Magical Chocolate Chess Pie (Printable Version)
Decadent chocolate pie with a brownie-like filling and crisp crackly topping in a buttery homemade crust.
# What You'll Need:
→ Crust
01 -
1 unbaked Buttery Flaky Pie Crust or All Butter Pie Crust (for a 23 cm dish)
→ Egg Wash
02 -
1 large egg white, lightly beaten
→ Filling
03 -
56 g unsalted butter
04 -
56 g semi-sweet chocolate, finely chopped
05 -
200 g granulated sugar
06 -
16 g unsweetened natural or Dutch-process cocoa powder
07 -
1 teaspoon espresso powder
08 -
0.25 teaspoon salt
09 -
60 ml heavy cream
10 -
1 teaspoon pure vanilla extract
11 -
2 large eggs
12 -
1 large egg yolk
→ Garnish (optional)
13 -
Whipped cream, for serving
# Step-by-Step Guide:
01 -
Ensure pie dough is made ahead and chilled for a minimum of 2 hours to allow gluten to relax and maintain flakiness during baking.
02 -
On a lightly floured work surface, roll the chilled dough to a diameter of 30 cm. Transfer to a 23 cm pie dish, molding the edges for a thick rim. Crimp or flute as desired.
03 -
Brush the edges of the dough with the beaten egg white. Line the interior with two sheets of parchment paper and fill with pie weights. Chill the prepared crust in the refrigerator or freezer for at least 30 minutes.
04 -
Preheat oven to 190°C. Bake the crust with pie weights for 15 minutes. Remove from oven, lift out parchment and weights, then prick the bottom with a fork. Return crust to the oven and bake for an additional 8 minutes. Remove and set aside.
05 -
Reduce oven temperature to 163°C to prepare for baking the filling.
06 -
Cut butter into pieces. In a heatproof bowl or double boiler, combine butter and chopped chocolate. Melt in 20-second microwave intervals or over gentle heat, stirring until smooth. Let cool slightly for 2–3 minutes.
07 -
In a separate bowl, whisk together sugar, cocoa powder, espresso powder, and salt until even.
08 -
Add heavy cream, vanilla extract, eggs, and egg yolk to the dry mixture. Whisk until thoroughly blended. Gradually whisk in cooled melted butter and chocolate.
09 -
Pour the chocolate filling into the pre-baked crust. Bake at 163°C for 50–55 minutes, or until the center is just set and no longer jiggles when gently tapped. If crust edges are browning too quickly, shield with foil.
10 -
Transfer baked pie to a wire rack and cool completely for at least 2 hours to allow the filling to set. Optionally, garnish with whipped cream before slicing and serving.
# Additional Notes:
01 -
For best texture, chill the pie thoroughly before slicing. Pie can be prepared ahead and stored covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
02 -
For enhanced chocolate flavor, use high-quality chocolate baking bars and espresso powder. Skip the espresso if preferred, or substitute with instant coffee.
03 -
If using a cookie or graham base, blind-bake at 177°C for 10 minutes; pie weights are unnecessary for those types.
04 -
To freeze, tightly wrap the completely cooled pie and store for up to 3 months. Thaw overnight in the refrigerator.