This recipe for a chocolate chess pie at home has a buttery pie crust and a gooey chocolate filling. This traditional Southern pie is a must-have for any holiday or family get-together!
INGREDIENTS
– 1 pie crust homemade or store-bought– 1 ¾ cups granulated sugar (350 grams)– ½ cup unsweetened cocoa powder (45 grams)– 3 tablespoons cornstarch or cornflour (25 grams)– 1 teaspoon instant espresso powder
INGREDIENTS
– ¼ teaspoon salt– 1 (5-ounce) can evaporated milk (NOT sweetened condensed milk)– ¼ cup unsalted butter melted and slightly cooled (60 grams; ½ stick)– 2 teaspoons pure vanilla extract– 2 large eggs at room temperature– 2 large egg yolks at room temperature
INSTRUCTIONS
Heat the oven to 400°F (204°C). Roll the pie dough to 12 inches. Transfer to a 9-inch pie plate, gently fit, and trim or tuck excess dough.
1
Refrigerate the pie plate and dough for 15–20 minutes while the oven heats. After preheating the oven, take the pie plate out of the fridge, decorate the edges, and line the bottom and sides with foil or parchment. Press beans or pie weights against sides.
2
Bake 15 minutes with pie weights until crust edges are lightly browned. Pie crusts from the store may bake faster. After baking, carefully remove parchment and pie weights. Return to oven for 5–6 minutes to set crust bottom.
3
Cool on a wire rack after removing from the oven while making the filling. Reduce oven temperature to 350°F (180°C). Mix sugar, cocoa powder, cornflour, espresso powder, and salt in a large bowl.
4
Mix evaporated milk, melted butter, and vanilla extract just until combined. After lightly beating the eggs and egg yolks in a separate bowl, mix them into the batter until just combined. Don't overmix the batter or the filling will be rubbery.
5
Fill the half-baked pie crust. Bake the pie until mostly set but slightly jiggly in the centre, 30–35 minutes. Cool at room temperature for 2 hours after baking. Slice the pie after 2–3 hours in the fridge.