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Dark Chocolate Chess Pie

Source of Recipe

Master Chef Don Easley


Recipe Introduction

Makes 2 Pies. (One to share and one to eat?)

List of Ingredients

2 9-inch unbaked pie crusts in glass baking dishes
1 cup butter
6 ounces dark chocolate
3 cups sugar
2 tablespoons flour
6 eggs
2 teaspoons vanilla
12 ounce can evaporated milk
Optional: Whipped Cream


Recipe

Preheat oven to 400 degrees F.
Bake pie crusts blind by either using pie weights in pie crusts or prick holes in bottom and sides to prevent bubbling.
Bake for 8 minutes.
Remove from oven to rack.
Decrease oven temperature to 375 degrees F.

In large saucepan on low melt butter and chocolate, stirring occasionally.
In medium bowl, combine sugar and flour with wire whisk. In another bowl, whisk together eggs, vanilla and evaporated milk.
Add a couple of tablespoonfuls of the melted chocolate mixture to the egg mixture and stir.
Add both sugar and egg mixtures to pan of melted chocolate. Stir to combine.
Increase to medium and stir constantly for 10 minutes.

Evenly divide filling between the 2 pie pans.
Bake for 30 minutes.