The Great American Pie Month - Chocolate Chess Pie!

I have never had or made a chocolate chess pie, but after finding this recipe, I'm thinking it may be on my list for a special treat to fix for my family! What is chocolate chess pie, you ask? Well, Taste of Home says, "Although originally from England, chess pie is considered a southern classic in the United States. Think of the pie filling as that of pecan pie, only without the pecans! And since chocolate makes everything better, it will be hard to resist this chocolaty twist." Since chocolate does make everything better,  here is the recipe so you can try it this weekend with the people you love! And, thanks to Taste of Home for the photo!

Ingredients

• 1-1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup cold butter, cubed
• 1/4 cup shortening
• 3 to 4 tablespoons ice water
• FILLING:
• 2 large eggs, room temperature
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1-1/2 ounces unsweetened chocolate, melted and cooled
• 2 tablespoons 2% milk
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 cup butter, melted

Directions

1. Combine flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape dough into a disk. Wrap and refrigerate 1 hour or overnight.
2. 1. On a floured surface, roll out dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. Reduce oven setting to 325°.
   2. In a large bowl, whisk eggs, sugars, chocolate, milk, flour and vanilla. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning.
   3. Bake at 325° until a knife inserted in the center comes out clean, 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled.
   Enjoy!