Chocolate Chess Pie

Ingredients

• 1 9" pie shell, partially baked
• 1/2 cup unsalted butter, cut into 1" cubes
• 4 ounces bittersweet chocolate, coarsely chopped
• 1 1/4 cups sugar
• 2 tablespoons fine yellow cornmeal
• 1/4 teaspoon salt
• 3 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1/4 cup half and half
• 1 teaspoon vanilla

Method

• Preheat oven to 325F.
• Place butter in metal bowl over slightly boiling water. Scatter the chocolate around the butter. Melt both together, taking about 5 minutes.
• Remove chocolate and butter mixture from heat and allow to cool briefly.
• Combine sugar, cornmeal and salt in large bowl, tossing with your hands to mix. Add in eggs, egg yolk, cream and vanialla. Whisk until well mixed.
• Pour the chocolate mixture into the egg mixture and whisk briefly until smooth. Pour into cool pie shell.
• Place pie in oven on center rack and bake 35-40 minutes and rotate pie around, front to back. Bake another 20-25 minutes until pie develops a thin upper crust.
• Cool on a wire rack for at least 1 1/2 hours. Can be covered loosely and refrigerated and served cold.

Notes

• Source:
• "Pie"
• SERVINGS: 10
• SOURCE: Adapted from Ken Hoedrich