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!
Looking for more delicious chocolate recipes? I think you’ll love my Best Chocolate Cake, Best Chocolate Cupcakes, and Grandmother’s Chocolate Cobbler. Yum!
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.
Table of Contents
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!!!
Irresistible!
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:
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.
Step-by-Step Instructions
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.
Storage Tips
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
Equipment
Ingredients
- 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
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
I baked this as my second attempt ever at a pie. Instructions are easy enough, and the pie was delicious! I added 1/2 of finely chopped walnuts to my batter. I want to try hazelnuts next time. Such a great pie!
I ordered the “espresso” because of you. I am anxious to use it! This pie looks amazing.
I’ve made this pie a few months ago for a birthday. It turned out perfect. I gave it two hrs to cool and it set just fine. It is milky runny out of the oven and pudding like after it cools. People need to give it time to cool and cook a day ahead if needed.
Looks indeed like a delicious pie, but this souther girl says what sets a chess pie apart from others is the cornmeal in it. I did look around on the net a bit to confirm my suspictions.
As a fudge pie though I believe you’ve nailed it – and there’s nothing wrong with a fudge pie!
I have made your pie 3 times, and each time I let it cook for 40 minutes the inside is so runny that I cook it more. It is as it is not cooked at all. If I cook for 40 min and then let it set will the inside set? I love taste.
Hi Linda,
Yes, the recipe instructions include for you to place the pie, once baked, onto a wire rack to cool for an hour. It will continue to set as it cools. I hope that helps!
I doubled this recipe for Thanksgiving and used the filling to fill 3 regular pie crusts. I only baked for about 30 minutes and the pies were perfect. Thank you for the recipe. I will certainly use it again.
This looks wonderful– could I substitute cream or half and half for evaporated milk?
The first time I ate Chocolate Chess Pie was at a local restaurant just a couple of years ago. I fell in love with it. This looks delicious. I’m going to try this recipe for Thanksgiving. I’m thinking this is going to be a staple of my dinner from here on out.
Isn’t is fabulous. I definitely always go for the chocolate chess pie if it’s being served. No second guessing there! 🙂 Hope you enjoy it and Happy Thanksgiving!
will this pie freeze well to make ahead for Thanksgiving or will that possibly change it?