Description
This classic Chocolate Chess Pie features a rich, smooth filling made from melted chocolate, brown sugar, and butter, nestled in a flaky homemade pie crust. With its velvety texture and nostalgic flavor, this pie is a perfect dessert for any occasion, offering a delightful combination of chocolatey sweetness and buttery crust.
Ingredients
Pie Dough
- 1-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup cold butter, cubed
- 1/4 cup shortening
- 3 to 4 tablespoons ice water
Filling
- 2 large eggs
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1-1/2 ounces unsweetened chocolate, melted and cooled
- 2 tablespoons 2% milk
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
Instructions
- Make the pie dough: In a large bowl, whisk together the flour and salt. Using fork tines or a pastry cutter, cut in the cold butter and shortening until the mixture becomes crumbly. Add the ice water gradually, one tablespoon at a time, tossing with a fork until the dough holds together when pressed between your fingers. Turn the dough onto the counter, quickly shape into a disk, then wrap it tightly in plastic wrap and refrigerate for one hour or overnight for best results.
- Prebake the pie crust: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie plate. Trim the excess dough around the edges and crimp as desired for a decorative finish. Refrigerate the shaped crust for 30 minutes to prevent shrinking during baking. Line the crust with two layers of foil and fill it with dried beans or pie weights to keep the crust flat. Bake on a lower oven rack until the crust is light golden brown, about 15 to 20 minutes. Carefully remove the foil and weights, then continue baking for an additional 3 to 6 minutes until the bottom of the crust is golden brown. Transfer the crust to a wire rack to cool, then reduce the oven temperature to 325°F (163°C).
- Make the pie filling: In a large bowl, whisk together the eggs, brown sugar, white sugar, melted and cooled chocolate, milk, flour, and vanilla extract until smooth and well combined. Gradually whisk in the melted butter until the filling is glossy and free of lumps. Pour the filling into the prebaked and cooled crust. To prevent the crust edges from overbaking, cover them with foil or a pie crust shield before baking.
- Bake the pie: Place the pie in the preheated 325°F (163°C) oven and bake until a knife inserted in the center comes out clean, approximately 35 to 40 minutes. Remove the foil or pie crust shield after baking. Let the pie cool on a wire rack to room temperature.
- Chill the pie: Once cooled, cover the pie and refrigerate it for at least three hours or until thoroughly chilled and set. This allows the filling to firm up and develop its rich chocolate flavor, making it easier to slice and serve.
Notes
- Be sure to use cold butter and shortening in the dough to achieve a flaky crust.
- Use room temperature eggs and slightly cooled chocolate when making the filling to ensure smooth mixing without seizing or cooking the eggs.
- Prebaking (blind baking) the crust is essential to prevent sogginess from the filling.
- Using a pie crust shield or foil around the edges during baking prevents the crust edges from burning.
- Refrigerate the pie well before serving to achieve the classic chess pie texture.
- For convenience, premade pie crusts can be used, but the homemade crust offers better flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
