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.
The right flavor comes from combining cocoa, flour, an egg, milk, and vanilla extract, all of which are in Grandma’s chocolate pie recipe.
It has a flaky, slightly salted crust and a fluffy meringue on top, while the filling is a creamy chocolate custard. For me, it’s the icing on the cake; I appreciate it and find it appropriate regardless of the state of the world.
I don’t think there was ever a period when it wasn’t my go-to sweet treat. We have always adored pies in my family, but we tend to fall into one of three categories: apricot lovers, nut lovers, and chocolate lovers. It’s probably because my mom likes chocolate so much that I consider it to be my favorite, too. The fact that she is the only one who can make this chocolate pie recipe is proof of that, though. Not surprisingly, my grandmother prepared this dish with flair and elegance during my visit last year; she clearly took great pride in making it, and the result was a dish that tasted as though it were my first time trying it, bringing back fond memories of squabbling with my brothers over the last slice of chocolate pie.
As of late, this recipe has been my top pick. I can honestly say that I have never encountered anything I didn’t enjoy about it. After all these years of marriage, I’m still able to talk her into making this dish for me. When I am at my grandmother’s house, this is almost always what I request for dinner, and it never disappoints. This time, however, I took the time to carefully consider and plan out the recipe, and the method she employed to create the dish that I will demonstrate for you is detailed below. Put on an apron, get your supplies, and you’ll be ready to cook.
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.
Tips for Making the Perfect Chocolate Chess Pie
Put in good stuff because it makes a difference in the end result. For the finest results, be sure you use premium cocoa powder, butter, and eggs.
Pies can become overly dense and heavy if the filling is overmixed. Combine the components until the point of uniform consistency.
If you’re going to make your own pie crust, make sure to utilize quality ingredients and to not overwork the dough. Use an all-butter, store-bought crust if you must use one.
The most frequently asked inquiries pertaining to Chocolate Chess Pie:
Can you tell me the distinction between a regular chocolate pie and a chocolate chess pie?
As for the filling, it’s often a custard consisting of chocolate, eggs, and milk. On the other hand, sugar, butter, eggs, and cocoa powder go into a Chocolate Chess Pie. It’s common for Chess Pies to have a thicker filling and a little crispier crust.
To wit: “Can you bake a Chocolate Chess Pie without a pie crust?”
It is possible to prepare a Chocolate Chess Pie without using a pie crust. The filling can be baked until it is set by pouring it into a greased baking dish and baking it.
Can I freeze a Chocolate Chess Pie?
The answer is yes, chocolate chess pie can be frozen. Put it in a plastic bag or aluminum foil, then into a freezer-safe container. Simply leave it out for a few hours at room temperature before using.
What is the shelf life of refrigerated Chocolate Chess Pie?
If you store your Chocolate Chess Pie in the refrigerator, it will keep for up to three days. After that time, the texture and flavor may begin to degrade.
In response to: Can you put nuts in Chocolate Chess Pie?
Answer: You may certainly include nuts in your Chocolate Chess Pie. Toppings and fillings with pecans are both popular options. Other nuts, such as walnuts or almonds, can be substituted.
Is there any way to prepare a healthier Chocolate Chess Pie?
Despite the high fat content of the classic Chocolate Chess Pie recipe, a lighter version can be prepared by substituting low-fat milk for whole milk and some of the butter for applesauce or yogurt. But, you should be aware that this could affect the pie’s taste and consistency.
