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
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 feel jealous of the people who were successful! I did everything right – it looked gorgeous when I took it from oven! I baked it a little longer than indicated – until the crust was getting too brown. I let it cool overnight but it never set up – like chocolate syrup in the middle – nothing like the picture. it did not hold together in a pie shaped piece.
Do you need to make any adjustments for high altitude baking?
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
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!
This was nothing like pudding pie! And while the texture wasnt exactly like my chess pie, it was similar & very good. Turned out fine.
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.
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.
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.
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.