Chocolate Chess Pie

Chocolate Chess Pie is one of my top favorites!  It is nothing but rich, smooth chocolate in a pie crust.  I like to add whipped cream and chocolate shavings.

The first time I made this it was delicious, but had baked up a huge hollow bubble in the center.  So I always one and half the filling now to make sure there is not a hollow center in this deliciously dense pie.  I pour a generous amount in, all the way up to the top of the seam of the crust before baking.  This is the recipe as I make it, and used in one pie crust.

1 1/2 Sticks of Butter 

3 (1 oz. each) squares unsweetened chocolate

1 1/2 cups sugar

3 eggs

1 1/2 tsp Vanilla extract

1/4 tsp salt

1 9 inch unbaked pie crust

1.  Preheat oven to 350 degrees.  Melt butter and chocolate in a small saucepan over medium-low heat; stir until smooth.

2.  Combine sugar, eggs, vanilla and salt in a large bowl; beat with a fork until well mixed.

3.  Add chocolate mixture to sugar mixture; stir until well combined.

4.  Pour chocolate mixture into pie crust.  Bake until pie appears slightly set toward center,  about 45 minutes.  A hard crust forms on top.  I usually lift this crust off with a butter knife.  I usually need to bake it longer after that.  

If any of my readers can tell me a better solution to this hard crust issue then please fill me in. 

The top is usually not very pretty because of the crust that I take off.  I decorate it with whipped cream and chocolate shavings.

Cool completely before serving. 

My daughter usually signs up to make this one for Thanksgiving.  It's her favorite.