Bang Bang Pie Shop: Chocolate Chess Pie

Chocolate lovers, rejoice! This pie is like a candy bar with a crust. No complaints here.

Pie
1 nine-inch pie crust (or purchase dough from BBPS) prebaked until golden brown
¾ cups unsalted butter (1½ sticks)
4 oz bittersweet chocolate
1 ½ cups sugar
3 large eggs
1 ½ tsp. vanilla extract
½ tsp salt
1. Preheat oven to 330 degrees and place baking sheet in the oven. Stir butter and chocolate in a heavy small saucepan over low heat until melted and smooth. Remove from heat; cool for 10 minutes.
2. Whisk sugar and eggs in medium bowl to blend. Whisk in chocolate mixture, then vanilla and salt. Spoon filling into crust.
3. Place pie on baking sheet in oven. Bake 30 to 45 minutes.
4. Bake until edges of filling puff and begin to crack and center is just set. Allow pie to set at least two hours before serving.

Caramel
While BBPS makes its own caramels and sauces from scratch, this is an easier at-home way to make the rosemary caramel:
1/2 cup cream
1/4 cup butter
4-6 rosemary sprigs
1 lb (1 package) caramel candy cubes
If you have one, use a double boiler to prevent scorching the candy and milk product.
1. Heat 1/2 cup of cream and 1/4 cup butter in a medium saucepan 'til hot but not scorching. If you have one, use double boiler to prevent scorching the candy and milk product.
2. Turn off heat, add sprigs of rosemary, and steep for five minutes or until rosemary becomes fragrant and turns cream slightly green.
3. Remove herb sprigs and bring cream back up to high temp.
4. Slowly add caramel cubes while stirring cream. Cubes will begin to melt and form a caramel sauce. Stop adding caramels once you reach desired consistency. Garnish chocolate pie with caramel sauce and flaked sea salt.

Bang Bang Pie Shop, 2051 North California Avenue (between McLean and Dickens avenues); 773-276-8888.

Photo: Courtesy of Bang Bang