Chocolate chess pie is a true Southern comfort dessert, known for its rich, fudgy filling and a delightfully crisp crust. Unlike its traditional counterpart, this version boasts a deep chocolate flavor that is sure to satisfy any chocoholic craving. It’s surprisingly simple to make, requiring only a handful of pantry staples and a bit of love. So, whether you’re a seasoned baker or a curious beginner, let’s dive into creating this classic dessert that’s sure to impress your family and friends!
Let’s Gather Our Ingredients:
For this recipe, you’ll need the following ingredients:
For the Crust:
- 1 1/4 cups (150g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cut into cubes
- 1/4 cup (60ml) ice water
For the Filling:
- 1 cup (200g) granulated sugar
- 1/2 cup (40g) unsweetened cocoa powder
- 1/4 cup (55g) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Tools of the Trade:
Here’s what you’ll need to have on hand:
- 9-inch pie plate
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Fork
Baking Our Chocolate Chess Pie Masterpiece:
Making the Crust:
- Combine dry ingredients: In your mixing bowl, whisk together the flour and salt.
- Cut in the butter: Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add water: Slowly drizzle in the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together.
- Shape and chill: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Blind bake the crust: Preheat your oven to 350°F (175°C). Roll out the chilled dough and fit it into your pie plate. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake for 15 minutes. Remove the weights and parchment paper and bake for an additional 5 minutes.
