Chocolate chess pie is simple yet extraordinary.
Add butter and process until the mixture resembles coarse meal, 8 to 10 seconds.
Add yogurt and pulse until combined.
Divide the dough into 2 equal portions, shape into disks, and wrap each in plastic wrap.
Refrigerate until firm, about 30 minutes.
Preheat oven to 425F.
Remove 1 disk from the refrigerator and let stand at room temperature for 10 minutes before rolling.
(Reserve the remaining disk for another use.)
Roll into a 13-inch circle, about 1/8 inch thick, on a lightly floured surface.
Transfer to a 9-inch pie pan.
Fold the overhanging pastry under itself along the rim of the pan.
Crumple a piece of parchment paper, then lay it out flat over the pastry.
Fill with pie weights, dried beans or uncooked rice.
Bake the crust for 20 minutes.
Remove from the oven and take out the paper and weights.
To prepare filling & assemble pie: Reduce oven temperature to 325.
Combine butter and chocolate chips in a small microwave-safe bowl.
Microwave on High until the chocolate is melted, about 1 minute.
Whisk eggs in a medium bowl until smooth.
Add sugar, cocoa, cornmeal and salt; whisk well to combine.
Add the cooled chocolate mixture, buttermilk and vanilla; whisk well to combine.
Pour into the warm crust.
Bake the pie until set and firm, about 45 minutes.
The pie may puff during baking, which is fine.
It will settle as it cools.
Transfer to a wire rack to cool completely before serving, at least 2 hours.
Thaw in the refrigerator, if necessary, and let stand at room temperature for 10 minutes before rolling.
Refrigerate baked pie for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
