"I think you've made the perfect pie." Rare words from my husband, especially when we're discussing a chocolate pie. I know he meant them because this pie was gone in just a couple of days. I can't even take credit for the recipe. I was researching chocolate chess pies and I came across this Double Chocolate Chess Pie from Virginia Willis. It was one of the only recipes that didn't use evaporated milk. I kept reading recipes that called for 3-4 tablespoons of cocoa and I just knew they couldn't possibly have enough chocolate flavor. This one adds 1.5 ounces bittersweet chocolate chips and that was the difference I was looking for.
I used my own all butter pie crust (in Maximum Flavor & Gluten Free Flour Power) and blind baked it at 350°F for 40 minutes before using her filling. The only change I made was upping the salt to 1/3 teaspoon of fine sea salt and that pie was delicious. This was not surprising because Virginia Willis is a class act, but it was unusual because I am a compulsive tinkerer. There was a delicate brownie-like crust on top of a creamy chocolate filling and a crisp pie crust underneath. We served it with lightly sweetened whipped cream and nothing more was needed.
Years Past
