Chocolate Chess Pie

• portions: 9 inch pie

Ingrédients

1 9-inch pie crust

1 large egg white, beaten

¼ cup unsalted butter (1/2 stick)

2 ounces semi-sweet chocolate, lightly chopped

1 cup white sugar

3 tablespoon unsweetened cocoa

1 teaspoon espresso powder

¼ teaspoon salt

¼ cup heavy cream

1 teaspoon vanilla extract

2 large eggs + 1 large egg yolk

Instructions

Preheat oven to 375 F.

Partially blind bake the crust: Bake the cold pie crust (with weights) for 15 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake for 8 minutes to help set the bottom. Remove from the oven and set aside.

Reduce oven to 325 F.

For the filling: Cut the butter into pieces so it melts evenly. Place in a large heat-proof bowl. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Set aside and let cool for 2-3 minutes. In a large bowl, whisk the sugar, cocoa powder, espresso powder, and salt together until combined. Whisk in the heavy cream, vanilla, 2 eggs, and 1 egg yolk. Finally, whisk in the cooled butter/chocolate.

Bake: Pour filling into pre-baked pie crust (crust can still be warm). Bake for 50-55 minutes at 325 F, or until the center is no longer jiggly. It can still be a little sticky in the very center on top, just as long as it no longer jiggles when you lightly tap the pan. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.

Remove finished pie from the oven. Place on a wire rack to cool completely or for at least 2 hours. The pie filling will sink and set as it cools.