Best Chocolate Chess Pie Recipe | So Good News
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If you love a good old-fashioned pie or chocolate dessert, here’s an impressive dessert that combines the best of both: Chocolate Chess Pie! This Southern classic is one of those humble yet oh-so-decadent desserts that started as a way to save money and lives on because of its deliciousness. Here, a custard of eggs, sugar, milk and chocolate is baked in butter until set in the center and baked on top (just like the best brownies). The secret to this luxuriously thick filling? Finely ground cornmeal! It thickens the base faster than cooking a regular custard in the oven. Enjoy this pie on any special occasion or with family and friends. It might even rival the pumpkin and pecan pie on the Thanksgiving table.
Can the Chocolate Chess Pie be made ahead?
Chess pie is the perfect dessert. Butter pie crust can be made up to a month ahead and frozen (great for a holiday treat). Let it thaw an hour before serving. The finished pie can be made a day ahead and stored in an airtight container at room temperature or refrigerated for up to five days (the filling may be slightly firmer).
Can you use regular chocolate instead of sugar free chocolate?
Unsweetened chocolate bars, like Baker’s, are used in recipes with enough sugar for sweetness. Regular bars have added sugar and milk, so they have less chocolate flavor and can make the chess pie a little sweet.
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- Crop:
- 8 – 12
- Preparation time:
- 35 Min
- Total Time:
- 4 s 40 Min
Ingredients
- 1
Butter pie
- 1/2 c.
salted oil
- 2 oz.
unsweetened chocolate, chopped
- 1 1/2 c.
Sugar
- 4
large eggs, lightly beaten
- 3 tablespoon.
good yellow cornmeal
- 1 tablespoon.
all purpose flour
- 1/4 c.
milk
- 1 teaspoon
vanilla extract
- 1/4 teaspoon
kosher salt
-
Powdered sugar, for dusting
Directions
-
- A step 1Preheat oven to 375°.
- A step 2On a lightly floured work surface, roll the piecrust into a 12-inch circle. Transfer to a 9-inch pie plate (no more than 1 1/4 inches deep). Tuck the edges under and cook until desired. Freeze for 20 minutes. Prick the bottom of the crust 8-10 times with a fork.
- A step 3Line a frozen pie crust with parchment paper and fill with cake weight. Place on a lined baking sheet. Bake for 10-12 minutes, until edges of crust are dry. Carefully remove the paper weights. Return to the oven for 3-5 minutes, until the bottom of the crust is dry and the edges are lightly browned. Allow to cool slightly. Reduce oven temperature to 350°.
- A step 4Melt the butter and chocolate in a small saucepan over low heat, stirring frequently. Pour into a large bowl and stir in the granulated sugar. Mix in the eggs one at a time, then mix in the cornmeal and flour. Stir in the milk, vanilla extract and salt.
- A step 5Carefully pour the filling into the crust. Bake for 45-50 minutes, until the edges of the pie are completely set and the center is slightly wobbly. (If crust looks darker than golden brown, cover with foil after 25 minutes.) Chill pie for about 3 hours. Garnish with powdered sugar if desired.
Recipe Tip: After the pie has cooled, just before serving, top with a 10-inch circle and sugar, and sprinkle with powdered sugar. Remove the stand to reveal the prettiest sugar design.
This content was imported from OpenWeb. You can find the same content in a different format or find more information on their website.
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