On the third day of pie, I'm bringing you chocolate. The introduction to this recipe says "rich, decadent, and romantic are just a few of the adjectives to describe this pie." Sounds like just the thing for a Monday.
Chocolate Chess Pie
From Mastering the Art of Southern Cooking (2012) by Nathalie Dupree & Cynthia Graubart
1 piecrust, prebaked
1/2 cup granulated sugar
4 large eggs
6 tablespoons unsalted butter, melted
3/4 cup heavy cream, divided
4 ounces semisweet chocolate chips, melted
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Set the prebaked piecrust aside to cool
When ready to bake the pie, preheat oven to 325 degrees.
Beat the sugar and the eggs together until light. Beat in the butter, 1/4 cup cream, and chocolate.
Move the prebaked piecrust to a rimmed baking sheet. Pour the mixture into the crust. Bake until set, 30 to 35 minutes. Cover the edges of the prebaked crust with aluminum foil as needed to prevent over-browning. Remove from the oven and cool the pie in the pan on a wire rack until room temperature; then chill.
Whip the remaining cream with the confectioners' sugar and vanilla. Just before serving, top the pie with the whipped cream.