Monday, February 4, 2013

Chocolate Chess Pie

Recipe adapted from Adventures in Cooking

Pie Filling
2 Eggs, beaten
200 ml of Evaporated Milk
1 Cup Brown Sugar
2/3 Cup Cocoa Powder
1/4 Cup Butter, melted
2 Tablespoons Corn Meal
1 Teaspoon Vanilla Extract

Pie Crust
1 2/3 Cups Flour
1/3 cup of cocoa
1 Cup Butter, very cold
6-8 Tablespoons of Ice Water
2 Teaspoons Sugar
1/2 Teaspoon Salt

Preheat the oven to 350 degrees. Then begin making the crust. Mix together all of the dry ingredients in a large bowl. Cut the butter into pea-sized pieces over the bowl, or pulse together using a food processor. Add the ice water, a tablespoon at a time, mixing with a wooden spoon rather than your hand to help keep the dough cool, until fairly well mixed (it's okay if there's still some small blobs of butter). Grab a handful of the dry crumbly dough mixture and squeeze. If it holds together you don't need to add any more water.  Cover dough with cling wrap and place in fridge for 20 minutes.  Roll the dough out until it is about 1 centimetre thick, then place it over a well-greased and lightly floured 8-inch pie dish. Trim the edges.  Cover crust with baking paper and fill with weights or rice. Bake for 20 minutes until just firm. Remove and set aside.

To make the filling, mix together the granulated sugar, brown sugar, cornmeal, and cocoa powder. Add the eggs and mix until fully incorporated. Then mix in the evaporated milk, butter, and vanilla extract until completely combined.

Pour the filling into the prepared pie crust and bake for 40-50 minutes or until the crust is golden brown and the filling is set. Remove from the oven and allow to cool for 20 minutes before slicing and serving.

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