Guess what today is.
I had such a fantastic time sharing my pies and getting new recipes last year, there was no way I was going to miss the fun this year. Oh, and there are prizes. One of which is a BRAND NEW…
{for reals}
So come join Love the Pie with TidyMom sponsored by Whirlpool and enter to win a new Whirlpool Range.
I had two pies I was debating over making. I had all the ingredients on had for one and most of the ingredients for the other. Guess which pie I made. The one I had everything for. I decided against dragging the kids to the grocery store this morning at 6am so the pie would have time to cool before I left for work.
So today I give you Chocolate Chess Pie from Ezra Poundcake. I have been following Rebecca’s blog for some time now, and I just think she’s the cat’s meow. I’ve been dying to make one of her recipes and this pie seemed like serendipity. You should seriously go subscribe to Rebecca’s blog. You can thank me later. 😉 This pie crust is so flaky and delicious. And the pie… it’s the best chocolaty piece of happiness in the world.
Chocolate Chess Pie
Prep Time 1 hour 5 minutes
Cook Time 50 minutes
Total Time 1 hour 55 minutes
Servings 8 servings
Ingredients
Pie Crust:
- 2 1/2 cups all-purpose flour plus extra for rolling
- 1 teaspoon salt
- 1 tablespoon sugar
- 12 tablespoons cold unsalted butter cut into little cubes
- 1/2 cup vegetable shortening
- 1/4 cup vodka not flavored vodka!
- 3 tablespoons cold water
Filling:
- 1 1/2 cup sugar
- 3 heaping tablespoons unsweetened cocoa powder
- 1/8 teaspoon salt
- 5 ounces evaporated milk
- 1/4 cup unsalted butter melted
- 2 eggs beaten
- 1 teaspoon vanilla
Instructions
Pie Crust:
-
In a large bowl, combine flour, salt and sugar. Add the butter and shortening and blend into the flour mixture using a pastry cutter or a fork. The mixture should look like tiny pea size granules Work quickly, you do not want the butter and shortening to heat up – cold is good.
-
Add the vodka and water and blend to combine. The dough will be quite sticky.
-
Divide dough in half on two separate sheets of plastic wrap. Flatten each piece into a disc and cover with plastic wrap. Refrigerate for 45 minutes.
-
Roll out dough disc to desired dimensions, be sure to use flour to dust your work area, the dough will still be somewhat sticky. Once dough is rolled, line pie plate with dough. If needed, roll the second disc to make the pie’s top crust and pinch the edges to seal. {This does NOT apply to our pie.}
Pie & Filling:
-
Preheat oven to 350 degrees F.
-
In a medium bowl, whisk together, sugar, salt and cocoa powder.
-
Add the evaporated milk, melted butter, eggs and vanilla. Stir together until everything is completely combined.
-
Pour the filling into your pie shell and bake for 45 to 50 minutes. (If you’re using a thinner -store bought crust, cover the edge with aluminum foil or a pie crust shield halfway through baking to keep the crust from getting too dark.) When the pie is finished, it will be set but still a little jiggly in the center.
-
Cool the pie on a wire rack. Serve warm, or chill for a few hours before slicing.
Recipe Notes
Rebecca recommends serving this pie with vanilla ice cream or homemade whipped cream. I tried it both ways, double win...either way.
