Description
This Dark Chocolate Chess Pie is a rich, fudgy dessert featuring a luscious chocolate custard filling baked in a flaky pie crust. It combines the deep flavors of unsweetened chocolate, cocoa powder, and both white and brown sugars to create a perfectly balanced sweetness and a velvety texture. Ideal for chocolate lovers looking for a classic Southern dessert with an indulgent twist.
Ingredients
Scale
Pie Crust
- 1 9-inch unbaked pie crust (homemade or store-bought)
Filling
- 1/2 cup (1 stick) unsalted butter
- 2 oz unsweetened chocolate (or 1/3 cup dark chocolate chips)
- 1 cup sugar
- 1/2 cup brown sugar (or more white sugar if preferred)
- 2 tbsp cocoa powder (preferably dark)
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
Instructions
- Preheat and Prep Pie Crust: Preheat the oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and crimp the edges to form a neat border, ensuring it’s ready to hold the filling.
- Melt Chocolate and Butter: In a saucepan over low heat, melt the unsalted butter and unsweetened chocolate together, stirring continuously until smooth. Remove from heat and allow the mixture to cool slightly to prevent curdling when added to eggs.
- Combine Dry Ingredients: In a large bowl, whisk together the sugar, brown sugar, cocoa powder, and salt until fully combined, creating a sweet chocolate base.
- Add Eggs: Incorporate the eggs one at a time into the sugar mixture, mixing well after each addition to build a smooth, cohesive batter without lumps.
- Mix in Liquids: Stir in the evaporated milk and vanilla extract to add creaminess and depth. Then gradually whisk in the melted chocolate and butter mixture until the batter is silky and fully blended.
- Fill the Pie Crust: Pour the prepared chocolate filling evenly into the prepped pie crust, smoothing the top with a spatula if needed.
- Bake the Pie: Bake the pie in the preheated oven for 45 to 50 minutes. The center should be just set with a slight wobble; don’t be concerned if the surface develops cracks as it bakes.
- Cool and Serve: Allow the pie to cool completely on a wire rack. This cooling step firms up the filling to the perfect texture for slicing and serving.
Notes
- Using dark cocoa powder intensifies the chocolate flavor in the filling.
- Allow the melted chocolate mixture to cool slightly before adding to eggs to avoid cooking them prematurely.
- The slight wobble at the center when baked ensures a creamy, custard-like texture once cooled.
- This pie can be served chilled or at room temperature, and pairs well with whipped cream or vanilla ice cream.
- Store leftovers covered in the refrigerator for up to 3 days.
