Chocolate Chess Pie


  • 1 9" pie shell, partially baked
  • 1/2 cup unsalted butter, cut into 1" cubes
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 1 1/4 cups sugar
  • 2 tablespoons fine yellow cornmeal
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1/4 cup half and half
  • 1 teaspoon vanilla


  • Preheat oven to 325F.
  • Place butter in metal bowl over slightly boiling water. Scatter the chocolate around the butter. Melt both together, taking about 5 minutes.
  • Remove chocolate and butter mixture from heat and allow to cool briefly.
  • Combine sugar, cornmeal and salt in large bowl, tossing with your hands to mix. Add in eggs, egg yolk, cream and vanialla. Whisk until well mixed.
  • Pour the chocolate mixture into the egg mixture and whisk briefly until smooth. Pour into cool pie shell.
  • Place pie in oven on center rack and bake 35-40 minutes and rotate pie around, front to back. Bake another 20-25 minutes until pie develops a thin upper crust.
  • Cool on a wire rack for at least 1 1/2 hours. Can be covered loosely and refrigerated and served cold.


  • Source:
  • "Pie"
  • SERVINGS: 10
  • SOURCE: Adapted from Ken Hoedrich