Double Chocolate Chess Pie

Rich chocolate custard, crackly top, and a silky ganache layer nestled between filling and crust.

Insanely chocolatey and decadent. This is for the chocolate lover at Thanksgiving. Don't forget to sprinkle with flakey sea salt.

Double Chocolate Chess Pie with Silky Ganache Layer

Thick decorative crust • Ganache base • Crackly sugar top

Extra Buttery Pie Crust

Ingredients (1 deep-dish 9-inch crust)

• 2 ½ cups (300g) all-purpose flour

• 1 tsp fine sea salt

• 1 cup (226g) cold unsalted butter, cubed

• ½ cup ice-cold water, plus 1–3 Tbsp extra as needed

  
  

Instructions

1. Whisk flour, salt.

2. Cut in butter until pea-sized pieces remain.

3. Add cold water

4. Form disk, wrap, chill 2 hours.

5. Roll to ~13" circle, transfer to pie plate, create thick rim.

6. Decorate edges as desired.

7. Freeze 20 minutes.

8. Blind bake at 425°F:

   • 10 minutes with weights

   • 5–7 minutes without weights

     Crust should be lightly set, not browned.

     
     

Silky Chocolate Ganache Layer

This forms a luxurious base that melts into the custard as it bakes.

Ingredients

• ¾ cup heavy cream

• 4 oz (113g) high-quality dark chocolate, chopped

• 1 Tbsp butter

• Pinch of salt

Instructions

1. Heat cream until steaming.

2. Pour over chocolate; let sit 2 minutes.

3. Add butter + salt, then whisk until glossy and smooth.

4. Let cool 10 minutes until slightly thickened.

5. Pour the ganache directly into the warm par-baked crust and spread evenly.

6. Chill crust while making the filling so the ganache sets slightly.

Double Chocolate Chess Pie Filling

Ingredients

• 1 ½ cups granulated sugar

• 3 Tbsp high-quality cocoa powder

• 1 Tbsp cornstarch (ensures clean slices)

• ¼ tsp fine salt

• 3 large eggs

• 1 cup evaporated milk

• ½ cup (113g) unsalted butter, melted

• 1 tsp vanilla extract

• ½ cup mini chocolate chips (optional but amazing)

Instructions

1. Lower oven to 350°F.

2. Whisk sugar, cocoa, cornstarch, and salt.

3. Add eggs and whisk until smooth but not airy.

4. Add evaporated milk + vanilla.

5. Slowly stream in the melted butter (warm, not hot) to develop the shiny crackly top.

6. Fold in mini chocolate chips.

7. Pour gently over the chilled ganache layer.

8. Bake 45-55 minutes.

   • Edges should be set.

   • Center should have a soft wobble.

   • Top will be glossy, puffed, and develop that signature crackly sugar crust.

9. Cool completely.

   
   

   As it cools, the top crackles, the custard firms, and the ganache settles into a truffle-like layer.