Chocolate Chess Pie
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Deep, satisfying chocolate decadence from such simple ingredients and uncomplicated directions is nothing short of amazing!
Whether you’re from the South or the other side of the globe, this rich, custardy Chocolate Chess Pie will wrap you up in a cocoon of sweet cocoa bliss!
Silky chocolate filling with a crusty sugared top, baked in a traditional pie crust is enough to make any chocolate pie lover’s mouth water. It’s the perfect dessert to top off a savory delight of a dinner like Smoked Chicken Thighs, Air Fryer Chicken Legs or Easy Smoked Baby Back Ribs.
When you serve slices of this Chess Pie with a dollop of real whipped cream on top, you’ll have a craveworthy winner your gang will beg for over and over again.
No need to carve out hours of preparation time for this fabulous Chocolate Chess Pie, because it has a short list of ingredients and instructions. You’ll be enjoying this luscious, classic dessert in a short time
A classic Southern dessert, Chocolate Chess Pie with its rich and sugary sweet chocolate filling is a chocolate-lover’s dream. Made with just a handful of pantry ingredients, this simple dessert truly is as easy as pie to prepare!
There are several variations on the classic Southern chess pie, from coconut chess pie to lemon chess pie, but today’s Chocolate Chess Pie might just be this confessed chocoholic’s favorite!
Why you’ll love this recipe
- Basic ingredients. The ingredients in this recipe are so common, you may not even need a trip to the store.
- Easy to put together. Everything for the filling combines in a single large bowl before going into a ready-made pie crust.
- Rich and delicious. This pie is so tasty, there’s a good chance you won’t have even a speck of leftovers.
Key ingredients and substitutions
- Butter — Real butter can be the difference between something that’s good and something that’s amazing. If you really need to substitute, choose margarine that doesn’t contain added water.
- Cocoa powder — Rich and full of the flavor we love, cocoa powder is essential to turning this pie into the delicious chocolate pie it’s destined to be. In a pinch you can use one ounce of 100% cocoa baking squares.
- Ready-made refrigerated pie crust — Store-bought crusts are huge time savers. If you prefer to make yours from scratch, you have my admiration. Homemade crust is always a plus!
How do I make Chocolate Chess Pie?
STEP 1 | Preheat the oven to 350 degrees
- Check that the rack is in the center position before turning on your oven.
STEP 2 | Make the filling
- In a large bowl, whisk together the sugar, cocoa and salt. Add melted butter and blend until combined.
- Mix the eggs to the mixture and beat with an electric mixer at medium speed for 3 minutes.
- Gently stir in the evaporated milk and vanilla until incorporated.
STEP 3 | Prepare the crust
- Fit the unbaked pie crust into a 9-inch pie pan and flute the edges or crimp with a fork.
STEP 4 | Bring it together
- Pour the batter into the pie shell and bake for 1 hour, until the top is almost set.
- Remove from the oven and cool completely. Dust with confectioner’s sugar and serve with whipped cream, if desired.
tips
- The pie will set up best if you use extremely softened butter that is just almost melted. Try not to melt the butter completely.
- When Chocolate Chess Pie comes out of the oven, the top is a little crackly and it may jiggle slightly in the middle. That’s okay. As the pie cools, the filling will continue to set up. If the pie bakes too long the top will develop too much of a crusty layer.
Serving suggestions
Whipped cream is first choice for topping Chocolate Chess Pie. You can also add a smattering of chopped pecans on top or pile a scoop of cherry pie filling over a slice. Fresh berries are always a hit as well.
Frequently asked questions about chocolate chess pie
Chocolate Chess Pie can be kept at room temperature for up to 24 hours, then cover and refrigerate for up to 3 days.
The pie should bake until the top is a little crackly and it jiggles slightly in the middle. If the pie is runny after it has cooled completely (at least 4 hours), refrigerate until it firms up.
A little cracking or crackle on the crust is part of the character of the pie and is expected. A dusting of confectioner’s sugar on top can hide any imperfections, but with or without cracks, this pie is going to knock your socks off.
Chocolate Chess Pie: behind the recipe
What is Chocolate Chess Pie?
It’s a chocolate, custard type of baked pie in a classic white flour and fat crust.
Why is it called Chess Pie?
I hoped for a straightforward answer to this mystery. Instead, I got theories.
One says it got the name because its original crust was made from chestnut flour. Another is that the pies were stored in pie chests and the flavors improved over time.
The one that makes the most sense to me is that this American Southern pie originated from a situation where no nuts, fruits or other traditional pie fillings were available. Chess Pie was born from a creative culinary endeavor to make a good pie anyway. When asked what kind of pie it was, the cook stated, “Oh, it’s jes pie.”
The answer: No one really knows, except that Chocolate Chess pie has nothing to do with the game of Chess. It has everything to do adding cocoa to an old Southern recipe, making it a dream-come-true for chocolate pie lovers.
Chocolate Chess Pie
an absolutely heavenly match.
Ingredients
Pie Filling
- 1 14.1 oz. refrigerated crust for a 9-inch pie unbaked
- 1 ½ cups granulated sugar
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon kosher salt
- ¼ cup butter melted (see note)
- 2 large eggs
- ⅓ cup evaporated milk
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy cream
- 1 tablespoon confectioner’s sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the sugar, cocoa and salt. Add the melted butter and blend until combined.
- Add the eggs to the mixture and beat with an electric mixer at medium speed for 3 minutes.
- Gently stir in the evaporated milk and vanilla until incorporated..
- Fit the unbaked pie crust into a 9-inch pie pan and flute the edges or crimp with a fork.
- Pour the batter into the pie shell and bake for 1 hour, until the top is almost set. Remove from the oven and cool completely. Dust with confectioner’s sugar and serve with whipped cream, if desired.
Whipped Cream
- Place the heavy whipping cream in a bowl and beat with an electric mixer just until you begin to see peaks starting to form.
- Add 1 tablespoon confectioner’s sugar and 1/2 teaspoon vanilla extract and continue beating until stiff peaks form.
Video
Notes
- The pie will set up best if you used melted butter that is still a little chunky, so if you can help it, don’t melt the butter completely.
- When Chocolate Chess Pie comes out of the oven, the top is a little crackly and it may jiggle slightly in the middle, but don’t worry. As the pie cools, the filling will continue to set up. Leave the pie in the oven for too long and the top will become crusty instead.
- Chocolate Chess Pie can be held at room temperature for up to 24 hours, then refrigerate for up to 3 days.
- Substitute canned whipped cream or non-dairy frozen whipped topping in place of the fresh whipped cream for serving, if desired.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
So my hubby is a bit of a chocolate freak, but he’s picky. This PIE WAS AMAZING! He loved it, as did the rest of us. Love your history on why it’s call Chess Pie! I’m going with It’s jes pie! 🙂
How far ahead can I make this pie?
Jamie, this pie will keep well for 3 to 4 days.
I just made this pie last night and it’s runny after baking at 350 for 1 hour, 20 minutes. Is it missing flour, maybe? I’ve asked my more experienced baking friends and they said they add flour or cornmeal to their chocolate chess pie recipe but not their regular chess pie recipe. As it stands, it looks like I made a chocolate pudding pie…
Kyle, did you allow the pie to cool completely and refrigerate for a few hours? This pie definitely needs the cooling and several hours in the fridge to set up. I’m so sorry you had an unsuccessful experience!
My recipes call for flour!
This looks wonderful! I found your recipe through Pinterest. I was just wondering…you said you added too many eggs when you made it, so are the two eggs in the recipe the correct number, or should it be just one? Thank you!
Thank you!! Yes, the number of eggs in the recipe is correct!