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Classic Chocolate Chess Pie with a Buttery Crust

Classic Chocolate Chess Pie with a Buttery Crust

A rich and decadent chocolate chess pie with a perfectly flaky buttery crust. This easy recipe is perfect for any occasion.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups All-purpose flour
  • 0.5 teaspoon Salt
  • 0.5 cups 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
  • 1 cup Pie weights or dried beans for blind baking
  • 1 sheet Parchment paper for blind baking

Equipment

  • 9-inch pie plate
  • Pastry blender or fork
  • Mixing bowls
  • Whisk
  • Rolling pin
  • Measuring Cups and Spoons

Method
 

Make the Crust
  1. Whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Gradually add ice water, mixing until the dough just comes together. Do not overmix.
  3. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  4. 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 with parchment paper and fill with pie weights.
  5. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove weights and parchment paper; bake for 5-7 more minutes, until lightly golden. Cool completely.
Make the Filling
  1. Whisk together sugar, cocoa powder, flour, and salt.
  2. Add eggs one at a time, whisking well. Stir in milk and vanilla. Gradually whisk in melted butter.
  3. Pour filling into the cooled crust.
  4. Bake at 350°F (175°C) for 40-45 minutes, or until set (center may be slightly jiggly).
  5. Cool completely on a wire rack. Refrigerate for at least 2 hours before serving.

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.