Chocolate cheese pie
A simple and easy to make rich and fudgy pie with a silky texture and deep chocolate flavor.
Ingredients :
• 1 ½ cups sugar (335g) plus 1 teaspoon for topping
• ½ cup Dutch-process cocoa powder (64g)
• 2 tablespoons all-purpose flour (20g)
• 1 ½ tablespoons cornmeal (20g)
• ½ teaspoon salt
• ⅔ cup evaporated milk (about 5 1/2 ounces)
• ½ cup unsalted butter melted
• 1 ½ teaspoons vanilla extract
• 4 large eggs plus 1 egg yolk room temperature
• 1 unbaked 9-inch-deep dish pie crust
Directions :
1. Place a baking stone or rimmed baking sheet in the oven and preheat to 325°F.
2. In a large mixing bowl whisk together the sugar, cocoa, flour, cornmeal and salt.
3. In a large measuring cup whisk together the evaporated milk, melted butter and vanilla extract. Pour the milk mixture into the flour and cocoa and whisk until blended. Add the eggs and egg yolk and whisk just until combined.
4. Pour the filling into the prepared pie crust and carefully place the pie directly on the hot stone. Bake for 50-60 minutes or until the center of the pie is just set and registers 180 degrees on an instant-read thermometer.
5. Transfer to a wire rack and let cool completely, about 4 hours. Serve at room temperature topped with lightly sweetened whipped cream.
Notes
Store leftovers at room temperature for ups to 3 days or for longer storage refrigerate for up to 5 days. Bring to room temperature before serving.
Freeze individual slices for up to 2 months well sealed in an airtight container. Thaw overnight in the refrigerator
