A Brownie in a Pie?! (Chocolate Chess Pie)

My Chocolate Chess Pie recipe makes an incredibly rich and decadent dessert. Featuring fudgy chocolate filling and a perfectly crisp crust, this is a chocolate pie like you've never had before. Recipe: https://sugarspunrun.com/chocolate-ch... Ingredients 1 unbaked pie dough (click the link to make my homemade pie crust or you may use a store-bought crust) ⅓ cup unsalted butter, cut into about 6 pieces (75g) 4 oz semisweet or dark (60%) chocolate bar, chopped into small pieces (113g) ¼ cup heavy cream or heavy whipping cream (60ml) 2 large eggs + 2 large egg yolks, room temperature preferred 1 ¼ cups granulated sugar (250g) 1 ½ teaspoons vanilla extract ¼ cup cocoa powder (25g) (You may use either Natural or Dutch Process cocoa powder) ¼ teaspoon salt Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. 9” pie plate Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Sifter (Affiliate Link): https://amzn.to/2MSksnh Instructions 00:00 Introduction 00:30 Preheat oven to 375F (190C). If using my homemade pie dough recipe, follow instructions through step 4. 00:51 Roll out chilled pie dough and place in a 9” pie plate. Flute the edges and then cover with a piece of parchment paper. Fill with an even layer of pie weights. 01:51 Transfer pie dough to oven and bake for 15 minutes. Once pie dough is finished baking, remove from the oven and carefully remove parchment and pie weights but do not turn off the oven. Reduce oven temperature to 350F (175C). 01:56 While pie dough bakes you can begin preparing your filling. Combine butter and chopped chocolate in a medium-sized heatproof bowl and heat in the microwave in 25-second increments, stirring in between, until chocolate and butter are completely melted and the mixture is smooth. Set aside. 03:00 In a separate bowl, combine heavy cream, eggs and egg yolks, sugar, and vanilla extract. Whisk vigorously for at least 15-30 seconds (this will help your chocolate chess pie develop that crackly top!). 04:02 Sift cocoa powder over the cream mixture and add salt. Whisk until combined. 04:41 Drizzle melted chocolate/butter mixture into the bowl with the egg mixture and use a spatula to gently stir ingredients until completely combined. 05:01 Pour chocolate mixture into pie crust (once it is finished baking). It is OK if the pie crust is still hot/warm, just be careful not to burn yourself! 05:45 Place in 350F (175C) oven and bake for 25-30 minutes. The center should be set and the top will have puffed and maybe even cracked and if you use an instant-read thermometer the temperature should register around 180F (82C). 05:51 Allow pie to cool for at least 4 hours before cutting in and enjoying (the top will likely deflate and crack, this is normal and expected!). If desired, serve topped with homemade whipped cream! Notes Storing Store at room temperature for up to 3 days. I don’t care for the pie when it’s cold, but it may be refrigerated for up to 5 days. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/