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Dark Chocolate Chess Pie Recipe

Dark Chocolate Chess Pie Recipe
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★★★★★

5.3 from 19 reviews

This decadent Dark Chocolate Chess Pie features a flaky homemade pie crust paired with a rich, velvety chocolate filling made from bittersweet chocolate, cocoa powder, and espresso. The sweet and slightly smoky chess pie filling is enhanced with cornmeal for texture, making it a perfect dessert for chocolate lovers seeking a classic Southern treat with a luxurious twist.

Ingredients

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Pie Crust

  • 200 g all-purpose flour
  • ½ teaspoon kosher salt
  • 140 g unsalted butter, cold and cubed
  • 24 g vodka (optional)
  • 1 cup ice water (approximate, adjust as needed)

Dark Chocolate Chess Filling

  • 113 g unsalted butter
  • 56 g bittersweet chocolate
  • 21 g Dutch process cocoa powder
  • 1 tsp espresso powder
  • ½ tsp salt
  • 113 g whole milk
  • 200 g granulated sugar
  • 106 g dark brown sugar
  • 25 g cornmeal
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Pie Crust: In a medium bowl, combine flour and kosher salt. Add cold cubed butter and cut into the flour mixture using your fingers until pieces are about quarter-sized. Add vodka (optional) and ice water a little at a time, mixing until the dough holds together but isn’t wet. Wrap in plastic and chill for 1 hour.
  2. Laminate the Dough: On a floured surface, roll dough into a rough rectangle, fold in half, then in quarters. Wrap and chill for 30 minutes. Repeat rolling and folding once more, then shape into a disk, wrap, and chill overnight for optimal flakiness.
  3. Roll Out and Chill the Dough: Roll out the dough to about ⅛ inch thickness into a rough circle. Lay into pie pan, pressing sides. Chill covered in fridge for 20 minutes. Trim excess dough, crimp edges as desired, dock crust with a fork all over bottom and sides, then chill 20-30 more minutes.
  4. Blind Bake the Crust: Preheat oven to 425°F with a baking sheet inside. Cover crust with parchment and pie weights or dry beans. Place pie on hot baking sheet and bake 18 minutes. Remove weights, brush crust (except crimp) with egg wash, bake 3-5 minutes more until slightly golden. Let cool completely before filling.
  5. Make the Chocolate Filling: Lower oven temp to 325°F. In a small saucepan over low-medium heat, melt butter, bittersweet chocolate, cocoa powder, espresso powder, salt, and milk, stirring until smooth. Cool slightly. In a large bowl, beat sugars, cornmeal, eggs, and vanilla with an electric mixer until pale and doubled in volume. Gradually mix in the chocolate mixture until combined.
  6. Fill and Bake the Pie: Pour filling into cooled crust. Place pie on a baking sheet, loosely wrap foil around crimped edges to prevent burning. Bake 1 hour to 1 hour 15 minutes until filling is set and slightly puffed. Cool for at least 2 hours before serving to allow filling to fully set.

Notes

  • Using vodka in the dough helps inhibit gluten development, resulting in a flakier crust, but it is optional.
  • Ensure eggs are at room temperature before beating to achieve the best volume and texture.
  • Do not over-bake the filling; it should be set but slightly jiggly in the center when done.
  • Allowing the pie to cool completely is essential for the filling to firm up properly.
  • Wrapping foil around the crust edges during baking prevents over-browning and burning.
  • Espresso powder enhances the chocolate flavor but can be omitted if unavailable.

Nutrition

Keywords: Dark Chocolate Chess Pie, Chocolate Pie, Southern Dessert, Homemade Pie Crust, Chess Pie, Chocolate Chess Pie

Find it online: https://reemcook.com/dark-chocolate-chess-pie-recipe/