105 minutes
A rich and creamy chocolate pie with a smooth filling and optional pecan meringue topping.
0 oz
Unsweetened Dutch-Process Cocoa Powder
0 oz
teaspoons
each
0 oz
Unsalted Butter, melted
0 oz
tablespoons
Pie Crust, unbaked
each
Light Corn Syrup
0 oz
0 oz
Toasted pecans, finely chopped
cups
1. Preheat Oven and Prepare Pie Crust
Preheat your oven to 375°F and line a 9-inch unbaked piecrust in a 10-inch deep-dish tart pan. Chill the lined pan in the refrigerator.
2. Make the Filling
Blend sugar, unsweetened Dutch-process cocoa powder, kosher salt, eggs, evaporated milk, melted unsalted butter, and vanilla extract in a blender for about a minute until smooth.
3. Bake the Pie
Pour the chocolate filling into the chilled piecrust and bake for 30 to 35 minutes at 375°F until the edges are set and the center is slightly wobbly.
4. Cool the Pie
After baking, allow the pie to cool for at least an hour.
5. Make the Meringue (Optional)
Make the meringue syrup by cooking sugar, light corn syrup, and water to 240°F. Meanwhile, whip egg whites and vanilla extract to soft peaks. Gradually add the syrup to the egg whites and whip to stiff peaks, then fold in toasted pecans.
6. Top with Meringue and Finish
Spread the meringue over the cooled pie. Optionally, brown the meringue with a blowtorch for flavor and texture.
Opt for a Dutch-processed cocoa powder for a deeper, more complex chocolate flavor. The alkalized process enhances both color and taste, giving your pie a rich chocolatey depth.
Chocolate Chess Pie is a custard pie, and it’s essential not to overbake. Look for the edges to be set, but the center should remain slightly jiggly. It will firm up as it cools.
Allow the pie to cool completely. Rapid cooling or cutting too early can cause the filling to collapse or become runny. Refrigerate for clean slices.
Partially blind bake the crust before adding the filling. This prevents a soggy bottom and achieves a crisp texture. Use pie weights or dried beans to maintain shape.
Melt the butter slowly over low heat and allow it to cool before mixing with other ingredients. This prevents curdling of the eggs and ensures a smooth filling texture.
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