Chocolate Chess Pie

Chocolate Chess Pie is a delicious tribute to classic chess pie with a little twist! This ooey gooey delicacy features a custard thickened by egg yolks and cornmeal. Bittersweet Baking Chips perfectly cut through a cloyingly sweet custard base, and a flakey and buttery pie crust bring tender texture and bite. This simple pie is a fabulous treat that you don’t want to miss.

Let’s Talk Substitutions…

Alright, this is pie. This is a full sugar, full egg, full heavy whipping cream experience. I highly recommend you embrace the indulgence!

However, if you can’t consume gluten, simply purchase your favorite premade gluten free pie crust for this one or make your own.

Dairy-free friends: swap the heavy whipping cream for a heavy whipping cream alternative or full fat coconut milk.

Ingredients

Crust

1 premade pie crust

Filling

4 egg yolks

3 oz Bixby Bittersweet Baking Chips

⅔ cup heavy whipping cream

½ cup granulated sugar

½ cup brown sugar, packed

1 tbsp fine cornmeal

Directions:

1. Preheat the oven for 400 Fahrenheit. Line a 9-inch pie tin with a premade pie crust, cover with parchment paper, and fill with pie weights. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and set aside. Reduce the oven temperature to 325 Fahrenheit.
2. Add heavy whipping cream and bittersweet baking chips to a small saucepan over medium-low heat. Melt completely, stirring continuously. Set aside to cool.
3. Separate egg yolks from white and whisk the yolks until completely smooth. In a large mixing bowl, combine egg yolks, cooled melted chocolate mixture, granulated sugar, brown sugar, and cornmeal. Combine thoroughly until no yellow streaks remain.
4. Pour the chocolate mixture into the prebaked crust and transfer to the oven. Bake for 45-60 minutes, or until the pie is just giggly in the center.
5. Allow the pie to cool before slicing and serving.

Chocolate Chess Pie

Yield: 8 slices

Chocolate Chess Pie is a delicious tribute to classic chess pie with a little twist! This ooey gooey delicacy features a custard thickened by egg yolks and cornmeal. Bittersweet Baking Chips perfectly cut through a cloyingly sweet custard base, and a flakey and buttery pie crust bring tender texture and bite. This simple pie is a fabulous treat that you don’t want to miss.

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Ingredients

Crust

• 1 premade pie crust

Filling

• 4 egg yolks
• 3 oz Bixby Bittersweet Baking Chips
• ⅔ cup heavy whipping cream
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 tbsp fine cornmeal

Instructions

1. Preheat the oven for 400 Fahrenheit. Line a 9-inch pie tin with a premade pie crust, cover with parchment paper, and fill with pie weights. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and set aside. Reduce the oven temperature to 325 Fahrenheit.
2. Add heavy whipping cream and bittersweet baking chips to a small saucepan over medium-low heat. Melt completely, stirring continuously. Set aside to cool.
3. Separate egg yolks from white and whisk the yolks until completely smooth. In a large mixing bowl, combine egg yolks, cooled melted chocolate mixture, granulated sugar, brown sugar, and cornmeal. Combine thoroughly until no yellow streaks remain.
4. Pour the chocolate mixture into the prebaked crust and transfer to the oven. Bake for 45-60 minutes, or until the pie is just giggly in the center.
5. Allow the pie to cool before slicing and serving.