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Dark Chocolate Chess Pie

Irresistible Dark Chocolate Chess Pie to Satisfy Your Cravings

Indulge in this Dark Chocolate Chess Pie, a decadent Southern dessert that combines a crackly top with a fudgy filling.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 1 cup All-purpose flour Unbleached preferred for better flavor and texture.
  • 1/2 teaspoon Sea salt Enhances flavor in both the crust and filling.
  • 1/2 cup Unsalted butter Cubed and cold for a tender crust.
  • 2 tablespoons Granulated sugar Sweetens both the crust and the filling.
  • 3-4 tablespoons Ice cold water Essential for binding the crust ingredients.
For the Filling
  • 8 ounces Dark chocolate (70% cacao) High-quality chocolate recommended.
  • 3/4 cup Dark brown sugar Adds moisture and flavor.
  • 1/4 cup Dutch-process cocoa powder Enhances the chocolate flavor.
  • 2 tablespoons Cornstarch Aids in thickening the filling.
  • 1 cup Heavy cream Contributes to creaminess.
  • 1 teaspoon Vanilla extract Adds depth.
  • 3 large Eggs Room temperature, for binding.

Equipment

  • food processor
  • 9-inch pie plate
  • microwave-safe bowl

Method
 

Steps for Preparation
  1. Grease a 9-inch pie plate. In a food processor, pulse together flour, salt, and sugar. Add butter and pulse until crumbly. Drizzle in water until it clumps, shape into a disk, wrap, and chill for 1 hour.
  2. Roll out the chilled dough, place it in the pie dish, prick the bottom, and freeze for 30 minutes. Preheat oven to 350°F, cover with foil and weights, bake for 15 minutes, remove weights and bake 5 more minutes.
  3. In a microwave-safe bowl, melt chocolate and butter together. In another bowl, whisk together brown sugar, cocoa, cornstarch, and salt. Gradually whisk in cream, vanilla, and eggs, then stir in the chocolate mixture.
  4. Pour filling into cooled crust, bake at 325°F for 50-55 minutes until edges set. Let cool for 2 hours before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 8IUCalcium: 4mgIron: 12mg

Notes

Use room temperature eggs for a smoother filling and ensure to cool the pie for better slicing.

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