Golden Corral Chocolate Chess Pie is a rich and decadent dessert that mixes an easy and creamy chocolate filling with a traditional flaky pie crust. This Southern favorite is best for any occasion that is providing a delightful balance of sweetness and chocolatey goodness. Below is how you could recreate this scrumptious deal with domestic.
Golden Corral Chocolate Chess Pie Recipe
| Component | Ingredient | Quantity |
|---|---|---|
| Pie Crust | All-purpose flour | 1 and 1/4 cups |
| Pie Crust | Salt | 1/2 teaspoon |
| Pie Crust | Unsalted butter, chilled and cut into small cubes | 1/2 cup |
| Pie Crust | Ice water | 1/4 cup |
| Chocolate Filling | Granulated sugar | 1/2 cup |
| Chocolate Filling | Unsweetened cocoa powder | 3 tablespoons |
| Chocolate Filling | All-purpose flour | 1 tablespoon |
| Chocolate Filling | Salt | 1/2 teaspoon |
| Chocolate Filling | Unsalted butter, melted | 2 cups |
| Chocolate Filling | Eggs, room temperature | 2 large |
| Chocolate Filling | Evaporated milk | 1/4 cup |
| Chocolate Filling | Vanilla extract | 1 teaspoon |
Step: I
Prepare the Pie Crust
- Mix the Dry Ingredients: In a big bowl integrate the flour and salt. Mix well to make sure the salt is flippantly disbursed.
- Cut inside the Butter: Add the chilled butter cubes to the flour combination. Using a pastry blender or your fingertips reduce the butter into the flour until the aggregate resembles coarse crumbs. The butter has to be sized.
- Add Ice Water: Gradually add the ice water and one tablespoon at a time and also mix with a fork till the dough starts off and evolves to come together. You might not need all of the water. The dough should be moist but no longer sticky.
- Form the Dough: Gather the dough right into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least half an hour.
- Roll out the Dough: On a lightly floured surface, roll out the dough to match a 9-inch pie pan. Gently transfer the dough to the pan and urgent it into the bottom and sides. Trim any extra dough that is leaving a 1-inch overhang. Fold the overhang under itself and crimp the edges.
- Pre-bake the Crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes and then take away the weights and parchment paper. Bake for a further 5 to 7 minutes until the crust is gently golden. Let it cool whilst you prepare the filling.
Step: II
Prepare the Chocolate Filling
- Combine Dry Ingredients: In a medium bowl whisk together the sugar, cocoa powder, flour, and salt. Ensure there are no lumps within the combination.
- Add Wet Ingredients: In a separate bowl integrate the melted butter, eggs, evaporated milk, and vanilla extract. Whisk until smooth and well-mixed.
- Mix the Filling: Gradually add the dry substances to the moist components and stir till easy. The filling needs to be thick and sleek.
Step: III
Assemble and Bake the Pie
- Fill the Crust: Pour the chocolate filling into the pre-baked pie crust which is spreading it evenly with a spatula.
- Bake the Pie: Reduce the oven temperature to 350°F (175°C). Bake the pie for 35-40 minutes or till the filling is set and the top is slightly cracked. The center ought to still have a mild jiggle.
- Cool the Pie: Remove the pie from the oven and let it cool on a twine rack for at least 2 hours. The filling will retain to set as it cools.
Step: IV
Serve and Enjoy
- Slice and Serve: Once the pie has cooled completely, slice it into wedges and serve this pie is delicious on its own but you may also pinnacle it with whipped cream or a scoop of vanilla ice cream for an extra treat.
- Storage: Store any leftovers in the fridge which is included with plastic wrap or aluminum foil. The pie will be maintained for as much as 4 days.
| Course | Cuisine | Total Servings | Prep Time | Cook Time | Total Time |
|---|---|---|---|---|---|
| Dessert | American | 8 | 20 minutes | 35 minutes | 55 minutes |
If you’re enjoying this rich and indulgent Golden Corral Chocolate Chess Pie, you might also love trying out a unique and flavorful treat from another cuisine. Check out our Tel Pitha Recipe for a delightful twist that combines traditional flavors with a modern touch. These crispy and savory rice cakes are a fantastic complement to any dessert spread or a great standalone snack.
Nutrition
| Nutrient | Amount per serving |
|---|---|
| Calories | 389 |
| Carbohydrates | 58 |
| Protein | 4.8 |
| Fat | 17 |
| Saturated Fat | 8 |
| Cholesterol | 76 |
| Sodium | 178 |
| Fiber | 2 |
| Sugar | 45 |
FAQs
Q1: What ingredients do I need?
A1: For the crust: flour, salt, butter, ice water. For the filling: sugar, cocoa powder, flour, salt, butter, eggs, evaporated milk, and vanilla.
Q2: How do I make the crust?
A2: Mix flour, salt, and butter until crumbly. Add ice water until dough forms. Roll out and place in a pie dish.
Q3: How do I prepare the filling?
A3: Combine all filling ingredients until smooth. Pour into the crust.
Q4: How do I bake it?
A4: Bake at 350°F for 35 minutes. Let cool before serving.
Q5: How do I store the pie?
A5: Store at room temperature for 2 days or refrigerate for up to 5 days.
Q6: Can I freeze the pie?
A6: Yes, freeze it for up to 2 months. Thaw in the refrigerator before serving.