Name: Chocolate Chess Pie
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 1 pie crust, store-bought or homemade -; 1 1/2 cups granulated sugar -; 1/4 cup unsweetened cocoa powder -; 1/2 teaspoon instant espresso powder, optional -; 1/2 teaspoon salt -; 4 tablespoons (1/2 stick) unsalted butter, melted -; 2/3 cup evaporated milk -; 2 large eggs -; 1 1/2 teaspoons vanilla extract -; Lightly sweetened whipped cream , for serving, optional -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Chess Pie

1. 1 pie crust, store-bought or homemade -

2. 1 1/2 cups granulated sugar -

3. 1/4 cup unsweetened cocoa powder -

4. 1/2 teaspoon instant espresso powder, optional -

5. 1/2 teaspoon salt -

6. 4 tablespoons (1/2 stick) unsalted butter, melted -

7. 2/3 cup evaporated milk -

8. 2 large eggs -

9. 1 1/2 teaspoons vanilla extract -

10. Lightly sweetened whipped cream , for serving, optional -

How to cook deliciously - Chocolate Chess Pie

1. Stage

Preheat the oven and prep the crust: Arrange an oven rack in the bottom 1/3 of the oven and preheat the oven to 400°F if you plan to blind bake your crust or 350°F if you’re skipping it. Line a 9-inch pie pan with a rolled-out pie crust, crimping the edge with a fork or use your fingers to pinch the dough and form a fluted edge. Ensure there are no holes or cracks in the dough so the filling doesn’t seep through.

2. Stage

Optional: Blind bake the crust: For a crisp crust that is guaranteed to not be soggy on the bottom, blind bake it first. Spray a roughly 12-inch long piece of aluminum foil with cooking spray, then place it oiled side-down in the crust, gently forming it to the shape of the pan and covering the edges. Fill with pie weights or dried beans. Bake at 400°F until the edges look dry, about 10 minutes. Remove the pie from the oven and carefully remove the pie weights and aluminum foil. Return to the oven and bake just until the center of the crust looks dry, about 5 minutes. If any bubbles pop up during the second bake, gently press them down with the back side of a fork (avoid puncturing the crust). Remove from the oven and let cool until just warm, 15 to 30 minutes. Turn the oven temperature down to 350°F.

3. Stage

Make the filling: In a large bowl, whisk together the sugar, cocoa powder, espresso powder (if using), and salt, breaking up any lumps. Add the melted butter, evaporated milk, eggs, and vanilla. Whisk to combine.

4. Stage

Fill the pie and bake: Pour the filling into the prepared crust and very carefully transfer the pie to the bottom rack of the oven. Bake at 350°F until the center is just set (it’s okay if it jiggles just slightly when you nudge the pan), 40 to 45 minutes. The bake time is the same whether or not you blind baked the crust first.

5. Stage

Cool and serve: Let the pie cool completely on a cooling rack until room temperature before serving. If not serving right away, loosely cover and store the pie in the fridge. Leftovers will keep, covered, in the fridge for up to 4 days. It tastes great cold or at room temperature. Cooled pie can be wrapped tightly and frozen for up to a month. Love the recipe? Leave us stars and a comment below!