We’ve always been captivated by the Four & Twenty Blackbirds Chocolate Chess Pie, a Brooklyn-born favorite that pays homage to Southern traditions with its silky chocolate custard. Originating from a beloved pie shop, this dessert combines simple ingredients into something utterly irresistible.
It’s no wonder this recipe has won hearts—its gooey texture and deep flavors make it a go-to for gatherings. We’re excited to guide you through our version, packed with tips for pie perfection.
Ingredients
For our Four And Twenty Blackbirds Chocolate Chess Pie, we select high-quality ingredients that deliver its signature rich, gooey chocolate custard and flaky crust. Below, we list them in the order they’re typically used, with prep notes for precision.
Crust Ingredients
- 1 1/4 cups all-purpose flour, sifted for even texture
- 1/2 teaspoon salt, to enhance flavor balance
- 1 tablespoon granulated sugar, for a subtle sweetness
- 1/2 cup unsalted butter, chilled and cubed to create a tender, flaky base
- 3-4 tablespoons ice water, added gradually to bind the dough without overworking
Filling Ingredients
- 1 1/2 cups granulated sugar, whisked into the mix for the pie’s smooth, caramelized depth
- 1/4 cup unsweetened cocoa powder, sifted to avoid lumps and ensure rich chocolate intensity
- 1/4 teaspoon salt, to amplify the chocolate’s complexity
- 2 large eggs, at room temperature for better emulsification
- 1/2 cup evaporated milk, for creamy moisture that sets the custard perfectly
- 1/4 cup unsalted butter, melted to blend seamlessly into the filling
- 1 teaspoon vanilla extract, for a warm, aromatic finish
- *1 tablespoon cornmeal, finely ground to add the traditional chess pie grit and structure
These ingredients combine to create the pie’s irresistible, velvety texture that makes it a standout dessert for any gathering.
Tools and Equipment
To bring our Four & Twenty Blackbirds Chocolate Chess Pie together seamlessly after preparing the ingredients, we need a straightforward set of tools and equipment. These essentials ensure precise measurements, even mixing, and perfect baking for that signature gooey chocolate custard and flaky crust.
Essential Preparation Tools
We’ll start with the basics for mixing and shaping the crust and filling:
- Measuring cups and spoons: Accurate for portioning ingredients like flour, sugar, and liquids to achieve the pie’s velvety texture.
- Mixing bowls: A set of two or three in various sizes—use a large one for combining dry ingredients and a medium one for wet mixtures to keep things organized.
- Food processor or pastry cutter: Ideal for cutting butter into the flour mixture; a food processor speeds up the process for a flaky crust, but a pastry cutter works for a hands-on approach.
- Rolling pin: Essential for rolling out the dough evenly; aim for a 12-inch size to fit a standard 9-inch pie dish without cracking.
Baking and Finishing Tools
Once everything is mixed, these tools handle the cooking and cooling:
- 9-inch pie dish: The heart of the recipe—opt for a ceramic or metal one for even heat distribution and that golden, crisp edge on our chocolate chess pie.
- Whisk: Perfect for blending the filling ingredients smoothly, ensuring no lumps in the rich cocoa mixture for a silky result.
- Saucepan: A small to medium one for melting butter; this step is key to creating the pie’s irresistible gooey center.
- Oven thermometer: While not always necessary, it guarantees your oven is at the precise 350°F for baking, helping avoid overcooking the custard.
- Cooling rack: Allows the pie to cool evenly after baking, preserving its delicate texture and preventing a soggy bottom.
With these tools in hand, we’re set to move forward confidently and create a pie that’s as delightful to make as it is to eat.
Instructions
Now that we have gathered our high-quality ingredients and essential tools, let’s walk through the steps to create our irresistible Four and Twenty Blackbirds Chocolate Chess Pie. We’ll ensure each stage delivers a flaky crust and rich, gooey chocolate filling for a dessert that’s sure to impress at any gathering.
Prep
First, we prepare the crust to achieve that signature flaky texture. In a large mixing bowl, combine 1 ½ cups all-purpose flour, ½ teaspoon salt, and 1 tablespoon sugar, whisking them together until evenly mixed. Cut in 8 tablespoons (1 stick) cold unsalted butter, cubed, using a pastry cutter or food processor until the mixture resembles coarse crumbs. Gradually add 3-4 tablespoons ice water, one tablespoon at a time, mixing with a fork until the dough just comes together without being sticky. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up, allowing the butter to create those perfect layers for a crisp, buttery bite.
Make the Filling
Next, we craft the velvety chocolate filling that defines this pie’s Southern charm. In a medium mixing bowl, whisk together 1 ½ cups granulated sugar, ¼ cup unsweetened cocoa powder, and ½ teaspoon salt until well blended. Add 2 large eggs, beating them in one at a time for a smooth consistency. Stir in ½ cup evaporated milk, 4 tablespoons melted unsalted butter (cooled slightly), 1 teaspoon vanilla extract, and 1 tablespoon cornmeal to thicken the mixture and enhance its gooey texture. Continue whisking until the filling is glossy and uniform, ensuring the chocolate notes shine through for that decadent, melt-in-your-mouth experience.
Bake
With everything prepped, we assemble and bake the pie for optimal results. Preheat your oven to 350°F and position the rack in the center. Roll out the chilled dough on a lightly floured surface to a 12-inch circle, about ⅛-inch thick, then transfer it to a 9-inch pie dish, trimming and crimping the edges for a neat finish. Pour the filling into the crust, smoothing the top with a spatula. Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly, rotating the pie halfway through for even baking. This step develops the pie’s irresistible gooey center while the crust turns golden and aromatic.
Cool
Finally, we cool the pie to perfect its texture and flavors. Remove the pie from the oven and place it on a cooling rack for at least 2 hours at room temperature, allowing it to set fully without cracking. Once cooled, refrigerate for an additional 1-2 hours if you prefer a firmer slice, ensuring the rich chocolate custard firms up while retaining its signature creaminess for the best taste and presentation.
Make-Ahead Instructions
To help you prepare our Four And Twenty Blackbirds Chocolate Chess Pie with ease, especially for busy gatherings, we recommend these make-ahead strategies. This approach ensures the pie’s rich, gooey chocolate custard and flaky crust retain their irresistible texture and flavor.
Preparing the Crust in Advance
We often suggest making the pie crust ahead to save time and enhance its flakiness. Follow these steps for optimal results:
- Mix and chill the dough: After combining the flour, salt, sugar, butter, and ice water as outlined in our earlier instructions, shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate it for up to 2 days. For longer storage, freeze it for up to 3 months—this keeps the butter cold, ensuring a tender, buttery crust when you roll it out.
- Thaw if frozen: If you’ve frozen the dough, transfer it to the refrigerator to thaw overnight before using. This step prevents cracking and maintains the pie’s signature crisp edges.
Preparing the Filling in Advance
The velvety chocolate filling can be made ahead without compromising its smooth, decadent consistency. Here’s how we do it:
- Whisk and store the mixture: Once you’ve whisked together the sugar, cocoa powder, salt, eggs, evaporated milk, melted butter, vanilla extract, and cornmeal, pour the filling into an airtight container. Refrigerate it for up to 24 hours. This allows the flavors to meld, intensifying the pie’s rich chocolate notes.
- Re-whisk before use: Before pouring the filling into the crust, give it a quick whisk to recombine any separated ingredients, ensuring a perfectly even, gooey texture when baked.
Assembling and Baking Later
For ultimate convenience, assemble the pie ahead and bake it fresh when needed:
- Assemble and refrigerate: After rolling out the crust and placing it in the pie dish, add the filling, then cover the pie loosely with plastic wrap and refrigerate the assembled pie for up to 8 hours. This step lets the flavors develop while keeping the crust from becoming soggy.
- Bake from chilled: When ready to bake, remove the pie from the refrigerator and proceed with the baking instructions at 350°F. Add 5–10 minutes to the baking time if starting from cold, checking for that slight jiggle in the center to achieve the ideal custard-like consistency.
Storing the Baked Pie
If you’ve baked the pie in advance, proper storage is key to preserving its moist, chocolatey goodness:
- Cool and refrigerate: After baking and cooling the pie on a rack for at least two hours, cover it and refrigerate for up to 3 days. This firms up the filling for cleaner slices while locking in the pie’s deep, velvety flavors.
- Freezing for longer storage: For extended make-ahead options, wrap the cooled pie tightly in plastic wrap and aluminum foil, then freeze it for up to 2 months. Thaw in the refrigerator overnight before serving at room temperature to restore its gooey texture.
| Item | Refrigerator Storage (Up to) | Freezer Storage (Up to) | Key Tips |
|---|---|---|---|
| Pie Dough | 2 days | 3 months | Wrap tightly to prevent drying |
| Filling Mixture | 24 hours | Not recommended | Re-whisk before using |
| Assembled (Unbaked) Pie | 8 hours | Not recommended | Bake directly from fridge |
| Baked Pie | 3 days | 2 months | Thaw slowly for best texture |
Conclusion
We’re thrilled you’ve explored our take on the Four & Twenty Blackbirds Chocolate Chess Pie. It’s a timeless treat that brings warmth to any table, blending rich flavors with effortless charm.
Baking this pie lets us create memorable moments, whether it’s for a casual night or a festive gathering. Give it a try and discover why it’s become a staple in our kitchen—it’s sure to delight everyone who tastes it.
Frequently Asked Questions
What is Four & Twenty Blackbirds Chocolate Chess Pie?
This pie is a rich, gooey dessert from Brooklyn, inspired by Southern traditions. It features a velvety chocolate custard filling in a flaky crust, perfect for gatherings. Made with simple, high-quality ingredients, it’s beloved for its irresistible texture and flavor.
What ingredients are needed for the Chocolate Chess Pie?
For the crust, you’ll need all-purpose flour, salt, sugar, unsalted butter, and ice water. The filling requires granulated sugar, cocoa powder, salt, eggs, evaporated milk, melted butter, vanilla extract, and cornmeal. These combine to create a decadent, velvety custard that’s easy to prepare.
How do I make the flaky crust for the pie?
Start by mixing flour, salt, and sugar in a bowl. Cut in cold butter until crumbly, then add ice water to form dough. Refrigerate for at least 30 minutes before rolling out and fitting into a 9-inch pie dish. This ensures a tender, flaky result.
What tools and equipment are essential for baking this pie?
You’ll need measuring cups and spoons for accuracy, mixing bowls, a food processor or pastry cutter for the crust, a rolling pin, a 9-inch pie dish, a whisk for the filling, a saucepan for melting butter, an oven thermometer, and a cooling rack. These help achieve the perfect texture.
How long does it take to bake the Chocolate Chess Pie?
Bake at 350°F for about 45-55 minutes, until the edges are set and the center jiggles slightly. Let it cool on a rack for at least 2 hours to firm up. Total prep and bake time is around 1-1.5 hours, plus cooling.
Can I make the pie ahead of time?
Yes, prepare the crust dough up to 2 days in advance and refrigerate, or freeze for up to 3 months. The filling can be made 24 hours ahead and stored in the fridge. Assemble the pie up to 8 hours before baking, adjusting bake time if cold for best results.
How should I store the baked pie?
Store the baked pie in the refrigerator for up to 3-4 days, covered with plastic wrap or in an airtight container. For longer storage, freeze slices for up to 2 months. Let it come to room temperature before serving to maintain the gooey texture and rich flavor.