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5
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6
votes
Chocolate Chess Pie
This buttery, chocolate chess pie tastes like a crackle topped gooey brownie that's baked into a crunchy pie shell!
Prep Time
20
minutes
mins
Cook Time
35
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
6
Calories:
458
kcal
Author:
Karlynn Johnston
Ingredients
one
9 inch
pie crust
blind baked
Filling
2
large
eggs
room temperature
1
cup
packed brown sugar
1/2
cup
white sugar
2
ounces
unsweetened chocolate
melted and cooled
3
tablespoons
cocoa powder
1/4
cup
heavy cream
1
tablespoon
cornstarch
1
teaspoon
vanilla extract
1/2
cup
salted butter
melted
Instructions
Preheat your oven to 325 °F. Set your blind baked pie crust to the side.
In a large bowl, whisk eggs, sugars, melted chocolate, cocoa powder, cream, cornstarch and vanilla. Gradually whisk in the melted butter.
Pour the mixture into the prepared crust. Cover the pie crust edge with foil to prevent it from overbrowning.
Bake until the center is no longer jiggle and a knife inserted in the center comes out clean, around 35-40 minutes. Do not underbake!
Remove from the oven and take off the foil. Cool on a wire rack then cover and transfer to the refrigerator for at least 3 hours until fully chilled.
Nutrition
Calories:
458
kcal
|
Carbohydrates:
59
g
|
Protein:
4
g
|
Fat:
26
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
116
mg
|
Sodium:
176
mg
|
Potassium:
202
mg
|
Fiber:
2
g
|
Sugar:
53
g
|
Vitamin A:
709
IU
|
Vitamin C:
1
mg
|
Calcium:
64
mg
|
Iron:
3
mg