Chocolate Chess Pie Recipe
Every bite of this Chocolate Chess Pie recipe is full of sweet chocolatey goodness! Made with a chocolate custard filling that's lightly crunchy and crinkly on top, all in a flaky pie crust that's baked to perfection and topped with a dollop of whipped cream. There's nothing like this pie for dessert!
Equipment
Ingredients
- 1 medium pie crust store-bought or homemade
- 1/4 cup dark chocolate chips or 2 ounces baking chocolate
- 1/2 cup + 2 Tablespoons unsalted butter softened
- 1/4 cup heavy cream
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs lightly beaten
- 1 Tablespoon cornmeal
- 1 Tablespoon flour
- 2 Tablespoons cocoa powder
- 1/4 teaspoon salt
- powdered sugar or whipped cream for topping
Instructions
- Preheat the oven to 425 degrees F.
- Roll out the refrigerated pie crust and press it into a 9-10" pie pan. Poke holes in the base of the crust.
- Bake the crust for 5-6 minutes, then remove from the oven and let cool.
- Lower the oven temperature to 350 degrees F.
- In a small bowl, melt the chocolate chips and 2 Tablespoons of the butter together for about 30-45 seconds in the microwave, stirring every 15 seconds. Set aside.
- In a large mixing bowl, whisk together the rest of the butter (1/4 cup), heavy cream, vinegar, vanilla, granulated sugar, and brown sugar.
- Whisk in the eggs and the melted chocolate mixture.
- Add in the cornmeal, flour, cocoa powder, and salt. Mix until smooth.
- Pour the filling into the pie crust.
- Add an aluminum shield around the edge of the pie (optional, but recommended).
- Bake for another 45-50 minutes, or until the center is set.
- Let cool and enjoy!
Notes
Chocolate chess pie is best served fully cooled (at room temperature) or chilled from the refrigerator. To store, cover the pie with an airtight cover and keep it in the fridge for up to 5-7 days!
Nutrition
Calories: 452kcal
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