Old-Fashioned Chocolate Chess Pie with Cornmeal

🧂 Ingredients

• 9 inch pie crust

  par-baked
• 1 ⅔ cup sugar
• 1 tablespoon stone ground yellow cornmeal
• 1 tablespoon flour
• ½ teaspoon salt
• ¼ cup cocoa powder
• 5 tablespoons butter

  melted
• 5 large eggs

  room temperature
• ⅔ cup heavy cream
• 1 teaspoon vanilla

Instructions

• 1 Roll out a pie crust and place in pie plate. Place in the freezer for about 10
  minutes. Place a flat cookie sheet in the oven and preheat to 425º.
• 2 Remove pie crust from freezer and line with parchment paper
  [https://amzn.to/47nfCUx]. Place pie weights [https://amzn.to/3oK8mkS] in the
  center. Bake for 15 minutes until the edges are set. Remove pie weights
  [https://amzn.to/3oK8mkS] and cook an additional 5 minutes. Let cool slightly.
• 3 Preheat oven to 325º.
• 4 In a large bowl, whisk together the sugar, cornmeal, flour, cocoa powder and
  salt. Add melted butter and whisk to combine.
• 5 Add eggs one at a time whisking well after each addition. Continue to whisk
  briskly. Stir in the heavy cream and vanilla.
• 6 Pour pie filling into slightly cooled pie crust. Bake for 40-50 minutes. Remove
  when the edges are set and a small area in the center is slightly jiggly. The
  filling will continue to cook as it cools. Allow to cool on a wire rack for 3-4
  hours.
• 7 Refrigerate before slicing.

Nutrition Info