Description
Indulge in our rich and creamy Dark Chocolate Chess Pie, the perfect dessert for any occasion. This pie features a velvety dark chocolate filling enveloped in a buttery crust, creating a delightful harmony of flavors and textures that will impress even those who usually shy away from pumpkin desserts.
Ingredients
Scale
- 200 g all-purpose flour
- ½ teaspoon kosher salt
- 140 g unsalted butter (cold)
- 24 g white grape juice (optional)
- 1 cup ice water
- 113 g unsalted butter (for filling)
- 56 g bittersweet chocolate
- 21 g Dutch process cocoa powder
- 1 tsp espresso powder
- 1/2 tsp salt
- 113 g whole milk
- 200 g granulated sugar
- 106 g dark brown sugar
- 25 g cornmeal
- 4 eggs (room temp)
- 1 tsp vanilla extract
Instructions
- For the crust, combine flour and salt in a mixing bowl. Cut in cold butter until crumbly. If using, mix in white grape juice, then add ice water gradually until dough forms. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- In a saucepan over low heat, melt unsalted butter and bittersweet chocolate together. Once melted, whisk in cocoa powder, salt, whole milk, eggs, sugar, dark brown sugar, cornmeal, and vanilla extract until smooth.
- Roll out chilled dough to fit your pie dish. Transfer the crust to the dish and trim excess dough. Pour the chocolate filling evenly into the crust.
- Bake for 45–50 minutes until set but slightly jiggly in the center. Let cool before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg