Buttery pie crust is filled with a gooey chocolate filling in this homemade chocolate chess pie recipe. This classic Southern pie is a must for any family gathering or holiday party!
¼cupunsalted buttermelted and slightly cooled (60 grams; ½ stick)
2teaspoonspure vanilla extract
2large eggsat room temperature
2large egg yolksat room temperature
Instructions
To prepare the pie crust: Preheat the oven to 400°F (204°C).
Roll out the pie dough to about 12-inches in diameter. Carefully transfer to a 9-inch pie plate, gently fit it in the dish, and trim any excess dough from the edges or tuck it under.
Place the pie plate in the refrigerator and allow the dough to chill for 15 to 20 minutes while the oven is preheating.
Once the oven is preheated, remove the pie plate from the refrigerator, decorate the edges, and line the dough with parchment paper or foil, making sure to cover the bottom and the sides. Fill with pie weights or beans, making sure to press them up against the sides as well.
Bake with the pie weights for 15 minutes or until the edges of the crust start to lightly brown. If using a store-bought pie crust, you may need to reduce the baking time slightly.
Remove from the oven, carefully remove the parchment paper (or foil) and the pie weights. Return to the oven to bake for 5 to 6 more minutes or until the bottom of the crust is set.
Remove from the oven and set aside to cool slightly on a wire rack while you prepare the filling.
To make the filling: Reduce the oven temperature to 350°F (180°C).
In a large mixing bowl, whisk together the sugar, cocoa powder, cornstarch, espresso powder, and salt.
Add the evaporated milk, melted butter, and vanilla extract and mix until just combined.
In a separate mixing bowl, lightly beat the eggs and egg yolks together, then mix them into the batter until just combined. Make sure not to over mix the batter otherwise the filling may turn out rubbery.
Pour the filling into the partially baked pie crust.
Bake for 30 to 35 minutes or until the pie is mostly set, but slightly jiggly in the center.
Remove from the oven and cool completely to room temperature, about 2 hours. Cover and refrigerate for 2 to 3 more hours before slicing into the pie.
Video
Notes
Storage Instructions: Pie may be covered tightly or stored in an airtight container in the fridge for up to 4 days.Freezing Instructions: Wrap tightly with plastic wrap and freeze in a large freezer bag for up to 3 months. Thaw overnight in the refrigerator.