This chocolate chess pie has a cracked top and a wonderfully fudgy, custard-like filling made from everyday, simple ingredients.
It can be made several days ahead of time, making it the perfect awesome Thanksgiving pie!
Why I think you will like this pie
Chess pie is a Southern pie, and this chocolate version is signature topped with a silky, fudgy-creamling filling.
Here’s what you’ll love:
- This pie is incredibly delicious. Simple chocolate filling + classic pie filling + sweet sugar cream is so good!
- It’s easy to do. No pie crust pies or fancy baking techch. The filling is put together quickly, poured into an unbaked pie shell, and baked until set. Easy Peasy!
- Chocolate Chess PIE can be made ahead of time! Bake the pie, let it cool, then cover with foil or plastic wrap and refrigerate for 2 to 3 days before serving. The taste gets better with time!
- My version of this classic pie It uses a touch more cocoa and butter for a richer filling, while dialing back the sugar a bit so the flavor is better balanced.
While rich and decadent, this pie somehow still manages to be decadent and flavorful. It’s not a heavy pie, which makes it the perfect final note to a holiday meal.
Chocolate Chess Pie Ingredients
- Butter: I use salted butter, which helps balance the sweetness.
- Cocoa powder: Regular natural COCOA, regular cocoa powder is best here, but you can try with Dutch process cocoa. Chocolate and butter are also warm together so the cocoa powder can soften the heavy butter, which helps to deepen the flavor of the chocolate.
- Saturated Sugar: Sugar is mixed with flour and salt and the butter / COCOA mixture is combined until the mixture is smooth.
- Flour: All-purpose flour is used in this recipe – just two tablespoons. It is therefore necessary that the filling be large enough. I’ve never tested gluten-free flour, but I have a feeling this pie would work well to be made gluten-free.
- Eggs: Use large eggs in this recipe.
- Expressed milk: This recipe calls for 1/2 milk You can experiment with other types of milk – like half-and-half or whole milk.
Serve the pie with a dollop (s) of Sweet Whipped Cream. You can also add optional sprinkles on top, like crispy chocolate pearls (my fave!), chocolate sprinkles, or chocolate reduction.
The perfect chocolate pie
I love this chocolate chess pie for so many reasons. While you don’t look fancy, it ends up being a knock-your-socks-off type of pie.
The PIE Crust just stops … there. I mean we need to -one Roll out the crust as a vehicle for that tricky filling, but I don’t know anyone who will build a pie crust with the PIE CRUSTER SE. 😉 Instead, it’s a rich, gooey chocolate filling that deserves all the praise.
The flavor of this drink improves with time, so don’t hesitate to make it a day or two in advance. And just like most of your favorite chocolate desserts, It’s crazy fun The chocolate center layer over the refrigerator creates a concrete-like texture that is simply amazing.
I can’t wait for you to try this easy chocolate treat… I hope you love it as much as I do!
Chocolate Chess PIE
Pie Crust:
- 1 (9-inch) Pie Crust (see note)
Chocolate filling:
- ½ a cup (113 PicturesWe are divided butter, cut into pieces of a spoon
- ¼ a cup (Current distance PicturesWe are divided Natural COCOA, not added cocoa powder
- 1 ¼ cups (265 PicturesWe are divided you are critical
- 2 polygamy (Obligatory PicturesWe are divided all purpose flour
- ¼ soup salt
- 2 – a lot (100 PicturesWe are divided Eggs
- ½ a cup (121 PicturesWe are divided Expressed milk
- 2 Teaspoons extract the vanilla
Whipped cream:
- 1 ½ cups (365 PicturesWe are divided heavy cream
- ¼ a cup (29 PicturesWe are divided powdered sugar
- ½ soup extract the vanilla
- Chrocolate Chocolate pearls, chocolate shavings or chocolate shavings, for garnish, optional
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Preheat oven to 350 degrees F.
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For the pie crust, On a lightly floured counter, roll out the pie dough into a 1-inch circle. Loosely roll the dough around a rolling pin and turn it out into a 9-inch pie plate. Gently lift the edges and release the pie crust from the bottom and sides of the pie plate (stretching or pulling can cause the pie crust to shrink). Trim the crust from the edge of the pie plate. Crimp the crust with your fingers to create a crisp edge of the pie. Expand the pie shell while you make the filling.
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filling, In a microwave-safe bowl or small saucepan, combine the butter and cocoa powder. Heat in the microwave at 1-minute intervals (or on Medium-Low in the SaucePan), stirring often, until the butter is melted and melted and the mixture is smooth. Set aside and allow the cooler to warm to room temperature.
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In a medium bowl, whisk together the sugar, flour and salt. Add the chocolate mixture and whisk until completely combined and no lumps remain.
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Add eggs, evaporated milk and vanilla. Whisk until very well combined.
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Pour the filling into the pie crust. (If the filling has been sitting for a while, whisk it again before pouring it into the crust.)
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Bake the pie for 35 to 40 minutes until the top looks set.
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Let the pie cool completely.
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With whipped cream, Combine the cream, powdered sugar, and vanilla in a bowl and whip with a hand-held electric mixer (or in the bowl of a steam mixer fitted with the whisk attachment) until pale.
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Serve the pie chilled or at room temperature. Whipped cream on top of each slice and top with decorative decorations, if desired (chocolate pearls, chocolate fappings, or chocolate shavings). This pie can be made, cooled, covered with foil or plastic wrap and stored for 2 to 3 days before serving.
Serving: 1 cut, Calories: 445ok, Carbohydrates: 41Pictures, Proteins: What is bought on the kneePictures, Oil: We are surePictures, Saturated fat: 19Pictures, Cholesterol: 132something else is hidden, Sodium: 212something else is hidden, Fiber: 1Pictures, Sugar: 38Pictures
Recipe source: From Mel’s Kitchen Cafe
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