How To make Chocolate Chess Pie

Chocolate Chess Pie

Download the full recipe here:
HELPFUL RESOURCES
PIE ACADEMY (Ken's new book) -
NO MORE TEARS PIE PASTRY COURSE -
GREAT AMERICAN CREAM PIES COURSE -
KEN’S COOKBOOKS -
PIE ZERO TO PIE HERO (ebook) -
THE HARVEST BAKER (trailer) -
LATTICE PIE CRUST (how to video) -

EQUIPMENT:

CUISINART FOOD PROCESSOR -
KITCHEN AID MIXER -
OXO 3 PIECE STAINLESS STEEL MIXING BOWL SET -
THE PIE ACADEMY SIGNATURE ROLLING PIN -
FLETCHERS’ MILL ROLLING PIN -
VICTORIO JOHNNY APPLE PEELER -
BALL MASON JARS SET/AQUA -
WECK JELLY JARS -

BAKEWARE:

LE CRUESET 9-INCH PIE DISH -
USA PAN PIE PAN -
ANCHOR HOCKING BAKING SET -
CHEF MADE 9.5-INCH ROUND TART PAN -
USA PAN HALF SHEET PAN -
LE CRUESET PIE BIRD -

HANDY TOOLS:

SILPAT MAT -
OXO DOUGH BLENDER -
RUBBERMAID INSTANT READ THERMOMETER -
STAINLESS STEEL MEASURING SPOONS/CUPS SET -
MICROPLANE ZESTER -

FROM THE PIE ACADEMY WEBSITE:

KEN’S COOKBOOKS -
OUR SIGNATURE APRON -
OUR SIGNATURE ROLLING PIN -
PIE BOXES -
RECIPES AND VIDEOS -


*DISCLOSURE: Thanks for watching…The above resources are items we use and recommend. If you purchase one of these products through these links, we may receive a small commission.

Easy Chocolate Chess Pie

This easy chocolate chess pie is not only easy but deliciously fudgy and chocolatey. So yummy.

Find the recipe at

Chocolate Chess Pie | Brownie Pie

Hey y’all! In today’s video I share with you a simple and QUICK recipe for chocolate chess pie! This recipe literally takes 5 minutes or less to prepare and about 35-45 minutes to bake! It’s perfect for a last minute dessert. Enjoy ????

Ingredients

1 cup granulated sugar
1/4 cup brown sugar
2 1/2-3 tablespoons unsweetened cocoa powder
1 1/2 tablespoons flour
1/4 teaspoon salt
2 eggs
1/2 stick melted butter
5 oz Evaporated Milk
1 teaspoon vanilla extract

Baking Tips:
Preheat oven to 350 degrees
Bake at least 35 minutes (maybe longer, ovens vary)
Pie should be set in the middle when removed from oven
Toothpick inserted should be just about clean
Allow to cool on countertops, but refrigerator after cool

Classic Southern Chess Pie:




Please follow me on Instagram:

Tashondarenaeonyoutube

For business Inquires Email:

Tashondarenae@yahoo.comPlease subscribe to my channel here:





#chocolatepie #chocolatechesspie #chesspie

A Brownie in a Pie?! (Chocolate Chess Pie)

My Chocolate Chess Pie recipe makes an incredibly rich and decadent dessert. Featuring fudgy chocolate filling and a perfectly crisp crust, this is a chocolate pie like you've never had before.

Recipe:

Ingredients
1 unbaked pie dough (click the link to make my homemade pie crust or you may use a store-bought crust)
⅓ cup unsalted butter, cut into about 6 pieces (75g)
4 oz semisweet or dark (60%) chocolate bar, chopped into small pieces (113g)
¼ cup heavy cream or heavy whipping cream (60ml)
2 large eggs + 2 large egg yolks, room temperature preferred
1 ¼ cups granulated sugar (250g)
1 ½ teaspoons vanilla extract
¼ cup cocoa powder (25g) (You may use either Natural or Dutch Process cocoa powder)
¼ teaspoon salt

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
9” pie plate
Mixing bowls (Affiliate Link):
Sifter (Affiliate Link):

Instructions
00:00 Introduction
00:30 Preheat oven to 375F (190C). If using my homemade pie dough recipe, follow instructions through step 4.
00:51 Roll out chilled pie dough and place in a 9” pie plate. Flute the edges and then cover with a piece of parchment paper. Fill with an even layer of pie weights.
01:51 Transfer pie dough to oven and bake for 15 minutes. Once pie dough is finished baking, remove from the oven and carefully remove parchment and pie weights but do not turn off the oven.
Reduce oven temperature to 350F (175C).
01:56 While pie dough bakes you can begin preparing your filling. Combine butter and chopped chocolate in a medium-sized heatproof bowl and heat in the microwave in 25-second increments, stirring in between, until chocolate and butter are completely melted and the mixture is smooth. Set aside.
03:00 In a separate bowl, combine heavy cream, eggs and egg yolks, sugar, and vanilla extract. Whisk vigorously for at least 15-30 seconds (this will help your chocolate chess pie develop that crackly top!).
04:02 Sift cocoa powder over the cream mixture and add salt. Whisk until combined.
04:41 Drizzle melted chocolate/butter mixture into the bowl with the egg mixture and use a spatula to gently stir ingredients until completely combined.
05:01 Pour chocolate mixture into pie crust (once it is finished baking). It is OK if the pie crust is still hot/warm, just be careful not to burn yourself!
05:45 Place in 350F (175C) oven and bake for 25-30 minutes. The center should be set and the top will have puffed and maybe even cracked and if you use an instant-read thermometer the temperature should register around 180F (82C).
05:51 Allow pie to cool for at least 4 hours before cutting in and enjoying (the top will likely deflate and crack, this is normal and expected!). If desired, serve topped with homemade whipped cream!

Notes
Storing
Store at room temperature for up to 3 days. I don’t care for the pie when it’s cold, but it may be refrigerated for up to 5 days.

Facebook:
Instagram:
Pinterest:
Email List:

Chocolate Chess Pie

1 1/2 cups Sugar
1 stick of melted butter
1 tablespoon vanilla extract
1 tablespoon flour
1 5 fl ounce can of evaporated ( small can)
3 tablespoons of Cocoa Powder
2 eggs
Bake on 350 for 45 min to 1 hour depending on Oven just check It
Enjoy????

Chocolate Chess Pie

Let me show you just how easy it is to make my Chocolate Chess Pie! This thick rich pie is the perfect sweet complement to nearly any menu!
Get the full, printable recipe:

Chocolate Chess Pie
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8

Ingredients
4 tablespoons cocoa powder
1 1/2 cups sugar
3 tablespoons corn starch
2 large eggs, beaten
4 tablespoons unsalted butter, melted
1 (5-ounce) can evaporated milk
1 teaspoon vanilla extract
1 (9-inch) unbaked pie crust* (homemade or store-bought is fine) (see note)
whipped cream, if desired

Instructions
Preheat the oven to 350°F. In a large bowl, whisk together the cocoa powder, sugar, and corn starch. Add in the beaten eggs, melted butter, milk, and vanilla. Stir well to combine.
Pour the mixture into the unbaked pie shell being cautious not to over-fill. Bake for 45 to 55 minutes or until a crust has formed completely across the top of the pie and is mostly set. There will still be some jiggle to the pie. Allow to cool completely before slicing and serving. This will allow it to set even more. Serve with a dollop of whipped cream, if desired.

Notes
If you find the pie too liquidy after cooling, simply place it in the fridge for a few hours and it will set right up.
Some store-bought crusts have pretty flimsy aluminum pans. Put the empty pie shell on a baking pan before filling it and pop it in the oven on the pan to make transferring it easier.
If using a frozen, store-bought, pre-formed crust in the aluminum pan, be sure to use a deep dish crust.