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Chocolate Chess Pie with Oat Piecrust
Recipes
Chocolate Chess Pie with Oat Piecrust
8 servings
3 hours 5 minutes total (Active 45 minutes)

Ingredients

... For the crust (if making decorative edge, double crust recipe)
  • 1 cup flour
  • ⅓ cup quick-cooking rolled oats
  • ½ teaspoon kosher salt
  • ¼ cup shortening
  • 4–5 tablespoons water
  • 1-inch maple leaf (or other) cookie cutter, optional
... For the filling
  • ⅓ cup unsalted butter, melted
  • 3 large eggs (or ¾ cup egg substitute), slightly beaten
  • 2 ¼ cups sugar
  • ¼ cup unsweetened cocoa powder
  • 1 cup evaporated milk
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon kosher salt
... For the topping
  • 1 cup semisweet chocolate morsels
  • 4 teaspoons shortening

Steps

    1. Prepare crust. Process flour, oats, and salt in food processor bowl, pulsing 3–4 times until combined. Add shortening; pulse 5–6 times or until crumbly. Drizzle in water, 1 tablespoon at a time, pulsing until dough begins to form a ball and pull away from the sides. Form dough into a disk shape; wrap in plastic wrap and chill at least 30 minutes.
    2. Preheat oven to 350°F. Roll dough into a 12-inch circle on a lightly floured work surface. Carefully roll crust onto rolling pin; unroll into a 9-inch pieplate without stretching. Trim edge of crust so that ½ inch of overhang remains; reserve dough scraps. Form remaining dough into a ball; roll dough out until very thin. Use cookie cutter to cut decorative pieces, if desired. Fold bottom crust overhang under edge of piecrust and flatten; brush with water. Arrange cutouts on edge of piecrust and press lightly to seal to crust. Cover with plastic wrap; set aside.
    3. Prepare filling. Place pieplate on baking sheet (to catch any drips). Melt butter; beat eggs. Combine sugar and cocoa powder in large bowl. Stir in milk, eggs, butter, vanilla, and salt until blended; immediately pour filling into piecrust. Place on middle oven rack; bake 60–75 minutes or until a knife inserted near center of pie comes out clean. Cool on wire rack 1 hour; chill up to 3 days before serving.
    4. Prepare topping. Place chocolate and shortening in small saucepan on low heat; cook 8–10 minutes, stirring constantly, or until melted and smooth. Drizzle over pie. Serve.

Amount per ⅛ recipe serving: Calories 610, Total Fat 27g, Sat Fat 13g, Trans Fat 0g, Chol 100mg, Sodium 160mg, Total Carb 89g, Fiber 3g, Sugars 71g, Protein 8g, Calc 10%, Vitamin A 6%, Vitamin C 0%, Iron 10%