Chocolate Chess Pie

8 Servings

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New Year’s Eve is getting closer and nothing makes me happy than having some nice dessert right after the countdown is finished. So if you’re hosting a party or simply invited to a nice gathering somewhere, impress your friends and family by bringing some new year chocolate gifts with you. Of course you could easily buy readymade ones, but why not take the time and show off your baking skills (don’t worry, this recipe need no super skills) with a delicious chocolate chess pie.


For the pie crust: (Or you can buy it readymade if preferred)

  • 250 grams all-purpose flour
  • 1/3 teaspoon of salt
  • 50 grams of vegetable shortening
  • 50 ml cold water
  • For the filling:
  • 300 grams of sugar
  • 20 grams cornmeal
  • 15 grams all purpose-flour
  • 50 grams cocoa powder (unsweetened)
  • 50 grams dark chocolate, melted (I recommend splurging on some high quality brand for the best new year chocolate pie)
  • ½ cup of low fat milk
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 100 grams of butter, melted
  • 150 grams of pecans, chopped


Let’s start our chocolate chess pie recipe by preparing the single-crust pie:

  • 1

    In a medium bowl, mix the flour and salt, and with a pastry blender, cut in the shortening until pieces are small in size.

  • 2

    Add 1 tablespoon cold water over some of the mixture; lightly toss using a fork. Press the formed dough against the side of the bowl.

  • 3

    Slowly add the rest of the water until the dough feels moistened.

  • 4

    Shape the dough into a ball. Flatten it and roll it into a medium sized circle.

  • 5

    Now wrap it around a rolling pin and unroll into a pie plate without stretching it. Set aside

  • 6

    Preheat oven to 180 degrees Celsius.

  • 7

    In a bowl, mix all the dry ingredients and in a separate bowl whisk the eggs, melted butter, vanilla extract, and milk.

  • 8

    Stir in the dry mixture into the egg mixture and once combined, toss in the pecans and melted chocolate.

  • 9

    Now pour the mixture in the pie plate and bake for 50 minutes. Chill before serving

  • per 100g
















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