Chocolate Chess Pie

Yield

• One 9” pie.

Notes

• Don’t use a deep-dish pie plate.

Ingredients

• Prepared pie crust, blind-baked at least 45 minutes
• ½ cup (113 g) unsalted butter
• 4 oz (113 g) semisweet chocolate, chopped
• 1 cup (200 g) granulated sugar
• 2 large eggs, at room temperature
• 1 ½ tsp vanilla extract
• ¾ tsp kosher salt (such as Diamond Crystal)
• ¼ cup (26 g) unsweetened cocoa powder
• Swiss meringue, made with 4 egg whites (optional)

Steps

1. Melt the butter in a medium saucepan over medium heat. Off heat, add the chocolate and whisk until combined, letting the residual heat melt it completely.
2. In a medium bowl, whisk the sugar, eggs, vanilla and salt until pale yellow and considerably thicker, about 1 minute. Pour in the melted chocolate mixture and continue to whisk until no streaks remain. Add the cocoa powder and whisk until combined.
3. Pour the chocolate mixture into the cooled crust and bake for 30 to 35 minutes, until the filling is slightly puffed and the center is set. Cool completely at room temperature, about 1 hour. (It may be tempting to cut into it warm, but the filling needs time to set up.)
4. Optionally, spoon meringue over the pie and toast with a blowtorch.

Source

https://cooking.nytimes.com/recipes/1024822-chocolate-chess-pie