Chocolate Chess Pie

This is one of my mother’s go-to recipes. It’s a yummy spin on classic chocolate chess pie.

—Ann Dickens, Nixa, MO

Prep: 30 min. + chilling Bake: 35 min. + chilling Makes: 8 servings

1¹ ₄ cups all-purpose flour ¹₄ tsp. salt

¹₄ cup cold butter, cubed ¹₄ cup shortening

3 to 4 Tbsp. ice water

FILLING

2 large eggs, room temperature 1 cup packed brown sugar

¹ ₂ cup sugar

1¹ ₂ oz. unsweetened chocolate,

melted and cooled

2 Tbsp. 2% milk

1 Tbsp. all-purpose flour

1 tsp. vanilla extract

¹ ₂ cup butter, melted

1. Combine flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape dough into a disk. Wrap and refrigerate 1 hour or overnight.

2. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate for 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. Reduce oven setting to 325°.

3. In a large bowl, whisk eggs, sugars, chocolate, milk, flour and vanilla. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning.

4. Bake at 325° for 35-40 minutes or until a knife inserted in center comes out clean. Remove foil. Cool on a wire rack. Refrigerate, covered, 3 hours or until chilled.

1 PIECE 436 cal., 22g fat (13g sat. fat), 93mg chol., 240mg sod., 57g carb. (40g sugars, 1g fiber), 5g pro.