Tuesday, 26 March 2013

Chocolate Chess Pie

My cousins and I have always been very close with one another. We spent large chunks of our summers together growing up and we have always gotten along very well- except when it comes to one topic: pie vs. cake. This is the biggest disagreement among our little group and we eventually came to the conclusion that there is no persuading anyone on which desert is better.
Today, I am pleased to say that cake and pie lovers can finally unite because of this amazing recipe I found last week that is the perfect combination of pie and cake. I found the recipe on the blog "A Little Bit Crunchy".

Chocolate Chess Pie
(Recipe source: Apartment Therapy)


Chocolate Gram Crust-
10-11 sheets gram crackers (I prefer the "original", not the honey.)
5 tablespoons unsalted butter, melted
3 tablespoons sugar
1 tablespoon dark cocoa powder

1 stick unsalted butter
1 (1 ounce) square unsweetened chocolate (or 3 tablespoons cocoa)
1 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

1. For the crust: Pulse the graham crackers in a food processor until finely ground. Add the sugar and cocoa powder. Give it another pulse. Add the butter and combine until mixed. Press into a pie plate with the back of a spoon.

2. Chill for 20 minutes. Bake in a preheated 325 degree F. oven for 15-20 minutes. Cool for 20 minutes.

3. For the filling: Melt the butter and chocolate together. Pour into a bowl and whisk together the sugar, eggs, vanilla and salt. When the crust has cooled for 20 minutes, poor the filling into the crust and bake in a 325 degrees F. oven for about 40 minutes, until the top is set.

4. Top with whip cream or a dusting of powdered sugar. (optional)

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