Chocolate Chess Pie

Name: Chocolate Chess Pie
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 pie crust, (homemade or store bought); 1 ¼ cups sugar; 5 tablespoons cocoa powder; 2 tablespoons cornmeal; 1 tablespoon all purpose flour or gluten free all purpose flour; ¼ teaspoon salt; ⅓ cup butter, (softened); 3 eggs, (room temperature); 5 ounce can evaporated milk; 1 teaspoon vanilla extract

4 steps

Prep:15minCook:1h 5min

Old Fashioned Chocolate Chess Pie is a chocolate lovers dream come true! The best chocolate chess pie recipe is a classic southern dessert with a fudgy, rich chocolate flavored custard in a flaky buttery crust.

Updated at: Thu, 21 Nov 2024 08:52:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories383.1 kcal (19%)

Total Fat18.1 g (26%)

Carbs52.6 g (20%)

Sugars31.4 g (35%)

Protein5.1 g (10%)

Sodium234.2 mg (12%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1pie crust

homemade or store bought

1 ¼ cupssugar

5 tablespoonscocoa powder

2 tablespoonscornmeal

1 tablespoonall purpose flour

or gluten free all purpose flour

¼ teaspoonsalt

⅓ cupbutter

softened

3eggs

room temperature

5 ounceevaporated milk

can

1 teaspoonvanilla extract

Instructions

Step 1

Preheat oven to 425°F and adjust oven rack to lowest position. Roll pie crust and fit into a 9 inch pie plate. Refrigerate and chill for 15 minutes.

Step 2

Line the bottom of the crust with foil or parchment paper. Place pie weights or dried beans on top of liner. Bake on the bottom rack for 5 minutes. Lower the temperature to 325°F and bake 4 minutes longer. Remove the liner and weights and bake 3-4 minutes longer. Remove from oven and set aside to cool.

Step 3

In a large bowl whisk together sugar, cocoa powder, cornmeal, flour, and salt. Add softened butter, eggs, evaporated milk, and vanilla extract to the bowl. Use a mixer to beat until well combined.

Step 4

Pour filling into prebaked pie crust and bake at 325°F on the lowest rack for 55-60 minutes. The top layer should be set and underneath will have a slight jiggle, but not a liquidy one. Insert a toothpick to make sure it isn't liquidy. Place on a wire rack to cool 1-2 hours before slicing and serving. Either serve at room temperature or chill.

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