Healthy Recipes Holidays & Occasions Thanksgiving Thanksgiving Dessert Recipes Chocolate Chess Pie Be the first to rate & review! 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. By Virginia Willis Virginia Willis Virginia Willis is a Food Network Kitchen chef and James Beard award-winning cookbook author. Her first cookbook, Bon Appétit, Y'all, premiered in 2008, and since then, she's developed a stellar reputation for chef-inspired recipes for home cooks. Her work has appeared in The New York Times, The Washington Post, People, USA Today, EatingWell, Garden & Gun, Bon Appétit, Southern Living and many other publications. EatingWell's Editorial Guidelines Updated on September 19, 2023 Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Save Rate PRINT Share Close Active Time: 55 mins Cool Time: 2 hrs Total Time: 4 hrs Servings: 12 Nutrition Profile: Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Crust 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 Filling 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 Directions 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. Tips 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) Originally appeared: EatingWell Magazine, November 2020 Rate It Print Nutrition Facts (per serving) 330 Calories 17g Fat 40g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.