Remove the pie from the oven, cool to room temperature, then cover and refrigerate overnight before serving. Go by how the pie looks, not by your timer. Note: If you're baking in a stoneware or glass pan, the baking time will almost certainly be a bit longer. The middle may look pretty soft so long as the temperature has reached 165☏ right in the center, the pie is done. Pour the batter into the crust.īake the pie for 45 minutes, adding a crust shield after 20 minutes. Use a food processor (mini, if you have one) to grind together the espresso powder, cornmeal, and chocolate chips. Stir in the cocoa, liqueur, milk, and vanilla. To make the filling: Beat together the butter, sugar, and salt until smooth.Īdd the eggs one at a time, beating slowly but thoroughly after each addition you want to combine them with the butter and sugar, but not beat in a lot of air. Chess pies usually begin with flour, butter, sugar and eggs, but from there recipes vary on what they use to thicken and flavor the. The two cups sugar in the filling works in favor of chocolate chess pie herethe sugar works as a preservative, so this pie will last for longer than most other pies. Place the crust in the refrigerator to chill, while you're preparing the filling. Transfer the dough to a regular (not deep-dish) 9' pie pan that's at least 1 1/4' deep. Allow it to warm a bit and become flexible, 15 to 30 minutesįlour your work surface, and roll the dough into a 12' circle.

Chocolate chess pie