Not that I think everything the NYT prints on the subject will make a better player, but I share nonetheless. So, Chocolate Chess Pie recipe -- (edited)
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Chocolate Chess Pie
By Vaughn Vreeland
Published Nov. 14, 2023
Total Time 3 hours
Prep Time 10 minutes
Cook Time About 2 hours, plus
about 1 hour cooling
Rating (115)
Classic buttermilk chess pie is quintessential in many Southern homes and its chocolate counterpart is
all the more decadent. You can use store-bought pie dough or take the homemade route because the
true star of this dessert is its luxurious chocolate filling, slightly firmer than custard but fudgier than a brownie. With just a few staple ingredients, this supremely easy filling requires less than 10 minutes
of active time and minimal effort, but yields big-time flavor. It’s also highly adaptable: try adding a
tablespoon of bourbon or a couple teaspoons of espresso powder with the cocoa powder. A velvety
slice of this chocolate chess pie goes best with a dollop of whipped cream on top, and some bourbon,
neat, alongside Whipped cream (optional), for
serving
INGREDIENTS
Yield: 1 (9-inch) pie
1 store-bought pie crust or 1 disk
foolproof pie dough (½ batch)
All-purpose flour, if needed for
rolling out dough
½ cup/113 grams unsalted butter
4 ounces/113 grams semisweet
chocolate, chopped
1 cup/200 grams granulated sugar
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
¾ teaspoon kosher salt (such as
Diamond Crystal)
¼ cup/26 grams unsweetened
cocoa powder
PREPARATION
Step 1
If using store-bought pie crust, skip ahead to Step 2. If using homemade dough, let sit at room temperature for a couple minutes before rolling . On a lightly floured work surface, using a lightly floured rolling pin, beat the dough evenly across the surface, rotating it occasionally, to work it into a slightly flatter round. Add more flour to the surface, lightly flour the dough and roll it out, starting in the center and working outward, occasionally lifting it, giving it quarter-turns and adding more
flour as needed to prevent sticking, until it forms an 11-inch circle.
(If your dough cracks, just use your fingertips to adhere it
together.)
Step 2
Fit the dough into a 9-inch pie plate, letting the dough slump into the plate, taking care not to stretch it further. Trim the overhang, if needed, so that you’re left with about ½-inch on all sides. Fold
the overhang under itself, creating a thick ridge on the sides with two layers of pie dough, and crimp the ridge. Use a fork to poke holes on the bottom of the crust, and freeze for about 15 minutes, until firm.
Step 3
Meanwhile, arrange an oven rack in the center position and heat
the oven to 425 degrees. Line the dough with aluminum foil and
fill with pie weights or dried beans. Place on a baking sheet and
bake for 30 minutes.
Step 4
Remove the foil and pie weights, lower the oven temperature to
350 degrees and continue baking the crust until golden, 10 to 15
minutes.
Step 5
Cool completely on the baking sheet, at least 30 minutes.
Step 6
While the crust cools, melt the butter in a medium saucepan over
medium heat. Off heat, add the chocolate and whisk until
combined, letting the residual heat melt it completely.
Step 7
In a medium bowl, whisk the sugar, eggs, vanilla and salt until
pale yellow and considerably thicker, about 1 minute. Pour in the
melted chocolate mixture and continue to whisk until no streaks
remain. Add the cocoa powder and whisk until combined.
Step 8
Pour the chocolate mixture into the cooled crust and bake for 30
to 35 minutes, until the filling is slightly puffed and the center is
set. Cool completely at room temperature, about 1 hour. (It may
be tempting to cut into it warm, but the filling needs time to set
up.) Serve with whipped cream, if desired
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