Chocolate Chess Pie

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Credit: Zibaa Sammander, Pastry Chef, Star Provisions, Atlanta
The National Culinary Review, March 2016


10 oz. unsalted butter
5 oz. granulated sugar
1 extra large egg
15 oz. pastry flour
1 lb. butter melted
4 oz. 58% chocolate
2 T. cocoa powder
3 cups sugar
8 eggs
2 t. vanilla
2 t. salt


1. Cream unsalted butter with 5 oz. sugar. Add extra large egg; mix to combine. Add flour; mix only until flour disappears. Remove dough to lightly floured surface; compress into round disk. Wrap; refrigerate at least 1 hour.

2. Remove dough from refrigerator; roll into large round, about 1/3-inch thick. Line 9x4-inch springform pan to top with dough. Refrigerate.

3. Pour hot melted butter over chocolate; stir to melt. In separate bowl, whisk together cocoa powder and 3 cups sugar until no lumps. Add to butter/chocolate. In separate bowl, whisk together eggs, vanilla and salt until well-blended or homogenized (do not whip in too much air). Hand mix chocolate mixture with eggs.

4. Pour into dough-lined pan. Bake in 275°F gas oven with no convection fan for 3 hours, or until set like custard. Let stand at room temperature 1 hour or more before slicing.


Dessert, The National Culinary Review

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