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The Best Chocolate Chess Pie
Serves: 8
Ingredients
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 tbsp dark brown sugar
- 3 eggs room temperature
- 1 egg yolk room temperature
- 4 oz semisweet chocolate chopped
- 3 tbsp heavy cream
- 1/2 tsp salt
- 2 1/2 tbsp cocoa powder
- 1 tsp espresso powder optional
- 2 tsp vanilla
Instructions
Using Homemade Crust
- If using homemade pie crust, prepare and chill you pie dough per the recipe. Remove the dough from the refrigerator and transfer to a clean, floured surface. With a floured rolling pin, roll out the dough into about a 12 inch-wide circle. Carefully place the dough into your 9-inch pie dish. Crimp the edges however you like — I like to flute (or carefully pinch) the edges of my pie crust with my fingers to create a pretty design. Refrigerate your crust for 20-30 minutes.
- Remove your crust from the refrigerator and line with parchment paper. Carefully add cooking weights or dry beans to the bottom of the crust. This step will prevent the crust from puffing while baking. Pro tip: Put your pie crust dish on a baking sheet before putting it in the oven. This tip will make it easier to remove your pie from the oven.
- Brush the side with egg wash and bake in the oven for about 15 minutes. Pro tip: Since this recipe calls for an egg yolk, you can use the white of the egg for the egg wash.
- After about 15 minutes, remove the pie crust from the oven and carefully remove the parchment and cooking weights/beans. Gently poke a few holes in the bottom of the crust with a fork and return the crust to the oven to bake for about 5 minutes. Then, remove from oven.
Using Store-bought Deep Dish Crust
- I recommend you follow the instructions on the package for how to pre-bake that particular crust.
Prepare your Filling
- Preheat oven to 350F. Cut your your butter in pieces and chop your chocolate — this helps with melting. Place butter and chocolate in a double boiler and melt the mixture, stirring frequently. Once melted let cool. Pro tip: if you don’t have a double boiler, you can place a heat-safe bowl over a simmering pot of water. Alternatively, you can place the diced butter and chopped chocolate in a large microwave safe bowl, and microwave in 20-second intervals, stirring each time, until smooth and fully melted.
- In a large bowl, mix granulated sugar, brown sugar, cocoa powder, salt and espresso powder.
- Then, add the vanilla and 3 eggs and 1 egg yolk. Beat on medium high (or vigorously whisk) for about 1 minute. Then, add the heavy cream and whisk until well combined.
- Next, add the slightly cooled, melted chocolate mixture. Whisk until combined.
- Once combined, pour filling into the pie crust. The crust doesn't have to be completely cooled.
- Bake for about 50 minutes or until the filling is puffed and the edges of the pie is set. The center of the pie will slightly wobble when gently shaken.
- Remove the pie from the oven and let completely cool to set, which can take 2-4 hours. Your pie will sink and the filling may crack, that's expected. Pro tip: if you notice that your pie isn't set, you can stick it in the refrigerator until set.
- Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your pie comes out!
Nutritional Information
Serving: 1sliceCalories: 348kcal (17%)Carbohydrates: 37g (12%)Protein: 4g (8%)Fat: 21g (32%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 123mg (41%)Sodium: 176mg (8%)Potassium: 149mg (4%)Fiber: 2g (8%)Sugar: 33g (37%)Vitamin A: 566IU (11%)Vitamin C: 0.03mgCalcium: 33mg (3%)Iron: 2mg (11%)