Fudgy Tennessee Pie

Think of this as a brownie that went and got itself a pie crust. Unsweetened chocolate melted with butter, beaten into airy eggs with sugar and corn syrup, then poured into a par-baked shell and baked just until the edges set but the center still has a gentle wobble.

Beating the eggs for a full four to five minutes before adding anything else is what gives this pie its signature texture. That long beating incorporates air, and the whipped eggs create a thin, slightly crackly top layer that contrasts with the dense, fudgy interior beneath.

The par-baked crust is lined with foil for the first eight minutes to prevent puffing, then the foil comes off for a few more minutes to dry out the bottom. This two-step blind bake ensures the crust is cooked through and crisp before all that rich chocolate filling goes in. A soggy bottom would ruin this pie.

The “Do Not Overbake” warning in the directions is serious. Pull this pie at 35 minutes even if the center looks underdone. It continues to set as it cools, and overshot by even five minutes turns fudgy into cakey.

Kitchen Tips

• Use real unsweetened baking chocolate, not chocolate chips. The cocoa butter in baking chocolate gives the filling a smoother, denser texture.
• Let the melted chocolate and butter cool slightly before beating into the eggs. Too hot and you’ll scramble them.
• A scoop of vanilla ice cream on a warm slice is not optional. The cold cream against the warm, gooey chocolate is the whole experience.

Variations

• Bourbon Tennessee pie: Add two tablespoons of Tennessee bourbon to the filling for a boozy, Southern twist.
• Nut crust: Press chopped pecans into the bottom of the crust before adding filling for extra crunch and flavor.