Chocolate Chess Pie (aka the Chocolate Bomb)
Chocolate Chess Pie Filling- for a regular 9" pie tin
|2 ounces||56g||Unsalted butter|
|2 ounces||56g||Dark chocolate (65% or higher)|
|2 Tbsps||20g||Cocoa powder|
|1 tsp||Kosher salt|
- Blind bake your crust using our step by step instructions (see above). Once the crust is golden, remove the pie from the oven and turn the heat down to 325F.
- Place the chocolate and butter together in a large bowl. Slowly melt them together over a double boiler, (just a pot filled halfway with water, simmering gently, y'all), stirring often. Remove the bowl from over the double boiler and whisk in the buttermilk.
- Whisk in the remaining ingredients. Pour over the pie crust. Return to oven and bake for 40-45 minutes, or until the center just begins to set.