People of all ages enjoy the deliciousness that is Chocolate Chess Pie, a traditional Southern delicacy. It’s a simple recipe for a luscious pie that’s perfect for any celebration. In this article, we’ll walk you through the steps of cooking a delicious Chocolate Chess Pie, while also providing some background on the pie’s origins and interesting trivia.
Just what is this mysterious Chocolate Chess Pie?
The southern United States are the birthplace of the Chocolate Chess Pie. The filling is produced by mixing sugar, butter, eggs, and cocoa powder together and then baking the mixture in a pie shell. The finished pie is decadent and fudgy, with a crunchy crust. It can be served either at room temperature or with a light chill, and it goes great with whipped cream or a dollop of ice cream.
An Overview of the Development of Chocolate Chess Pie
Though its exact beginnings are unknown, Chocolate Chess Pie is thought to have been created in the early 19th century somewhere in the Southern United States. One possible origin for the word chess is the British dish called “cheese pie,” which featured a filling of curd cheese, sugar, and spices. Southern cooks modified the original recipe for Chess Pie by subbing eggs for the cheese and adding other ingredients including chocolate powder, vanilla extract, and pecans.
In modern times, Chocolate Chess Pie has become a classic Southern delicacy that has gained international acclaim. It’s not only for the holidays; it’s a common dish at potlucks, picnics, and other events all year round.
Instructions for Making a Chocolate Chess Pie
So, now that you know how this delicious dessert got its name, you can get down to the most exciting part of the process: baking it! To bake your own Chocolate Chess Pie at home, just follow this easy and delicious recipe.
INGREDIENTS
- For the crust:
- About a cup of cold water and two cups of all-purpose flour.
- A pinch of salt
- 34 cup of solid coconut oil
- For the filling:
- Melted Unsalted Butter (about 5 tablespoons)
- 1.25 ounces of sugar
- 1 tablespoon of flour of any kind
- Unsweetened cocoa powder, 6 tablespoons
- The equivalent of one-fourth of a teaspoon of salt
- 2 eggs
- Almond milk, 1/2 cup
- Vanilla extract, 1 teaspoon
INSTRUCTIONS
Create the crust first. Put in a basin a total of two cups of flour. Follow that with a pinch and a half of salt.
Slowly stir in two-thirds of a cup of solid coconut oil (keep in mind that it should be cool) with a spoon.
Next, gradually incorporate ice water until a dough-like consistency is reached. I think we’ve finally reached the right consistency. It would be the time to roll out the dough, but I had thrown away the roller and never bought a replacement, so I had to improvise. This process, however, will go more smoothly if you have a roller. Other than that, I have the dough spread out on a floured piece of parchment paper, and I’ve just weighed down the sides of the paper to keep the dough from spreading. Now, we’ll invert the dough by placing the pie plate on top.
The dough should be pressed into the pan before the parchment paper is removed. The corners and edges need to be rounded off.
Fork-poke the crust to release any trapped air. Acquire the edges as well.
The crust must now be baked without any filling. The little time required is due to the fact that the filling should be prepared in advance. Filling, Second Step Start by adding five tablespoons of melted unsalted butter to your bowl. Add six teaspoons of unsweetened cocoa powder after. Toss them into a pot together. As the powder kept clinging to the side of the bowl, I decided hand mixing would be the easiest option. Put in one and a quarter cups of sugar.
Toss in a quarter teaspoon of salt and a tablespoon of flour.
Put in two eggs and a half cup of almond milk.
Blend everything for a few minutes till it’s foamy, then add a teaspoon of vanilla extract. Because the butter-and-chocolate mixture has a tendency to adhere to the sides of the bowl, you’ll need to pause the mixer several times so that you can scrape the bottom.
Once combined, pour it into the pie crust and bake it at 350 degrees Fahrenheit for 35 to 45 minutes, or until the crust is golden and the filling is set. I really hope you like this recipe and that you had a wonderful time making and eating your pie.