This delicious Pioneer Woman Chocolate Chess Pie is a classic Southern dessert that’s rich, creamy, and irresistibly easy to make. Perfect for any occasion, this quick recipe uses simple ingredients like butter, chocolate, and sugar for a smooth, fudgy filling. Enjoy it as is or topped with powdered sugar for a touch of sweetness!
Ingredients Needed
- 1 All-Butter Pie Crust
- 1/2 cup salted butter (1 stick)
- 2 ounces unsweetened chocolate, chopped
- 1 1/2 cups granulated sugar
- 4 large eggs, lightly beaten
- 3 tablespoons fine yellow cornmeal
- 1 tablespoon all-purpose flour
- 1/4 cup milk (whole preferred)
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- Powdered sugar, for dusting (optional)
How To Make Chocolate Chess Pie Recipe
- Preheat the oven: Set the oven to 375°F.
- Prepare the crust: On a floured surface, roll the pie crust into a 12-inch circle and fit it into a 9-inch pie plate (1 1/4-inch deep or less). Tuck the edges under, crimp as desired, and freeze for 20 minutes.
- Dock and blind bake the crust: Prick the bottom of the crust 8–10 times with a fork. Line the crust with parchment paper, add pie weights, and bake on a baking sheet for 10–12 minutes until edges are dry. Remove the parchment and weights, then bake another 3–5 minutes until the bottom is dry and edges are lightly golden. Reduce oven temperature to 350°F and cool slightly.
- Melt chocolate and butter: In a small saucepan over low heat, melt the butter and chocolate together, stirring frequently until smooth.
- Mix the filling: Pour the melted mixture into a large bowl. Whisk in the sugar until smooth. Gradually add the eggs, whisking after each one. Stir in the cornmeal, flour, milk, vanilla, and salt until combined.
- Fill and bake the pie: Pour the filling into the prepared crust. Bake for 45–50 minutes until the edges are set and the center is slightly wobbly. Tent the pie with foil after 25 minutes if the crust starts to overbrown.
- Cool and serve: Let the pie cool completely for about 3 hours. Dust with powdered sugar if desired before serving.
Recipe Tips
- Freeze the crust before baking: This helps the pie crust keep its shape and prevents shrinking in the oven.
- Prick the crust before blind baking: Use a fork to make small holes in the bottom of the crust to stop it from puffing up.
- Melt chocolate and butter gently: Keep the heat low and stir often to avoid burning or separating the chocolate.
- Tent the crust with foil if needed: If the edges of the crust start getting too dark, cover them with foil during baking.
- Let the pie cool completely: Allow the pie to cool for at least 3 hours so the filling sets properly before serving.
How To Store Leftovers
Cover leftovers chocolate chess pie tightly and keep it in the fridge for up to 4 days.
Nutrition Facts
- Calories: 348
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 77mg
- Sodium: 192mg
- Potassium: 118mg
- Total Carbohydrate: 48g
- Dietary Fiber: 2g
- Sugars: 33g
- Protein: 4g
More Pioneer Woman Recipes:
Pioneer Woman Chocolate Chess Pie Recipe
Description
This delicious Pioneer Woman Chocolate Chess Pie is a classic Southern dessert that’s rich, creamy, and irresistibly easy to make. Perfect for any occasion, this quick recipe uses simple ingredients like butter, chocolate, and sugar for a smooth, fudgy filling. Enjoy it as is or topped with powdered sugar for a touch of sweetness!
Ingredients
Instructions
- Preheat the oven: Set the oven to 375°F.
- Prepare the crust: On a floured surface, roll the pie crust into a 12-inch circle and fit it into a 9-inch pie plate (1 1/4-inch deep or less). Tuck the edges under, crimp as desired, and freeze for 20 minutes.
- Dock and blind bake the crust: Prick the bottom of the crust 8–10 times with a fork. Line the crust with parchment paper, add pie weights, and bake on a baking sheet for 10–12 minutes until edges are dry. Remove the parchment and weights, then bake another 3–5 minutes until the bottom is dry and edges are lightly golden. Reduce oven temperature to 350°F and cool slightly.
- Melt chocolate and butter: In a small saucepan over low heat, melt the butter and chocolate together, stirring frequently until smooth.
- Mix the filling: Pour the melted mixture into a large bowl. Whisk in the sugar until smooth. Gradually add the eggs, whisking after each one. Stir in the cornmeal, flour, milk, vanilla, and salt until combined.
- Fill and bake the pie: Pour the filling into the prepared crust. Bake for 45–50 minutes until the edges are set and the center is slightly wobbly. Tent the pie with foil after 25 minutes if the crust starts to overbrown.
- Cool and serve: Let the pie cool completely for about 3 hours. Dust with powdered sugar if desired before serving.
Notes
- Freeze the crust before baking: This helps the pie crust keep its shape and prevents shrinking in the oven.
- Prick the crust before blind baking: Use a fork to make small holes in the bottom of the crust to stop it from puffing up.
- Melt chocolate and butter gently: Keep the heat low and stir often to avoid burning or separating the chocolate.
- Tent the crust with foil if needed: If the edges of the crust start getting too dark, cover them with foil during baking.
- Let the pie cool completely: Allow the pie to cool for at least 3 hours so the filling sets properly before serving.
Pioneer Woman Chocolate Chess Pie Recipe