Chocolate Chess Pie: A Southern Treat with a Twist

What is Chocolate Chess Pie?

Chocolate chess pie is a Southern dessert that combines the classic custard-like texture of chess pie with the rich flavor of chocolate. It’s like a fudgy brownie baked into a flaky pie crust.

Why You’ll Love It

• Old-Fashioned with a Modern Twist: It’s a classic Southern dessert with the added decadence of chocolate.
• Easy to Make: Despite its impressive appearance, this pie is surprisingly easy to put together.
  
  
  
• Perfect for a Crowd: A little goes a long way, making it a great dessert for gatherings.

Ingredients

For the Pie Crust:

• 1 pie crust (homemade or store-bought)

For the Filling:

• 1/4 cup unsalted butter
• 1/2 cup bittersweet chocolate (60% cacao recommended)
• 2 tablespoons cocoa powder (Dutch process or unsweetened)




• 1 teaspoon espresso powder (optional)
• 1 1/2 cups granulated sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon cornmeal (fine ground)
• 1/4 teaspoon kosher salt
• 1/3 cup evaporated milk
• 4 large eggs (room temperature)
• 2 teaspoons pure vanilla extract

Instructions

1. Prepare the Crust: Roll out the pie crust and transfer it to a 9-inch pie plate. Chill while you make the filling.
2. Combine Butter and Chocolate: Microwave the butter and chocolate in 20-second bursts until melted. Stir in the cocoa powder and espresso powder. Let cool for 5 minutes.
3. Mix Dry Ingredients: Whisk together the sugar, flour, cornmeal, and salt.
4. Add Wet Ingredients:
   
   
   Whisk in the milk, eggs, and vanilla until smooth.
5. Make It Chocolatey: Whisk in the cooled chocolate mixture.
6. Assemble: Pour the filling into the pie crust.
7. Bake: Bake at 350°F for 50 minutes, or until the filling is set but still wobbles slightly.
8. Cool: Let the pie cool on a wire rack for at least 2 hours before serving.

Topping and Garnish Ideas

• Whipped cream



• Vanilla ice cream
• Fresh fruit (strawberries, raspberries)
• Powdered sugar

Tips

• Don’t mess with the filling proportions.
• Let the chocolate mixture cool before adding it to the eggs.
• Use a pie crust shield if the crust starts to brown too much.
• If you prefer, you can reheat the pie in the oven at 325°F until warmed through.