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Pioneer Woman Chocolate Chess Pie

Pioneer Woman Chocolate Chess Pie - recipe card
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A luscious, Southern-style chocolate chess pie with a shiny, crackly top and a rich, fudgy center that melts in your mouth. This easy pie combines a buttery, flaky crust with a silky chocolate custard that bakes into a decadent, pudding-like filling. Perfect for holidays, potlucks, or any time you crave a deeply chocolate dessert.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (homemade or store-bought), chilled
  • 1 1/2 cups granulated sugar
  • 3 tablespoons unsweetened cocoa powder (natural or Dutch-processed)
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon kosher salt
  • 3 large eggs, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 1/4 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon bourbon (optional, for a classic twist) or 1 teaspoon vanilla extract extra
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Place a baking sheet on the lower rack to catch any drips. If you are using a homemade crust, roll it out to about 12 inches in diameter and fit it into a 9-inch pie plate, crimping the edges. For a store-bought crust, simply place it on the baking sheet. Keep the crust chilled while preparing the filling.
  2. In a medium mixing bowl, whisk together the sugar, cocoa powder, flour, and salt. This dry mixture ensures that the cocoa and flour are evenly distributed, preventing lumps in the final filling. Make sure no clumps remain; break them up with your fingers or a strainer.
  3. Add the lightly beaten eggs, melted butter, whole milk, vanilla extract, and bourbon (if using) to the dry ingredients. Whisk until the mixture is smooth and thoroughly combined. The batter will be thin and glossy, similar to a chocolate custard—that’s exactly what you want for a chess pie.
  4. Pour the filling into the chilled pie crust. Do not overfill; the filling should come up to about 1/2 inch below the rim. If you have extra, pour it into a small ramekin and bake alongside the pie for a little cook’s treat.
  5. Carefully transfer the pie (on the baking sheet) to the preheated oven. Bake for 40 to 45 minutes, or until the edges are set and slightly puffed, and the center is barely jiggly when you gently shake the pan. The top will look dry and may crack—that’s characteristic of a chess pie.
  6. Remove from the oven and place on a wire rack to cool completely, about 2 hours. The filling will set as it cools, turning from a liquid custard to a firm, fudgy texture.
  7. Once fully cooled, slice into 4 generous wedges. For clean slices, use a sharp knife and wipe it with a damp cloth between cuts. Dust with powdered sugar just before serving, if desired. Serve at room temperature or chilled.
  8. For a prettier presentation, you can add a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream—the creaminess balances the rich chocolate.
  9. Store leftovers covered in the refrigerator for up to 4 days. The pie can be served cold, or you can reheat slices in the microwave for 10-15 seconds to soften the filling.

Notes

Storage: Store leftover pie covered in the refrigerator for up to 4 days. Freezing: The baked pie can be wrapped tightly in plastic wrap and then foil, and frozen for up to 2 months. To serve, thaw overnight in the refrigerator and bring to room temperature before slicing. Reheating: If you prefer a warm slice, microwave individual slices on high for 10-15 seconds. For a crisp crust, reheat in a toaster oven at 350°F (175°C) for 5-7 minutes. The filling will not crumble—it remains creamy. Avoid overbaking: The center should be slightly jiggly; it will set firmly as it cools, so do not wait for it to be completely firm in the oven, or the pie will be too dry.

Nutrition

Keywords: chocolate chess pie, chess pie, Southern dessert, chocolate pie, bourbon pie, easy pie, homemade pie, pie recipe, chocolate dessert, holiday dessert, chocolate custard pie, classic pie

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