If you are familiar with the Chess Pie, you know that it is a simple, but rich pie that has been made and served in the South since before the Civil War. The exact history of the Chess Pie not completely clear, but it was a pie that could be made with pretty much what they would have on hand back then...eggs, sugar, cream, butter. It is also a pie that will keep for a day or two, if it lasts that long, without refrigeration, which was important back in that time. This "Chocolate Chess Pie" is just a Chess Pie with cocoa powder added to it and it is delicious. It tastes like a brownie pie with a much lighter and less dense texture. Here is what you need for this pie:
1 unbaked 9" deep dish pie shell or a 10" pie shell
1 stick butter, melted
2 cups sugar
4 eggs, lightly beaten
2 Tbs. cornmeal
1 Tbs. white vinegar
1 tsp. vanilla
1/4 tsp. salt
1/4 cup half and half
1/3 cup unsweetened cocoa powder
Preheat oven to 350 degrees. Cream together butter and sugar. Add the rest of the ingredients and mix well.
Place the unbaked pie shell on a cookie sheet. Pour the mixture in the shell and carefully place in the oven on the center rack. Your pie shell will be full so transfer it carefully. The cookie sheet not only helps the pie bake evenly, but aids in moving it in and out of the oven.
Bake for 50 - 55 minutes. If you use the 9" deep dish pie crust, it will probably take the full minutes. Remove and allow to cool. See how it just starts to crack a little on top, it's done, when that just starts. As it cools, it will settle some.
When it has cooled, serve with whipped cream!