Valentine’s Day Chocolate Chess Pie (with a Chocolate Chip Cookie Crust)

Valentine’s Day Chocolate Chess Pie (with a Chocolate Chip Cookie Crust) 2560 2560 Maddie Augustin

You won’t want to miss this decadent Valentine’s Day recipe. Chocolate Chess Pie is a delicious tribute to classic chess pie. The pie features a filling that’s a cross between a creamy custard and a decadent brownie. Needless to say, it’s ooey gooey. The filling sits on the dreamiest pie crust made from chocolate chip cookies (yes, we are making cookies AND pie today!). This is a fabulous treat that you don’t want to miss.

Pair this devilish treat with an Argentinian Malbec that your sweetie will love.




1 large egg

1 ½ stick salted butter, room temperature

5 oz semisweet chocolate chips

1 ¾  cup all-purpose flour

½ teaspoon baking soda

½ cups granulated sugar

½ cup brown sugar, packed

1 teaspoon vanilla extract


4 egg yolks

½ cup dutch processed cocoa powder

⅔ cup heavy whipping cream

½ cup granulated sugar

½ cup brown sugar, packed

1 tbsp fine cornmeal


  1. Prepare the cookies for the crust. Utilizing a stand mixer with the paddle attachment, beat 1 stick butter and sugars on medium speed for 3-4 minutes, until light and fluffy. Add egg and vanilla and mix until incorporated.
  2. Add flour and baking soda and mix until a dough forms. Add chocolate baking chips, and mix to distribute. Note: roughly chop the chocolate baking chips if preferred.
  3. Roll dough into balls utilizing about 2 heaping tablespoons of dough per cookie. Place on baking sheets lined with parchment about two inches apart.
  4. Refrigerate dough for at least 30 minutes before baking.
  5. Preheat the oven to 350 Fahrenheit. Once the dough is chilled, bake for 14-16 minutes, or until golden and crisp on the edges, but soft and just baked in the center. Allow to cool on the baking sheet for 10 minutes before removing.
  6. Microwave remaining ½ stick of butter in a microwave-safe bowl until melted, about 20 seconds. Add ½ of the cookies to a food processor or blender and pulse until blended. Add melted butter and pulse until the mixture resembles wet sand.
  7. Preheat the oven to 325 Fahrenheit. Press the cookie crust into a 9-inch pie tin until evenly distributed, using the back of a glass or measuring cup to flatten the crust.
  8. Separate egg yolks from white and whisk the yolks until completely smooth. In a large mixing bowl, combine egg yolks, cocoa powder, heavy whipping cream, granulated sugar, brown sugar, and cornmeal. Combine thoroughly until no yellow streaks remain.
  9. Pour the chocolate mixture over the cookie crust and transfer to the oven. Bake for 40-50 minutes, or until the pie is just giggly in the center.
  10. Allow the pie to cool before slicing and serving.

Maddie is a Minneapolis-based recipe developer and food photographer with a background in Food Engineering and Nutrition. Maddie utilizes her scientific understanding of food to create delicious recipes that are worth repeating. When she’s not experimenting in her kitchen, she’s exploring new cities around the world or fostering pups to help them adjust to the good life and find their forever homes! You can find more of Maddie’s work (and follow her cute fosters) on Instagram or