Classic chess pie pairs a traditional buttery pie crust with a sweet, custardy filling. Michelle and I had a great version at High Hat Cafe that used Creole Cream Cheese. Country Roads Magazine posted the High Hat Cafe’s recipe a few years ago and we used that as the stepping off point for our pie.
I picked up the Creole Cream Cheese at Dorignac’s Food Center but you can make your own (recipe here) if you aren’t in the area. As chocolate makes everything better, we added a little cocoa powder both for flavor and to cut the sweet a bit.
The end result is a creamy chocolate pie with a slight tang. Delicious!
Creole Cream Cheese Chocolate Chess Pie
16 ounces Creole cream cheese at room temperature
4 eggs
1 3/4 cups sugar
¼ cup unsweetened cocoa (I use Hershey’s Special Dark), sifted
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
pinch of salt
1 frozen deep dish or 10″ pie crust
Preheat oven to 350 degrees F.
Prick the bottom of the pie crust with a fork and par-bake the pie crust for 15 minutes.
Drop oven temperature to 300 degrees F.
Whip eggs, sugar, vanilla extract, butter and salt in stand mixer until well incorporated. Add in the Creole cream cheese and cocoa powder and mix until smooth. Pour into the pre-baked pie crust. Bake the pie for 60 minutes, rotating halfway through, until set in the middle. Let cool before serving.
Mouth Brothels 