Chocolate Chess Pie

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1 pie crust
1 stick butter
2 oz semi sweet chocolate, chopped
1 cup of sugar
2 eggs
1 tsp vanilla
¼ tsp kosher salt
1 cup heavy cream
1 tsp vanilla
1 ½ cups chopped pecan pralines.


1. Preheat the oven to 400°. Put the pie crust in a pie pan and refrigerate for at least 30 minutes. Add foil to the pie pan and weight it down using beans, rice or pie weights. Bake for 15 – 20 minutes. Carefully remove foil and pie weights.
2. Reduce the oven to 350°. Melt the butter in the chocolate in a stainless bowl over a pan of simmering water. Cool.
3. Whisk the eggs, sugar, vanilla and salt together. Add the chocolate and the butter to the eggs. Pour into crust and bake until just set (about 35-40 minutes). Transfer to a rack and cool completely. As it cools and when you cut it, the surface will crumble slightly. Chill the pie until ready to serve.
4. Whip cream and vanilla until soft peaks form. Chill until whipped cream ready to serve. Garnish slices of pie with whipped cream and pecan pralines.

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