Chocolate Chess Pie
Equipment
- oven
- pie pan
- bowls
Ingredients
- 1 9-inch pie shell, at room temp
- ¼ cup unsalted butter
- 1 ½ ounces bittersweet chocolate chips about 3 full tablespoons (when mixed with sugar it will convey a milk chocolate flavor filling. If you prefer yours with a bittersweet flavor, use dark chocolate instead to balance the sugar)
- 1 ¼ cups sugar
- 1 tablespoon all-purpose flour or ½ tablespoon of cornstarch
- A pinch of salt
- 2 tablespoon natural unsweetened cocoa powder
- ⅓ cup full-fat milk
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
Instructions
- Heat the oven to 400° F (205° C).
- Using a fork, prick the bottom and sides of the pie crust. Bake for about 10-11 minutes or until slightly golden brown. Let it cool before adding the filling.
- Meanwhile, prepare the filling. Add chocolate and butter to a microwave-safe bowl and heat for about 60-90 seconds or until melted. Stir well until smooth and reserve.
- In a large bowl, add the sugar, flour, salt, cocoa powder, milk, vanilla, and eggs. Beat for about 2 minutes with an electric mixer, or until the mixture is homogeneous and bubbly. Add the reserved melted chocolate mixture and beat for about 1 minute or until smooth.
- Pour it into the pie crust and reduce the oven temperature to 350° F (180° C).
- Place the filled pie crust onto a baking sheet and bake on the middle rack for about 35-45 minutes or until the top is set. It will have a hard crackly top with a fudgy filling underneath. Make sure the center top feels somewhat firm when touched before removing it from the oven.
- If the pie crust appears to be browning too much, place a foil ring around the edge of the pie crust.
- Let the pie cool completely over a rack. Chill in the fridge for a few hours before slicing. This will allow the filling to set and harden.
Recipe Video
Recipe Notes
Nutrition
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