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!!!
Irresistable!
You’ll love it.
Promise.
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!
Chocolate Chess Pie Recipe
Prep time
Cook time
Total time
Chocolate Chess Pie is a quintessential Southern chocolate pie. Get this family favorite chocolate chess pie recipe.
Author: Robyn Stone | Add a Pinch
Serves: 8
Ingredients
- 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
Instructions
- 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.
Enjoy!
Robyn xo
I have these pies in the oven for the second time this month! It was a hit- I did not have espresso powder and they still turned out delicious. Going to try espresso powder next time! Thanks for this recipe! Easy and really delicious.
Please tell me what I did wrong. I followed the recipe, but the inside is as runny and liquidy as it was when I put it in the oven except with a somewhat crusty top layer. The picture does not indicate this at all. I baked it for 38 minutes, let it cool for several hours, baked it again for another 20 minutes, let it cool, and it never set. What is the secret? No surprise pie for my family this Christmas!
I know that I’m late but try adding a tablespoon of corn meal to your mix to firm it up. ALL chess pie recipes should call for that and vinegar.
Made this recipe yesterday for the 1st time. Was the most amazing Chocolate Chess pie I have ever eaten. Used the exact recipe. My boyfriend is impressed and doesn’t realize how incredibly easy it was:) Will continue to use this recipe every time we crave a chocolaty dessert.
I put a tablespoon of flour in it. Cook it about an hr on 400. The first time I made it was a flop. It turned out more like chocolate milk after following the recipe.
Loved this pie! It turned out perfect! It did crack a bit on top but it tasted amazing and set up fairly quickly. I cooked it for about 1 hour at 350°. I made it almost exactly as the recipe states except I didn’t have any evaporated milk, so I had to sub that. I just cooked some regular 2% milk down a bit and used that. Also, I heated my butter for only about 20 seconds in the microwave and while it was still warm, I whisked my eggs and vanilla in with it. When I mixed my egg/butter mixture with the dry ingredients I let them mix on medium speed in my mixer for a good bit until it was smooth and silky. Since my milk was already hot that may have caused it to set up better too.
This was nothing like pudding pie! And while the texture wasnt exactly like my chess pie, it was similar & very good. Turned out fine.
Pie tasted great! Everything about it was perfect except the top was a bit greasy. Does anyone know what causes that or how to prevent it?
I’ve not had that happen, Elee, but I am glad you enjoyed the pie! Thanks so much!
Can I substitute regular coffee for espresso?
Hi Sabina,
I’ve never used regular coffee in this pie – I use espresso powder. It is optional, so if you don’t have espresso powder on hand, it will still be delicious. Do try sometime with espresso powder if you can – it really enhances the chocolate! Thanks so much! xo