Chocolate Chess Pie

chocolate chess pie sliced in orange platter
Photo: Johnny Miller
Prep Time:
15 mins
Total Time:
6 hrs 50 mins
8 to 10 Serves

Use two pantry ingredients to amp up this Southern classic: cocoa powder and espresso powder. The easy filling only calls for a bowl and a whisk -- no mixer required!


  • Unbleached all-purpose flour, for dusting

  • ½ recipe Test Kitchen's Favorite Pate Brisee

  • 2 cups sugar

  • 4 large eggs

  • cup Dutch-process cocoa powder

  • 1 ½ teaspoons instant espresso powder

  • ½ teaspoon kosher salt

  • 1 stick plus 2 tablespoons unsalted butter, melted

  • Lightly sweetened whipped cream, for serving


  1. On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Lightly prick bottom of dough with a fork. Refrigerate 30 minutes.

  2. Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)

  3. Reduce oven temperature to 350 degrees; place a foil-lined baking sheet below rack. In a large bowl, whisk together sugar, eggs, cocoa, espresso powder, and salt. Whisk in butter. Pour filling into crust. Place pie dish directly on rack; bake until filling wobbles slightly in center when gently shaken, 55 minutes to 1 hour. Transfer to wire rack; let cool completely, 2 hours. Refrigerate, uncovered, at least 2 hours and up to 2 days. Serve with whipped cream.

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