192 EveryDayCook

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Chocolate Chess Pie

MAKES ONE 9-INCH PIE, FEEDS ABOUT 12
One 9-inch unbaked piecrust

4 large eggs

Etymological theories abound regarding this pie, with its sweet, eggy
filling and little if any starch. One argument says chess is actually a lazy
pronunciation of chest and refers to the pie chests where pies such as
these were often housed. Skimpy, but Ill go with it. What I do know is
that this is the best chocolate pie Ive ever tasted, so I figure why not put
a meringue on it? And as a nod to the most famous of all chess pies,
pecan pie, why not put some pecans in the meringue?

8 ounces (2 sticks) unsalted butter,

1. Heat the oven to 375F.

1 tablespoon vanilla extract

pan with the piecrust. Be sure to press the

7. With the mixer on low, pour the hot

M E RINGU E TOPPING

cracks or holes in the dough. Once assem-

the mixer to high speed after all of the

(I will allow store-bought)

16 ounces sugar

2 ounces unsweetened Dutch-process

cocoa powder

2 teaspoons kosher salt

1 5-ounce can evaporated milk
melted

( OP T I O N A L BUT
ST RON G LY UR GED )
8 ounces sugar

2 ounces light corn syrup

4 ounces egg whites

1 teaspoon vanilla extract

1 cup finely chopped pecans, toasted

the whisk attachment on high speed, 2 to

2. Line a 10-inch deep-dish (2 inches) tart

3 minutes.

dough into the sides and that there are no

sugar syrup into the egg whites. Return

bled, chill the crust while you make the

filling.

sugar syrup has been added and whip to

stiff peaks.

3. Combine the sugar, cocoa, salt, eggs,

8. Fold the chopped pecans into the fin-

blender carafe and blend until smooth,

ringue onto the cooled pie and use a

evaporated milk, butter and vanilla in your

about 1 minute. Pour the filling into the
prepared piecrust.

ished meringue. Dollop the finished meblowtorch

fore serving.

to brown the meringue be-

4. Bake for 30 to 35 minutes, until the

edges are set but the middle still has a bit

of wobble to it. Cool for at least 1 hour before beginning the meringue.

5. To make the meringue, combine the

sugar, corn syrup and 2 ounces water in a

small saucepan. Cover and place over me-

dium heat. Once boiling, uncover, clip on a

candy thermometer
mixture to 240F.

and bring the

6. While the sugar syrup is cooking,

whisk the egg whites and vanilla to me-

dium peaks with a stand mixer fitted with

Chapter Later
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