Chocolate Chess Pie

Chess Pie

The espresso powder really brings out the chocolate flavor of the cocoa powder in this Chocolate Chess Pie. If caffeine bothers you, feel free to use decaf espresso powder.

Chocolate Chess Pie
Makes 1 (10-inch) pie
  • Basic Piecrust (recipe follows)
  • 2½ cups granulated sugar
  • 1¼ cups evaporated milk
  • ½ cup unsalted butter, melted
  • 6 tablespoons unsweetened cocoa powder
  • 2 tablespoons instant espresso powder
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups cold heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • Garnish: unsweetened cocoa powder
  1. Preheat oven to 350°.
  2. Top prepared 10-inch Basic Piecrust with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  3. Bake for 20 minutes. Carefully remove paper and weights. Let cool completely. Leave oven on.
  4. In a large bowl, whisk together sugar, evaporated milk, melted butter, cocoa, espresso powder, eggs, and vanilla until smooth. Pour into prepared crust.
  5. Bake until filling is set, about 45 minutes. Let cool completely on a wire rack. Refrigerate until cold, about 3 hours.
  6. In a large bowl, beat cream and confectioners’ sugar with a mixer at medium-high speed until soft peaks form. Spread onto pie just before serving. Garnish with cocoa, if desired.

Basic Piecrust
Makes 1 piecrust
  • 2⅓ cups all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 6 tablespoons cold all-vegetable shortening, cubed
  • 7 to 8 tablespoons ice water
  1. In a large bowl, whisk together flour, sugar, and salt. Using a pastry blender, cut in butter and shortening until mixture is crumbly. Using a fork, stir in ice water 1 tablespoon at a time just until mixture comes together and starts to form a ball. (You may not need to use all the water.)
  2. Turn out dough onto a lightly floured surface, and gently knead until dough holds together. Shape into a disk, and wrap in plastic wrap. Refrigerate for 1 hour.
  3. On a lightly floured surface, roll dough to a 14-inch circle, about ⅛ inch thick. Press into bottom and up sides of a regular or deep-dish 10-inch pie plate. Trim excess dough. Fold edges under, and crimp as desired.

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