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Chocolate Chess Pie
Credit:
Johnny Miller
Recipe Summary
prep: 15 mins
total: 6 hrs 50 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
Unbleached all-purpose flour, for dusting
1/2 recipe Test Kitchen’s Favorite Pate Brisee
2 cups sugar
4 large eggs
1/3 cup Dutch-process cocoa powder
1 1/2 teaspoons instant espresso powder
1/2 teaspoon kosher salt
1 stick plus 2 tablespoons unsalted butter, melted
Lightly sweetened whipped cream, for serving
Gallery
Chocolate Chess Pie
Credit:
Johnny Miller
Recipe Summary
prep: 15 mins
total: 6 hrs 50 mins
Yield: Serves 8 to 10
Gallery
Chocolate Chess Pie
Credit:
Johnny Miller
Chocolate Chess Pie
Credit:
Johnny Miller
Chocolate Chess Pie
Recipe Summary
prep: 15 mins
total: 6 hrs 50 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 15 mins
total: 6 hrs 50 mins
Yield: Serves 8 to 10
prep: 15 mins
total: 6 hrs 50 mins
prep:
15 mins
total:
6 hrs 50 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- Unbleached all-purpose flour, for dusting
- 1/2 recipe Test Kitchen’s Favorite Pate Brisee
- 2 cups sugar
- 4 large eggs
- 1/3 cup Dutch-process cocoa powder
- 1 1/2 teaspoons instant espresso powder
- 1/2 teaspoon kosher salt
- 1 stick plus 2 tablespoons unsalted butter, melted
- Lightly sweetened whipped cream, for serving
Directions
On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Lightly prick bottom of dough with a fork. Refrigerate 30 minutes.
Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
Reduce oven temperature to 350 degrees; place a foil-lined baking sheet below rack. In a large bowl, whisk together sugar, eggs, cocoa, espresso powder, and salt. Whisk in butter. Pour filling into crust. Place pie dish directly on rack; bake until filling wobbles slightly in center when gently shaken, 55 minutes to 1 hour. Transfer to wire rack; let cool completely, 2 hours. Refrigerate, uncovered, at least 2 hours and up to 2 days. Serve with whipped cream.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chocolate Chess Pie
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Chess Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
