Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dark Chocolate Chess Pie Recipe

★★★★★

4.8 from 123 reviews
  • Author: Charlotte
  • Total Time: 3 hours 20 minutes (including cooling and resting)
  • Yield: 8 servings 1x

Description

This Dark Chocolate Chess Pie combines a tender, flaky homemade crust with a luscious, rich chocolate filling. Featuring bittersweet chocolate, cocoa powder, and a hint of espresso, this pie balances sweetness and deep chocolate flavor in a classic Southern dessert twist. The crust is carefully crafted with cold butter and optional vodka for extra flakiness, baked to golden perfection, then filled with a smooth chess pie custard and baked until set. Perfect for chocolate lovers looking for an elegant and comforting dessert.

Ingredients

Scale

Pie Crust

  • 200 g all-purpose flour
  • ½ teaspoon kosher salt
  • 140 g unsalted butter (cold, cubed)
  • 24 g vodka (optional)
  • 1 cup ice water

Dark Chocolate Chess Pie Filling

  • 113 g unsalted butter
  • 56 g bittersweet chocolate
  • 21 g dutch process cocoa powder
  • 1 tsp espresso powder
  • ½ tsp salt
  • 113 g whole milk
  • 200 g granulated sugar
  • 106 g dark brown sugar
  • 25 g cornmeal
  • 4 eggs (room temperature)
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Pie Crust Dry Ingredients: In a medium bowl, combine the all-purpose flour and kosher salt to ensure even distribution of salt in the crust.
  2. Cut in Cold Butter: Toss the cold, cubed unsalted butter into the flour mixture. Using your fingers, cut the butter into the dry ingredients until you have quarter-sized pieces for a flaky texture.
  3. Add Vodka and Water: Pour in the optional vodka and a small amount of ice water. Gently toss with your hands, adding more water little by little until the dough starts to hold together but remains not overly wet.
  4. Chill Dough: Wrap the dough tightly in plastic wrap and chill it in the refrigerator for 1 hour to rest and firm up the butter.
  5. Fold and Chill Dough: On a lightly floured surface, roll the dough into a rough rectangle shape. Fold it in half, then fold in half again into quarters. Wrap in plastic and chill for 30 minutes to enhance flakiness.
  6. Repeat Rolling and Folding: Roll the dough again into a rectangle, fold as before into quarters. Shape into a disk and tightly wrap. Chill overnight for best texture.
  7. Roll Out Pie Dough: Roll the chilled dough into a rough circle about ⅛ inch thick. Carefully place it into a pie pan, gently pressing to fit the sides.
  8. Chill Pie Shell: Cover the dough-lined pan and refrigerate for 20 minutes to reduce shrinking during baking.
  9. Trim and Crimp Edges: Remove excess dough, crimp the edges as desired, then dock the bottom and sides with a fork to prevent bubbling. Chill another 20-30 minutes.
  10. Preheat Oven and Prepare Baking Sheet: Place a baking sheet in the oven and preheat to 425°F (218°C) to help bake the crust evenly.
  11. Blind Bake Pie Crust: Cover the crust with parchment paper and fill with pie weights, dry beans, or dry rice up to the crimped edges. Place the pie pan on the hot baking sheet and bake for 18 minutes.
  12. Remove Weights and Egg Wash: Take the crust out of the oven, remove the parchment and weights. Brush the crust (except the crimp) with an egg wash to help develop color and shine.
  13. Finish Baking Crust: Bake the crust for an additional 3-5 minutes or until it is just barely golden. Allow to cool completely before filling.
  14. Prepare Chocolate Filling: Lower oven temperature to 325°F (163°C). In a small saucepan over low-medium heat, combine unsalted butter, bittersweet chocolate, dutch cocoa powder, espresso powder, salt, and whole milk. Stir frequently until smooth and fully melted. Set aside to cool slightly.
  15. Mix Sugars, Cornmeal, Eggs, and Vanilla: In a large bowl, add granulated sugar, dark brown sugar, cornmeal, eggs, and vanilla extract. Beat with an electric hand mixer until the mixture is lighter in color and doubles in size, about 3-5 minutes.
  16. Combine Filling Mixtures: Slowly drizzle the cooled chocolate mixture into the sugar-egg mixture, mixing until completely combined and smooth.
  17. Fill Pie Shell: Pour the chocolate chess filling into the cooled pie crust. Place on a baking sheet and wrap the crimped edges with aluminum foil to protect them from over-browning.
  18. Bake the Pie: Bake for 1 hour to 1 hour 15 minutes, until the filling is set and slightly puffed but still has a slight jiggle in the center.
  19. Cool Before Serving: Allow the pie to cool at room temperature for at least 2 hours to fully set before slicing and serving for best texture and flavor.

Notes

  • Vodka in the pie crust is optional but helps create a flakier crust by limiting gluten development.
  • Be sure to chill the dough multiple times and fold as instructed to build layers for the flakiest crust.
  • Use pie weights or dry beans to prevent the crust from bubbling or shrinking during blind baking.
  • Wrap the crimped edges with foil during filling bake to avoid over-browning.
  • Allow the pie to cool thoroughly to ensure the filling sets properly and slices cleanly.
  • Room temperature eggs help the filling mix evenly and incorporate air for a lighter texture.
  • Espresso powder enhances the depth of chocolate flavor without tasting like coffee.
  • Prep Time: 1 hour 30 minutes (includes chilling times)
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American Southern

Keywords: dark chocolate pie, chess pie, chocolate chess pie, homemade pie crust, chocolate dessert, southern dessert, flaky pie crust, rich chocolate pie

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://tastyadventureguide.com/dark-chocolate-chess-pie-recipe/