Ingredients:

• Granulated sugar – 1½ cups (300g)
• Unsweetened cocoa powder – ¼ cup (25g)
• Salt – ¼ teaspoon
• Large eggs – 4
• Unsalted butter, melted – ½ cup (120ml)
• Evaporated milk – ¼ cup (60ml)
• Vanilla extract – 2 teaspoons
• Unbaked 9-inch pie crust – 1 (store-bought or homemade)

Step-by-Step Instructions:

Step 1: Preheat the Oven

1. Preheat Your Oven: Preheat the oven to 350°F (175°C). This ensures the oven is at the right temperature by the time you’re ready to bake the pie.

Step 2: Prepare the Pie Crust

1. Roll Out the Pie Crust: If using a homemade pie crust, roll it out into a circle large enough to fit a 9-inch pie dish. If you’re using a store-bought pie crust, simply unroll it and place it into the pie dish.
2. Fit the Crust into the Pie Dish: Gently press the pie crust into the bottom and up the sides of the pie dish. Trim any excess dough hanging over the edges, and crimp the edges decoratively if desired. Set the pie crust aside.

Step 3: Make the Chocolate Filling

1. Mix Dry Ingredients: In a large mixing bowl, whisk together 1½ cups (300g) of granulated sugar, ¼ cup (25g) of unsweetened cocoa powder, and ¼ teaspoon of salt until they are evenly combined and there are no lumps of cocoa powder.
2. Add Wet Ingredients: Add 4 large eggs, ½ cup (120ml) of melted unsalted butter, ¼ cup (60ml) of evaporated milk, and 2 teaspoons of vanilla extract to the dry ingredients. Whisk the mixture until smooth and fully combined.
3. Check the Consistency: The mixture should be smooth and pourable, with no streaks of dry ingredients. The consistency will be somewhat liquid but will firm up during baking.

Step 4: Assemble the Pie

1. Pour the Filling into the Crust: Carefully pour the chocolate filling into the prepared pie crust. Use a spatula to smooth out the surface if needed.

Step 5: Bake the Pie

1. Bake the Pie: Place the pie on the middle rack of the preheated oven and bake for 45-50 minutes. The filling should be set around the edges but still slightly wobbly in the center. The top of the pie may develop a light crust.
2. Check for Doneness: To test for doneness, insert a toothpick or knife into the center of the pie. It should come out mostly clean, with just a few moist crumbs clinging to it.

Step 6: Cool and Serve

1. Cool the Pie: Allow the pie to cool completely on a wire rack. As it cools, the filling will continue to firm up, creating the signature smooth and fudgy texture.
2. Slice and Serve: Once the pie has cooled, slice it into wedges and serve. You can enjoy it as is or top it with whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate sauce.

Cooking Tips:

• Room Temperature Ingredients: For the best results, make sure your eggs and butter are at room temperature before mixing. This helps ensure the ingredients blend smoothly.
• Avoid Overbaking: The key to a perfect chess pie is not overbaking it. The center should still have a slight wobble when you take it out of the oven; it will firm up as the pie cools.
• Homemade Pie Crust: If you prefer a homemade pie crust, you can prepare one in advance and store it in the fridge until you’re ready to assemble the pie. A buttery, flaky crust pairs wonderfully with the rich chocolate filling.
• Use a Pie Shield: If you notice the edges of your pie crust browning too quickly, use a pie shield or cover the edges with foil to prevent burning.

Storage:

• Room Temperature: Chocolate chess pie can be stored at room temperature for up to 2 days. Simply cover it loosely with plastic wrap or foil.
• Refrigeration: If you prefer to store the pie longer, refrigerate it in an airtight container for up to 4-5 days. You can serve it cold or let it come to room temperature before serving.
• Freezing: To freeze, wrap the cooled pie tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Nutritional Facts (Per Slice, Based on 8 Slices):

• Calories: 400-450 kcal
• Protein: 5-6 g
• Fat: 25-30 g
• Carbohydrates: 45-50 g
• Sugar: 35-40 g
• Fiber: 1-2 g
• Sodium: 180-220 mg

This chocolate chess pie is a rich and indulgent dessert, with a balance of fats, sugars, and carbohydrates. It’s a treat to enjoy in moderation and pairs wonderfully with lighter accompaniments like whipped cream or fresh fruit.

Frequently Asked Questions (FAQs):

1. Can I use a different type of pie crust? Yes, you can use a graham cracker crust or an Oreo cookie crust for a different twist. Both will add an extra layer of flavor to complement the rich chocolate filling.

2. Can I make this pie ahead of time? Absolutely! Chocolate chess pie can be made a day or two ahead and stored in the refrigerator. It’s best served chilled or at room temperature, so just be sure to allow time for it to cool and set.

3. Can I use regular milk instead of evaporated milk? You can substitute regular whole milk for evaporated milk, but the pie might not be as rich. Evaporated milk gives the filling a creamier texture.

4. How do I prevent the pie crust from getting soggy? To avoid a soggy crust, you can blind bake the pie crust for 10-15 minutes before adding the filling. Be sure to use pie weights or beans to prevent the crust from puffing up.

5. Can I make this pie gluten-free? Yes, you can use a gluten-free pie crust and ensure that your cocoa powder and other ingredients are certified gluten-free to make this pie suitable for gluten-sensitive individuals.

Conclusion:

Chocolate chess pie is a classic dessert that brings a rich, fudgy texture and deep chocolate flavor to the table with minimal effort. Its simple ingredients make it an easy go-to for any occasion, while the luxurious taste makes it feel like a special treat. Whether you serve it for a holiday gathering or a casual family dinner, this pie is sure to impress with its silky, smooth filling and crisp crust. Top it with whipped cream, fresh berries, or ice cream for an extra indulgent dessert experience. Once you try it, chocolate chess pie will undoubtedly become a staple in your dessert rotation!