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Chocolate Chess Pie

Source of Recipe

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List of Ingredients

1/2 recipe Basic Sweet Pie Crust (recipe follows)
Six 4-inch tart pans with removable bottoms
1/4 pound (1 stick) unsalted butter, melted
1 cup sugar
4 ounces semisweet chocolate, cut into pieces and melted
4 large eggs, beaten
1 teaspoon pure vanilla extract
1 1/2 tablespoons yellow cornmeal
1 recipe Sweetened Whipped Cream (recipe follows)




Recipe

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

Roll out the dough and cut into six 5-inch rounds. Line each tart pan with a round of dough, pressing it on the bottom and sides with your fingers.

In a medium-size mixing bowl, combine the butter and sugar. Whisk to blend. Add the chocolate and whisk until smooth. Add the eggs, vanilla, and cornmeal, and whisk until smooth. Pour about 1/2 cup of the mixture into each prepared tart pan. Place the tart pans on the prepared baking sheet and bake until the crusts are lightly browned, about 25 minutes.

Remove from the oven and place them on a wire rack to cool for 15 minutes. The center of the pies will sink slightly while cooling.

To serve, remove from the tart pan and remove the bottoms. Spoon whipped cream on the top of each tart. Serve at room temperature.

Basic Sweet Pie Crust
Ingredients
Makes two 9-inch pie crusts


2 cups bleached all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons sugar
3/4 cup solid vegetable shortening
3 to 4 tablespoons ice water as needed


Preparation
Combine the flour, salt, and sugar in a mixing bowl. Add the shortening and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands. Add only as much as you need for a smooth ball of dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator and let it sit for about 10 minutes, then place it on a lightly floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll out the dough on the floured surface into a circle about 12 inches in diameter and 1/8 inch thick. Proceed as directed in the recipe.


Sweetened Whipped Cream
Ingredients
Makes about 3 cups


2 cups heavy cream
1/2 teaspoon pure vanilla extract
2 teaspoons sugar


Preparation
Combine the cream, vanilla, and sugar in a medium-size mixing bowl and, using an electric mixer, whip until soft peaks form.