Chocolate Chess Pie

I feel like a summer barbecue just isn't complete without something sweet to nibble at the end of the evening. Usually I go with fruit pies, but TF had had his eye on this chocolate "chess" pie for a while and I decided that this would be a good opportunity to try it out.

Chocolate Chess Pie
From Cook's Country February/March 2015
enough dough to make 1 9-inch pie crust
12 Tbsp. unsalted butter, cut into 1-Tbsp. pieces
3 oz. unsweetened chocolate, chopped
1 1/2 c. + 1 tsp. sugar
3 Tbsp. flour
1/2 tsp. salt
4 large eggs + 2 large yolks
1/4 c. heavy cream
1/2 Tbsp. vanilla extract

1. Roll out your pie crust into a 12" circle. Carefully place into a 9" pie plate. Trim and crimp edges.
2. Line the crust with two layers of parchment paper and fill with pie weights (or dried beans).
3. Bake at 375F for 18-25 minutes. (I needed about 20.)
4. Remove weights and parchment paper and bake for another 3-6 minutes.
5. Remove crust from oven and allow to cool completely. Reduce oven temperature to 325F.
6. Microwave butter and chocolate in bowl at 50% power, stirring occasionally, until melted. (They said 2 minutes total, but I only needed 30 seconds!)
7. In a separate bowl, whisk 1 1/2 c. sugar, flour, and salt together.
8. Whisk eggs, yolks, cream, and vanilla into sugar mixture.
9. Whisk chocolate mixture into sugar-egg mixture until no streaks remain.
10. Pour filling into cooled pie shell.
11. Sprinkle top of pie with remaining 1 tsp. sugar.
12. Bake at 325F until centre of pie is just set and registers 180F. (This should take 35-40 minutes).
13. Transfer to wire rack to cool completely. You must wait at least four hours before cutting or the filling will be runny!
14. Serve with Tangy Whipped Cream!

Tangy Whipped Cream
1 c. heavy (whipping/35%) cream, chilled
1/4 c. sour cream, chilled
1/4 c. packed light brown sugar
1/4 tsp. vanilla extract

1. Chill bowl and beaters.
2. Whip all ingredients together on medium-low until foamy.
3. Increase speed to high and whip until soft peaks form.