MMMmmm… chocolate chess pie.

This is an absolute must-try-pie for the chocolate lover.

I first tired this pie at a Loretta Jean’s Pie Bakery. It was the pie of choice for my three year old son and it was life changing. I would easily say it was the best chocolate pie I have ever had.

Mine was good, but it wasn’t as good as Loretta Jean’s. I think I over baked it. But it was still really really good. I’m going to try again because I know how good it can be and I didn’t quite get there.

For now, I’ll tell you what I did because it had beautiful flavor and was almost perfect in texture. I’m guessing 10 minutes less in the oven and it would have been perfect.

Crust

First, make your crust. A single crust is all that is needed but I always suggest making a double and freezing the extra for another day. For this pie I would suggest a shortening crust with only 1 teaspoon of salt rather than the 2 that my regular recipe calls for.

You are going to pre-bake the crust for this pie. Once your crust dough is ready (has been in the fridge for 3 hours or so) roll it out, lay it in your pan, and poke with a fork. Then cover with tinfoil so none of the crust is showing.

Fill with pie beans or regular uncooked beans (I have a zip loc of uncooked black beans labeled “pie beans” in my baking cupboard)

Bake at 425 F for 15 minutes.

Take out of the oven and carefully remove your tinfoil and bean. The crust will still be soft, not fully cooked, so be careful not to pull on the crust and break it.

Put the un-covered crust back in the oven at 350 F for 10 minutes.

While it’s cooking make your pie filling.

Chocolate Pie Filling

3 large eggs, separated (you will use the white and yolks so separate and save)

3/4 c granulated sugar

1/3 c butter melted

1/8 t salt

1/4 c unbleached all-purpose flour

1/2 c buttermilk

1 t cider vinegar

3 T cocoa powder

In a bowl, whisk together the sugar, melted butter, and salt

In a stand mixer beat the egg whites on med/high until they are stiff and stand on their own.

Add egg yolks one at a time to the sugar/butter mixture, mixing well between each addition. This is how it should look after all three have been added.

Stir in the flour, buttermilk, and vinegar, mixing well.

Mix in 3 tablespoons of cocoa powder (If you leave this out it will just be Chess Pie, which I have never tried but is the classic form of this pie!)

Yum… smooth chocolate yumminess.

Fold in your stiff egg whites with a flexible rubber spatula.

Pour the final batter into the (at least mostly cooled) crust.

Bake at 350 F for 20-30 minutes (I thought mine wasn’t done at 25 and put it back in for an extra 15 minutes (whoops) – I bet 30 minutes would have been enough)

When it’s done it will have a domed top which will flatten out about 10 minutes after it come out of the oven – this is a picture with the domed top:

Let cool to room temperature or about 1 hour. Serve with whipped cream. Enjoy!

This is seriously, no joke, one of my favorite pies of all time.

It’s great served with coffee!

It is a must try for chocolate lovers.

Try this pie, you won’t regret it!