Deep South Chocolate Bourbon Chess Pie


The saying “easy as pie” must surely be referring to a Chess Pie.  There are hundreds of variations but as far as I can tell, they all involve a bowl, a whisk, and ingredients that you probably have in your pantry and refrigerator right now.  This particular one comes from  Charleston Cooks!  a charming cooking shop and school on East Bay Street in Charleston, SC.

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Pie Crust

1 stick cold butter

1 1/2 cups flour

one pinch salt

whole milk, about 2/3 cup

1.  Stir together the butter, flour, and salt in a mixing bowl.  Using a pastry blender, cut the butter into the flour until the butter is the size of peas.

2.  Add milk, one splash at a time to the flour and stir. Continue adding the milk until the mixture forms a  ball.  Wrap the dough in plastic wrap and flatten into a disk shape.

3.  Chill dough about 15 minutes.

4. Roll dough, place in a pie place and trim and crimp the edges.

5.  Chill dough while you make the filling.

Filling

1/2 cup butter

2 ounces bittersweet chocolate

1 cup sugar

3 eggs

2 tablespoons flour

1-2 tablespoons Bourbon

1/4 teaspoon salt

2 teaspoons vanilla extract

1.  Preheat oven to 325 degrees

2.  Place butter and chocolate in a small glass bowl or Pyrex measuring cup and microwave for 45-60 seconds.  Stir and let sit to finish melting the chocolate and then to let it cool a bit.

3.  Place sugar, eggs, flour, bourbon, salt and vanilla in a large bowl.  Whisk well to combine.

4.  Add chocolate mixture to the sugar mixture and whisk until smooth.

5.  Pour filling into pie crust and bake in preheated oven until edges are browned and filling is puffed and set (but still wiggly in the center), about 30 minutes.

Let cool and serve alone, with whipped cream, or vanilla ice cream.

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