🥧 Bourbon Chocolate Chess Pie — Rich, Rustic, and Slightly Boozy 😉
Want a dessert that feels Southern, fancy, and like it stole the show at Thanksgiving? Meet the Bourbon Chocolate Chess Pie: a custardy, chocolate-kissed chess pie with a splash of bourbon that makes people ask for seconds (and the recipe). I make this when I want something impressive with minimal fuss—truthfully, it’s easier than it sounds. 🙂
⚡ Quick Snapshot
| Time | Servings | Difficulty | Why it’s worth it |
|---|---|---|---|
| 10 min prep + 45–55 min bake | 8 slices | Easy–Medium | Custardy, chocolaty, and a hint of bourbon for grown-up depth |
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🍫 What Is Chocolate Chess Pie? (Short & Sweet)
Chess pie uses a simple custard of sugar, eggs, butter, and often cornmeal or flour for texture. Add cocoa + bourbon and you’ve upgraded to a Bourbon Chocolate Chess Pie—comfort food with attitude.
🛒 Ingredient Lineup
| Ingredient | Purpose | Amount |
|---|---|---|
| All-purpose flour | For crust (or use store-bought) | 1 1/4 cups |
| Unsalted butter (cold) | Flaky crust | 6 tbsp |
| Egg (for crust) | Binder | 1 |
| Granulated sugar | Sweetness | 1 1/4 cups |
| Cocoa powder | Chocolate flavor | 1/4 cup |
| Cornmeal (optional) | Chess pie texture | 2 tbsp |
| Eggs (for filling) | Custard base | 3 large |
| Melted butter (for filling) | Richness | 4 tbsp |
| Bourbon | Flavor punch | 2 tbsp |
| Vanilla extract | Rounds flavor | 1 tsp |
| Salt | Balances sweetness | 1/4 tsp |
Pro tip: Use a blind-baked crust for a crisp bottom—nobody likes a soggy pie.
🔪 Step-by-Step — Bake This Pie Like a Pro
- Preheat the oven to 350°F (175°C).
- Make the crust: Cut cold butter into flour, salt, and 1 egg until crumbly. Press into a 9-inch pie dish. Chill 10 minutes. (Or just use a premade crust—no judgment.)
- Blind-bake crust 12 minutes with pie weights or dried beans; remove weights and bake 5 more minutes.
- Make filling: Whisk sugar, cocoa, cornmeal, and salt. Stir in eggs until smooth. Add melted butter, bourbon, and vanilla.
- Pour filling into the warm crust and bake 35–45 minutes until the center jiggles slightly but feels set. Don’t overbake—chess pie firms as it cools.
- Cool completely (preferably 2 hours) before slicing. Serve with whipped cream or a scoop of vanilla ice cream.
🎨 Remix Ideas (Because Variety = Life)
- Nutty: Fold in 1/2 cup chopped toasted pecans for crunch.
- Booze swap: Use dark rum instead of bourbon for tropical warmth.
- Extra chocolate: Fold in 1/3 cup mini chocolate chips for pockets of melty goodness.
💡 Pro Tips & Troubleshooting
- Soggy crust? Blind-bake longer or brush crust with beaten egg white and bake 2–3 minutes to seal.
- Cracks on top? Slight cracks are normal; they don’t affect taste.
- Too boozy? Reduce bourbon to 1 tbsp or let the pie sit overnight to mellow the spirit.
❓ Rapid-Fire FAQ
- Can I make it ahead? Yes—this pie improves after a few hours and stores covered in the fridge for 3–4 days.
- Gluten-free? Use a gluten-free pie crust and 1:1 GF flour substitute for best results.
- Kid-friendly? Skip bourbon and try vanilla or coffee extract.
🥧 Why This Pie Works (Short)
- Texture: Chess pie balances silky custard with just enough body from cornmeal.
- Flavor: Cocoa + butter + bourbon create a layered, grown-up chocolate hit.
- Ease: Few ingredients, big payoff—classic Southern efficiency.
✅ Final Slice
This Bourbon Chocolate Chess Pie tastes like cozy family dinners and a slightly rebellious nightcap all at once. It’s simple to make, crowd-pleasing, and a little bit showy in the best way. So yeah—if you’ve been sleeping on chess pie, wake up and bake this. Trust me—you’ll thank yourself later. 😉
Want the printable recipe card or a gluten-free version? Tell me which and I’ll whip it up.
