Chocolate chess pie is another family’s favorite. Both kids and parents love it to serve on table for many occasions. Following is recipe we can try at home.
First prepare ingredients for Perfect Pie Crust including 1 tablespoon sugar, 1/3 cup water, 1/2 teaspoon salt, 1/2 pound unsalted butter (2 sticks, cold, cut into 1/2-inch dice) and 2 1/4 cups all-purpose flour (plus more for rolling). Next for chocolate filling prepare 1 1/4 cups granulated sugar, 1/4 cup brown sugar, 1/3 cup cocoa powder (sifted), 4 large eggs (beaten), 1 teaspoon vanilla extract, 1/2 cup buttermilk, 1/2 cup butter (melted), 2 tablespoons yellow cornmeal, 1/4 teaspoon salt, 1 tablespoon all-purpose flour heavy whipping cream (whipped for garnish).
As these ingredients ready we can start the preparation by firstly preheating oven to 350 F. For Perfect Pie Crust: dissolve sugar and salt in water in a small bowl. Refrigerate them until cold enough (it may take about 30 minutes). Meanwhile, refrigerate mixer bowl, paddle and butter. Ensure that the butter is cut into size of ½ inch dice. Combine the cold butter and flour in the chilled bowl. Toss the butter with hands in flour until each cube is lightly coated.
Using chilled paddle, beat on low speed the flour-butter mixture just to break up the butter (for 30 seconds) then add water mixture all at once and increase the speed to medium-low. Beat until the dough comes together in big chunks and turn off the mixer immediately.
Divide the chunks of dough in half and pat each group gently into 1 inch thick disk. Wrap each in plastic wrap tightly and refrigerate until firm for about 1 hour before rolling. We can refrigerate up to 1 day and freeze for up to 3 months. Next, roll pie dough out to 1/8 inch thickness and line a 9 inch pie dish. Fold over edge and crimp before chilling them for 30 minutes in refrigerators. Line the pan with parchment paper and pour in baking beans. Bake until the crust turn to be light golden (for about 15 minutes). Remove the parchment and beans and cook for 3 minutes again before removing them from oven and cooling completely.
For the Chocolate Filling: add cocoa powder, eggs, sugars, buttermilk, vanilla and melted butter in a large mixing bowl and whisk to mix. Add flour, salt and cornmeal and mix again until all well mixed. Add chocolate buttermilk custard to the cooled blind baked crust. Bake for 45 minutes until the pie is set to the edges. Remove from oven and let it cool completely before serving. For suggestion, serve with a dollop of whipped cream.