Chocolate Chess Pie
By Paula DeenJUMP TO RECIPE
- 1.5 ounces unsweetened Baker's chocolate
- 1 handful Ghirardelli bittersweet chocolate chips
- 1.5 sticks unsalted butter
- 3 eggs, slightly beaten
- 1/4 cup light Karo syrup
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon Salt
- 1 Store bought deep dish pie crust, or make your own
Preheat oven to 375°.
In a double boiler, melt your butter, Baker’s chocolate, and Ghirardelli bittersweet chocolate chips. Stir occasionally. Remove from heat once melted and well combined.
In a separate bowl using a hand mixer, mix your slightly beaten eggs, Karo syrup, granulated sugar, vanilla extract and salt.
Once chocolate and butter mixture has cooled slightly, add the egg mixture to it and mix it with a hand mixer until well combined.
If using a store-bought pie crust, place the crust (leave it in the pie tin) on a baking sheet and pour the pie filling into the crust. if using a homemade crust in a glass dish, you can skip the baking sheet.
Bake uncovered for 30 minutes. Check the pie to see if it jiggles and bake for additional time of 5-minute increments until the pie is done.
This pie is good if it is a little on the gooey side. Once the pie has cooled a bit, it is great with vanilla ice cream, a drizzle of chocolate syrup and whipped cream.