Chocolate Chess Pie

Chocolate Chess Pie

Chocolate Chess Pie

Chocolate Chess Pie is a delicious tribute to classic chess pie with a little twist! This ooey gooey delicacy features a custard thickened by egg yolks and cornmeal. Bixby Bittersweet Baking Chips perfectly cut through a cloyingly sweet custard base, and a flakey and buttery pie crust bring tender texture and bite. This simple pie is a fabulous treat that you don’t want to miss.



1 premade pie crust


4 egg yolks

3 oz Bixby Bittersweet Baking Chips

⅔ cup heavy whipping cream

½ cup granulated sugar

½ cup brown sugar, packed

1 tbsp fine cornmeal


  1. Preheat the oven for 400 Fahrenheit. Line a 9-inch pie tin with a pre-made pie crust, cover with parchment paper, and fill with pie weights. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and set aside. Reduce the oven temperature to 325 Fahrenheit.
  2. Add heavy whipping cream and bittersweet baking chips to a small saucepan over medium-low heat. Melt completely, stirring continuously. Set aside to cool.
  3. Separate egg yolks from white and whisk the yolks until completely smooth. In a large mixing bowl, combine egg yolks, cooled melted chocolate mixture, granulated sugar, brown sugar, and cornmeal. Combine thoroughly until no yellow streaks remain.
  4. Pour the chocolate mixture into the prebaked crust and transfer to the oven. Bake for 45-60 minutes, or until the pie is just giggly in the center.
  5. Allow the pie to cool before slicing and serving.