Chocolate Chess Pie

There’s something truly enchanting about a homemade Chocolate Chess Pie. Growing up, my grandmother would often whip up this delightful dessert for family gatherings, filling the air with the rich aromas of chocolate and baked goodness. I still remember the anticipation as we gathered around the table, each of us eager for a slice of that velvety, decadent pie. Every bite was a celebration of simple ingredients coming together to create something extraordinary. Now, I find joy in recreating that same magic in my own kitchen, and I can’t wait to share this recipe with you!

Shopping List for Chocolate Chess Pie

The ingredients for this Chocolate Chess Pie are basic yet essential for achieving that rich, chocolatey flavor we all crave. Each component plays a vital role in creating the perfect texture and taste. Let’s dive into the key players:

• All-Purpose Flour: The foundation of the crust, giving it structure and flakiness.
• Sugar: Adds sweetness to both the crust and filling, balancing the rich chocolate.
• Cocoa Powder: The star ingredient that gives the pie its deep chocolate flavor.
• Cornstarch: Ensures a smooth filling while providing stability.
• Eggs: Help bind the ingredients together, creating a custard-like filling.
• Butter: Adds richness and flavor to the crust and filling.
• Whole Milk: Contributes to the creaminess of the filling.
• Salt: Enhances all the flavors.

The Method for Chocolate Chess Pie

Making a Chocolate Chess Pie is an enjoyable experience, and I promise you’ll love the process! Follow these steps carefully, and you’ll end up with a pie that’s as delicious as it is beautiful.

1. Start by adding ¾ cup of all-purpose flour and ½ tsp of salt to a large food processor. Pulse together 2 to 3 times until combined. This will be the base of your crust.

2. Next, scatter ½ cup of cubed cold unsalted butter over the flour mixture. Process until the mixture resembles coarse crumbs, about 15 seconds. You want a sandy texture, without any dry flour remaining.

3. Then, add the remaining ½ cup of flour and pulse a few times until evenly distributed. The dough pieces should break up and look sandy, with minimal large pieces remaining.

4. Transfer the mixture to a medium bowl and add 2 tablespoons of very cold water. Use a rubber spatula to gently fold everything together. The crumbs should start forming clusters. If the dough is crumbly, add more water, one tablespoon at a time, until it holds together.

5. Once combined, pour the dough onto a piece of parchment paper. Shape it into a ball, then flatten it into a disc. Wrap it in plastic wrap and refrigerate for at least one hour or up to two days.

6. When you’re ready to bake, preheat your oven to 350°F (180°C). Roll out the chilled dough between two pieces of parchment paper until it’s about 1/8 inch thick.

7. Carefully transfer the rolled-out crust into a pie plate. Trim the edges and crimp as desired. Chill the crust in the freezer for 10 to 15 minutes.

8. Line the chilled crust with parchment paper and fill with pie weights, rice, or beans. Bake for 20 to 25 minutes, until the edges are lightly golden.

9. While the crust bakes, prepare the filling. In a large bowl, combine 1 ¾ cups of sugar, 4 tablespoons of cocoa powder, and 4 tablespoons of cornstarch. Set aside.

10. In a separate bowl, melt 4 tablespoons of unsalted butter in the microwave with a little whole milk. Be careful not to overheat.

11. In another bowl, whisk together 3 large eggs, the melted butter and milk, and 1 teaspoon of vanilla extract until well combined.

12. Add the wet ingredients to the dry ingredients and gently stir until everything is well incorporated.

13. Remove the crust from the oven, take out the pie weights, and pour the filling into the hot crust.

14. Bake for 50 to 60 minutes, or until a crust forms on top and the filling is set but may jiggle slightly. If needed, cover the crust with a shield to prevent over-browning.

15. Let the pie cool to room temperature before serving, or refrigerate until ready to enjoy.

Change It Up

Feeling creative? Here are some ideas to switch up your Chocolate Chess Pie experience:

• Experiment with Flavors: Add a dash of espresso powder to enhance the chocolate experience.
• Mix in Nuts: Chopped walnuts or pecans can add a delightful crunch.
• Try Different Chocolates: Use dark chocolate for a more intense flavor or milk chocolate for a sweeter pie.
• Fruit Additions: Top with raspberries or strawberries for a fruity twist.
• Storage: Store leftovers in the refrigerator for up to five days.
• Freezing: This pie can be frozen for up to two months; just ensure it’s well-wrapped.
• Pairing: Serve with coffee or a glass of milk for a delightful treat.

What to Pair With Chocolate Chess Pie

Serving your Chocolate Chess Pie can be just as fun as making it! Here are some delightful pairings:

• Whipped Cream: A dollop of freshly whipped cream adds a lovely lightness to the rich pie.
• Ice Cream: Vanilla or chocolate ice cream makes a classic combo that elevates every bite.
• Fresh Berries: Raspberries or strawberries add a refreshing contrast to the sweet filling.
• Seasonal Occasions: This pie is perfect for fall gatherings or holiday dinners.
• Drinks: Pair with a hot cup of coffee or a glass of cold milk for a comforting experience.
• Storage Tips: Store any leftovers in the fridge, but it won’t last long once everyone gets a taste!

FAQ

Conclusion

The Chocolate Chess Pie is a delightful dessert that brings warmth, nostalgia, and joy to any table. Its rich chocolate flavor and smooth texture are sure to impress your family and friends. So why not try making it yourself? You won’t regret diving into this delicious treat that’s perfect for all occasions!

Chocolate Chess Pie

Indulge in the rich and creamy delight of Chocolate Chess Pie. This easy dessert is perfect for every occasion, bringing together simple ingredients for an unforgettable experience. With its velvety texture and deep chocolate flavor, it's a must-try for any chocolate lover!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 263

Ingredients Equipment Method Notes

Ingredients

  

• 1 ¼ cups All-Purpose Flour divided
• ½ tsp Salt
• ½ cup Cold Unsalted Butter cut into 1/2-inch cubes
• 2-4 tablespoons Very Cold Water
• 1 ¾ cups Sugar
• 4 tablespoons Cocoa Powder sifted
• 4 tablespoons Cornstarch
• 3 large Eggs beaten
• 4 tablespoons Unsalted Butter
• ⅔ cup Whole Milk
• 1 teaspoon Vanilla Extract

Equipment

• Oven
• Wooden Spoon
• Peeler
• Whisk
• Baking Sheet
• Food Processor
• Mixing Bowl
• Chef's Knife

Method

 

1. Add ¾ cups of all-purpose flour and ½ tsp of salt to a large food processor and pulse together 2 to 3 times.
2. Scatter ½ cup of cold unsalted butter over the flour and process until a crumbly dough forms, about 15 seconds. The flour should be fully coated.
3. Add the remaining ½ cup of flour and pulse a few times until evenly distributed; the mixture should resemble sand.
4. Move the mixture to a medium mixing bowl and add 2 tablespoons of very cold water. Gently fold together until larger clusters form. Add more water as needed.
5. Pour the dough out onto parchment paper, shape into a disc, and refrigerate for at least one hour.
6. Preheat oven to 350°F (180°C). Roll out the dough and transfer it into a pie plate.
7. Chill the crust in the freezer for 10 to 15 minutes, then line with parchment paper and fill with weights.
8. Bake for 20 to 25 minutes or until edges are lightly golden. Remove weights and set aside.
9. In a large bowl, combine 1 ¾ cups of sugar, 4 tablespoons of cocoa powder, and 4 tablespoons of cornstarch. Set aside.
10. Melt 4 tablespoons of unsalted butter in the microwave with a splash of whole milk.
11. In another bowl, whisk together 3 large eggs, the melted butter, milk, and 1 teaspoon of vanilla extract.
12. Combine wet and dry ingredients, stirring gently until well blended.
13. Pour the filling into the baked crust and bake for 50 to 60 minutes until set and a crust forms.
14. Allow the pie to cool to room temperature before serving.

Notes

• Storage: Store leftovers in the refrigerator for up to five days.
• Freezing: This pie can be frozen for up to two months.
• Pairing: Serve with coffee or a glass of milk.
• Serving: A dollop of whipped cream can enhance the experience.
• Variations: Add chopped nuts for crunch.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!