Chocolate Chess Pie

by elyn_ryn

This chocolate chess pie is so decadent that you had better not eat a few bites before your meal, or you will spoil your appetite!  This is definitely a pie you would expect to be served at a fine restaurant.  It is rich and delicious and actually, it is served at a fine restaurant called Angus Barn in Raleigh, North Carolina.   In fact, it is so popular, that the restaurant makes hundreds a week to sell at its restaurant and store.   Click here to jump to the recipe. This adapted recipe version contains extra filling for a full crust of chocolate deliciousness.

Serve it for special occasions and especially to those chocoholics you know. 

Print Recipe
Chocolate Chess Pie
Decadent chocolate chess pie perfect for serving during holidays
Votes: 3
Rating: 5
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt butter and chocolate in a heavy saucepan on low heat by getting the pan very hot and then turning off the heat and letting sit to melt ingredients while you work on the next step. This helps keep the mixture from being too hot when you add to the eggs later.
  3. Place eggs in a mixing bowl and add sugar a little at a time, beating between additions. Then add vanilla and salt and beat until combined.
  4. Go back to the melting chocolate in pan and stir until smooth.
  5. Turning on the mixer, slowly add the chocolate mixture to egg mixture and beat until well combined, taking care not to overbeat the eggs.
  6. Pour mixture into the prepared crust and add a baking shield or aluminum foil ring to the outer crust to prevent overbrowning.
  7. Bake for 30-35 minutes or until set. The filling will rise while baking.
  8. Cool before cutting.
  9. Top with whipped topping if desired.
Recipe Notes

If cracks form when the pie cooks, hide them with whipped topping.

Use a carrot peeler to shave curls from a chocolate bar and scatter on top of pie for garnish.

This recipe is adapted from The News & Observer.

You may also like