Chocolate Chess Pie
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Chocolate Chess Pie
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This old-fashioned chocolate chess pie recipe bakes a fudgy, crackly-topped chocolate custard into a flaky pie crust. A Southern favorite!
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Ingredients
- 1 pie crust
- ¼ cup unsalted butter 1/2 stick
- ½ cup 4 ounces bittersweet chocolate chopped (I used 60%)
- 2 tablespoons Dutch process cocoa powder or unsweetened cocoa powder
- 1 teaspoon espresso powder optional
- 1 ½ cups granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cornmeal not coarse ground
- ¼ teaspoon kosher salt
- ⅓ cup evaporated milk
- 4 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- Whipped Cream optional for serving
Instructions
- Make the pie crust and refrigerate. When ready to proceed, place a rack in the center of your oven and preheat to 350°F.
- On a lightly floured work surface (or between two sheets of parchment paper) roll out your pie crust into an 11-inch circle. When rolling, always start at the center of your dough and work your way out. Flour the rolling pin only as much as needed to prevent sticking. Transfer to a 9-inch regular (not deep dish) pie plate. You can do this by draping it over your rolling pin, then gently unfurling it into the dish. Settle the dough down into the dish so it’s smoothly touching the pan (do not stretch or it will bounce back). Tuck in any overhand and flute the edge, or use the tines of a fork to make a simple crimp all the way around. Transfer to the refrigerator and chill while you start the filling.
- Cut the butter into pieces and place in a medium heatproof bowl. Add chopped chocolate. Microwave in 20 second bursts, stirring after each addition, until the chocolate is almost completely melted. Remove from the microwave and stir to let the residual heat melt the chocolate the rest of the way. (You can also set the bowl over a pan of simmering water at melt it gently on the stove; don’t let the bottom of the bowl touch the water). Stir in the cocoa powder and espresso powder until smooth. Let cool for 5 minutes.
- In a large bowl, whisk together the sugar, flour, cornmeal, and salt. Whisk in the milk, eggs, and vanilla until very smoothly combined. Finally, whisk in the cooled chocolate mixture. Pour the filling into the chilled pie crust. Lightly rap the pan on the counter a few times to tap out air bubbles.
- Bake chocolate chess pie for 50 minutes, until the filling is puffed and looks set on top but the pie still wobbles just a little bit when you wiggle the pan gently. If at any point the crust starts to darken too much, shield it with a pie crust shield or aluminum foil, then continue baking. Place the pie on a wire rack and let cool completely, for at least 2 hours. The pie will settle a little as it sits. Enjoy with whipped cream.
Notes
- TO STORE: Cover leftover chocolate chess pie and refrigerate for up to 3 days.
- TO REHEAT: If you prefer to eat leftover chocolate chess pie warm, reheat it in the oven at 325 degrees F until warmed through.
- TO FREEZE: Cover the pie with plastic wrap and aluminum foil, then freeze it for up to 2 months. Thaw it in the refrigerator overnight before serving.
- TO STORE: Cover leftover chocolate chess pie and refrigerate for up to 3 days.
- TO REHEAT: If you prefer to eat leftover chocolate chess pie warm, reheat it in the oven at 325 degrees F until warmed through.
- TO FREEZE: Cover the pie with plastic wrap and aluminum foil, then freeze it for up to 2 months. Thaw it in the refrigerator overnight before serving.
Nutrition Information
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Serving
1(of 8)
Calories
415kcal
(21%)
Carbohydrates
57g
(19%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
101mg
(34%)
Potassium
173mg
(5%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Vitamin A
327IU
(7%)
Vitamin C
0.2mg
(0%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1(9-inch) pie
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 415kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 101mg | 34% |
| Potassium | 173mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 327IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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