Go Back
–+ servings
Chocolate Chess Pie Recipe

Chocolate Chess Pie

iamwinfred
This chocolate chess pie recipe is the kind of old fashioned Southern dessert that tastes like it took hours, but really comes together with one bowl and a whisk. The filling bakes up rich, fudgy, and almost brownie like, with a thin crackly top that gives way to a smooth, dense chocolate custard underneath.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 360 kcal

Equipment

  • 9-inch pie dish
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Pie crust shield or foil (optional)
  • Wire cooling rack
  • Rimmed baking sheet

Ingredients
  

  • 1 unbaked 9 inch pie crust store bought or homemade
  • 1 1/2 cups granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3 large eggs room temperature
  • 5 ounce evaporated milk 1 can
  • 1 tablespoon yellow cornmeal
  • 1 tablespoon all purpose flour
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • freshly whipped cream for serving (optional)
  • vanilla ice cream for serving (optional)
  • powdered sugar for dusting (optional)
  • fresh berries for serving (optional)
  • caramel or chocolate sauce for drizzling (optional)

Instructions
 

  • Preheat oven to 350°F. Fit pie crust into a 9 inch pie dish and crimp edges. Chill crust in refrigerator while making filling.
  • In a large mixing bowl, whisk together sugar, cocoa powder, cornmeal, flour, and salt until well combined.
  • Add melted butter and whisk until a thick, sandy paste forms. Add eggs one at a time, whisking well after each. Stir in evaporated milk and vanilla until smooth and glossy.
  • Remove chilled crust from refrigerator. Give filling a final whisk and pour into prepared crust, leaving a small gap at the top.
  • Place pie dish on a rimmed baking sheet and bake for 45-50 minutes. Add crust shield after 20 minutes if edges brown too quickly. Pie is done when edges are set and center jiggles slightly.
  • Remove from oven and cool on a wire rack for 1 hour. Refrigerate for at least 2 hours or overnight before slicing.

Notes

  • Use room temperature eggs to prevent the melted butter from seizing and creating a grainy texture.
  • Do not overbake - a slight jiggle in the center is perfect, as the pie firms up while cooling.
  • Chill thoroughly before slicing to get clean, neat wedges instead of runny slices.
  • For a chocolate pecan variation, fold 1 cup of chopped pecans into the filling before baking.
  • To intensify chocolate flavor, add 1 teaspoon of instant espresso powder with the dry ingredients.
  • For a boozy twist, stir 1 tablespoon of bourbon into the filling.
  • Store covered in the refrigerator for up to 4 days.
  • Freeze whole or in slices, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 46gProtein: 5gFat: 18gSaturated Fat: 9gCholesterol: 90mgSodium: 190mgSugar: 34g
Keyword chocolate chess pie, custard pie, easy pie recipe, fudgy pie, southern dessert
Tried this recipe?Let us know how it was!