Chocolate Chess Pie is one of my favorite pies at the holidays. When I was in elementary school my Mother worked at Rich’s department store. They had a bakery and Mom would always order one of these pies at the holidays. It is so rich and creamy with a crunchy top layer.
First you need to set up a double broiler, nothing fancy just a pot with some water in it and a glass bowl! Put in your chips and butter and keep the stove temp on medium, you don’t want it to boil or it may burn your chocolate. Stir it regularly but you do not have to stir constantly. If you have done this correct it will have a beautiful glossy sheen in the end.
Make sure to note for the eggs you will need whole eggs and one yolk. Now I love a good kitchen gadget and this is one of my favorites. The Pampered Chef egg separator
. It is so much easier than trying to go shell to shell and hoping not to get shell in your bowl. It also has a notch that allows you to hook it on the side of a bowl or measuring cup making it hands free.
When you pull your chocolate chess pie out of the oven it will be puffy, then it will fall into place and look like a normal chess pie. Let it sit for at least an hour before you cut it and serve so it can set. I prefer mine cold so I put it in the fridge but room temp is good as well.
It’s really rich and creamy and the thin crust on the top is the best. The coffee really pumps up the chocolate flavor so it’s maxed out making it really rich. It never lasts long in our house!