Chocolate Chess Pie
Chocolate Chess Pie
*I reference the products I use to help you better re-create the recipe. But please note that I may earn commissions from these links.
Rich, fudgy chocolate chess pie with a crackly top and silky center is a simple, crowd-pleasing dessert perfect for any chocolate lover.
Looking for more chocolate desserts? You’ll love this Chocolate Sesame Cake.
Ingredients and Substitutions
• Cocoa powder: “Dutched” indicates the cocoa powder has been treated with alkaline, which neutralizes the acidity. This creates a more pure, chocolatey flavor. I use the kind by Hershey’s (which can be found in most grocery stores). Droste is another great brand.
• Easy pie dough: I’m using my go-to homemade pie crust recipe. But you can absolutely use a store-bought crust (though, I will judge).
How Should I Store Chocolate Chess Pie?
Leftovers can be stored in an airtight container at room temperature for up to 5 days.
To freeze baked/cooled pie, place (whole or slices) on a parchment-lined sheet pan and freeze until solid. Wrap tightly in plastic, transfer to a freezer bag, and freeze up to 3 months. Defrost in the refrigerator overnight.
Ingredients
Method
- Lightly dust your work surface with flour and roll out the dough into a 12-inch (30 cm) round. Transfer to a 9-inch (23 cm) pie plate.
- There should be some overhanging dough. Tuck this excess under itself, all the way around, and pinch and shape into an evenly raised border, using the flat lip of the pie plate as a base. Flute or crimp the crust.
- Prick the dough all over with a fork. Refrigerate for at least 30 minutes and up to overnight.
- Preheat the oven to 350°F (180°C).
- Set the pie plate on a sheet pan and line the pastry with foil so it covers the dough entirely. Fill with dried beans or pie weights.
- Bake until the dough perimeter starts to look matte, 10 to 15 minutes.
- Meanwhile, in a large bowl, add the eggs, butter, sugar, cocoa powder, and flour to a large bowl. Beat with an electric hand mixer until smooth and combined.
- Add the filling to the pie crust and smooth out the top.
- Bake until surface is set and sounds hollow when tapped, about 1 hour. It’s okay if there are cracks on the surface. (Cover crust edges with foil if getting too brown.)
- Let cool 15 minutes before slicing and serving.
