I’ve been trying to create a new pie recipe for a while, but it just seemed like everything I came up with had already been done…then I started thinking about this amazing chess pie I had a while ago and how great that would be to make into a new recipe. So I thought what about a chocolate chess pie…but with a quick google search, turns out it’s already a thing…like big time. So, I thought what’s the best twist on chocolate? Mexican Hot Chocolate Chess pie DUH!
It was definitely a time consuming process, but so worth it. The texture is amazing and the flavor spot on. It is definitely super rich though and you probably will only be able to eat like half a normal slice. But so worth it!
In this recipe you’ll see inspiration from Mexican Hot Chocolate. Mexican Hot Chocolate is usually made with cocoa, cinnamon, chili. I am by no means an authority on this or on Mexican cuisine, but I used this base flavor combo in this dish because I love it so much. In Mexico, even in the summer, this is a flavor combination I love. It’s something you can even get at my favorite churro shop in Mexico City Churrería El Moro. I was inspired by that delicious drink and the flavor combinations. For more authentic Mexican Hot Chocolate recipes, you should check out Isabel Eats.
This was a hit at this year’s Thanksgiving! And can’t wait to make it again for another party. It’s perfect for winter and the holidays.
I also loved decorating the top and doing all that piping! I take all my piping inspo from Cloudy Kitchen and Now, Forager. Those ladies are the masters! Seriously, everything they touch is magic! I used a Wilton tip set for the piping of my whipped cream.
Table of contents
Ingredients
- pie dough, unbaked (you can use my recipe here – makes two doughs)
- semi-sweet baking chocolate, chopped or in chips
- dark baking chocolate, chopped or in chips
- butter
- brown sugar
- granulated sugar
- flour, sifted once
- salt
- cinnamon
- cayenne
- heavy whipping
- eggs and 1 yolk, slightly beaten
- Whipped Cream (homemade or store bought)
How to make Chocolate Chess Pie
- Preheat oven to 400°F.
- Place pie dough into a pie dish with weights and blind bake for 15 minutes with weights, then remove weights and bake without for 5 more minutes. Remove from oven.
- Reset heat on oven for 350°F.
- In a medium microwave resistant bowl, add chocolates and butter. Heat in the microwave for 60-90 seconds. Stopping to stir every 15 seconds, until completed melted and mixed.
- In the bowl of your mixer, mix sugars, flour, salt, cinnamon, cayenne. Mix until incorporated. Then slowly mix in your chocolate and butter mixture. Then add the heavy whipping cream, and finally the eggs.
- Remove from mixer and stir with a rubber spatula to make sure you don’t miss any ingredients on bottom of bowl.
- Pour into blind baked pie crust. And smooth top with an offset spatula.
- Place in the oven and bake for 30-35 minutes. Until it’s just slightly jiggly in the center.
- Set out and let cool, the inside of the pie will fall slightly and most likely will be cracked!
- Then refrigerate for 1+ hours.
- Add whipped cream and serve. Enjoy!
FAQs about Chess Pie
Yes, chess pie is also known as crack pie. It cracks on top and that’s 100% okay.
You can omit the cayenne. I don’t think the cinnamon is too too spicy, but you can also omit or reduce to 1 tsp.
Other Pie Recipes to Try
Disclaimer: This recipe is traditional to a cultural that I am not a member of, but respect. This is in no way 100% authentic, but instead an interpretation from a recipe I respect and want to pay homage to. If I have used another recipe to influence that, I will list it. Most of the time, I use basics of the recipe from a person, multiple websites, or sometimes from a store-bought product. I’ll try to list very specifically where inspiration or base recipes came from. Also, if I am messing something up, please send me an email to call me up to the issue so we can have a conversation about this. I appreciate having an open and honest community here. Thank you for your support.
Equipment
- Stand Mixer
Ingredients
- 1 pie dough unbaked (you can use my recipe here – makes two doughs)
- ½ cup semi-sweet baking chocolate chopped or in chips
- ½ cup dark baking chocolate chopped or in chips
- ½ cup unsalted butter
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 Tbsp flour sifted once
- ¼ tsp salt
- 2 tsp cinnamon
- ¼ tsp cayenne
- ¼ cup heavy whipping cream
- 2 eggs and 1 yolk slightly beaten
- whipped cream homemade or store bought
Instructions
- Preheat oven to 400°F.
- Place pie dough into a pie dish with weights and blind bake for 15 minutes with weights, then remove weights and bake without for 5 more minutes. Remove from oven.
- Reset heat on oven for 350°F.
- In a medium microwave resistant bowl, add chocolates and butter. Heat in the microwave for 60-90 seconds. Stopping to stir every 15 seconds, until completed melted and mixed.
- In the bowl of your mixer, mix sugars, flour, salt, cinnamon, cayenne. Mix until incorporated. Then slowly mix in your chocolate and butter mixture. Then add the heavy whipping cream, and finally the eggs.
- Remove from mixer and stir with a rubber spatula to make sure you don’t miss any ingredients on bottom of bowl.
- Pour into blind baked pie crust. And smooth top with an offset spatula.
- Place in the oven and bake for 30-35 minutes. Until it’s just slightly jiggly in the center.
- Set out and let cool, the inside of the pie will fall slightly and most likely will be cracked!
- Then refrigerate for 1+ hours.
- Add whipped cream and serve. Enjoy!
Made this recipe with my daughter Amanda! There are a LOT of ingredients but it was worth it! It was definitely like “eating” a hot chocolate it was so chocolatey, rich and creamy!
That’s ME! hahaha. Yes, it was delicious! And not that many ingredients for this lady. haha