Chocolate Chess Pie

• servings: 8 servings
• active time: 35 minutes
• total time: 4 hours 40 minutes

Ingredients

1 All-Butter Pie Crust

1/2 c. salted butter

2 oz. unsweetened chocolate, chopped

1 1/2 c. granulated sugar

4 large eggs, lightly beaten

3 tbsp. fine yellow cornmeal

1 tbsp. all-purpose flour

1/4 c. milk

1 tsp. vanilla extract

1/4 tsp. kosher salt

Powdered sugar, for dusting

Directions

Preheat the oven to 375°.

On a lightly floured work surface, roll the piecrust into a 12-inch circle. Transfer to a 9-inch pie plate (no more than 1 1/4-inch deep). Tuck the edges under and crimp as desired. Freeze for 20 minutes. Prick the bottom of the crust 8-10 times, all over, with a fork.

Line the frozen piecrust with parchment paper and fill with pie weights. Place on a rimmed baking sheet. Bake for 10-12 minutes just until the edges of the crust are dry. Carefully remove the paper with weights. Return to the oven for 3-5 minutes until the bottom of the crust is dry and the edges just start to turn light brown. Let cool slightly. Reduce the oven temperature to 350°.

Melt the butter and chocolate in a small saucepan over low heat, stirring frequently. Pour into a large bowl and whisk in the granulated sugar. Whisk in the eggs one at a time, then whisk in the cornmeal and flour. Add the milk, vanilla extract, and salt, and whisk to combine.

Carefully pour the filling into the crust. Bake for 45 to 50 minutes, until the edges of the pie are set completely and center is slightly wobbly. (Tent the pie with foil after 25 minutes if the crust looks darker than golden brown.) Let the pie cool completely, about 3 hours. Garnish with a sprinkle of powdered sugar, if desired.