There are many flavor variations of chess pie, just as there are stories about the name and origin of this beloved dessert. This dark chocolate luxury has a crisp brownie crust, and a thick, silky chocolate center. Chocoholics will rejoice, and busy cooks will too...use a store bought crust, and this pie takes only minutes to make.
Prep TIme: 10 minutes Yield: 6-8 servings
4 cups granulated sugar
1 tablespoon espresso powder (see note 1)
3/4 cup cocoa powder (see note 2)
3/4 cup cornstarch
3/4 cup melted unsalted butter
1/2 teaspoon salt
3/4 cup milk
6 eggs, slightly beaten
2 tablespoons vanilla extract
10 inch pie shell, unbaked. I use a pre-packaged raw pie dough that I place in a 10 inch pie plate. (see note 3)
Preheat oven to 350 degrees.
In a large bowl, using either a stand mixer, electric mixer, or whisk, blend together sugar, espresso powder, cocoa powder, and cornstarch. Add melted butter, milk, and slightly beaten eggs, mixing well on medium speed, or by hand with a whisk until smooth. Stir in vanilla extract.
Pour into the unbaked pie shell and bake at 350 degrees for 15 minutes. Lower heat to
300 degrees and continue to bake for 45-50 minutes.
Remove from oven and let cool. The pie should have a brownie-like crust and be almost set, as it continues to firm up slightly after baking. Let cool, then refrigerate.
This rich pie pairs beautifully with vanilla ice cream, whipped cream, or both!
(1) I prefer to use a premium dark cocoa powder, such as the one below. In my opinion, it adds a richer, more complex flavor than dutch processed cocoa. You may substitute dutch processed, also known as alkalized cocoa, if you prefer.
(2) Espresso powder also adds a depth and richness, especially in chocolate recipes.
(3) If you do not have a 10 inch pie shell, you may use a 9 inch one, however adjust the cooking time slightly. Bake at 350 degrees for 20 minutes instead of 15, then lower oven temperature to 300 degrees and continue to bake another 45-50 minutes.