Chocolate Chess Pie Recipe

Prepare the pie crust. In the bowl of a food processor or in a large bowl, add the all-purpose flour and salt. Pulse or whisk until combined. (See notes 1.)

Scatter the butter and vegetable shortening around the flour. Pulse or cut the butter with a pastry blender or a knife until the butter chunks become the size of peas. 

Drizzle the apple cider vinegar and one tablespoon of ice water into the dough. Pulse or knead just until the dough comes together. If the dough does not come together, add more ice water at a tablespoon at a time. Form the dough into a 1-inch thick round disc. Wrap with plastic wrap and refrigerate for at least 2 hours. 

Blind bake the pie crust. Roll out the chilled pie dough into a 12-inch circle on a lightly floured surface.

Place the dough into a 9-inch pie dish. Use your fingers or the tines of a fork to crimp the edges of the pie. 

Use the tines of a fork to poke holes in the bottom of the pie.

Prepare an egg wash by whisking together the egg and the water. Use a pastry brush to brush the crust of the pie. Freeze the prepared pie crust for 30 minutes. 

Preheat the oven to 375°F. Line the chilled pie crust with parchment paper and fill it with pie weights. Bake the pie crust for 12-15 minutes. 

Remove the pie crust from the oven and carefully lift the parchment paper and the pie weights out of the pie. Return the pie to the oven and bake for an additional 6-8 minutes until the edges of the pie are lightly browned. Let the pie crust cool to room temperature.

Lower to heat to 350°F. While the pie crust is chilling, prepare the filling. In a microwave-safe bowl, combine the unsalted butter and chopped chocolate. Microwave on high for 30 seconds and stir. Continue stirring and microwaving in 15-second intervals until the mixture is melted and smooth. Set aside.

In a second mixing bowl, whisk together the granulated sugar, Dutch-processed cocoa powder, espresso powder and salt until well combined.

Add the heavy whipping cream, eggs, egg yolks, and vanilla extract. Whisk vigorously for about 30 seconds or until well combined. 

Add the cooled melted chocolate mixture to the bowl and whisk until combined. Pour the filling into the cooled pie crust. Cover the pie crust with aluminum foil to prevent over-browning.

Bake until the center of the pie is set and no longer jiggles, about 50-55 minutes. Cool the chocolate chess pie on a cooling rack for at least 2 hours, or until completely cooled. The pie will deflate and the top will form cracks as it cools.

Serve with topped whipped cream and chocolate shavings. Enjoy!