Tis the season to make a pie so delicious you may or may not consume 2 pieces in twelve hours just to be sure it was that good.
It was, promise.
Ok so this pie. Vague origin story. I actually didn’t know what a chocolate chess pie WAS, but this local grocery/bakery that we frequent makes them around the holidays and they always looked really enticing in pretty bakery boxes. Then I ended up with a few extra pie crusts after Thanksgiving (my apple pies didn’t require a top crust because I didn’t have as many apples as I thought, long story), and I knew I needed a new Christmas pie. Enter: Chocolate Chess.
The first step was to determine what that actually was, which is an important step in learning to cook something. Ha. I learned that this is a flourless pie (the filling, not the pie crust), super chocolate-y, almost pudding-like on the inside, with a sugar crust on the outside that forms naturally during the baking process.
I looked at a bunch of methods for this type of pie. Some required a double boiler, pass. I wanted simple, and I knew it could be so. Some required strange things like 2 tablespoons of cornmeal or instant espresso powder (sounds delicious, I didn’t have any). The version I settled on from Handle the Heat has super simple ingredients, doesn’t require prebaking the pie crust, and is whisked together in 5 minutes flat. So, if you already have a pie crust on hand you are super duper set for this.
Besides pie crust, you need sugar, cocoa powder, evaporated milk (not sweetened condensed milk, bit difference), vanilla, eggs, and melted butter. Super simple.
Whisk everything together. If you aren’t squeamish about eggs feel free to taste this, it’s…not gross.
Pour the filling into prepared pie crust – heck, buy the frozen kind already in a pie dish!
This can be eaten hot, cold, or at room temperature. I think it’s fine on the counter for a few days but if you make it way in advance you can keep it in the fridge for a few days before serving.
I can’t begin to tell you how much we adored this. The custard-like filling was so chocolate-y in the best way, the the flaky crust (my favorite food-processor version is here) is such a nice accent to the soft filling, and the sugar crisps on top of the pie as it bakes and just seals in all the deliciousness.
If you need another dessert for your holiday festivities, and I’m thinking you do, PLEASE make it this one. Actually, make two. I know people are all “a small piece for me,” but this is a pie that will beg you to eat a second piece, or a third.
- 1 unbaked pie shell
- 1 1/2 cups sugar
- 5 heaping tablespoons unsweetened cocoa powder
- 1 5 ounce can evaporated milk
- 4 tablespoons salted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
Preheat the oven to 350F.
In a large bowl, whisk the sugar, cocoa powder, evaporated milk, butter, eggs, and vanilla until smooth. Pour into the prepared pie crust.
Bake for 45 minutes or until the edges are set and the center of the pie is still slightly jiggly. Place the pie plate on a rack to cool slightly before serving.
May be served hot, cold, or at room temperature. Enjoy!
Adapted from Handle the Heat