Classic Chocolate Chess Pie with a Buttery Crust
A rich and decadent chocolate chess pie with a flaky, buttery crust. Perfect for any occasion!
Equipment
- 9-inch pie plate
- Pastry blender or fork
- Mixing bowls
- Whisk
- Rolling Pin
- Measuring cups and spoons
Ingredients
Crust Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.5 cup Cold unsalted butter cut into cubes
- 0.25 cup Ice water
Filling Ingredients
- 1 cup Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 0.25 cup All-purpose flour
- 0.5 teaspoon Salt
- 3 Large eggs
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 6 tablespoons Unsalted butter melted
Instructions
Instructions
- Make the crust: Whisk together flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Chill for at least 30 minutes.
- Roll out the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes.
- Remove weights and parchment paper; bake for another 5-7 minutes, or until lightly golden. Set aside to cool completely.
- Make the filling: In a large bowl, whisk together sugar, cocoa powder, flour, and salt. Add eggs one at a time, whisking well.
- Stir in milk and vanilla extract. Gradually whisk in melted butter.
- Pour filling into the cooled crust. Bake at 350°F (175°C) for 40-45 minutes, or until the filling is set (center may be slightly jiggly).
- Let cool completely on a wire rack before serving. Refrigerate for at least 2 hours for best results.
Notes
For a richer flavor, use dark cocoa powder. You can also add a pinch of cinnamon or nutmeg to the filling. Serve with whipped cream or vanilla ice cream for an extra treat.