Chocolate Chess Pie is a simple Southern dessert whipped up with just a few basic ingredients—most likely you have everything you’ll need in your pantry right now—butter, sugar, cocoa, eggs, evaporated milk, and vanilla. Mix it all up and pour into an unbaked pie crust (it’s okay to use a packaged pie crust), bake for an hour, and then serve with fresh whipped cream. Easy as pie, so to speak!
There are several variations on the traditional 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–wish I had that recipe, too!
The texture of my pie 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. It still was delicious, but needed a little extra time to “set up” in the refrigerator–oops! This pie is rich, so be sure to serve smaller pieces. Although there’s no need to refrigerate, I personally prefer the pie chilled. Enjoy, y’all!
Chocolate Chess Pie
- 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.