Description
This recipe delivers an elegant yet comforting chocolate chess pie with a glossy ganache and cocoa dust, perfect for special gatherings or elevating a weeknight. It’s a deeply fudgy and satisfyingly sweet dessert, surprisingly simple to master.
Ingredients
Scale
- 1.5 cups (300g) Granulated Sugar: Provides sweetness and structure.
- 0.5 cup (50g) Unsweetened Cocoa Powder: For deep, rich chocolate flavor (use a good quality Dutch-processed for best color).
- 0.25 cup (30g) All-Purpose Flour: Acts as a little stabilizer for the filling.
- 4 Large Eggs: Essential for binding and adding richness.
- 0.5 cup (113g) Unsalted Butter, melted: Adds moisture and a tender texture. (Or salted butter if that’s what’s in the fridge).
- 1 (5 oz / 150ml) can Evaporated Milk: For creamy consistency and depth. (Whole milk or half-and-half works too for a slightly different richness).
- 1 teaspoon Vanilla Extract: Provides an essential flavor boost.
- 1 (9-inch / 23cm) Pre-made Pie Crust: A real time-saver for busy weeknights! (Use a gluten-free pie crust for dietary needs).
- 1 cup (170g) Semi-Sweet Chocolate Chips: Best for a balanced, delicious ganache; dark chocolate is a healthier choice.
- 0.5 cup (120ml) Heavy Cream: Creates that smooth, pourable, glossy finish.
- 1–2 teaspoons Unsweetened Cocoa Powder: For an elegant, final flourish.
Instructions
- Prepare Pie Crust: Place your store-bought 9-inch pie crust into a pie plate. (No pre-baking is needed).
- Mix Filling: In a large bowl, whisk together the sugar, cocoa, flour, eggs, melted butter, evaporated milk, and vanilla extract until the mixture is smooth and well combined (about 2 minutes).
- Bake Pie: Pour the filling into the prepared pie crust. Bake in a preheated oven at 350°F (175°C) for 45-55 minutes. (The pie edges should look set, and a toothpick inserted near the center should come out mostly clean, not wet).
- Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. (This is crucial for the chess pie’s classic, dense texture to properly set).
- Make Ganache: In a small saucepan, heat the heavy cream until it just begins to simmer (about 2-3 minutes). Pour the hot cream over the chocolate chips in a heatproof bowl, let sit for 5 minutes, then whisk until smooth and glossy.
- Assemble and Dust: Once the pie is fully cooled, pour the warm glossy ganache over the top, spreading it evenly to the edges. Chill the pie for at least 30 minutes in the refrigerator to allow the ganache to set firmly. Just before serving, dust lightly with extra cocoa powder.
Notes
Use a good quality Dutch-processed cocoa powder for best color. For a healthier ganache, consider using dark chocolate chips. Ensure the pie is fully cooled (at least 2 hours) before adding ganache for proper texture. Overbaking can result in a less fudgy texture. Store leftover pie covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice (120 g)
- Calories: 520 calories
- Sugar: 45 g
- Sodium: 280 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 120 mg
Keywords: chocolate chess pie, ganache, Southern dessert, fudgy, easy dessert, special occasion, chocolate, baking, rich, cocoa dust