I’m celebrating National Pie Day with this fantastic Chocolate Chess Pie. If you haven’t heard, the 2011 hot food trend is pie, and pie is also the “new cupcake”. I tasted some great pies this weekend at Food Blog South’s first ever conference in Birmingham, Alabama. The pies were served during a conference break from the incredible Pie Lab located in Greensboro Alabama. This conference was beyond amazing. I am so honored to have been a Speaker (along with Virginia Willis) on the topic of Recipe Development. We had great feedback and a very large attendance in our session so thank you to everyone involved. The conference (which was sold out), was a huge success raising money for the Dessert Island Supply Company and another charity benefiting the gulf. It was one of the best blog conferences I have attended where I met some of the nicest, most sincere and talented writers, bloggers, photographers, stylists, marketing representatives and passionate people.
To celebrate the south, I am so proud to feature this southern pie recipe. I grew up eating chess pie, and many northern and western friends ask me, “What is chess pie?” According to James Beard’s American Cookery, chess pie was brought from England originally and was found in New England as well as Virginia. What sets chess pie apart from many other custard type pies is the addition of cornmeal. I love it flavored with chocolate for extra sweet touch. Enjoy with (or without) whipped cream or powdered sugar.
Chocolate Chess Pie
1/2 (14.1 ounce) package refrigerated pie crust
3 large eggs
1 egg white
6 tablespoons skim milk
1/4 cup butter, melted
1 teaspoon vanilla extract
11/2 cups sugar
1/2 cup unsweetened cocoa powder
2 tablespoons all-purpose flour
2 tablespoons cornmeal
Powdered sugar or whipped cream
1. Preheat oven to 325F.
2. Press pie crust into a 9-inch pie plate crimping edges.
3. Combine eggs, egg white, milk, butter and vanilla in a medium bowl, whisking until smooth.
4. Combine sugar, cocoa powder, flour, and cornmeal in a small bowl. Add sugar mixture to egg mixture, whisking to combine. Pour filling into prepared crust. Bake for 40 minutes; cover with aluminum foil and bake 10 to 15 minutes more or until center of the pie is set. Let cool completely before serving.