Estimated reading time: 4 minutes
This rich, self-saucing, Chocolate Chess Pie has a homemade pie crust and can easily be made ahead with simple pantry ingredients like cornmeal, flour, eggs, chocolate chip morsels, unsweetened cocoa powder, vanilla, and sugar. It has a crisp, crackly top (similar to a French macaron cookie) and tastes wonderful served with powdered sugar, whipped cream, and ground cinnamon.
Chocolate Chess Pie
Hi Everyone, I am pleased to share this ooey, gooey, rich, sweet, crackly-crusted Chocolate Chess Pie!
If you make this Chocolate Chess Pie and like it, please give it a rating in the recipe card below and let us know at the end of the post in the comments.
Thank you for reading and following along!
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(recipe video music credit: Love and Oceans (Instrumental) by The Dimes)
This post was originally posted on 11/16/2020, and updated and republished on 9/1/2021
- 1 single pie crust recipe (homemade or a store-bought one, thawed)
- 2 cups granulated white sugar
- 2 tablespoons yellow cornmeal
- 2 tablespoons unsweetened cocoa powder (Dutch-process)
- 1 tablespoon all-purpose flour
- 1 teaspoon espresso powder, optional (can substitute same amount dark roast instant coffee)
- 1/4 teaspoon Kosher salt
- 1/2 cup unsalted butter, cut into tablespoons
- 1/4 cup 60% bittersweet chocolate chip morsels
- 1/2 cup heavy whipping cream (can substitute whole milk or half and half)
- 1 tablespoon apple cider vinegar
- 2 teaspoons pure vanilla extract
- 4 large eggs
- Preheat the oven to 350°F (176°C). Place a thawed store-bought or blind-baked pie shell on a rimmed baking sheet (to catch any drippings while baking just in case). Gather your ingredients.
- In a large mixing bowl, add sugar, cornmeal, cocoa powder, flour, salt, and optional espresso powder (enhances the chocolate flavor). Whisk the ingredients to combine.
- In a medium microwavable bowl, add unsalted butter, chocolate, and cream. Microwave for 25-30 second intervals (usually 2 or 3), stirring with a fork or small whisk in between until combined. Add the apple cider vinegar and vanilla extract and combine.
- Pour the chocolate-butter mixture into the combined dry ingredients and using a handheld electric mixer, mix until combined. Add the eggs and mix until completely combined.
- Pour the mixture into a blind-baked pie shell or thawed frozen pie shell and bake for 45-50 minutes in a 350°F preheated oven (50 minutes works best for me!). Allow to cool on a wire rack for 2 hours and then transfer to chill 6-8 hours or overnight to set. Serve cold or warm. Tastes great when served dusted with powdered sugar, whipped cream, and topped with ground cinnamon. Enjoy!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 606Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 141mgSodium: 218mgCarbohydrates: 83gFiber: 2gSugar: 66gProtein: 6g
Please note that the Calculated Nutrition is an estimate at best.