Old‑Fashioned Chocolate Chess Pie
Velvety chocolate custard with a crackly top baked inside a flaky lard crust—Southern comfort in every slice.
Ingredients
- * **For the crust makes 3 shells:**
- * 3 cups all‑purpose flour
- * 1 tsp baking powder
- * 1 tsp salt
- * 1 cup + 2 Tbsp good lard chilled
- * 1 large egg beaten
- * 1 Tbsp white distilled vinegar
- * 5 Tbsp ice‑cold water
- * **For one chocolate filling:**
- * 1 4‑oz bar semi‑sweet baking chocolate, chopped
- * ½ cup 1 stick unsalted butter
- * 1 cup granulated sugar
- * 2 large eggs room temperature
- * 1 tsp vanilla extract
- * Pinch of salt
- * 1 pie crust bottom only
Instructions
- # **Make Crust:** Combine flour, baking powder, salt. Cut in lard until pea‑size crumbs. Whisk egg, vinegar, water; add to dry, mixing just until dough forms. Divide into 3 disks; chill 30 min.
- # **Roll Crust:** On floured surface roll 1 disk to 12‑inch circle. Fit into greased 9‑inch pie plate; flute edges.
- # **Prep Filling:** Melt butter and chocolate over low heat, stirring. Off heat whisk in sugar, vanilla, salt. Cool 3 min.
- # Beat eggs lightly in bowl; stream chocolate mixture into eggs while whisking.
- # **Fill & Bake:** Pour batter into crust. Bake at 350 °F on bottom rack 30 min. Move to top rack; bake 10 min more until top is crackly and center jiggles slightly.
- # **Cool:** Cool pie on rack 2 hours. Slice and serve with whipped cream.
Notes
* **Freeze Extra Dough:** Wrap remaining disks well; freeze up to 3 months.
* **Dark‑Chocolate Version:** Substitute bittersweet chocolate and add 1 extra Tbsp sugar.
* **Nutrition (per slice):** 430 cal, 30 g fat, 42 g carbs, 5 g protein (estimate).
* **Dark‑Chocolate Version:** Substitute bittersweet chocolate and add 1 extra Tbsp sugar.
* **Nutrition (per slice):** 430 cal, 30 g fat, 42 g carbs, 5 g protein (estimate).