Hamdi Saidani This Pioneer Woman Chocolate Chess Pie is a gooey and rich recipe, which is made with unsweetened chocolate and yellow cornmeal. It’s a classic, foolproof recipe, ready in about an hour, plus cooling time.
Pioneer Woman Chocolate Chess Pie Ingredients
- 1 unbaked 9-inch pie crust
- 1/2 cup salted butter
- 2 oz. unsweetened chocolate, chopped
- 1 1/2 cups granulated sugar
- 4 large eggs, lightly beaten
- 3 Tbsp. fine yellow cornmeal
- 1 Tbsp. all-purpose flour
- 1/4 cup milk
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt
- Powdered sugar, for dusting (optional)
How To Make Pioneer Woman Chocolate Chess Pie
- Par-bake the Crust: Preheat the oven to 375°F. Fit your pie crust into a 9-inch pie plate, crimp the edges, and freeze for 20 minutes. Prick the bottom with a fork. Line the crust with parchment paper, fill with pie weights, and bake for 10-12 minutes. Carefully remove the weights and parchment and bake for another 3-5 minutes, until the bottom is dry. Let it cool slightly. Reduce the oven temperature to 350°F.
- Make the Chocolate Filling: In a small saucepan, melt the butter and chopped chocolate together over low heat, stirring frequently until smooth.
- Combine the Filling: Pour the melted chocolate mixture into a large bowl and whisk in the granulated sugar. Whisk in the eggs one at a time. Then, whisk in the cornmeal and flour until the mixture is smooth.
- Finish the Filling: Add the milk, vanilla, and salt, and whisk to combine everything well.
- Bake the Pie: Carefully pour the filling into the par-baked crust. Bake for 45 to 50 minutes. The pie is done when the edges are completely set and the center is only slightly wobbly.
- Cool Completely: Let the pie cool completely on a wire rack for about 3 hours before slicing. The filling will firm up as it cools. Dust with powdered sugar before serving, if desired.
Recipe Tips
- How do I know when my chess pie is done? The secret to the perfect texture is to not over-bake it. The pie is ready when the edges are set and puffy, but the very center still has a slight jiggle or wobble when you gently shake the pan. It will finish setting up as it cools.
- Why do I have to par-bake the crust? This step, also called blind baking, is crucial for preventing a soggy bottom. It ensures the crust is crisp and flaky, even with the wet custard filling.
- What if my crust is browning too fast? This is a common issue with custard pies that have a longer bake time. The recipe suggests that if the edges of your crust are getting too dark after about 25 minutes, you can create a ring out of aluminum foil and gently place it over just the edges for the remainder of the baking time.
- Can I make this pie ahead of time? Yes, this is a perfect make-ahead dessert. It needs several hours to cool and set completely, so baking it the day before you plan to serve it is ideal.
What To Serve With Chocolate Chess Pie
This is a classic, old-fashioned Southern pie that is incredibly rich and sweet. It is perfect on its own, but also delicious served with:
- A dollop of fresh, unsweetened whipped cream to cut the sweetness
- A side of fresh raspberries
- A strong cup of black coffee
How To Store Chocolate Chess Pie
- Refrigerate: As a custard-based pie, it must be stored in the refrigerator. Cover it loosely with plastic wrap. It will keep well for up to 4 days. It can be served chilled or at room temperature.
Chocolate Chess Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 510 kcal
- Carbohydrates: 62g
- Protein: 7g
- Fat: 28g
- Saturated Fat: 16g
- Sugar: 48g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is chess pie?
Chess pie is a classic Southern dessert with a simple filling of eggs, sugar, butter, and a small amount of flour or cornmeal. It bakes into a smooth, very sweet custard. A chocolate chess pie has the rich addition of melted chocolate, giving it a texture that is somewhere between a fudgy brownie and a silky custard.
Why is there cornmeal in a chocolate pie?
The cornmeal is a traditional ingredient that acts as a thickener and gives the custard a unique, slightly dense texture that is characteristic of a classic chess pie.
Why did my pie crack on top?
A slightly crackled top is the beautiful, signature look of a perfectly baked chess pie! It’s completely normal and is a sign that you’ve baked it correctly.
Try More Pioneer Woman Recipes:
- Pioneer Woman Root Beer Float Pie Recipe
- Pioneer Woman Raspberry Cream Pie Recipe
- Pioneer Woman Ranch Pizza Pie Recipe
Pioneer Woman Chocolate Chess Pie Recipe
Description
A classic, old-fashioned Southern dessert with a rich, dense, and fudgy chocolate custard filling that bakes up with a signature crackled top.
Ingredients
Instructions
- Preheat oven to 375°F. Par-bake the pie crust for about 15 minutes until the edges are dry. Let cool slightly.
- Reduce the oven temperature to 350°F.
- In a small saucepan, melt the butter and chocolate together over low heat until smooth.
- In a large bowl, whisk the melted chocolate mixture with the sugar. Whisk in the eggs, then the cornmeal and flour.
- Stir in the milk and vanilla until the filling is smooth.
- Pour the filling into the par-baked crust.
- Bake for 45 to 50 minutes, until the center of the pie is just slightly wobbly.
- Let the pie cool completely on a wire rack for at least 3 hours before slicing.
Notes
- u003cliu003eThe most important tip for this pie is to let it cool completely for at least 3 hours before slicing to allow the gooey custard filling to fully set.u003c/liu003eu003cliu003ePar-baking the crust is a crucial step to ensure the bottom is crisp and not soggy.u003c/liu003eu003cliu003eFor the best results, use room temperature milk and eggs, which will combine more smoothly into the filling.u003c/liu003eu003cliu003eA perfectly baked chess pie will have a beautiful golden-brown, crackly top and a center that has only a very slight wobble when it comes out of the oven.u003c/liu003e
