Hey there, fellow dessert enthusiast! If you’ve found your way here, chances are you have a passion for baking just like I do. Today, we’re diving into a decadent treat that perfectly marries rich flavors and an inviting warmth: Dark Chocolate Chess Pie. This pie isn’t just a dessert; it’s an experience, a slice of happiness that’s equally at home on a fancy dinner table or your cozy kitchen counter. So, grab your apron, and let’s get ready to create something magical together!
Why Make This Recipe
Why choose Dark Chocolate Chess Pie, you ask? First off, it’s chocolatey, gooey, and downright delightful. This pie has a dense filling that hugs your taste buds and a flaky crust that will have you coming back for more. It’s like a warm hug on a plate, comfort food at its finest!
The beauty of this recipe lies not only in its taste but also in its simplicity. With just a few ingredients, you can create a dish that commands attention and indulgence. Perfect for gatherings or just a quiet night in, this pie is an easy way to spoil yourself (or someone you love). Plus, who doesn’t want to impress their friends or family with a stunning homemade dessert?
How to Make Dark Chocolate Chess Pie
Making Dark Chocolate Chess Pie can be divided into two parts: crafting the perfect pie crust and whipping up that dark chocolate filling. Let’s break it down step-by-step so you can focus on enjoying the process.
Ingredients
For the Pie Crust:
- 200 g all-purpose flour
- ½ teaspoon kosher salt
- 140 g unsalted butter (cold)
- 24 g vodka (optional)
- 1 cup ice water
For the Dark Chocolate Chess 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 temp)
- 1 tsp vanilla extract
Directions
For the Pie Crust:
- Combine the Dry Ingredients: In a large bowl, whisk together the flour and kosher salt.
- Cut in the Butter: Add the cold unsalted butter, cut into small cubes, into the flour. Use your pastry cutter or fingers to mix until it resembles coarse crumbs.
- Add Vodka (Optional): If using vodka, add it now. It helps create a flaky texture. Mix until combined.
- Add Ice Water: Gradually add ice water, a tablespoon at a time, mixing until the dough comes together. You want it moist but not sticky.
- Chill the Dough: Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Roll Out the Dough: On a lightly floured surface, roll the dough into a circle about 12 inches in diameter. Transfer it to your pie dish and trim excess. Refrigerate again while you prepare the filling.
For the Dark Chocolate Chess Filling:
- Melt the Chocolate and Butter: In a medium saucepan, melt the unsalted butter and bittersweet chocolate over low heat, stirring until smooth.
- Mix Dry Ingredients: In a bowl, combine the cocoa powder, espresso powder, and salt. Stir in the sugars and cornmeal until well combined.
- Combine: Gradually add the milk and the melted chocolate mixture into the dry ingredients, mixing until there are no lumps.
- Add Eggs and Vanilla: In another bowl, lightly beat the eggs. Whisk them into the chocolate mixture and finish with vanilla extract.
- Fill the Pie Crust: Pour the filling into your prepared pie crust, spreading it evenly.
- Bake: Preheat the oven to 350°F (175°C) and bake for 40-45 minutes or until the center is set but still slightly jiggly. The top will form a lovely crust.
- Cool: Allow the pie to cool completely before serving.
How to Serve Dark Chocolate Chess Pie
Serving your Dark Chocolate Chess Pie can be just as delightful as baking it! I recommend cutting generous slices and serving it warm or at room temperature. For an extra touch of flair, top each slice with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries or a sprinkle of sea salt can elevate it even further. The combination of chocolate with a creamy topping is simply heavenly!
How to Store Dark Chocolate Chess Pie
If, by some miracle, you have leftovers, storing them is super simple! Just cover the pie with plastic wrap or foil and keep it in the refrigerator. It will stay fresh for up to 3-4 days. When you’re ready to enjoy another slice, you can either eat it cold, or warm it up slightly in the microwave for that fresh-baked comfort.
Tips to Make Dark Chocolate Chess Pie
- Use Quality Chocolate: The better the chocolate, the richer and more flavorful your pie will be. Go for high-quality bittersweet chocolate.
- Don’t Overmix: When combining your ingredients, mix just enough to incorporate. Overmixing can affect the texture of your filling.
- Room Temperature Eggs: Using room temperature eggs helps the filling bind beautifully.
- Cool Before Serving: Letting the pie cool completely allows it to set and makes slicing easier.
Variation
Feel free to add your own twist! You can replace bittersweet chocolate with semi-sweet chocolate for a sweeter flavor. If you love nuts, chop some pecans and fold them into the filling for a deliciously crunchy surprise. Got a bit of a sweet tooth? Try drizzling caramel over the serving for extra indulgence.
FAQs
1. Can this pie be made ahead of time?
Absolutely! You can prepare the pie up to a day in advance. Just keep it covered in the fridge and serve it when you’re ready.
2. Can I use other types of chocolate?
Yes! You can experiment with different types of chocolate, but keep in mind that each type will alter the sweetness and flavor.
3. What can I substitute for vodka in the pie crust?
You can skip the vodka altogether and just use cold water. It helps with flakiness, but it’s not essential.
There you have it, your guide to making a splendid Dark Chocolate Chess Pie! Treat yourself and your loved ones to this delightful dessert that brings a bit of magic and joy to the table.
Print
Dark Chocolate Chess Pie
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A decadent dessert featuring rich chocolate flavors and a flaky crust, perfect for any occasion.
Ingredients
- 200 g all-purpose flour
- ½ teaspoon kosher salt
- 140 g unsalted butter (cold)
- 24 g vodka (optional)
- 1 cup ice water
- 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 temp)
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour and kosher salt.
- Add the cold unsalted butter, cut into small cubes, into the flour and mix until it resembles coarse crumbs.
- If using, add vodka and mix until combined.
- Gradually add ice water, a tablespoon at a time, mixing until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and transfer it to your pie dish.
- Refrigerate the crust while preparing the filling.
- In a medium saucepan, melt the unsalted butter and bittersweet chocolate over low heat, stirring until smooth.
- In a bowl, combine the cocoa powder, espresso powder, and salt. Stir in the sugars and cornmeal until well combined.
- Gradually add the milk and melted chocolate mixture into the dry ingredients, mixing until there are no lumps.
- In another bowl, lightly beat the eggs and whisk them into the chocolate mixture along with the vanilla extract.
- Pour the filling into the prepared pie crust and spread it evenly.
- Preheat the oven to 350°F (175°C) and bake for 40-45 minutes until the center is set but still slightly jiggly.
- Allow the pie to cool completely before serving.
Notes
For serving, top with whipped cream or vanilla ice cream, and enjoy!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg