Price and I are getting married a year from today! Woo hoo!
9 years (10 yrs by then). 2 apartments together. 1 house purchase. 1 new car. 5ish years of college together. countless vacations and adventures. 13 miles in NYC 1 day. 1 super bowl parade. 2 NASCAR races. 1 sunrise on top of Mt Washington. 2 rabbits. 1 dog. 1 delicious baby.
I saved the best for last.
We have the place picked out but that’s about it. Well, we know colors. But still might change our minds. I picked up a dress for Autumn to wear. It’s super cute! I called like 7 stores to find and then reserve the sizes (I got 2 sizes since I’m not sure what she’ll actually be). I thought I knew what I’d wear but now I’m not too sure. I think we’re gonna make jam for the favor. Music should be fun. Yeah… smart. ugh.
There is plenty to plan but we’re not that stressed since there is plenty of time. We like the DIY approach so I’m sure we’ll do a lot ourselves too. So that will mean I’ll have some cool stuff to share on the blog too. Fun.
Anyway, this pie is just de-lite-ful. That’s how you spell that right?
This Chocolate Chess Pie is really rich but because the crust is pretty neutral in flavor it’s a nice balance. The chocolate is sweet but not too sweet. It’s a nice intense flavor as the filling uses unsweetened cocoa powder as opposed to a semi sweet chocolate, like I’ve used in other recipes.
The top of the pie has a crisp texture so expect some cracking but that just gives it some style. Right?!? Once you crack through it you’ll get to experience the ooziest, creamest, dreamiest chocolate filling. It’s like experiencing creme brulee. There is just the tiniest hint of coffee flavor from the espresso powder you use in the filling. It goes so well with the chocolate.
This crust was so good. I think it’s the shortening. It gives it great texture without that much flavor, unlike butter. If you like a sweet crust then add a tablespoon to the dough. This is pretty neutral so it would be great to even use for a quiche.
The original instructions called for the crust to be made by hand by cutting the butter and shortening into the flour and then using a wooden spoon to bring the rest together when adding the water. I opted to just use my food processor instead to mix the dough together, but if you don’t have one then use a pastry cutter or 2 forks. Either way, you’ll end up with a great flaky crust.
While this Chocolate Chess Pie is rich it is not as rich and BUTTERY like the Buttermilk Chess Pie that I shared last week. I commented on how I’d expect to get 12-16 slices out of that pie (I cut 16), but I’d plan on 8 slices with this bub.
Chocolate Chess Pie
Makes a 9″ Pie
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup vegetable shortening
- 1/4 cup butter
- 4-6 tablespoons ice water
- 1 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon espresso powder or 1/2 teaspoon instant coffee powder (optional)
- 4 Tablespoons butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
To make the crust
- Butter a 9-inch pie plate or skillet and set aside.
- Cut the shortening and butter into 1/4″ cubes. Refrigerate until ready to use.
- In a food processor fitted with the dough blade, add the flour and the salt. Pulse a few times to combine.
- Add the shortening and butter and pulse until the mixture is crumbly, with pea-sized crumbles.
- Gradually add enough ice water to the mixture while pulsing until a ball of dough is about formed.
- Pour the dough out onto a lightly floured surface. Form a dough ball and begin to press it out. Then start the process of rolling out the dough out. Roll the dough from the center and after every few passes pick the dough up and rotate it or flip it over. Add more flour to the work surface, as needed.
- Once the dough is 1/8″ inch thick, press the pie dough lightly into the bottom and sides of the pie plate. Trim and crimp the edges as needed. Cover the pie plate with a piece of the plastic wrap and place in the refrigerator for at least 30 minutes to overnight.
To make the pie
- Preheat your oven to 350º F.
- In the bowl of a stand mixer or a large bowl, whisk together the cocoa, sugar, and espresso powder.
- Pour the butter into the cocoa mixture and beat on high-speed.
- Then add the vanilla extract and eggs. With the mixer speed on high-speed, mix for approximately 2-3 minutes.
- Pour the mixture into the unbaked pie shell and bake for 35-40 minutes. The center of the pie will still be a bit soft. Allow to cool on a wire rack for at least an hour before slicing. The pie will continue to set as it cools.
Crust sourced from Add a Pinch, filling slightly adapted from Add a Pinch
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