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Chocolate Chess Pie is a classic Southern chocolate pie with a creamy middle topped with a crisp topping. Chess pie is easy and so delicious!
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. Topped with a dollop of homemade whipped cream, this pie is always a favorite.
And really, the simplicity of a chess pie just makes it even more special.
Easy Chocolate Chess Pie Recipe
See the inside of that pie?
Oh my goodness!!!
Irresistable!
What is Chess Pie?
Chess Pie is a traditional southern pie recipe with deep roots from England. Chess pie is made from sugar, flour, butter and eggs and then baked in a pie crust. The combination of the sugar and flour mixed together give the pie a crispy, crackle finish on the top while leaving a custard type filling from the eggs. For this chocolate version of the classic pie, cocoa powder is also included.
How To Make Chocolate Chess Pie
To make this pie, you’ll need the following ingredients:
- Granulated Sugar
- Unsweetened Cocoa Powder
- All-Purpose Flour
- Espresso Powder optional
- Salt
- Butter melted and slightly cooled
- Evaporated Milk
- Vanilla extract
- Eggs, lightly beaten
- 1 (9-inch) Pie crust unbaked
- Whisk together sugar, cocoa, flour, salt, and espresso powder. Pour your melted butter and evaporated milk into the sugar and cocoa mixture and beat on high speed with an electric mixer. Mix in vanilla extract and eggs until well combined and continue to mix for about 2 minutes to lighten the batter.
- Pour the chocolate mixture into a 9-inch, unbaked pie crust. Bake for 55 minutes. The center of the pie will be a bit soft, allow it to cool completely on a wire rack for an hour before slicing. The pie will continue to set as it cools.
How to Store This Pie
Cover the pie loosely with wrap and store in the refrigerator for up to 3 days.
You’ll love it.
Promise.
Here’s my recipe for Chocolate Chess Pie. I hope you love it as much as we do!
Chocolate Chess Pie Recipe
Ingredients
- 1 1/2 cup granulated sugar
- 4 tablespoons unsweetened cocoa powder
- 2 tablespoons all-purpose flour
- 1/4 teaspoon espresso powder optional
- pinch salt
- 4 tablespoons butter melted and slightly cooled
- 5 ounces evaporated milk
- 1 teaspoon vanilla extract
- 3 large eggs lightly beaten
- 1 (9-inch) pie crust unbaked
Instructions
- Preheat oven to 325º F.
- Whisk sugar, cocoa, flour, 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 about 55 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
Made it last night with my son for pie day. Made it with a homemade graham cracker crust and it was delicious….almost like a smore.
I’m so glad you enjoyed it, Jessica! What a fun thing to do for Pie Day! xo
Very good! I have made this every Christmas and the whole family loves it : even those who usually don’t like chocolate pie: a winner. Note:: even more delicious to drizzle caramel topping on top!
I’m happy even the ones who don’t like chocolate pie love this one, Julie. I bet it is delicious with the caramel sauce.
Do I bake a frozen crusts before adding the ingredients ?
No, you would pour your chocolate mixture into the frozen pie crust then bake as directed in the recipe. Hope you enjoy the pie, Chartrusey.
Whole family loved this pie.
Used only 1 cup of sugar, and 5 tablespoons of cocoa powder and omitted the espresso powder because I didn’t have any. Used a frozen deep dish pie crust. Cooked it for right at 55 minutes. Middle was set and the top didn’t even crack. Delicious in every way!!!
Thanks, Jamie. I’m so happy everyone loved this pie.
if you use a graham cracker crust do u bake for the same amount of time
Sorry but I haven’t made this pie with a graham cracker crust, Doris.
The mixture just goes into the graham cracker crust… and popped into the oven. Worked out nicely… and it was decadent along with ice cream and berries.
Thanks for the information, Joli!
Mine turned out really runny😢 but top was bice and done! What could i do differently, i followed the recipe step for step.
Meghan, it sounds like the pie didn’t cook long enough. Shake the pie gently and if the center jiggles only slightly, the pie is done. The center will be soft, not runny when it is done and then will continue to set as it cools.
I’ve done something wrong. Mine comes out with like layers. The crust rises there is almost clearish on the bottom and then chocolate on the top. Still tasted good.
Marsha, make sure you whisk the eggs in well so they are thoroughly combined with the other ingredients. If your melted butter gets too hot while melting, it will separate and then cause your pie to separate while it is baking. Melt the butter slowly so it is still creamy and not boiling. I hope this helps.
Can you add pecans to this recipe? If so, how much would you recommend? Thanks!
I haven’t added nuts to this recipe, Zoe, but someone else posted that she added 1/2 cup of finely chopped walnuts to the recipe and it turned out great. So, an equal amount of pecans should turn out the same.
Made this recipe yesterday for Thanksgiving and it was a HUGE hit. I chose this recipe because of the addition of expresso and man, did it make a difference. It was delicious and decadent and we enjoyed changing it up from our usual pumpkin pie. I will definitely be making this again! Thank you so much for such an easy and yummy recipe!
Megan, I’m happy this pie was such a hit for you.
Hi Robyn,
Is this a deep dish pie crust or regular size? Looks yummy.
This is a regular size pie crust in this pie, Patty. I hope you enjoy!