Chocolate Chess Pie

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.

Chocolate Chess Pie
Active Time:
55 mins
Cool Time:
2 hrs
Total Time:
4 hrs
Nutrition Profile:



  • 1 ¼ cups all-purpose flour

  • 1 cup whole-wheat pastry flour

  • ¼ teaspoon salt

  • 12 tablespoons cold unsalted butter, cut into chunks

  • ½ cup reduced-fat plain Greek yogurt

  • 4 tablespoons ice water


  • 8 tablespoons unsalted butter

  • ¼ cup bittersweet chocolate chips

  • 4 large eggs, at room temperature

  • 1 ½ cups granulated sugar

  • ¼ cup unsweetened cocoa powder

  • 2 tablespoons yellow cornmeal

  • ¼ teaspoon salt

  • ½ cup buttermilk, at room temperature

  • 1 teaspoon vanilla extract


  1. 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.

  2. Preheat oven to 425°F.

  3. 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.

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

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

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

  7. 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.

  8. 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 (per serving)

330 Calories
17g Fat
40g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 slice
Calories 330
% Daily Value *
Total Carbohydrate 40g 15%
Dietary Fiber 2g 7%
Total Sugars 26g
Protein 5g 10%
Total Fat 17g 22%
Saturated Fat 10g 50%
Cholesterol 99mg 33%
Vitamin A 514IU 10%
Sodium 120mg 5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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