southern chocolate chess pie

You ever go over someone's house for the holiday weekend, doesn't matter the holiday, whether its Memorial or President's Day people will put on a party with the goal of eating regardless, and find yourself enamored with the array of recipes you never noticed are right at your fingertips? Well, such was the case this past 4th of July. The city of Danbury, Connecticut was ripe for the picking, and when we heard BBQ party, we were over there like mice on cheese. There was burgers, jello molds, succulent corn on the cob, saffron rice, slow roasted pulled pork, smoked ribs, eggs benedict, crepe pancakes, the works. I will stop as to save your keyboard from involuntary salivation. And while I don't care too much for mass market meat products anymore, there was this one dish on the buffet that had me at hello. It was a southern beauty, simple in its elegance, humble in its taste, yet perfect with a glass of cold milk. Her name was Chess, and she was not playing any games with me. One bite into her delicate crust and the chewy chocolaty center was an instantaneous bliss. I'll tell you, this is not a pie to win competitions by any means, but it hits the spot. And when you only have an hour to do just that, remember Chess, and she will take good care of you.

Southern Chocolate Chess Pie

Pie Crust:
1 1/4 cups finely ground graham cracker crumbs
1/4 cup sugar
1/2 cup finely ground oreo crumbs (I removed the creme)
6 Tbsp butter, melted

Pie Filling:
4 Tbsp butter
1 1/2 cup sugar (I used organic cane)
3 Tbsp cocoa powder
2 whole eggs
1 tsp vanilla
1 small container evaporated milk (5 oz)


Method:
Mix graham cracker crumbs, coconut, sugar, and melted butter until well blended. Press mixture into an 8" or 9" pie plate.
Bake at 375 degrees for 8 minutes. Cool. (Since the original recipe called for an unbaked pie shell, I chilled for about 1 hour prior to adding pie filling)

Preheat oven to 350 degrees.
Melt butter. Blend butter, sugar and cocoa in a large mixing bowl. Add eggs and vanilla. Mix and then add milk gradually. Blend. Pour into pie shell* and bake for 45 minutes.
*I suggest using a pie shield or aluminum foil around your crust to make sure it doesn't get too dark.

WHAT I LEARNED: The pie crust definitely does not need sugar, unless anyone feels differently (comment if you do!) I will be extracting that from the recipe next time. The oreos are already perfectly sweet, and the butter is present enough, I say who needs an extra cavity right? Right. Speaking of sugar, I used Organic Cane Sugar, you know the kind,  nice and cheap at Whole Foods. Well, it really gave it an altogether different texture than that of the one in Danbury, so I called up the chef, and he used granulated white. Shucks! Also, I used a glass baking dish the first go round and the crust sticks allot! Use aluminium people, it will save your life. Not really, maybe flotation devices would do that, but it will save you a headache at the least. Lastly, this pie is better served the next day. If you can't wait that long because you have dessert craving issues like me, then head to my handy dandy ice cream recipe that will knock your socks off in 4 hours flat.