This rich pie is a Southern staple and as decadent as can be.
Chocolate Chess Pie
Makes 1 (9-inch) pie
- Lard Piecrust (recipe follows)
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons yellow cornmeal
- ¼ teaspoon kosher salt
- 1½ (4-ounce) bars semisweet chocolate, chopped
- ½ cup unsalted butter
- ⅓ cup heavy whipping cream
- 4 large eggs
- 1½ teaspoons vanilla extract
- Garnish: confectioners’ sugar
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- ¾ teaspoon kosher salt
- ½ cup cold lard, cubed
- 3 to 5 tablespoons ice water
- Preheat oven to 350°.
- Let Lard Piecrust stand at room temperature until slightly softened, about 15 minutes. On a lightly floured surface, roll piecrust into a 12-inch circle, about ⅛ inch thick. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough. Fold edges under and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
- Bake until edges look dry, about 10 minutes. Carefully remove paper and weights, and bake until bottom is dry, about 10 minutes more. Let cool completely. Position oven rack in bottom third of oven.
- In a large bowl, whisk together granulated sugar, flour, cornmeal, and salt.
- In a medium microwave-safe bowl, combine chocolate and butter. Microwave on high in 30-second intervals, stirring between each, until melted and smooth; let cool slightly. Add cream, eggs, and vanilla, whisking to combine. Add chocolate mixture to sugar mixture, stirring until well combined. Spoon into prepared crust.
- Bake until center is set and an instant-read thermometer inserted into the center registers between 200° and 205°, 30 to 35 minutes. Let cool completely. Garnish with confectioners’ sugar, if desired.
- In the work bowl of a food processor, pulse together flour, sugar, and salt until combined. Add cold lard, and pulse until mixture is crumbly. With processor running, add 3 tablespoons ice water in a slow, steady stream until combined and dough comes together. Add remaining 2 tablespoons ice water, if needed. Turn out dough, and shape into a disk. Wrap disk in plastic wrap and refrigerate for at least 30 minutes.