Chocolate Chess Pie
Get ready for amazing chocolate gooey-ness with this Chocolate Chess Pie! It has a quick prep time so it’s perfect for a last minute dessert. Just 10 minutes and it’s in the oven.
Servings
1
piePrep time
10
minutesCooking time
50
minutesIngredients
1 unbaked pie crust
1 stick unsalted butter
2 oz Baker’s Brand Chocolate Baking Bar (semi-sweet)
1 cup sugar
2 eggs, beaten
1 tsp vanilla extract
Dash of salt
Directions
- Preheat oven to 350 degrees F
- In a medium sized saucepan, melt butter and chocolate together over medium heat. Stir constantly to avoid burning on the bottom
- In a medium sized bowl, mix together sugar, eggs, vanilla extract and salt. Mix well.
- Add chocolate mixture from step 2 into the medium sized bowl. Use a spatula to clean the bottom and sides of the saucepan to remove all of the chocolate mixture. Mix well.
- Pour into the unbaked pie shell
- Bake for 50 minutes and allow pie to cool
- Top with whipped cream or Cool Whip
Notes
- For the pie shell, I typically buy a frozen one (usually comes in packs of 2) and allow it to thaw while I’m preparing the filling. You can also buy the premade dough that comes in sheets and place in your own pie pan. Or you can get fancy and make your own crust!
- As the pie cools, the top can sometimes crack as the pie is “settling”. That’s why I usually add a whipped cream layer on top prior to serving. What this pie lacks in presentation it makes up for in taste. Amazing chocolate gooey-ness!
- At Christmas time, I like to sprinkle crushed peppermint (crushed up candy canes) on top of the whipped cream layer