Dark Chocolate Chess Pie
This Dark Chocolate Chess Pie is rich, silky, and nostalgic — a perfect balance of deep chocolate custard and flaky, buttery crust. It’s a showstopper for holidays and comfort baking alike.
Equipment
- 9-inch Pie Pan
- Rolling Pin
- Parchment Paper
- Pie weights or dry beans
- Mixing Bowls
- Electric Hand Mixer
- Saucepan
- Whisk
Ingredients
For the Pie Crust
- 200 g all-purpose flour about 1⅔ cups
- 0.5 tsp kosher salt
- 140 g unsalted butter cold, cut into cubes (10 tbsp)
- 2 tbsp vodka optional, helps tenderness
- 1 cup ice water use as needed to bring dough together
For the Chocolate Filling
- 113 g unsalted butter 8 tbsp
- 56 g bittersweet chocolate about 2 oz, chopped
- 21 g Dutch-process cocoa powder ¼ cup
- 1 tsp espresso powder optional, for flavor depth
- 0.5 tsp salt
- 113 g whole milk ½ cup
- 200 g granulated sugar 1 cup
- 106 g dark brown sugar ½ cup, packed
- 25 g cornmeal 3 tbsp
- 4 eggs room temperature
- 1 tsp vanilla extract
Instructions
- Combine flour and salt in a bowl. Add cold butter and work it in with fingers until pea-sized pieces form. Add vodka (if using), then drizzle in ice water just until dough comes together. Wrap and chill for 1 hour.
- Roll dough into a rectangle, fold in half, then into quarters. Wrap and chill for 30 minutes. Repeat once, then shape into a disk and chill overnight.
- Roll dough into a circle and fit into a 9-inch pie pan. Trim and crimp edges. Prick with fork. Chill 30 minutes.
- Preheat oven to 425°F. Line crust with parchment and fill with pie weights. Bake 18 minutes, remove weights, brush with egg wash, bake 3–5 minutes more until golden. Cool completely.
- In a saucepan, melt butter, chocolate, cocoa powder, espresso powder, salt, and milk. Stir until smooth. Cool slightly.
- In a bowl, beat sugars, cornmeal, eggs, and vanilla with a hand mixer until light and airy.
- Whisk chocolate mixture into egg mixture until combined. Pour into cooled crust, wrap edges with foil, and bake at 325°F for 60–75 minutes, until just set.
- Cool for at least 2 hours before slicing. Garnish with chocolate shavings or cocoa powder if desired.
Notes
Use good-quality dark chocolate for best results. The pie is even better the next day after flavors meld.