Chocolate Chess Pie
Ingredients
Pie Crust
-
1 ¼
cup
all-purpose flour
-
3
tablespoon
granulated sugar
-
¼
teaspoon
baking powder
-
¼
teaspoon
salt
-
5
tablespoon
unsalted butter
-
1
large
egg
Pie Filling
-
1 ¾
cup
granulated sugar
-
½
cup
unsweetened cocoa powder
-
3
tablespoon
cornstarch
-
1
teaspoon
instant espresso powder
-
½
teaspoon
salt
-
5
oz
evaporated milk
-
4
tablespoon
unsalted butter
-
2
teaspoon
vanilla extract
-
2
large
eggs
-
2
large
egg yolks
Instructions
- Prepare the pie crust by mixing flour, sugar, baking powder, and salt in a food processor, then add cold butter and pulse until crumbly.
- Add the egg and pulse until the dough forms a ball, then refrigerate for 15-20 minutes.
- Preheat the oven to 400°F and roll out the dough into a pie plate, trimming excess and crimping edges.
- Blind bake the crust for 15 minutes, then remove weights and bake for another 4-6 minutes until lightly browned.
- In a bowl, whisk together sugar, cocoa powder, cornstarch, espresso powder, and salt for the filling.
- Mix in evaporated milk, melted butter, and vanilla until combined, then add lightly beaten eggs and yolks, mixing gently.
- Pour the filling into the cooled pie crust and bake at 350°F for 30-35 minutes until set with a slight jiggle.
- Cool the pie at room temperature for 1½-2 hours, then refrigerate for at least 2 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
461
Total fat
18g
Total carbohydrates
71g
Total protein
7g
Sodium
270mg
Cholesterol
155mg
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