Chocolate Espresso Chess Pie
Recipe type: Dessert
Serves: 8 - 12
This is pie bliss - your coffee and chocolate fix all in one slice. If you're feeding a crowd, the bonus is this rich, to-die-for chocolate pie can be thinly sliced and will serve up to 12 people.
GOOD BASIC PIE DOUGH, refrigerated
  • ½ cup (1 stick) unsalted butter, coarsely chopped
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 1¼ cups sugar
  • 1 tablespoon fine cornmeal
  • ¼ teaspoon salt
  • 1 teaspoon instant coffee granules or instant espresso powder
  • 3 large eggs plus 1 egg yolk, at room temperature
  • ¼ cup milk
  • 1½ teaspoons vanilla extract
  1. Once the dough has chilled, place it on a sheet of lightly floured wax paper and roll it into a 13" circle. Invert the paper and pastry over a 9½" deep-dish pie pan, center, and peel off the paper. Gently tuck the pastry into the pan, without stretching it, then sculpt the overhang into an upstanding ridge. Place in the freezer for 15 minutes while you preheat the oven to 400°.
  2. Tear off a 16" long sheet of aluminum foil and press it into the firmed pastry shell so it fits like a glove. To prevent the pie shell from puffing up as it bakes, fill the foil about three-quarters full with dried beans, banking them up against the sides. Bake on the center rack for 15 minutes. Reduce heat to 350°. Remove the shell from the oven, then carefully lift out the foil and beans. Using a fork, poke the bottom pastry 5 or 6 times; these holes will help keep the pastry from puffing. Put the shell back in the oven and bake another 10 minutes. Cool on a rack.
  3. Make the filling: Put the butter in the top of a double-boiler over - not in - not-quite-simmering water. Add the chocolate. When it is melted, whisk to smooth. Remove insert and set aside to cool.
  4. Mix the sugar, cornmeal, salt, and instant coffee in a large bowl. Add the eggs and yolk, milk, and vanilla. Whisk to blend. Add the lukewarm chocolate and whisk until smooth. Pour the filling into the shell. Bake on the center oven rack for 40 to 50 minutes. When done, the top of the pie will puff up slightly.
  5. Cool the pie on a rack for at least 1 hour before slicing and serving. When the pie has cooled, you can cover loosely with foil and refrigerate. Tastes good warm, at room temperature, or chilled.
Recipe by The Pie Academy at