Chocolate Chess Pie

Active Time:

30 mins

Cool Time:

3 hrs

Total Time:

5 hrs 5 mins

Servings:

Yield:

1 pie

This rich chocolate chess pie is a chocolate lover’s dream, with a fudgy, brownie-like filling that crisps up in the oven for an irresistible crackly top. Similar to a classic chess pie, it leans on pantry staples like cornmeal, eggs, butter, sugar, and vanilla, but the results are far from ordinary. High-quality bittersweet chocolate and cocoa powder ensure the pie is deeply chocolate-y, while espresso powder, bourbon, and a heavy pinch of salt enhance the depth of flavor. You can opt to make your own crust, or use a store-bought frozen shell to keep the active time to just 30 minutes. Serve with a dollop of unsweetened whipped cream or vanilla ice cream.

Frequently Asked Questions

What is chess pie?

Chess pie is a rich and custardy Southern pie made with a buttery crust and a filling of cornmeal, eggs, butter, flour, milk, sugar, often vanilla, and either lemon juice or vinegar to cut through the sweetness. Chocolate chess pie includes most of the same ingredients but omits lemon or vinegar and includes chocolate. The filling is poured into a parbaked pie shell, then the pie is baked again until set and cooled before serving. We also included espresso powder and a splash of bourbon to help lift the chocolate flavor.

Notes from the Food & Wine Test Kitchen

The crust that forms on top is key to getting a chocolate chess pie just right. It will puff up and set in the oven, then fall back down and crack as the pie cools. Don’t worry if your slices aren’t totally clean — the meringue-like shards on top are the best part!

You can use a store-bought pie crust or any pie crust of your choice. Keep in mind if using premade crust that these are typically deeper than standard nine-inch glass pie plates, so you’ll want to bake the pie toward the end of the time range. If you’re making homemade dough, be sure to roll it out, crimp the edges, fit it into a nine-inch pie plate, and freeze for at least one hour before baking.

You can melt the chocolate and butter in the microwave instead of using a double boiler. Microwave in 30-second intervals, stirring between each interval, until chocolate is completely melted.

Make ahead

The baked pie can be stored in an airtight container or tightly covered at room temperature for up to one day, or in the fridge for up to three days. If making homemade dough, the pie shell can be frozen for one up to one month.

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Ingredients

1 (9-inch) purchased or homemade frozen unbaked pie shell
1/2 cup (4 ounces) unsalted butter
3 ounces 70 to 72% cacao dark chocolate, broken into 1-inch pieces (about 1/2 cup)
4 large eggs
1 1/2 cups (10 1/2 ounces) granulated sugar
1/4 cup (about 1 ounce) unsweetened cocoa powder
2 tablespoons fine yellow cornmeal (such as Quaker)
2 tablespoons bourbon (optional)
1 teaspoon finely ground instant espresso powder (such as DeLallo)
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1/2 cup heavy whipping cream
Flaky sea salt, for garnish

Directions

Preheat oven to 425°F with rack in lower third position. Line pie shell with a piece of parchment paper or aluminum foil, fully covering the crust and edges. Fill crust to the brim with pie weights or dried beans. Place on a rimmed baking sheet. Bake in preheated oven until edges are light golden brown, 20 to 25 minutes. Remove baking sheet from oven, and carefully remove parchment and pie weights. Return baking sheet with pie shell to oven, and bake at 425°F until crust bottom is dry to the touch, about 5 minutes. Remove from oven, and transfer pie shell to a wire rack to cool slightly, about 30 minutes. Reduce oven temperature to 325°F.
While pie shell is cooling, fill a small saucepan with water to a depth of about 1 inch. Bring to a simmer over medium, then reduce heat to low. Place butter and chocolate in a medium-size heatproof bowl; set bowl over saucepan, ensuring bottom of bowl does not touch water. Cook, stirring occasionally, until butter and chocolate are melted, about 5 minutes. Set aside to cool slightly, about 10 minutes.
Vigorously whisk together eggs and sugar in a large heatproof bowl until completely smooth. Sift in cocoa; add cornmeal, bourbon (if using), espresso powder, vanilla, and salt; whisk until smooth. Whisk in cooled butter-chocolate mixture until smooth; whisk in heavy cream until smooth and fully combined. The filling can sit at room temperature until the pie shell us fully cooled.
Place cooled pie shell on a rimmed baking sheet, and pour filling into pie shell. Bake at 325°F until filling is puffed and set with a very slight jiggle in center, 50 to 60 minutes, covering crust edges with a pie shield or strips of foil about halfway through to prevent overbrowning. Transfer pie to a wire rack, and let cool completely, about 3 hours. Using the back of a spoon, gently tap top of pie to create dramatic cracks. Garnish with flaky sea salt, if desired; slice and serve.