Chocolate Chess Pie

There are few things better than chess pie - it's basically just butter and sugar. Who can argue with that? But then I discovered Popina's Chocolate chess pie, courtesy of chef Chris McDade. It takes one of the best things in the world and combines it with chocolate, arguably the other best thing. So do yourself a favor in this January doldrum: let this combo come into your life as well.

Chocolate Chess Pie

Ingredients:
1 pre-cooked pie crust, store bought or your favorite recipe
1.5c sugar
2 large eggs
3 tablespoons unsweetened cocoa powder
1 tablespoons fine cornmeal
1/2 cup buttermilk (room temp)
1/4 cup butter(melted and cooled to room temp)
1 teaspoon vanilla extract
2 tablespoons Fernet Branca

Preheat your oven to 350 In a large mixing bowl, whisk together sugar and eggs. Take care not to over work. Add cocoa powder and cornmeal. Whisk just enough to incorporate Whisk in buttermilk followed by butter, vanilla, then Fernet. Pour mixture into precooked pie shell and carefully transfer to your oven. Set a timer for 30 minutes.

After 30 minutes turn pie 180 degrees and cook for another 20 (if your pie shell begins to get dark move pie to the front of your oven. At this point your pie should have a nice crust on top. When you gently shake your pie it should be firm around the edges with a little jiggle in the center. Allow your chess pie to cool at room temp for around 3 hours. At this point you can slice and enjoy or put it in your fridge fool a chilled dessert Wrapped in your fridge the pie can hold for up to 3 days