Chocolate chess pie from EveryDayCook (page 193) by Alton Brown

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Meringue topping

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • shoffmann on March 22, 2019

    Good pie, though very rich and very sweet. Especially with the meringue topping, this has the sweet and salty thing which I love in desserts. I also found this took quite a bit longer to bake than indicated by the recipe - filling had a bit of skin on it after 35 minutes, but was still pretty much liquid at that point. Lost track of how much time it ended up taking altogether, but probably at least 10-15 minutes extra.

  • Smokeydoke on January 09, 2017

    Added the recommended meringue to my second pie. The meringue is delicious! And it adds something special, especially for presentation. Mr. Smokey still can't get over the salty chocolate. Oh well...

  • Smokeydoke on January 08, 2017

    I thought this was great but Mr. Smokey gave it a rare 2. Yikes! We only did the pie, not the meringue, but I plan on doing it later and adding it to my second pie. We used two 8 in crusts (store-bought, as AB recommends) because there was a lot of filling for one pie. The cooking time was longer than instructed, 30 mins at 375, then 15 mins at 350, and the filling was still jiggly. Do not pre-bake the crust as instructed on the package, my crust came out too done. The pie is different, there's definitely a salty note and it's not creamy, it's more sticky and chewy. You're either going to love it or hate it. I thought it was fabulous and addicting, I loved the taste of salty, chewy chocolate. But if you're looking for traditional french chocolate silk, this is not it. Photo included.

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