Dark Chocolate Chess Pie
A rich, velvety chocolate pie that’s easy to make and perfect for any occasion, bringing warmth and indulgence to your gatherings.
Ingredients
For the crust
- 200 g all-purpose flour Can be substituted with gluten-free flour.
- ½ teaspoon kosher salt
- 140 g unsalted butter (cold)
- 24 g vodka (optional) Helps to create a flaky crust.
- 1 cup ice water
For the filling
- 113 g unsalted butter
- 56 g bittersweet chocolate Use high-quality chocolate for better flavor.
- 21 g Dutch process cocoa powder
- 1 teaspoon espresso powder
- ½ teaspoon salt
- 113 g whole milk Can be replaced with dairy-free milk.
- 200 g granulated sugar
- 106 g dark brown sugar
- 25 g cornmeal
- 4 pieces eggs (room temp) Room temperature eggs mix better.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Gather all your ingredients to ensure a smooth preparation process.
- In a large bowl, mix the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. If using vodka, mix that with the ice water and gradually add it until fully incorporated.
- Lightly flour your work surface and roll out the dough to fit your pie dish, about 1/8-inch thick. Transfer the dough into a pie dish, trimming any excess as needed.
- Preheat your oven to 375°F (190°C). Place parchment paper over the crust and fill it with pie weights or dried beans. Bake for 20 minutes, then remove the weights and bake for another 10 minutes until golden. Set aside to cool.
Filling Preparation
- In a medium saucepan, melt the unsalted butter and bittersweet chocolate over low heat until smooth. Stir in the cocoa powder, espresso powder, and salt, mixing well.
- In a separate bowl, whisk together the granulated sugar, dark brown sugar, and cornmeal. Add this mixture to the chocolate mixture, stirring until fully blended.
- Incorporate the eggs, one at a time, mixing well after each addition. Finally, stir in the milk and vanilla extract until the mixture is uniform.
- Carefully pour the chocolate filling into the pre-baked pie crust, ensuring it’s evenly distributed.
Baking and Serving
- Place the pie in the oven and bake at 350°F (175°C) for 30-35 minutes, until the center is set but still slightly jiggly.
- Allow the pie to cool completely on a wire rack. Once cooled, slice it and serve it with whipped cream or enjoy it as is.
Notes
To store, keep the pie in the refrigerator covered with plastic wrap or in an airtight container for up to five days. It can also be frozen for up to three months. Reheat slices in the microwave for about 10-15 seconds until warm.