Chocolate chess pie is my all-time favorite pie during the holidays. I love chocolate, and it’s so simple to make. Paula Deen’s tutorial makes me want to make this now because it looks so moist and rich. This recipe makes me excited for the holidays because I would love to try this recipe out. However, it was sent by a viewer and a fan, Stacy Thompson from the Angus Barn in Raleigh, NC. I’ve never tried making it with a handful of chocolate chips, and that sounds like chocolate delight. Plus, I love the ooey gooeyness from chocolate pies, and it’s great to have vanilla ice cream on the side or top it off with whipped cream.
Ingredients:
- 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
Directions:
First, preheat the oven to 375F. In a double boiler, melt the butter, Baker’s chocolate, and Ghirardelli bittersweet chocolate chips. In a separate bowl using a hand mixer, mix the slightly beaten eggs, Karo syrup, granulated sugar, vanilla extract, and salt.
Next, once the butter and chocolate mixture as cooled slightly, add the egg mixture to it and combine everything together. Transfer the chocolate chess pie mixture into a pie crust and bake for 30 minutes.
I always make chocolate chess pie, and I use the same recipe, so it would be nice to change things up. Chocolate chess pie is such a classic for me during the holidays. This is definitely a type of pie that is for chocolate lovers. Also, this type of pie can be put in the freezer, so you can make it in advance and pull it out whenever you want.
