Chocolate Pie

Anyone who knows me, knows I have somewhat of a sweet tooth.  By 'somewhat' I mean overwhelming huge.

So it should come as no surprise that on my second day of spring break I spent a little time baking.  Oh, and bake I did, combining two of my favorite things: pie and chocolate.

I found this recipe on Design*Sponge a few months ago and when I showed it to Ike, he insisted that I make it soon.  Well, he is certainly glad I did, as he said it may just be his favorite pie ever (of course he could have just been flattering me, but I don't think so, because it is damn good!)

So here is the recipe for Old Fashioned Chocolate Chess Pie from Cheryl Day as seen on Design*Sponge

Pie Crust (for a 9-in. pie pan)
1 1/2 cups unbleached all-purpose flour
1/4 cup light brown sugar, lightly packed
1/2 teaspoon fine sea salt
11 tablespoons unsalted butter, melted

Whisk the flour, sugar and salt together in a medium bowl. Slowly drizzle in the butter and stir with a fork until it looks moist and crumbly. Press the dough evenly into the bottom and up the sides of the pie dish. You can crimp the edges decoratively or leave them rustic. Chill the crust for at least 1 hour or store in the freezer for up to a month in advance.

Pie Filling
1 cup sugar
1/4 cup light brown sugar
2 Tablespoons cornmeal
1/4 teaspoon nutmeg
1/4 cup cocoa powder
1 teaspoon vanilla
1/4 cup melted butter
2 large eggs, at room temperature, lightly beaten 
1 (5 oz.) can evaporated milk

In a medium bowl, stir together both sugars, the cornmeal, nutmeg and cocoa powder, mixing until completely combined. Stir in the vanilla, butter, eggs and evaporated milk and mix until fully incorporated. When ready to bake, position a rack in the lower third of the oven and preheat the oven to 350 degrees.

Pour the filling into the unbaked pie shell. Place on the prepared baking sheet and bake for 40 to 50 minutes. Remove the pie and cool for at least one hour. Serve with fresh whipped cream and chocolate shavings.

Now, I will tell you I didn't follow it to the letter because, well, I rarely do.  I usually just work with what I have.  I used dark brown sugar instead of light because, well I was out of light.  I also am too impatient to let my eggs get to room temperature, so I went ahead and put them in almost right from the fridge.  It also says to serve with fresh whipped cream and chocolate shavings, which I'm sure is delicious, but we decided to eat it with vanilla ice cream.

Holy crap this is a good pie.  You should probably bake it right now.

Seriously. Right. Now.