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 are also crowned with the signature crunchy top crust that you’ll find in really good chess pie recipes. This pie is always a favorite dessert. We especially love it topped with a dollop of homemade whipped cream.
And really, the simplicity of a chess pie makes it even more special.
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Why You’ll Love This Recipe
Delicious chocolate pie recipe. Every single bite is filled with delicious chocolate flavor.
Easy to make. The hands-on time for making this amazing chocolate pie is less than 10 minutes and it is easy enough for a beginning baker. I learned to make it with my Grandmother when I was a young girl and I haven’t looked back!
Great to make ahead or freeze. Since the cooling time is key to this recipe, it is great to make ahead or to freeze to serve later.
Easy Chocolate Chess Pie Recipe
See the inside of that pie?
Oh my goodness!!!
What is Chess Pie?
Chess Pie is a traditional southern pie recipe with deep roots in 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 gives the pie a crispy, crackle finish on the top while leaving a custard-type filling from the eggs. Cocoa powder is also included in this chocolate version of the classic pie.
How To Make Chocolate Chess Pie
To make this pie, you’ll need the following ingredients:
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Sugar – I use granulated sugar in this recipe.
- Unsweetened Cocoa Powder – I use natural unsweetened cocoa powder in this recipe.
- Flour – a little all-purpose flour is used to thicken the pie filling.
- Espresso Powder – optional, but recommended to enhance the chocolate flavor in this pie.
- Salt – just a pinch is used to balance the flavors of the pie.
- Butter – you’ll use melted and slightly cooled butter for this recipe.
- Evaporated Milk – I make homemade evaporated milk. You can also use your favorite store-bought.
- Vanilla extract – enhances the flavors in this sweet pie recipe. Use a high-quality vanilla extract. I love to use my homemade vanilla extract. It is so easy to make and always delicious!
- Eggs – In this recipe, you’ll use lightly beaten eggs for the pie filling.
- Pie crust – you’ll need one unbaked pie crust. You can use homemade pie crust or your favorite store-bought in a pinch.
Mix the pie filling. 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 into the pie crust and bake. Pour the chocolate mixture into a 9-inch, unbaked pie crust. Bake for 55 minutes.
Cool the pie before slicing. 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.
To store leftovers. Cover the pie loosely with wrap and store it in the refrigerator for up to 3 days.
To make ahead. This pie is excellent to make ahead as it is best served cold! Like with the storage instructions, make the pie ahead of time and cool. Cover the pie loosely with wrap and store in the refrigerator for up to 3 days. Remove from the refrigerator, slice, and serve.
To freeze. You can easily freeze a baked Chocolate Chess Pie. Bake and cool completely. Wrap tightly with freezer-safe wrap and place in a freezer bag. Freeze for up to 3 months. To serve, that in the refrigerator overnight and then slice and serve.
Here’s my recipe for Chocolate Chess Pie. I hope you love it as much as we do!
Chocolate Chess Pie Recipe
- 1 1/2 cup (297 g) granulated sugar
- 4 tablespoons (21 g) unsweetened cocoa powder
- 2 tablespoons (15 g) all-purpose flour
- 1/4 teaspoon (0.58 g) espresso powder, optional
- pinch (0.4 g) kosher salt
- 4 tablespoons (57 g) butter, melted and slightly cooled
- 5 ounces (141 g) evaporated milk
- 1 teaspoon (5 g) vanilla extract
- 3 large (150 g) eggs, lightly beaten
- 1 (9-inch) pie crust, unbaked
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.