Chocolate Chess Pie (aka the Chocolate Bomb)

  • Author: Clémence Gossett


This pie is dedicated to those students that, when asked what their favorite dessert is, feel torn between pie and chocolate. May this slice be with you always (as is our How to Blind Bake a Pie tutorial).



Chocolate Chess Pie Filling- for a regular 9″ pie tin

  • 2 ounces (56g) Unsalted butter
  • 2 ounces (56g) Dark chocolate (65% or higher)
  • 1/2 cup (130g) Buttermilk
  • 11/4 cups (250g) Sugar
  • 2 Tbsps (20g) Cocoa powder
  • 1 tsp Kosher salt
  • 2 Eggs
  • 1 Yolk


Chocolate Chess Pie Filling- for a regular 9″ pie tin

  1. 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.
  2. 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.
  3. 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.