This rich and delicious chocolate chess pie is a true Southern classic. This version is made with a little flour, along with unsweetened chocolate and eggs. I baked the pie pictured in a frozen, partially baked gluten-free crust, but you can use a homemade crust or refrigerated pie dough.
The pie forms a crusty top with a rich, dark chocolate filling. The flavor is brownie-like, but with the texture of a silky custard. Serve the pie with whipped topping or homemade whipped cream. Sprinkle with chocolate shavings or drizzle with a little fudge sauce for an extra-special presentation.
Make sure you allow extra time for the pie to chill. It needs at least a few hours in the refrigerator before serving. Top it off with freshly whipped cream or frozen, thawed whipped topping.
- Heat the oven to 375 F (190 C/Gas 5).
- Line the unbaked pie shell with foil or parchment paper and add pie weights or dried beans to about 2/3 full. Place the pie shell in the oven and bake for 15 minutes. Remove the pie weights and the foil or parchment paper. Prick the pie shell all over with a fork and return it to the oven for about 5 minutes, or just until it begins to show a little color. Remove the pie shell to a rack and set aside.
- Reduce the oven temperature to 350 F (180° C/Gas 4).
- In a heat-proof bowl or top of a double boiler, melt the butter and chocolate together over simmering water.
- To the melted chocolate and butter mixture add the sugar, flour, salt, milk, eggs, and vanilla. Beat for about 5 minutes with an electric mixer. Stop and scrape the sides and bottom of the bowl with a spatula a few times.
- Pour the filling into the prepared pie shell.
- Bake at 350 for 35 to 45 minutes, until set. If necessary, place a pie shield or foil ring over the edge of the pie to protect it from browning too much.
- The filling will be puffed up, but it will flatten as it cools.
- Remove the pie to a rack to cool completely. Refrigerate until thoroughly chilled before serving.