Pour the mixture into the unbaked pie shell being cautious not to over-fill.

In a large bowl, whisk eggs, sugars, melted. On a floured surface, roll dough to fit a 9-in. Gradually add ice water, tossing with a fork until. In a medium bowl whisk together eggs, corn syrup, brown sugar, butter, and espresso powder until combined. Trim to 1/2 inch beyond edge of plate, fold pastry under even with rim, and crimp as desired. If you aren’t the biggest fan of chocolate but still want to make a chess pie, not to worry, we’ve got other recipes that you can try out. In a large bowl, whisk together the cocoa powder, sugar, and corn starch. Directions Combine flour and salt cut in butter and shortening until crumbly. Transfer to a 9-inch pie plate, being careful not to stretch pastry. The pie will keep in the refrigerator for up to 1 day. Dust with additional cocoa powder and serve immediately. Spread dollops of the whipped cream on top of the pie. Add the sugar and cocoa powder, increase the mixer to high and beat until stiff peaks form. Once cooled, prepare the whipped topping: In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream on medium speed until frothy and slightly thickened. Bake until the edges are well set and the innermost circle of pie is still just a bit jiggly, about 35 minutes. Pour the filling into the prepared pie crust and brush the crust with the additional egg, if desired.

Whisk in the eggs, evaporated milk, vanilla extract and vinegar until combined. In a large bowl, whisk together the sugar, cocoa powder, flour and salt until combined.

Chocolate chess pie