Robyn Stone
Chocolate Chess Pie Recipe – Chocolate Chess Pie is a quintessential Southern chocolate pie. Get this family favorite chocolate pie recipe.
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
- 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 to cool completely on a wire rack for an hour before slicing. The pie will continue to set as it cools.
How to Store Chocolate Chess 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
This pie is delicious!! So easy and tastes just like the ones my momma use to make, but of course she just mixed it up, never measured anything!????????
I’m thrilled you enjoyed it Shirley! And love that it tastes like what your momma made! Thanks so much! xo
I loved it! I made 2 and the second I omitted the expresso and added 1/4 tsp cayenne pepper for a bit of zip.
I’m glad you enjoyed it, Pamela! I bet the spicy pie was delicious too! xo
Really good,seemed a little thin in my pan… Then noticed it was 9.3 in… Never noticed before. I will use a little less sugar next time. Always trying to save calories… Thanks for sharing
Does this not call for any flour? It thickens itself?
Hi Amy,
It includes 2 tablespoons of flour. I hope that helps!
I have a question. The heading of the recipe says the cook time is 45 minutes but the instructions say 55. Which is correct? My pie is in the oven now so please respond quickly if you can. Thanks!
I made this pie and it was delicious. I have made chocolate chess pies before but I do not remember putting flour in them. The texture of this pie was very smooth. Tasty too!
This was the best chocolate chess pie I have ever eaten! Â I made a homemade buttery, flaky pie crust and topped it with fresh whipped cream and shaved chocolate. Â
Is the recipe using a glass or metal pan? Ive read that the temp should be increased by 25° if using metal. The first time I baked this I used glass. This time im usimg metal.
Just saw this today in an email and had to try it right away. Oh my goodness! How can anyone not eat the whole thing in one sitting?
So excited that you enjoyed it so much, Jenny! Thanks! xo
I will review later. Thank you so so much for sharing this recipe. Is the baking time 45 or 55 minutes?
Hi Debbie,
The baking time is 45 minutes. I hope you enjoy it as much as my family and I do! xo
So in the directions it says 55 minutes? But it is actually 45?
The total time, including prep, is 55. The baking time is 45 minutes. Hope you enjoy it Kenny! Thanks!
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.