On a recent visit to my roommate from college, who now lives in Durham, North Carolina, having dinner at the Angus Barn restaurant in Raleigh was at the top of our “to do” list. This restaurant was the go to place for special occasions such as a birthday, an engagement, or a graduation, during our days as undergraduates at Duke.
People: A roommate who can spend an entire dinner reminiscing and indulging me in a pie fantasy.
Places: Angus Barn. This restaurant, which was once deep in the North Carolina countryside, now finds itself surrounded by several highways that connect the sides of the Durham, Raleigh, Chapel Hill “triangle.” Fortunately, the barn still retains its charm and the angus beef for which it is known. We chose our “usual”: the cheese spread with house-made crackers and the crudites plate that are served on seating, followed by the prime rib, loaded baked potato, wedge salad, and topped off with the Angus Barn signature cholate chess pie.
Pies: Chocolate chess pie. When I first ate this pie many years ago, I did not understand or appreciate pies as I do know. Thus, when it was served this time, the memories meals with classmates came back, but my taste buds had an expectation for the more traditional chess pie which is made with corn meal, or at least flour and three to four eggs. This pie was all sugar and chocolate and reminded me of Hershey syrup. The sugar high hit us just in time to make the drive back to Durham. 
- 1 unbaked pie crust
- 1 stick salted butter
- 4 oz semi-sweet chocolate
- 1 cup sugar
- 2 eggs beaten
- 1 teaspoon vanilla
- Dash salt
- Preheat oven to 350 degrees.
- Melt butter and chocolate, set aside. In a separate bowl, mix all other ingredients together.
- Add melted butter and chocolate. Mix well.
- Pour into pie crust; bake 35 minutes at 350 degrees
- Top with whipped cream
Now if you like chocolate like I do, it was well….”chocolaty”. Yum
The company, however, was just delish!
-the roommate