Top of the Apple

This is officially my new favorite dessert. This super sweet Southern classic is extremely moist and chocolatey with a crackly dry layer of sugar on the surface, just like an excellent brownie. The only difference is it’s much lighter so you feel like you could eat twice as much. But don’t be fooled – ligthter texture does not mean lighter flavor. This pie packs quite the punch and will conquer any chocolate craving!

I followed a fairly traditional chess pie recipe but omitted the cornmeal and added sweet potato.  The flavor is subtle but contributes to the gooey, moist texture. Traditionally, the pudding-like filling is baked in a pastry crust but I liked The Kitchn’s version and followed suit with a graham cracker one.

chocolate + sweet potato chess pie

1-1/4 cups graham cracker crumbs

1/3 cup coconut oil

2 ounces unsweetened chocolate

1/2 cup unsalted butter

1 cup sugar

2 eggs

1/4 cup mashed sweet potato

1 tablespoon spiced rum or bourbon

1 teaspoon vanilla extract

1/4 teaspoon coarse salt

Preheat oven to 350 degrees. In a bowl, combine graham cracker crumbs and coconut oil. With hands, mix until coarse and crumbly and oil is completely distributed. Press crumbs into bottom and sides of a 9-inch pie pan. Bake until slightly brown, about 8 minutes. Remove from oven, reduce temperature to 325 degrees; set pie crust aside. In the meantime, in a small pot over medium heat, combine chocolate and butter. Stir until melted and smooth, about 5 minutes; set aside to cool. In a mixing bowl, beat  sugar and eggs until well-combined. Add sweet potato, rum, vanilla, salt and melted chocolate. Mix until smooth. Pour batter into reserved crust. Bake in oven until center is set, about 45-50 minutes.