Chocolate chess pie is simple yet extraordinary. Eggs, butter, sugar and in this instance, cornmeal as a starch, transform in the oven into a bubbly and crisp top with a custardy filling below. Here, chocolate chips and cocoa give it a deeper flavor than vanilla, and buttermilk balances the creamy custard with a little tang.

EatingWell Magazine, November 2020


Recipe Summary

55 mins
2 hrs
4 hrs

Nutrition Profile:





Instructions Checklist
  • To prepare crust: Combine all-purpose flour, whole-wheat flour and salt in a food processor; pulse several times to blend. Add butter and process until the mixture resembles coarse meal, 8 to 10 seconds. Add yogurt and pulse until combined. With the motor running, add ice water, 1 tablespoon at a time, until the dough holds together without being sticky or crumbly. Divide the dough into 2 equal portions, shape into disks, and wrap each in plastic wrap. Refrigerate until firm, about 30 minutes.

  • Preheat oven to 425°F.

  • Remove 1 disk from the refrigerator and let stand at room temperature for 10 minutes before rolling. (Reserve the remaining disk for another use.) Roll into a 13-inch circle, about 1/8 inch thick, on a lightly floured surface. Transfer to a 9-inch pie pan. Fold the overhanging pastry under itself along the rim of the pan. Press a fork around the edge or flute it by pinching with your finger and thumb to crimp the folded dough. Crumple a piece of parchment paper, then lay it out flat over the pastry. Fill with pie weights, dried beans or uncooked rice.

  • Bake the crust for 20 minutes. Remove from the oven and take out the paper and weights.

  • To prepare filling & assemble pie: Reduce oven temperature to 325°.

  • Combine butter and chocolate chips in a small microwave-safe bowl. Microwave on High until the chocolate is melted, about 1 minute. Let cool.

  • Whisk eggs in a medium bowl until smooth. Add sugar, cocoa, cornmeal and salt; whisk well to combine. Add the cooled chocolate mixture, buttermilk and vanilla; whisk well to combine. Pour into the warm crust.

  • Bake the pie until set and firm, about 45 minutes. (If the exposed edges of the crust start to brown too quickly, cover with strips of foil during the last 15 minutes of baking.) The pie may puff during baking, which is fine. It will settle as it cools. Transfer to a wire rack to cool completely before serving, at least 2 hours.


To make ahead: Refrigerate pie crust through Step 1 for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and let stand at room temperature for 10 minutes before rolling. Refrigerate baked pie for up to 1 day.

Equipment: Parchment paper, pie weights (or dried beans or uncooked rice)

Nutrition Facts

1 slice
330 calories; fat 17g; cholesterol 99mg; sodium 120mg; carbohydrates 40g; dietary fiber 2g; protein 5g; sugars 26g; niacin equivalents 0.5mg; saturated fat 10g; vitamin a iu 514IU.