Chocolate Chess Pie
Regular Pie Crust
Filling:
1.5 cups sugar
1 tbsp unsweetened cocoa powder
.5 tsp kosher salt
4 tbsp unsalted butter
1.5 oz. 67% bittersweet chocolate
.5 cup whole milk
2 large eggs, lightly beaten
1 tsp vanilla extract
Whipped Cream:
1 Cup Heavy Whipping Cream
1 tsp vanilla extract
2 T sugar
Filling Instructions:
Prepare par-baked pie crust (homemade or storebought). Let cool. Preheat oven to 300 degrees.
1. Combine sugar, cocoa powder, and salt in a large bowl.

2. Put butter and chocolate in the top of a double boiler. Fill the bottom of the double boiler with water, insert the top, and set over low heat (the water should never be hotter than a simmer). Stir butter and chocolate with a silicone spatula until melted, scraping down sides as necessary and being careful not to incorporate air. Remove from heat. Pour over the sugar mixture, and whisk to combine.

3. Whisk in milk, then eggs and vanilla.
Assembly Instructions:
1. Pour filling into prepared crust.

2. Bake pie for 30 minutes.Rotate front to back, and bake for an additional 2025 minutes, or until filling sets and no longer jiggles (very much) in the center. Let pie cool to room temperature on a baking rack, then refrigerate for at least 2 hours before slicing. (Tightly covered, the pie will keep in the refrigerator for up to 3 days.) Serve at room temperature with a dollop of whipped cream.
Whipped Cream:
Place sugar and vanilla in mixing bowl. Pour in whipped cream. Beat on medium high until stiff peaks just begin to form.

Adapted from Husk