chocolate to this simple Southern pie would instantly elevate the dish, if only we could make it work. (We did.)
Why This Recipe Works
A catchall term for a kind of one-crust custard pie, English settlers brought chess pie to the new world as early as the 17th century. Originating from an archaic English spelling of cheese (“chese”), this word was used to signify the types of curds and custards commonly used in pies. Melted unsweetened chocolate and cream lend richness, while four eggs plus two additional yolks create a silky, creamy texture. Three tablespoons of flour help bind the ingredients for neat slicing. We bake this pie in a 325-degree oven to yield a soft but fully cooked custard with deep chocolate flavor and a golden crust. An even coat of granulated sugar over the pie provides a crunchy textural contrast.
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