chocolate chess pie

food: chocolate chess pie by kelly heaton

This simple and quick recipe is truly delicious.  Forget that scene in The Help.  Over years of making this pie, I have made a few minor adjustments to the original recipe courtesy Thad Eure Jr. and Charles M. Winston of The Angus Barn in my home town of Raleigh, North Carolina.


2 oz Baker's semi-sweet chocolate
1 unbaked pie crust (use the rolled type in the refrigeration section of the grocery store)
2 eggs, beaten
1 cup sugar
2 sticks salted butter (1/2 cup)
1-2 tsp vanilla
Dash of sea salt
Optional: dash of cinnamon


Preheat oven to 350 F.  Press the crust into a 9" pie pan and decorate the edges with a fork.  In a medium saucepan over low heat, melt butter, chocolate, sugar and salt.  Stir occasionally to prevent the sugar from burning.  When the mixture is fully blended, remove from heat.  Add the vanilla and eggs.  Whip vigorously with a handheld whisk for about 30 seconds.  Pour into the crust and bake for 35 minutes.  Serve with chantilly cream.