Chocolate Chess Pie with Graham Cracker Crust
If you love chocolate pie you'll LOVE this Chocolate Chess Pie - it's like a fudgy brownie in a pie crust! I'm making it with a graham cracker crust for a change - it's the perfect pie tradition.
PRINTABLE RECIPE:
RECIPE:
INGREDIENTS
CRUST:
1 ½ cups graham cracker crumbs (about 9 whole graham crackers)
14 cup granulated sugar
7 tablespoons unsalted butter melted
FILLING:
8 tablespoons unsalted butter
4 ounces semisweet baking chocolate chopped
1 tablespoon all purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
3 large eggs
1 large egg white
1 cup Reese’s Peanut Butter Cups chopped (I used minis, but any size is fine, just chop them), optional (see note)
Chocolate Whipped Cream for garnish
INSTRUCTIONS
Note on the pie: if you’re using a 9” standard pie plate it will be a very full pie, as you can see from the photos. Bake it on a cookie sheet just in case, but it should not spill over. You can use up to a 10” pie plate, but do not use anything smaller than 9”. If you have a 9” deep dish pie plate, you can use that as well.
Make the crust: Preheat oven to 350°F. Grind the graham crackers in a food processor until they are a fine crumb. (You can also place them in a large gallon size ziploc bag and roll them with a rolling pin.) Place in a bowl and stir in sugar and melted butter with a fork. Press into the bottom and up the sides of a 9-10” or 9” deep dish pie plate. Bake until firm, about 10 minutes.
Make the filling: Melt the butter with chocolate in a medium sized bowl. I did this in the microwave, heating on high in 30 second increments, stirring between each, until the chocolate is melted and smooth. (You can also do it in a bowl set over a pan of simmering water.)
Once the chocolate is melted and smooth, whisk in the flour, sugar, vanilla, and salt. Whisk in eggs and egg white, one at a time, until the mixture is smooth. Stir in the chopped peanut butter cups, if using. Pour mixture into prepared crust. Bake until the top is puffed and filling is set in the center, 35-45 minutes. Let cool, serve at room temperature. Top with whipped cream or ice cream. (Note that I get pretty slices because I chill my pies a few hours before cutting. That’s the secret to perfect slices!)
RECIPE NOTES
You can leave out the peanut butter cups or swap it with chocolate chips or nuts for other variations.
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Pumpkin Pie | Sally's Baking Recipes
Bursting with flavor, this pumpkin pie recipe is my very favorite. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream.
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How to Make Chess Pie | Pie Recipes | Allrecipes.com
Get the recipe for Chess Pie at
Watch this video to learn a technique for baking a sweet and rich Sourthern pie. It's almost like a cheesecake but without the cream cheese. Don't worry if your pie cracks once it is baked. Just cover up the cracks with freshly whipped cream and enjoy!
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Chess Pie with Crust From Scratch + Fancy Rolling Pins
Chess pie is a classically simple southern US pie that's been around for years yet no one really knows why it got the name. See how anyone can make it plus pie dough from scratch and my fancy schmancy woodworker's rolling pin. Recipes galore with a search at the link included in the video.
Erin McDowell's Maple Chess Pie
This maple chess pie is perfect for winter. Serve it with a dollop of sweetened mascarpone and a drizzle of good maple syrup and you'll be oh-so-happy. Rolling out the crust is extra-easy with our favorite Lovely Baking rolling pins, available at Food52! GET YOUR ROLLING PINS ►►
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Makes: one 9-inch pie
Prep time: 30 min
Cook time: 1 hrs
Ingredients:
1 prepared pie crust (my go to is:
1 cup brown sugar
1 tablespoon cornmeal
1/2 cup maple syrup (at room temperature)
4 eggs (at room temperature)
1/2 cup buttermilk (at room temperature)
1/2 cup melted butter (at room temperature)
1 tablespoon vanilla extract
1 cup mascarpone cheese
1/4 cup superfine sugar
Good maple syrup, for serving
FULL RECIPE ►►
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
How to Make Chess Pie | The Pioneer Woman - Ree Drummond Recipes
Like pumpkin or pecan pie, chess pie is a classic recipe that should be (as Ree Drummond often recommends!) printed out and saved in your recipe box. If you've never made it before, chess pie is as simple as it gets. Its filling is whisked together in one bowl and poured into a par-baked pie crust. (A store-bought crust can save on time, but we love the flavor and texture of homemade one.) As far as toppings? Don't overthink it! Dust the top with a little powdered sugar or leave it completely unadorned. This is one of the easiest pie recipes and should certainly be a part of your Thanksgiving dessert spread.
What is chess pie made of?
There's nothing complicated about what goes into this pie. In fact, you probably already have most of the ingredients on hand! The filling is made of butter, sugar, eggs, cornmeal, flour, and milk, along with vanilla and a little tart lemon juice to balance out the sugary sweetness. The filling gets poured into a pie crust, baked, and cooled, then it's ready to enjoy.
Is chess pie the same as pecan pie?
Nope, there's no nuts in chess pie! The two Thanksgiving pies do, however, share a similar caramelized, custardy base that's decadently rich and sweet.
What does a chess pie taste like?
Chess pie is a decadent combination of butter, sugar, eggs, and milk—and tastes as sweet and custardy as you can imagine! Cornmeal gives the filling a little bit of texture and all of the sugar in the pie bakes to a crispy, caramelized layer on top.
What is the difference between chess pie and buttermilk pie?
Both pies are very similar but have a few distinct differences. Like a chess pie, buttermilk pie starts with the same main components of butter, sugar, and eggs. But instead of milk and lemon juice (or vinegar), it uses straight buttermilk to give it a tart lusciousness. Chess pie is thickened with cornmeal (and sometimes a little bit of all-purpose flour!), whereas buttermilk pies use only all-purpose flour. Many buttermilk recipes will play up the tartness, with added lemon juice and zest, giving it a pleasant citrus flavor.
YIELDS:
6 - 8 serving(s)
PREP TIME:
15 mins
TOTAL TIME:
3 hrs. 15 mins
Ingredients
1 unbaked pie crust, store bought or homemade.
1 stick of butter, melted.
2 c. granulated sugar
4 large eggs
3 tbsp. yellow cornmeal
1 tbsp. all-purpose flour
1/4 c. milk, room temperature
1 1/2 tbsp. lemon juice
1 tsp. vanilla extract
Pinch of salt
Powdered sugar, optional
Directions
1
Preheat the oven to 375°F.
2
On a lightly floured surface, roll the piecrust into a 12-inch circle. Transfer it to a 9-inch pie plate (no more than 1 1/4-inch deep). Tuck the edges under and crimp as desired. Freeze for 20 minutes. Prick the bottom of the crust 8 to 10 times, all over, with a fork.
3
Line the frozen piecrust with parchment paper and fill with pie weights. Place on a rimmed baking sheet. Bake just until the edges of the crust are dry, 10 to 12 minutes. Carefully remove the paper with weights. Return to the oven and bake until the bottom of the crust is dry, and the edges just start to turn light brown, 3 to 5 minutes. Let cool slightly. Reduce the oven temperature to 350°F.
4
In a medium bowl, whisk together the melted butter and sugar. Whisk in the eggs, then the cornmeal and flour. Add the milk, lemon juice, vanilla extract, and pinch of salt; mix to combine.
5
Carefully pour the filling into the crust. Bake until the edges and center of pie are set completely, 45 to 50 minutes. (Tent the pie with foil towards the end if either the crust or surface of the pie look darker than golden brown.) Let the pie cool completely, about 2 hours. Top with a sprinkle of powdered sugar, if desired.