Chocolate Chess Pie (old-fashioned and fudgy)
There's something magical about cutting this chocolate pie, with its crackly top and rich, fudgy filling. What makes it so special is how accessible it is: no fancy equipment or hard-to-find ingredients are needed.
Servings 8 slices
Ingredients
- 1 unbaked 9-inch pie crust store-bought or homemade crust
- 1 ounce chopped semisweet chocolate
- ¼ cup unsalted butter melted and slightly cooled
- 1 ¼ cups granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- ½ cup evaporated milk or half-and-half
- 2 tablespoons heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
For the crust:
- Preheat your oven to 350°F (180°C).
- Roll out 1 unbaked 9-inch pie crust and line a pie plate. Crimp edges and chill in the fridge while preparing the filling. Or blind bake it (see Notes below).
For the chocolate filling:
- Melt ¼ cup unsalted butter and 1 ounce chopped semisweet chocolate in the microwave or double boiler (see Notes below) and stir until smooth. Let cool slightly.
- In a large bowl, whisk together 1 ¼ cups granulated sugar, 3 tablespoons unsweetened cocoa powder, 1 teaspoon cornstarch and ¼ teaspoon salt until well combined.
- Add the butter mixture to the dry ingredients and stir. It will be lumpy. Add the ½ cup evaporated milk or half-and-half and 2 tablespoons heavy cream and whisk until smooth and shiny and thoroughly mixed.
- In a separate small bowl, lightly beat 2 large eggs with 1 teaspoon vanilla extract.
- Add the egg mixture to the chocolate mixture and stir until everything is thoroughly combined. The filling will be somewhat thin but will thicken as it bakes.
- Pour the chocolate filling into the unbaked pie crust and immediately place in the preheated oven.
- Bake for about 45 minutes, until the edges are set but the center still has a slight jiggle. The top will form a crackly crust while the inside stays fudgy.
- Allow the pie to cool completely on a wire rack for at least 2 hours before slicing. This helps it set properly.
- Serve at room temperature or slightly chilled with a dollop of whipped cream.
Notes
Pie crust: You can make your own (I use this basic butter crust recipe) or buy a premade crust at the store.
Blind bake the crust: This is optional, and I use it for homemade pies crust. It's prebaking the crust so it creates a thin layer that prevents sogginess.
Place a large piece of aluminum foil or parchment paper with some overhang, and fill with pie weights, dried beans, rice, flour, or something that weighs it down. This will prevent the dough from puffing. Bake for 10-12 minutes, then carefully remove the weight and foil or parchment and bake for an additional 5 minutes until slightly golden and dry. Remove from the oven and let cool slightly. Melt the chocolate and butter: Always start with chopped chocolate in a microwave-safe or glass bowl. You can use the microwave (short 10-15-second spurts, stirring well between each one until it's fully melted) or a double boiler, with the bowl containing the chopped chocolate not touching the water. In both cases, make sure it doesn't scorch. Baking time: Consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
Place a large piece of aluminum foil or parchment paper with some overhang, and fill with pie weights, dried beans, rice, flour, or something that weighs it down. This will prevent the dough from puffing. Bake for 10-12 minutes, then carefully remove the weight and foil or parchment and bake for an additional 5 minutes until slightly golden and dry. Remove from the oven and let cool slightly. Melt the chocolate and butter: Always start with chopped chocolate in a microwave-safe or glass bowl. You can use the microwave (short 10-15-second spurts, stirring well between each one until it's fully melted) or a double boiler, with the bowl containing the chopped chocolate not touching the water. In both cases, make sure it doesn't scorch. Baking time: Consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
