Chocolate Chess Pie
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Additional Time
4 hrs
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Servings
8 slices
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Calories
420 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Chocolate Chess Pie
Description
The preparation begins with rolling out and par-baking a pie dough crust, which provides a crisp base and prevents sogginess from the custard filling. The filling is made by melting butter and chopped chocolate together until smooth, then whisking in heavy cream, eggs, yolks, sugar, vanilla, cocoa powder, and salt to form a thick chocolaty custard.
This custard is poured into the pre-baked crust and baked further at a moderate temperature until set, typically indicated by a crackly top forming from vigorous whisking. The baking process yields a pie with a firm but creamy texture that slices cleanly yet remains tender on the tongue. The combination of cocoa powder and chopped chocolate delivers layered chocolate notes ranging from deep bitterness to creamy sweetness.
Chocolate Chess Pie is best served at room temperature, allowing the custard filling to soften slightly. It keeps well at room temperature for a few days but can also be refrigerated for longer storage. Unlike many pies, refrigeration may make the texture firmer, so some prefer to consume it sooner or bring it back to room temperature before serving.
Ingredients
- 1 pie dough click the link to make my homemade pie crust or you may use a store-bought crust, unbaked
- ⅓ cup butter cut into about 6 pieces, unsalted
- 4 oz semisweet or dark 60% chocolate bar, chopped into small pieces
- ¼ cup heavy cream or heavy whipping cream
- 2 egg room temperature preferred, large eggs plus 2 large egg yolks
- 1 ¼ cups granulated sugar
- 1 ½ teaspoons vanilla extract
- ¼ cup cocoa powder you may use either Natural or Dutch Process cocoa powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 375F (190C). If using my homemade pie dough recipe, follow instructions through step 4.
- Roll out chilled pie dough and place in a 9” pie plate. Flute the edges and then cover with a piece of parchment paper. Fill with an even layer of pie weights.
- Transfer pie dough to oven and bake for 15 minutes. Once pie dough is finished baking, remove from the oven and carefully remove parchment and pie weights but do not turn off the oven.
- Reduce oven temperature to 350F (175C).
- While pie dough bakes you can begin preparing your filling. Combine butter and chopped chocolate in a medium-sized heatproof bowl and heat in the microwave in 25-second increments, stirring in between, until chocolate and butter are completely melted and the mixture is smooth. Set aside.
- In a separate bowl, combine heavy cream, eggs and egg yolks, sugar, and vanilla extract. Whisk vigorously for at least 15-30 seconds (this will help your chocolate chess pie develop that crackly top!).
- Sift cocoa powder over the cream mixture and add salt. Whisk until combined.
- Drizzle melted chocolate/butter mixture into the bowl with the egg mixture and use a spatula to gently stir ingredients until completely combined.
- Pour chocolate mixture into pie crust (once it is finished baking). It is OK if the pie crust is still hot/warm, just be careful not to burn yourself!
- Place in 350F (175C) oven and bake for 25-30 minutes. The center should be set and the top will have puffed and maybe even cracked and if you use an instant-read thermometer the temperature should register around 180F (82C).
- Allow pie to cool for at least 4 hours before cutting in and enjoying (the top will likely deflate and crack, this is normal and expected!). If desired, serve topped with homemade whipped cream!
Notes
- Store the pie at room temperature for up to 3 days for best texture and flavor.
- If refrigerated, the pie can keep up to 5 days but may firm up; bring it to room temperature before serving if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 420kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 183mg | 8% |
| Potassium | 188mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 411IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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