Gooey Almond Chocolate Chess Pie
Warm and fudgy, easy to make and intensely chocolatey, our chocolate lover’s take on a classic Southern Style Chess Pie is a cinch to make and is perfect for any occasion.
- Yield: Makes one 9-inch pie 1x
Ingredients
Scale
1 pie crust (either homemade, or store-bought)
4 eggs
1.5 cups brown sugar
½ cup unsweetened cocoa powder
1 tsp instant coffee granules
½ tsp kosher salt
10 TBSP unsalted butter, melted
1 TBSP almond liqueur or ¾ tsp almond extract (such as Disaronno, for the liqueur)
2 tsp vanilla extract
½ cup semi-sweet chocolate chips
Powdered sugar or fresh whipped cream, for topping
Instructions
- Roll out the pie dough until it’s thin and place/fit into a 9-inch pie plate. Trim off any excess overhang and crimp or style the edges how you like. Place some foil in/over the pie and then add some pie weights to fill the bottom of the pie – just enough to cover the surface area and weigh it down. I use sugar but you can use beans or rice (see details in the post for more on this). Freeze for at least 30 minutes.
- Preheat the oven to 350 degrees F. Adjust the rack to the middle position. Bake the crust in the preheated oven for 30 minutes.
- Meanwhile, prepare the filling. In a large mixing bowl, whisk together the eggs, brown sugar, cocoa, coffee, salt, melted butter, and almond liqueur. Stir in the chocolate chips. Pour this filling into the prebaked pie crust (remove the parchment/foil/pie weights).
- Bake the pie for 40 to 45 minutes, or until set with a few cracks on top. It will be nice and gooey in the middle, and will firm up as it cools. Shower with powdered sugar or top with whipped cream before serving, if desired. This is nice served warm or at room temp.