Chocolate Chess Pie Recipe is a Southern American classic. Chocolatey and decedent this pie is known for being sweet, rich, and irresistible! Step-by-step photos help you make this classic pie recipe!
I never grew up with Chess Pie. About 8-10 years ago I discovered Crack Pie at Milk Bar in NYC, to me that was the closest thing I knew of to Chess Pie. Crack pie is reminiscent of Chess Pie. That alone is what made me instantly know that I would love Chess Pie. And let's be honest chocolate makes everything better.
The chocolate flavor comes from cocoa powder, make sure you use a good quality one, I prefer Bensdorp Dutch Cocoa Powder. I
Chess Pie is known for being quite sweet, I chose to cut back on the sugar so it was not sickly sweet. This recipe calls for 1 ¼ Cups of Granulated Sugar but feels free to increase it to 1 ½ Cups.
This pie is basic and simple, in the best way possible. No frills or hours spent in the kitchen are necessary here. You will also love my egg custard pie.
Let's get to the recipe.
Ingredients
To bake a chocolate chess pie you'll only need a small list of ingredients:
- 9-inch Pie Crust, homemade or store-bought
- Large Eggs, at room temperature
- Granulated/ Caster Sugar
- Salt- just a bit helps brings the flavors out
- All-Purpose/ Plain Flour- Again we use just a bit here to thicken it up and help it set a little easier. Some recipes call for cornmeal but I never have any on hand so I prefer good ol' flour.
- Dutch-process Cocoa Powder- Use good quality!
- Unsalted Butter, melted
- Evaporated Milk
- Pure Vanilla Extract- Just a splash with chocolate makes a huge difference.
Traditionally chocolate chess pie is served on its own but I like a dollop of softly whipped cream.
Instructions
You can use a store-bought pie crust or a homemade crust. You'll only need one 9inch pie crust.
Start by preheating your oven to 425F/218C and line 9-inch pie dish with the pie dough.
Crumble up a piece of parchment paper and un-crumble it then cover the pie dough with it, place the pie weights or rice on top. Crumbling the parchment paper helps it fit easier into the dish to cover the pie.
Par-bake the pie crust for 8-10 minutes, until just set and starting to get some light golden color. Take out of the oven and place on a wire rack to cool. Adjust the oven temperature to 350F/180C.
In a large bowl whisk together the eggs, granulated sugar, and salt. This will take a couple of minutes to get them evenly combined.
Once fully combined add the flour and cocoa powder.
Make sure to scrape down the sides of the bowl to make sure it is all evenly combined.
Whisk in the melted butter, evaporated milk, and vanilla extract. Whisk until fully combined.
Pour into par-baked pie crust and bake for 35-45 minutes.
How do you know when Chocolate Chess pie is baked
I like to use an instant-read thermometer to check the internal temperature, the pie is done when the center reaches 200F/93C. I always use my Themapen MK4 . Place the pie on a wire rack to cool completely.
Serve the pie at room temperature with a dollop of whipped cream, if desired.
Do you need to refrigerate Chocolate Chess Pie
Chocolate chess pie leftovers are best stored in an air-tight container at room temperature for up to 3 days.
This pie is perfectly sweet, it almost tastes like a brownie. It was one of those things that I found myself cutting just a sliver off every time I walked by it. Dangerously good.
Craving some more chocolate recipes?
- The Best Chocolate Cake Recipe Ever
- Chocolate Chip Cheesecake
- The Best Chocolate Chunk Scones
- Chocolate Cream Cheese Frosting Recipe
- Salted Caramel Brownies
- Flourless chocolate cake
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Chocolate Chess Pie
Chocolate Chess Pie Recipe is a Southern American classic. Chocolatey and decedent this pie is known for being sweet, rich, and irresistible! Step-by-step photos help you make this classic pie recipe!
- Total Time: 55 Minutes
- Yield: 6-8 Slices 1x
Ingredients
- 1-9-inch Pie Crust, homemade or store-bought
- 2 Large Eggs, at room temperature
- 250 grams (1 ¼ Cups) Granulated/ Caster Sugar
- ½ Teaspoon Salt
- 2 Tablespoons All-Purpose/ Plain Flour
- 4 Tablespoons Dutch-Process Cocoa Powder
- 4oz (½ Cup) Unsalted Butter, melted
- 5oz (½ Cup + 2 Tablespoons) Evaporated Milk
- 1 Teaspoon Pure Vanilla Extract
Optional: Whipped Cream
Instructions
- Preheat oven to 425F/218C and line 9-inch pie dish with pie dough. Crumble up a piece of parchment paper and uncrumble then cover pie dough with it, place pie weights or rice on top. Par-bake pie crust for 8-10 miuntes, until just set and starting to get some light golden color. Take out of the oven and place on a wire rack to cool. Adjust oven to 350F/180C.
- In a large bowl whisk together the eggs, granulated sugar, and salt. Once fully combined add the flour and cocoa powder. Make sure to scrape down the sides of the bowl to make sure it is all evenly combined.
- Whisk in the melted butter, evaporated milk, and vanilla extract. Pour into par-baked pie crust and bake for 35-45 minutes. I like to use an instant-read thermometer to check the internal temperature, the pie is done when the center reaches 200F/93C. Place the pie on a wire rack to cool completely.
- Serve room temperature with a dollop of whipped cream, if desired. Store leftovers at room temperature for up to 3 days.
- Prep Time: 10 Minutes
- Cook Time: 45 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Yemi says
I've made this pie five times since discovering your recipe and it turns out wonderfully every time! I had chocolate chess pie for the first time a few months ago from a bakery here in NYC and was looking for something that was just as good, but your version is SO much better.
The only mods I've made are to reduce the sugar as it's a tad too sweet for my tastes as is, and to add a tablespoon of espresso for a darker, richer flavour. Thanks for sharing this gem of a recipe!
Elizabeth Waterson says
Thank you so much for letting me know Yemi, I appreciate it so much!! Espresso is such a great addition. XX Liz
Ash says
The center of my pie was oozing a bit. Did I not cook it long enough?
Elizabeth Waterson says
Hi Ash, so sorry that the pie was oozing. I would think that it was underbaked. That's why I always use my internal thermometer to check that the pie is done when the center reaches 200F/93C. All of our ovens are a bit different and our climates, so the time is really just a rough estimate as your environment can change the time needed. Please let me know if you have any other questions or if you try it again!! XX Liz
Rhita says
This recipe says 50z for evaporated milk. Do you mean 5 ozs? Little confused since the butter is 4oz. It doesn’t like like its enough liquid to fill a 9” pie crust. I don’t want to mess this pie up.
Elizabeth Waterson says
Hi Rhita, so sorry about that, it is indeed a typo it is 5 ounces, the recipe card has been updated! Please let me know if you have any further questions, if I can help in any way or if you make the pie! XX Liz
JR says
Have never seen a chess pie north of the Mason-Dixon Line. But, this recipe is as close as you’ll find to the chocolate chess pies my grandmother used to make (and later buy) when I was growing up in Richmond, VA. 5/5 stars. Absolutely delicious!
Elizabeth Waterson says
Thank you so much for coming back to review the recipe JR, I truly appreciate it!! And thank you for sharing this story, I am so happy this recipe reminds you of your grandmother!! 🙂 I hope you have a lovely Christmas. XX Liz
Sophie says
This looks so delish! We don’t get Dutch processed cocoa powder where I live, do you think it would be possible to use unsweetened cocoa powder instead? Would love to try making this if so.
Thank you x
Elizabeth Waterson says
Hi Sophie, I think regular cocoa powder should be fine. Dutch-process is just a smoother more intense chocolate flavor! Please let me know if you have any further questions, and do let me know if you try the recipe would love to know what you think! XX Liz