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!
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.
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 butter
½ cup brown sugar
½ cup granulated sugar
2 tbsp of flour, sifted once
¼ tsp salt
2 tsp cinnamon
¼ tsp cayenne
¼ of heavy whipping
2 eggs and 1 yolk, slightly beaten
Whipped Cream (homemade or store bought)
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!