Chocolate Chip Chess Pie
- 1 (9”) pie crust, (homemade or store-bought)
- 1/4 cup Challenge Butter, melted (salted or unsalted, see note)
- 1 1/2 cups granulated sugar
- 3 large eggs
- Pinch salt (see note)
- 1 tablespoon all purpose flour
- 1 tablespoon cornmeal
- 1 tablespoon vanilla extract
- 1 tablespoon vinegar
- 1/4 cup whole milk
- 1 cup chocolate chips (see note)
Adapted from crazyforcrust.com
1. Preheat oven to 350°F.
2. Place your crust in a 9” pie plate and crimp edges as desired. Chill until ready to fill.
3. Whisk melted butter, sugar, and eggs until smooth. Add the salt, flour, cornmeal, vanilla, and vinegar, whisk until smooth, then whisk in milk. Stir in chocolate chips.
4. Place the pie crust on a cookie sheet and fill with filling. Cover the edges of the crust with a pie shield or strips of foil to reduce browning.
5. Bake for 38-48 minutes or until the top is golden and is mostly solid.
Cool completely before slicing (it slices best cold, but tastes better room temperature). Serve plain or with whipped cream or ice cream.
1. I recommend using small or mini chocolate chips. I used a larger chocolate chip (Guittard, which I love) but they somewhat overpowered the pie. Mini chips would be best, or a regular sized chocolate chip (Ghiradelli, Nestle, or Trader Joe’s).
2. You can use either unsalted or salted butter. If you use unsalted butter, increase salt to 1/4 teaspoon.
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