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Chocolate Chess Pie

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Chocolate Chess Pie combines a rich, fudgy chocolate filling with a buttery, flaky crust. With a crackly top and smooth texture, this Southern classic is perfect for any occasion.

Ingredients

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

3 to 4 tablespoons ice water

1 1/4 cups granulated sugar

3 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, melted and slightly cooled

2 large eggs, room temperature

1/4 cup evaporated milk or heavy cream

1 teaspoon vanilla extract

Optional: 1/2 teaspoon espresso powder

Instructions

  1. In a large bowl, combine the flour and salt. Cut in the cold cubed butter using a pastry cutter or fork until the mixture forms coarse crumbs.
  2. Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough holds together without being wet or sticky.
  3. Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
  4. On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Gently transfer the dough to the pie dish, pressing it into the bottom and sides. Trim any excess dough and crimp the edges as desired. Place the pie crust in the refrigerator to chill while preparing the filling.
  5. Preheat the oven to 350°F (175°C).
  6. In a large mixing bowl, whisk together the sugar, cocoa powder, salt, and espresso powder if using.
  7. Stir in the melted butter until the mixture is smooth.
  8. Add the eggs one at a time, whisking well after each addition to ensure a smooth consistency.
  9. Stir in the evaporated milk and vanilla extract until fully combined and glossy.
  10. Pour the prepared chocolate filling into the chilled pie crust. Use a spatula to smooth the top evenly.
  11. Place the pie on the center rack of the oven and bake for 35 to 40 minutes, or until the edges are set and the center still has a slight jiggle. The top will form a thin, crackly crust as it bakes.
  12. Remove from the oven and allow the pie to cool completely on a wire rack. The filling will continue to set as it cools.
  13. For the best texture, refrigerate the pie for at least 2 hours before slicing. This will help achieve a clean slice and a dense, fudgy filling.

Notes

If you prefer a store-bought pie crust, feel free to use it as a time-saving option.

Adding a few extra tablespoons of cocoa powder will make the pie even more chocolatey.

Refrigerating the pie for a few hours helps set the filling for cleaner slices.

To prevent the crust from becoming soggy, ensure the pie crust is chilled and the pie is baked until the edges are golden and the center is set.

Nutrition

Find it online: https://chocolatecoveredamy.com/chocolate-chess-pie/