Dark Chocolate Chess Pie

Weigh out the ingredients


For the pie crust, you'll need flour, butter, ice water, vodka, and salt.

Weigh out the ingredients


For the filling, you'll need chocolate, butter, sugar, cornmeal, brown sugar, milk, cocoa powder, espresso powder, eggs, vanilla, and salt.

Make the pie dough and wrap it tightly in plastic wrap, then chill for one hour. Roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap and chill for another 30 minutes. Repeat, then shape the dough into a disk and chill overnight.

Make & chill the pie dough


Place the dough in the pie pan, pressing up against the sides. Cover and chill in the refrigerator for about 20 minutes. Cut off the excess dough, and crimp the edges. Dock the bottom and sides of the crust all over with the tines of a fork, then chill for 20-30 minutes.

Crimp & dock dough


Cover crust with parchment and fill with pie weights, then bake for 18 minutes. Uncover pie and brush the crust with egg wash, skipping the crimp. Bake for another 3-5 minutes. Allow the pie crust to cool completely before adding the pie filling.

Blind bake


In a small saucepan, combine the butter, chocolate, cocoa powder, espresso powder, salt, and milk. Place over low-medium heat and stir often until fully melted and smooth. Set aside to cool.

Make chocolate mixture


In a large mixing bowl, add the sugars, cornmeal, eggs, and vanilla. Use an electric hand mixer to beat until lighter in color and doubled in size.

Beat sugars & eggs


Drizzle in the dark chocolate mixture, and whisk until fully combined.

Add chocolate mixture


Pour the filling into the cooled crust, then place on a baking sheet. Wrap aluminum foil around the crimp to prevent it from getting too dark. Bake the pie for 1 hour to 1 hour 15 minutes until set and slightly puffed up.

Pour & bake


Allow the pie to cool for at least 2 hours before serving. Top with chocolate shavings if desired before serving.

Cool & top


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