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| This is how I make a chocolate chess pie.. it reminds me of the one from Angus Barn in Raleigh NC, without pecans. |
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| 1/2 cup |
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butter |
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| 3 oz |
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unsweetened chocolate (Ghirardelli is my fav for this) |
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| 3 cups |
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sugar |
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| 4 |
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eggs |
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| 1 cup |
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milk |
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| 2 tsp |
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vanilla extract |
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| 1/4 tsp |
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salt |
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| 1/3 cup |
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crème de cacao liqueur |
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| 2 Tbs |
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flour |
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| 2 |
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unbaked DEEP 9" pastry shell (I prefer Pet) |
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Vanilla ice cream or whipped cream for topping |
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| 2-1/2 cups |
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Roasted Pecans to deco top (optional) |
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| 1 |
Melt chocolate in the butter over medium high heat; allow to rest and cool slightly. In mixing bowl, beat sugar, eggs, vanilla, add salt, milk and then chocolate mixture.. then add creme de cacao and flour, beat with electric mixer for 10 minutes. Pour filling into pastry shell; bake at 350° for 45 minutes. |
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Pie will raise out of your shell about 1/2 inch... don't freak out... it wont fall when you move it over to sit on counter to cool.... please allow to cool at least till the whole pie is back into the shell. |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
We love this... It is best if you let it sit and cool... Sometimes we can't... but it will be runny if you don't. The final consistancy should be like a pecan pie after you let cool completely.
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |