This chocolate chess pie is a rich, decadent, and completely delicious twist on a classic Southern chess pie! It combines a creamy chocolate custard with a flaky, buttery pie crust and sweet whipped cream. It is easy to make yet impressive enough to serve at any holiday or special event!
Best Chocolate Chess Pie Recipe
If you've ever tried chess pie, then you know this chocolate version is bound to be amazing! It is rich, indulgent, and exactly everything you need when you are seriously craving some chocolate.
Imagine eating a bowl of brownie batter that is in a flaky and buttery pie crust- because that's exactly what this pie tastes like! I'm not kidding, this pie could easily be your new favorite dessert!
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Take a look at more of my Thanksgiving pies and Holiday pie recipes for serving on any special occasion!
🥘 Chocolate Chess Pie Ingredients
While typical chess pie uses cornmeal, this chocolate version uses cocoa powder as a thickening agent. You can choose to make the entire thing from scratch or pick up a store-bought crust for some added convenience!
- Pie Crust - One pie crust. You can use a store-bought crust or try out my recipe for an amazing all-butter pie crust.
- Sugar - 1½ cups of white granulated sugar.
- Cocoa Powder - ¼ cup of unsweetened cocoa powder, sifted.
- Eggs - 2 large eggs, lightly beaten.
- Evaporated Milk - ⅔ cup of evaporated milk.
- Butter - 4 tablespoons of butter, melted.
- Salt - A pinch of salt (not pictured here).
- Whipped Cream - You'll want some whipped cream for the topping. You can use a store-bought brand or check out my recipe for stabilized whipped cream here.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Chocolate Chess Pie
I will say that this chocolate chess pie is one of the easiest pies to make, no doubt. Go ahead and grab a rolling pin, a 9-inch pie pan, a mixing bowl, a whisk, and your measuring utensils.
This recipe will make one 9-inch pie, but I recommend making a second one to freeze for later (or serve both of them!)
- Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4).
- Roll. Roll out 1 pie crust (170 grams) and trim and crimp the edges. Set it aside.
- Whisk. In a medium-sized mixing bowl, whisk together 1½ cups (300 grams) of sugar and ¼ cups (21.5 grams) of unsweetened cocoa powder until thoroughly combined.
- Add. Add 2 large eggs (100 grams), ⅔ cup (158 milliliters) of evaporated milk, 4 tablespoons (56 grams) of butter, and 1 pinch (0.1 grams) of salt, and mix well.
- Bake. Pour the mixture into the pie crust and then bake at 350°F (175°C/Gas Mark 4) for 35-45 minutes. When done, it should still have a slight jiggle when moved.
- Cool. Remove the pie from the oven and let it cool completely before slicing and serving with a dollop of whipped cream.
🍴 What To Serve With Pie
You can easily enjoy this chocolate chess pie for absolutely no occasion. But if you are hosting a party, set up your dessert table with more sweet treats like this chocolate loaf cake or chocolate billionaires!
Check out more chocolate desserts here! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Sifting your cocoa powder will help it to evenly mix together with the other ingredients.
- Your pie will continue to set and firm up while it cools off. You need to let it cool completely so that it is firm enough to slice!
- For best results, bake your pie the day before you need it. Let it cool to room temperature, and then cover it and chill in the fridge overnight. Add your whipped cream, slice, and enjoy!
- Using a store-bought pie crust makes this pie incredibly simple and quick. However, you can also try out my all-butter pie crust, an Oreo cookie crust, or a different pie crust alternative.
- I recommend topping off your chocolate chess pie with some homemade stabilized whipped cream or chantilly cream!
🥡 Storing
Keep your chocolate chess pie stored in the refrigerator for 4-5 days.
Freezing Chocolate Chess Pie
Let your pie cool completely, and then wrap it tightly in several layers of plastic wrap, followed by a layer of foil. It can then be frozen for up to 3 months. This same process can be used for individual slices of pie. When ready, thaw in the fridge overnight.
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❓ Recipe FAQs
Yes! This pie is great for making ahead of time. Simply make it the day before you need it, allow it to cool completely, and then store it in the fridge until ready to serve! The extra time in the refrigerator really gives the pie plenty of time to firm up so that it can easily be sliced.
Absolutely! Let your pie cool completely, and then wrap it tightly in plastic wrap. I recommend baking it in an aluminum pie pan for easier storage and freezing. Add a layer of aluminum foil and then freeze it for up to 3 months. You could also freeze individual slices using the same method.
Your chess pie can be left covered at room temperature for about 24 hours. After that, it definitely should be moved to the fridge. Of course, you could also store it in the fridge and skip leaving it at room temperature altogether.
🥧 More Delicious Pie Recipes
- Buttermilk Pie - A Southern classic with a sweet and tangy custard filling.
- Blueberry Pie - Homemade blueberry pie filling is layered between two flaky pie crusts.
- Banana Cream Pie - Smooth vanilla custard layered with freshly sliced bananas.
- Key Lime Pie - A tangy and sweet pie that is completely refreshing.
- Dutch Apple Pie - Homemade apple pie filling is topped with sweet brown sugar streusel.
- Pecan Pie - Perfect for the holidays, this sweet pie is traditional, delicious, and a crowd favorite.
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📖 Recipe Card
Chocolate Chess Pie
Ingredients
- 1 butter pie crust (see recipe or use store-bought)
- 1½ cups sugar
- ¼ cup unsweetened cocoa powder (sifted)
- 2 large eggs (lightly beaten)
- ⅔ cup evaporated milk
- 4 tablespoon butter (melted)
- 1 pinch salt
- whipped cream (see recipe or use store-bought, for topping)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C/Gas Mark 4).
- Roll out 1 butter pie crust and trim and crimp the edges. Set it aside.
- In a medium-sized mixing bowl, whisk together 1½ cups sugar and ¼ cup unsweetened cocoa powder until thoroughly combined.
- Add 2 large eggs, ⅔ cup evaporated milk, 4 tablespoon butter, and 1 pinch salt and mix well.
- Pour the mixture into the pie crust and then bake at 350°F (175°C/Gas Mark 4) for 35-45 minutes. When done, it should still have a slight jiggle when moved.
- Remove the pie from the oven and let it cool completely before slicing and serving with a dollop of whipped cream.
Notes
- Sifting your cocoa powder will help it to evenly mix together with the other ingredients.
- Your pie will continue to set and firm up while it cools off. You need to let it cool completely so that it is firm enough to slice!
- For best results, bake your pie the day before you need it. Let it cool to room temperature and then cover it and chill in the fridge overnight. Add your whipped cream, slice, and enjoy!
- Using a store-bought pie crust makes this pie incredibly simple and quick. However, you can also try out my all-butter pie crust, an Oreo cookie crust, or a different pie crust alternative.
- I recommend topping off your chocolate chess pie with some homemade stabilized whipped cream or chantilly cream!
- To store: Keep your chocolate chess pie stored in the refrigerator for 4-5 days.
- To freeze: Let your pie cool completely and then wrap it tightly in several layers of plastic wrap, followed by a layer of foil. It can then be frozen for up to 3 months. This same process can be used for individual slices of pie. When ready, thaw in the fridge overnight.
Mitzi Dedmanmitzidedman@gmail.com says
Amazing!! Made 3 different times !! Not one person didn’t love every single bite !! Thank you !!