Chocolate Chess Pie is a simple Southern dessert whipped up with just a few basic ingredients — butter, sugar, cocoa, eggs, evaporated milk, and vanilla. Most likely you have everything you’ll need in your pantry right now to head to the kitchen and mix it all up!
Pour the chocolate pie filling into an unbaked pie crust (or a refrigerated pie crust), bake for an hour, and then serve with a dollop of fresh whipped cream on top. There’s really not much to putting together this rich dessert. It really is easy as pie!
Chocolate Chess Pie
There are several variations on the traditional Southern chess pie, but this chocolate one is my favorite. This particular recipe comes from the Lunch Box archives, a local restaurant that closed last year after serving Knoxville for more than 30 years.
The Lunch Box was conveniently located in my office building and I often splurged for a piece of this rich chocolate pie or one of their walnut chocolate chip cookies — I only wish I had that recipe, too!
Chocolate Chess Pie Recipe
When I baked my pie, the texture was not exactly what I remembered from the Lunch Box, but that’s probably because I added one too many eggs and didn’t realize it until the pie was already in the oven. Oops! It still was delicious, but needed a little extra time to “set up” in the refrigerator.
This pie is rich, so be sure to serve smaller pieces. Although there’s no need to refrigerate, I personally prefer the pie chilled.
If you like this recipe, please do me a favor and give it a 5-star rating!
- 1 crust for 9-inch pie, unbaked
- 1 1/2 cups sugar
- 3 tablespoons cocoa
- 1/2 teaspoon salt
- 1/4 cup butter, melted
- 2 large eggs
- 1/3 cup evaporated milk
- 1 teaspoon vanilla
- Whipped cream
- Preheat oven to 350 degrees.
- In a large bowl, whisk together combine sugar, cocoa and salt.
- Add melted butter and blend. Add eggs and beat at medium speed for three minutes.
- Stir in milk and vanilla. Pour into unbaked pie crust and bake at 350 degrees for 1 hour.
- Cool completely, then chill in refrigerator. Serve with whipped cream.
Original recipe by The Lunch Box, Knoxville, TN
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Amount Per Serving: Calories: 276 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 65mg Sodium: 238mg Carbohydrates: 45g Net Carbohydrates: 0g Fiber: 1g Sugar: 41g Sugar Alcohols: 0g Protein: 3g