Chocolate Chess Pie strikes the perfect balance between decadence and ease. With just a few pantry staples, you can whip up a pie that delivers intense chocolate flavor and a satisfying texture somewhere between brownie and custard. It’s an old-fashioned favorite that always impresses, whether served warm, chilled, or at room temperature.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsweetened cocoa powder
Granulated sugar
Eggs
Evaporated milk or whole milk
Melted butter
Vanilla extract
Cornmeal
All-purpose flour
Salt
Unbaked pie crust (homemade or store-bought)
Directions
Preheat your oven to 350°F.
In a large bowl, whisk together the sugar, cocoa powder, cornmeal, flour, and salt.
Add the eggs, milk, melted butter, and vanilla extract. Whisk until the mixture is smooth and well combined.
Pour the filling into the unbaked pie crust, smoothing the top with a spatula.
Bake for 45–50 minutes, or until the center is set and the top has formed a thin, crackly crust.
Let the pie cool completely before slicing. The filling will continue to set as it cools.
Servings and timing
This recipe makes one 9-inch pie, serving approximately 8 people. Prep time: 10–15 minutes Cook time: 45–50 minutes Total time: 1 hour to 1 hour 5 minutes
Variations
Espresso twist: Add a teaspoon of instant espresso powder to enhance the chocolate flavor.
Nutty version: Mix in chopped pecans or walnuts for added texture.
Boozy option: Stir in a tablespoon of bourbon or dark rum for depth.
Double chocolate: Fold in mini chocolate chips for extra richness.
Crust change: Try a graham cracker or Oreo crust instead of traditional pastry.
Storage/Reheating
Store the pie covered at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for about 15–20 seconds, or enjoy it cold straight from the fridge. This pie can also be frozen—wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
FAQs
What is Chess Pie?
Chess Pie is a traditional Southern pie made with simple ingredients like sugar, eggs, and butter. It typically includes a bit of cornmeal and vinegar to create a custard-like texture with a crisp top.
Why is it called “Chess Pie”?
The exact origin is unclear, but some believe it was originally called “just pie,” which evolved into “chess pie.” Others think it comes from being stored in a “pie chest.”
Does Chocolate Chess Pie need to be refrigerated?
It can sit at room temperature for up to 2 days, but for longer storage or firmer texture, refrigeration is recommended.
Can I use milk instead of evaporated milk?
Yes, whole milk works well as a substitute, though evaporated milk gives a richer flavor.
What kind of cocoa should I use?
Unsweetened natural cocoa powder is traditional, but Dutch-processed cocoa can also be used for a deeper chocolate flavor.
Can I make it ahead of time?
Absolutely. This pie can be made a day or two ahead and stored in the fridge. It’s delicious served chilled or brought to room temperature.
How do I know when the pie is done?
The pie is done when the center is set but still slightly jiggly, and the top has developed a thin, crackly crust.
Can I use a store-bought crust?
Yes, a store-bought unbaked pie shell works perfectly and saves time.
Is the texture like a brownie?
It’s similar, but softer and more custard-like. Think of it as a cross between a gooey brownie and a chocolate pudding pie.
Can I make it gluten-free?
Yes, use a gluten-free pie crust and substitute a gluten-free flour blend for the all-purpose flour.
Conclusion
Chocolate Chess Pie is a timeless dessert that delivers rich flavor with minimal effort. Its fudgy, custard-like filling and crispy top make every bite pure comfort. Whether you serve it warm with whipped cream or cold with a scoop of ice cream, this classic pie is sure to become a favorite in your dessert rotation.
Chocolate Chess Pie is a classic Southern dessert with a rich, fudgy filling and a delicate crackly top. Baked in a buttery pie crust, it combines the smoothness of custard with the deep flavor of chocolate, making it an easy yet indulgent treat for any occasion.
Author:Catherine
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Yield:1 pie (serves 8)
Category:Dessert
Method:Baking
Cuisine:Southern
Diet:Vegetarian
Ingredients
1 unbaked 9-inch pie crust (homemade or store-bought)
1 1/2 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 tbsp cornmeal
1 tbsp all-purpose flour
1/4 tsp salt
3 large eggs
1/2 cup evaporated milk or whole milk
1/2 cup unsalted butter, melted
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C).
In a large mixing bowl, whisk together the sugar, cocoa powder, cornmeal, flour, and salt until evenly combined.
Add the eggs, milk, melted butter, and vanilla extract. Whisk until the filling is smooth and fully incorporated.
Pour the filling into the unbaked pie crust, smoothing the top with a spatula.
Bake for 45–50 minutes, or until the center is set and the top forms a thin, crackly crust.
Remove from oven and allow the pie to cool completely before slicing. The filling will continue to set as it cools.
Notes
Add 1 tsp instant espresso powder to deepen the chocolate flavor.Stir in 1/2 cup chopped nuts (pecans or walnuts) for texture.Include 1 tbsp bourbon or dark rum for a boozy twist.Fold in 1/4 cup mini chocolate chips for extra richness.Use a graham cracker or Oreo crust for a different base.Store covered at room temperature for 2 days or refrigerate up to 5 days.
Freeze for up to 2 months; thaw overnight in the fridge before serving.
