Description
Indulge in this rich and velvety Dark Chocolate Chess Pie, a decadent twist on the classic Southern chess pie. Featuring a luscious, chocolatey filling baked to perfection in a flaky pie crust, this dessert promises a perfect balance of sweetness, deep cocoa flavor, and smooth texture that sets beautifully as it cools.
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 Oven: Set your oven to 350°F (175°C) to ensure it’s ready when your pie is assembled.
- Prepare Pie Crust: Line a 9-inch pie dish with the unbaked pie crust and crimp the edges neatly for a decorative border.
- Melt Butter and Chocolate: In a saucepan over low heat, melt the unsalted butter and unsweetened chocolate together, stirring constantly until smooth. Remove from heat and let cool slightly.
- Mix Dry Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, cocoa powder, and salt until evenly combined.
- Add Eggs: Incorporate the eggs one at a time into the sugar mixture, mixing well after each addition to create a smooth and creamy batter.
- Add Liquids: Stir in the evaporated milk and vanilla extract. Then, slowly whisk the melted chocolate and butter mixture into the batter until silky smooth and fully combined.
- Fill Pie Crust: Pour the chocolate filling evenly into the prepared pie crust, spreading gently with a spatula to distribute.
- Bake the Pie: Place the pie in the oven and bake for 45 to 50 minutes, or until the center is just set with a slight wobble. It’s normal if the top cracks.
- Cool Completely: Remove the pie from the oven and let it cool fully on a wire rack. The filling will firm up, developing the perfect texture for slicing.
Notes
- Use either unsweetened chocolate or dark chocolate chips for the chocolate component; both yield rich flavor.
- You can substitute extra white sugar for brown sugar if you prefer a less molasses taste.
- Do not overbake; the filling should have a slight wobble in the center when done to ensure it’s creamy.
- Allow the pie to cool completely before slicing for clean cuts and ideal texture.
- Store leftovers covered in the refrigerator for up to 3 days.
