Chocolate Chess Pie Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while maintaining texture.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: semi-sweet chocolate

Dark chocolate has less sugar and adds a richer flavor.

Start by discussing pie crust options, mentioning a 9-inch unbaked pie crust is needed.

If using a refrigerated rolled pie crust, let it sit at room temperature for about 15 minutes to avoid cracking.

Gently unroll the pie crust on a workbench, ensuring it is pliable but still chilled.

Use a rolling pin to roll out the crust slightly larger than the pie pan, about half an inch bigger all around.

Place the rolled crust over the pie pan, ensuring it is centered and not stretched down.

Pinch the edges of the crust to create a fluted edge, folding the excess dough over and pinching it together.

Optionally, create a decorative edge using fingers or a fork.

Place the pie crust in the fridge to keep it cold while preparing the filling.

In a large bowl, combine 1.5 cups of granulated sugar, 4 tablespoons of cocoa powder, and 3 tablespoons of cornstarch.

Whisk the dry ingredients together to ensure they are well combined.

Add 2 eggs to the dry mixture and whisk them together slightly before mixing.

Melt 4 tablespoons of unsalted butter and add it to the mixture.

Add 1 teaspoon of vanilla extract to the mixture.

Open a 5 oz can of evaporated milk and add it to the mixture, ensuring not to confuse it with sweetened condensed milk.

Whisk all the ingredients together until well combined.

Retrieve the chilled pie crust from the fridge and pour the chocolate filling into it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens