CHOCOLATE CHESS PIE
1/4 cup butter or margarine, melted
1 1/2 cup sugar
1/4 cup unsweetened baking cocoa
3 eggs
1/2 teaspoon vanilla extract
1 tablespoon cornmeal
Piecrust – I make a standard crust, but substitute bourbon for the water.
Heat oven to 350°F.
- Prep pie crust and keep cool.
- Combine butter, sugar and cocoa. Add the eggs and vanilla. Whisk it until blended and thickish. Stir in cornmeal until just combined; pour into crust.
- Bake 35 to 45 minutes or until pie is set and top begins to resemble the surface of the moon. Dark and crusty with cracks running across its surface. Cool it. Serve at room temperature. If you are Jewish like Elma, and it’s a dairy night, adding whipped cream is a lovely touch.
