Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Chocolate Chess Slab Pie
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- Level: Easy
- Total: 3 hr 45 min (plus cooling)
- Active: 45 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 663
- Total Fat
- 40 g
- Saturated Fat
- 22 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 3 g
- Sugar
- 46 g
- Protein
- 8 g
- Cholesterol
- 181 mg
- Sodium
- 394 mg
Classic chocolate chess pie is known for its decadent, chocolatey filling with crisp flaky crust. This larger but thinner version is perfect for a large party of 12, or a healthy slice for 8. However big of a slice, it will satisfy the need for a chocolate dessert on any Thanksgiving table. Feel free to bake the crust ahead of time and mix the filling just before ready to bake, and you’ll have a rich chocolate dessert ready for a crowd.
- Level: Easy
- Total: 3 hr 45 min (plus cooling)
- Active: 45 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 663
- Total Fat
- 40 g
- Saturated Fat
- 22 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 3 g
- Sugar
- 46 g
- Protein
- 8 g
- Cholesterol
- 181 mg
- Sodium
- 394 mg
Ingredients
For the Crust:
For the Filling:
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Directions
- Make the crust: Pulse the flour, sugar and salt in a food processor to combine. Pulse in the shortening to form coarse crumbs. Add the butter and pulse until pea-size pieces form. Mix the vinegar with 6 tablespoons ice water in a measuring cup, then drizzle into the food processor, pulsing until a dough starts to form. Squeeze the dough between your fingers; if it’s still crumbly, pulse in up to 2 more tablespoons ice water. Do not overwork the dough.
- Turn out the dough onto a piece of plastic wrap. Wrap, then press into a 1/2-inch-thick rectangle. Refrigerate 1 hour.
- Roll out the dough on a floured surface in a large rectangle (13 by 18 inches); ease into a 10-by-15-inch jelly roll pan. Trim the excess dough, leaving a 1/2-inch border, then fold in the overhanging dough to create a border and crimp. Refrigerate, uncovered, until the dough is firm, about 1 hour.
- Preheat the oven to 375 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges are light golden, about 20 minutes. Remove the foil and weights and bake until the crust is golden brown on the bottom, 20 to 30 more minutes. Transfer to a rack to cool completely. Reduce the oven temperature to 325 degrees F.
- Meanwhile, make the filling: Put the butter and chocolate in a large microwave-safe bowl and microwave in 20-second intervals, stirring, until melted. Whisk in the sugar, cocoa powder, espresso powder and salt. Whisk in the heavy cream, vanilla, whole eggs and egg yolks until smooth. Pour the filling into the cooled crust and bake until the pie is set and puffed around the edges and the center has a slight jiggle, 25 to 30 minutes. Transfer to a rack and let cool slightly. Serve with ice cream or whipped cream.
