Chocolate Chess Pie is seriously one of the best things ever created – especially if you love chocolate like I do.
Creamy, custardy, and oh so chocolatey on the inside, chocolate chess pies is also crowned with the signature crunchy top crust that you’ll find in really good chess pie recipes.
And really, the simplicity of a chess pie just makes it even more special.
See the inside of that pie?
Oh my goodness!!!
You’ll love it.
Here’s my recipe for Chocolate Chess Pie. Add a dollop of whipped cream or a scoop of ice cream to take it over. the. top!
- 1¼ cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- ¼ teaspoon espresso powder (optional)
- pinch of salt
- 4 tablespoons butter, melted and slightly cooled
- 5 ounces evaporated milk
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 1 (9 inch) unbaked pie crust
- Preheat oven to 350º F.
- Whisk sugar, cocoa, and espresso powder (if using) and salt together. Pour butter and evaporated milk into sugar and cocoa mixture and beat on high speed. Add vanilla and eggs. With mixer speed on high speed, mix for approximately 2-3 minutes to lighten.
- Pour mixture into 9 inch unbaked pie shell and bake for 35-40 minutes. The center of the pie will be a bit soft. Allow to cool on a wire rack for at least an hour before slicing. The pie will continue to set as it cools.