Rich, Fudgy Chocolate Chess Pie (Brownie Pie)
This chocolate chess pie is rich, luscious, and perfect for just about any occasion. A flaky, buttery crust is filled with a smooth, deeply chocolatey center that bakes up silky and indulgent. Finished with a generous dollop of homemade whipped cream, it’s a classic Southern-inspired dessert that tastes straight from a bakery.
Servings: 8 servings
Calories: 606kcal
Video
Equipment
Ingredients
For the pie
- 1 Homemade Pie Crust for this recipe you'll only need 1 pie crust, though the recipe makes 2
- ½ cup (8 Tbsp; 120g) unsalted butter
- 3 oz (85g) semi-sweet chocolate, finely chopped
- 1½ cups (300g) granulated sugar
- 4 large eggs
- ½ cup evaporated milk
- 2 tsp white vinegar
- 1¼ tsp pure vanilla extract
- 1 tsp instant espresso powder
- ½ tsp Kosher salt
For homemade whipped cream
- 1 cup heavy cream
- 2 Tbsp confectioner's sugar
- 1 tsp pure vanilla extract
Instructions
- Roll out the pie dough. Roll the dough out on a lightly floured surface to create a circle that is about 12” round. Carefully transfer to a 9-inch pie plate, then tuck the excess dough underneath the edges of pie dough. Flute the edges with two fingers or crimp with the tines of a fork. Refrigerate until ready to fill.
- Melt the chocolate and butter. Preheat an oven to 350°F / 175°C. Place 120g unsalted butter and 85g chopped chocolate in a microwave safe bowl. Melt in 30 second increments in a microwave, stirring between intervals, until completely smooth. Set aside to cool slightly.
- Whisk remaining ingredients. In a separate bowl, whisk together 300g sugar, 4 eggs, ½ cup evaporated milk, 2 tsp white vinegar, 1¼ tsp vanilla extract, 1 tsp espresso powder, and ½ tsp Kosher salt.
- Stir in the melted chocolate. Add the melted chocolate and butter mixture, then stir until fully incorporated.
- Bake the pie. Pour the filling into the prepared pie crust, then bake on the lowest rack in your oven for 15 minutes. Reduce the temperature to 325°F / 163°C without opening the oven, then continue baking for an additional 50-55 minutes, or until the filling has completely set.
- Cool, then serve. Transfer to a wire rack, then allow to cool for 2 hours before slicing. Top with homemade whipped cream (instructions below). Can be enjoyed cold, room temperature, or warm, but unless you want a soft filling, don’t skip the 2 hour wait time.
- To make whipped cream: Place 1 cup heavy cream in the bowl of a stand mixer fitted with whisk attachment. With the mixer running on medium speed, add 2 Tbsp confectioner’s sugar and 1 tsp vanilla extract. Continue whisking until soft peaks form. Whipped cream should be used immediately or transferred to a storage container, sealed tightly, and refrigerated for up to 24 hours.
Notes
- Make ahead: Pie crust can be made up to 3 days ahead and refrigerated (or frozen up to 6 months). Filling can be made 1 day ahead; bring to room temp before baking.
- Storage: Store cooled pie at room temp for 1–2 days or refrigerate up to 5 days.
- Reheating: Reheat thawed slices at 275–300°F / 135–150°C for about 20 minutes.
- Freezing: Freeze baked, cooled pie up to 3 months.
Nutrition
Serving: 1slice | Calories: 606kcal | Carbohydrates: 65g | Protein: 7g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 296mg | Potassium: 203mg | Fiber: 1g | Sugar: 53g | Vitamin A: 986IU | Vitamin C: 0.5mg | Calcium: 91mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
