Chocolate Chess Pie

Imagine a gooey chocolate brownie, in pie form. This incredible chess pie boasts a crackly, meringue-like top, and soft and fudgy center.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword chocolate chess pie recipe, chocolate pie recipe, homemade pie crust

Prep Time 15

Cook Time 1

Chilling Time 30

Total Time 1 45

Servings

Calories 334kcal

Author Robin Miller

Ingredients

1 unbaked 9-inch pie crust of choice I used refrigerated dough, but you can also use an unbaked pie shell, thawed if frozen
1 large egg white lightly beaten (use the egg white from the yolk below)

For the Filling

4 tablespoons unsalted butter cut up
2 ounces semi-sweet chocolate chopped or broken into small pieces
1 cup granulated sugar
2 large eggs plus 1 large egg yolk
3 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso
1/4 teaspoon salt
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
Whipped cream for serving optional

Instructions

If you're using refrigerated dough, press the dough into the bottom and up the sides of a 9-inch pie plate. If desired, flute the edges of the crust with your fingers, or use a fork to make a decorative edge.
Brush the edges of the dough with the egg white. Line the bottom of the crust with two pieces of parchment paper. Top the parchment paper with pie weights, or dried beans or uncooked rice. Spread the weights out in an even layer.
Transfer the weighted crust to the refrigerator and chill for at least 30 minutes (this prevents the crust from shrinking when cooking).
Preheat oven to 375 degrees.
Remove the weighted pie crust from the refrigerator and bake for 15 minutes. Carefully remove the parchment paper and weights and prick the bottom of the crust all over with a fork. Return the crust to the oven and bake for 5 more minutes. Cool completely before filling (you can pre-bake the crust up to 3 days in advance; cover and refrigerate until ready to use).
Reduce oven temperature to 325 degrees.
To prepare the filling, place the cut-up butter in the top of a double boiler, or glass bowl over a saucepan of simmering water. Add the chopped chocolate and cook until the butter and chocolate are melted and smooth (alternatively, melt in the butter and chocolate together in the microwave, checking and stirring every 20 seconds).
Remove the butter-chocolate mixture from the heat and let cool for a few minutes.
In a large bowl, whisk together the eggs, egg yolk, and sugar until light and airy. Whisk in the cocoa powder, espresso, and salt. Whisk in the heavy cream and vanilla. Whisk in the cooled butter-chocolate mixture.
Pour the filling into the prepared pie crust.
Bake for 45 to 50 minutes, until the center is set (no longer jiggly when you gently shake the pan). The top may crack, and that's fine.
Cool the pie on a wire rack for at least 2 hours (the filling sinks as it cools). For a firmer pie, you may also refrigerate until completely cool (cool the pie for at least 2 hours before refrigerating).
Garnish with whipped topping, if using, and serve.
Cover leftovers with plastic wrap and refrigerate for up to 3 days or freeze up to 3 months.

Nutrition