Dark Chocolate Chess Pie

Why You’ll Love This Recipe

Dark Chocolate Chess Pie is the best of both worlds – a classic Southern chess pie with a chocolate twist. The result is a luscious, rich filling that’s deeply chocolatey yet balanced by the slight tanginess of the traditional pie filling. The buttery, golden crust complements the decadent filling, creating a perfect bite every time. This pie is easy to make and can be prepared ahead of time, making it ideal for any occasion when you want to impress without spending hours in the kitchen.

Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, chilled and cut into cubes

• 3-4 tablespoons ice water

For the Dark Chocolate Chess Pie Filling:

• 1/2 cup dark chocolate (70% cocoa), chopped

• 1 tablespoon unsalted butter

• 3 large eggs, at room temperature

• 1 1/4 cups granulated sugar

• 1 tablespoon cornmeal

• 1 tablespoon all-purpose flour

• 1 tablespoon cocoa powder

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1/2 cup buttermilk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Pie Crust:

1. In a food processor, combine the flour and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs.

2. Gradually add the ice water, 1 tablespoon at a time, until the dough begins to come together.

3. Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4. Preheat the oven to 350°F (175°C). Roll the dough out on a floured surface to fit a 9-inch pie pan. Press the dough into the pan and trim any excess.

5. Place parchment paper or aluminum foil over the crust and fill it with pie weights or dried beans to prevent the crust from puffing up.

6. Bake the crust for 10 minutes, then remove the parchment paper and weights and bake for an additional 5 minutes. Remove from the oven and set aside.

For the Dark Chocolate Chess Pie Filling:

1. In a heatproof bowl, melt the dark chocolate and butter together using a double boiler or in the microwave. Stir until smooth and set aside to cool slightly.

2. In a large mixing bowl, whisk the eggs and sugar together until light and fluffy, about 2-3 minutes.

3. Add the cornmeal, flour, cocoa powder, vanilla extract, and salt to the egg mixture. Whisk until well combined.

4. Gradually add the melted chocolate mixture and buttermilk to the bowl, whisking until smooth and fully combined.

5. Pour the filling into the prepared pie crust and smooth the top with a spatula.

6. Bake the pie for 45-50 minutes, or until the edges are set, and the center is slightly jiggly but not liquid.

7. Allow the pie to cool completely on a wire rack before serving. For best results, refrigerate the pie for at least 2 hours before slicing to allow the filling to set.

Servings and Timing

• Servings: 8-10 slices

• Prep Time: 20 minutes

• Cook Time: 55 minutes

• Total Time: 2 hours 15 minutes (including cooling)

Variations

• Use a graham cracker crust: If you want a quicker alternative to a traditional pie crust, you can use a graham cracker crust instead. It will add a slightly different flavor and texture but still pair wonderfully with the chocolate filling.

• Add a splash of espresso: Enhance the chocolate flavor even further by adding 1 tablespoon of brewed espresso or espresso powder to the filling.

• Add chocolate chips: For added texture and a burst of chocolate flavor, fold in 1/2 cup of mini chocolate chips into the filling before pouring it into the crust.

• Gluten-Free: Use a gluten-free pie crust and replace the flour in the filling with a gluten-free flour blend.

• Mint chocolate variation: Add 1/2 teaspoon of peppermint extract to the filling for a mint-chocolate twist on this classic pie.

Storage/Reheating

• Storage: Store the pie in an airtight container or covered with plastic wrap in the refrigerator for up to 4-5 days.

• Freezing: The pie can be frozen for up to 2-3 months. To freeze, wrap the pie tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving.

• Reheating: If you’d like to enjoy the pie warm, microwave individual slices for 15-20 seconds. The pie can also be reheated in the oven at 350°F (175°C) for 10-15 minutes.

FAQs

1. Can I use semisweet chocolate instead of dark chocolate?

Yes, you can use semisweet chocolate, but the pie will be a bit sweeter. Dark chocolate gives the pie a richer, more intense flavor.

2. Can I make this pie without buttermilk?

If you don’t have buttermilk, you can substitute it with regular milk mixed with 1 teaspoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using it in the recipe.

3. Can I make the pie ahead of time?

Yes! This pie can be made a day or two in advance and stored in the refrigerator. The flavors will develop even more, making it even better the next day.

4. Can I use a store-bought pie crust?

Yes, you can use a pre-made pie crust if you’re short on time. Just make sure to bake it according to the package instructions before adding the filling.

5. How do I know when the pie is done baking?

The pie is done when the edges are set, and the center is slightly jiggly but not liquid. The filling will firm up as it cools.

6. Can I add nuts to this pie?

Yes! Chopped pecans or walnuts would make a great addition to the filling for extra crunch and flavor. You can fold them into the filling before baking.

7. Can I freeze this pie?

Yes, this pie freezes well. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.

8. Can I make this pie without the crust?

Yes, you can make a crustless version of this pie, though it will be more like a flourless chocolate pie. You may need to adjust the baking time slightly.

9. How do I store leftover pie?

Store leftover pie in an airtight container in the refrigerator for up to 4-5 days.

10. Can I double the recipe for a larger pie?

Yes, you can double the recipe and bake it in a larger pie dish or tart pan. Just make sure to adjust the baking time, as a larger pie will take longer to bake.

Conclusion

Dark Chocolate Chess Pie is a decadent dessert that’s sure to be a hit at any gathering. The rich, fudgy chocolate filling combined with the traditional buttery crust creates the perfect balance of flavors and textures. Whether you’re a fan of classic Southern desserts or just love chocolate, this pie is a must-try! Simple to make, yet impressive in its flavor, it’s the perfect way to satisfy your chocolate cravings.

Dark Chocolate Chess Pie

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• Author: Ava
• Total Time: 55min
• Yield: 2 hours 15 minutes (including cooling)
• Diet: Vegetarian

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Description

Dark Chocolate Chess Pie is a rich and indulgent dessert that combines a velvety chocolate filling with a buttery, flaky crust. The fudgy texture and deep chocolate flavor make it the ultimate treat for chocolate lovers. This easy-to-make pie is perfect for special occasions, dinner parties, or when you need a comforting, decadent dessert.

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Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour




• 1/4 teaspoon salt




• 1/2 cup unsalted butter, chilled and cut into cubes




• 3–4 tablespoons ice water

• For the Dark Chocolate Chess Pie Filling:

  1/2 cup dark chocolate (70% cocoa), chopped
  

  1 tablespoon unsalted butter
  

  3 large eggs, at room temperature
  

  1 1/4 cups granulated sugar
  

  1 tablespoon cornmeal
  

  1 tablespoon all-purpose flour
  

  1 tablespoon cocoa powder
  

  1/2 teaspoon vanilla extract
  

  1/4 teaspoon salt
  

  1/2 cup buttermilk

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Instructions

1. For the Pie Crust:

   • In a food processor, combine the flour and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs.

   • Gradually add the ice water, 1 tablespoon at a time, until the dough begins to come together.

   • Turn the dough out onto a lightly floured surface and knead it gently a few times. Shape it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   • Preheat the oven to 350°F (175°C). Roll out the dough to fit a 9-inch pie pan, pressing it into the pan and trimming any excess.

   • Place parchment paper or foil over the crust and fill with pie weights or dried beans to prevent puffing.

   • Bake the crust for 10 minutes, remove the parchment and weights, then bake for another 5 minutes. Set aside.

2. For the Dark Chocolate Chess Pie Filling:

   • In a heatproof bowl, melt the dark chocolate and butter over a double boiler or microwave. Stir until smooth and set aside to cool slightly.

   • In a large mixing bowl, whisk together eggs and sugar until light and fluffy, about 2-3 minutes.

   • Add the cornmeal, flour, cocoa powder, vanilla extract, and salt to the egg mixture. Whisk until combined.

   • Slowly add the melted chocolate mixture and buttermilk, whisking until smooth.

3. Assemble and Bake:

   • Pour the filling into the pre-baked crust and smooth the top with a spatula.

   • Bake the pie for 45-50 minutes or until the edges are set and the center is slightly jiggly.

   • Allow the pie to cool completely on a wire rack before refrigerating for at least 2 hours.

4. Serve:

   • Slice the pie once it has fully cooled. Enjoy chilled for the best flavor and texture.

Notes

• Storage: Store the pie in an airtight container in the refrigerator for up to 4-5 days.

• Freezing: Freeze the pie for up to 2-3 months by wrapping it tightly in plastic wrap and foil. Thaw overnight before serving.

• Prep Time: 15min
• Cook Time: 20min
• Category: Dessert
• Method: Baking
• Cuisine: Southern