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Malted Chocolate Chess Pie

Chess pies usually begin with flour, butter, sugar and eggs, but from there recipes vary on what they use to thicken and flavor the filling. June’s secret weapon in this chocolate chess pie is malted milk powder, which adds a toasty, buttery richness that creates a more complex flavor and overall balance between the nutty cocoa and sweet filling. If you don’t have malted milk powder you can use chocolate malt powder or skip it entirely--your pie will still be delicious, although it won’t have quite the same flavor. It’s essential to use room temperature eggs here to avoid shocking or mixing your filling unevenly. To quickly bring your eggs to room temperature, cover them with warm water for about 10 minutes. Be careful not to use boiling water as this will cook the eggs.

Prep Time — 20 min
Cook Time — 55 min
Servings — 8
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Ingredients

1 ready-made pie crust

1 cup sugar

¾ cup malted milk powder

⅓ cup cocoa

1 tablespoon cornmeal

⅓ cup heavy whipping cream

1 tablespoon white vinegar

1 teaspoon vanilla extract

½ teaspoon salt

½ cup melted unsalted butter

3 large eggs

large egg yolk

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Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 425°F on the Bake cook mode using the button below.

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Line the pie pan

Line the pie pan with pie dough. Press a piece of foil into the lined pie pan, letting it go up the sides to cover the exposed dough. Fill the foil with pie weights or dried beans.

pie pan

1 ready-made pie crust

foil

dried beans

Blind-bake the pie crust

Place the pie pan on the middle shelf of the June Oven. Bake 10 minutes, until the crust is partially baked and the surface looks dull. June will notify you when the crust is ready.

Remove the pie weights

Carefully remove the pie pan from the June Oven and place on a cooling rack. Cool 5 minutes, then remove the foil with the beans or pie weights.

cooling rack

Start the filling

In a large bowl, whisk together the sugar, malted milk powder, cocoa and cornmeal.

1 cup sugar

¾ cup malted milk powder

⅓ cup cocoa

1 tablespoon cornmeal

large bowl

measuring cups

measuring spoons

whisk

Add the liquids

Add the cream, vinegar, vanilla and salt. Whisk until fully incorporated. Add the melted butter in a steady stream, whisking as you add to combine.

⅓ cup heavy whipping cream

1 tablespoon white vinegar

1 teaspoon vanilla extract

½ teaspoon salt

½ cup melted unsalted butter

liquid measuring cup

Add the eggs

Add the eggs one at a time, whisking to combine before adding the next. Whisk in the egg yolk.

3 large eggs

large egg yolk

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.

Fill the pie crust

Pour the filling into the prepared crust, leaving a ¼” gap between the top of the crust and the filling so the pie doesn’t overflow as it bakes.

Bake the pie

Place pie pan on the middle shelf of the June Oven. Bake 55 minutes, until the custard is set. June will notify you when the pie is ready. If desired, follow on-screen instructions to continue cooking.

Cool and serve

Remove the pie from the June Oven and transfer to a cooling rack. Allow the pie to cool at least 1 hour before slicing into wedges and serving.

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