This Chocolate Chess Pie is a rich, Southern-style dessert with a crackly top and a gooey, brownie-like center. It’s simple to prepare and delivers big on indulgent, chocolatey flavor. Whether I make it for a holiday table or just a cozy evening treat, it never fails to satisfy that deep chocolate craving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 unbaked 9-inch pie crust (homemade or store-bought)
1½ cups granulated sugar
3 tablespoons unsweetened cocoa powder
½ teaspoon kosher salt
4 tablespoons unsalted butter, melted
2 large eggs
½ cup evaporated milk (or whole milk)
1 teaspoon vanilla extract
Optional: powdered sugar for dusting, whipped cream for serving
Directions
I start by preheating the oven to 350°F (175°C). Then I place the pie crust into a 9-inch pie dish and crimp the edges. I chill it while prepping the filling.
In a medium bowl, I whisk together the sugar, cocoa powder, and salt.
I add the melted butter and stir until the mixture is well combined.
Next, I whisk in the eggs one at a time, then add the evaporated milk and vanilla extract. I mix until the batter is smooth and glossy.
I pour the filling into the chilled pie crust.
I bake the pie for 35–40 minutes, just until the top is crackly and set, but the center still has a slight jiggle.
Once it’s out of the oven, I let it cool completely on a wire rack. It continues to set as it cools.
If I want a little extra flair, I dust it with powdered sugar or add whipped cream just before serving.
Servings and timing
This pie yields 8 servings.
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Calories: About 340 kcal per slice
Variations
I sometimes swap evaporated milk for half-and-half or heavy cream for a richer filling.
A splash of bourbon adds a grown-up twist that complements the chocolate beautifully.
For a mocha version, I mix in 1 teaspoon of instant espresso powder with the dry ingredients.
I’ve also tried using a graham cracker crust instead of a traditional pastry crust for a sweeter twist.
Adding chopped pecans to the filling gives it a nice crunch and a nutty depth.
Storage/Reheating
I store leftover Chocolate Chess Pie tightly wrapped in the refrigerator for up to 4 days. It tastes great cold or at room temperature. If I want to reheat it, I warm individual slices in the microwave for about 15–20 seconds to bring back that gooey center. The pie also freezes well—just wrap it tightly and store for up to 2 months. I thaw it in the fridge overnight before serving.
FAQs
What is Chocolate Chess Pie made of?
It’s made from a simple blend of sugar, cocoa powder, butter, eggs, milk, and vanilla, poured into an unbaked pie crust and baked until set. The filling turns into a rich, chocolatey custard with a crackly top.
Can I use whole milk instead of evaporated milk?
Yes, I often use whole milk when I don’t have evaporated milk on hand. The texture is slightly lighter but still delicious.
Why is it called “chess pie”?
The origin of the name isn’t certain, but it’s believed to come from “just pie” being misheard as “chess pie.” It refers to a style of pie made with simple, pantry-friendly ingredients.
How do I know when the pie is done?
I look for a crackly top with the center still a bit jiggly. It firms up as it cools, so I avoid overbaking it.
Can I make this pie ahead of time?
Yes, I often make it a day in advance. It sets beautifully as it rests and is easy to store and serve the next day.
Conclusion
Chocolate Chess Pie is the kind of dessert I turn to when I want something comforting, classic, and full of chocolate flavor. It’s unfussy to make and always delivers that perfect mix of gooey richness and crisp top. Whether I’m baking for a holiday or just craving something sweet, this Southern favorite hits the mark every time.
📖 Recipe:
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Chocolate Chess Pie
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Chocolate Chess Pie is a Southern classic with a gooey, brownie-like center and a crackly top. Made with simple pantry ingredients, it’s rich, indulgent, and easy to prepare—perfect for holidays or a cozy night in.
Ingredients
1 unbaked 9-inch pie crust (homemade or store-bought)
1½ cups granulated sugar
3 tablespoons unsweetened cocoa powder
½ teaspoon kosher salt
4 tablespoons unsalted butter, melted
2 large eggs
½ cup evaporated milk (or whole milk)
1 teaspoon vanilla extract
Optional: powdered sugar for dusting
Optional: whipped cream for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Place the pie crust into a 9-inch pie dish, crimp the edges, and chill while preparing the filling.
- In a medium bowl, whisk together the sugar, cocoa powder, and salt.
- Add the melted butter and stir until combined.
- Whisk in the eggs one at a time.
- Add the evaporated milk and vanilla extract, mixing until smooth and glossy.
- Pour the filling into the chilled pie crust.
- Bake for 35–40 minutes, until the top is crackly and the center is slightly jiggly.
- Cool completely on a wire rack to allow the pie to set.
- Optional: dust with powdered sugar or top with whipped cream before serving.
Notes
Use whole milk if evaporated milk isn’t available.
Add 1 tsp of instant espresso powder for a mocha flavor.
A splash of bourbon adds depth and richness.
Try a graham cracker crust for a sweeter twist.
Add chopped pecans to the filling for texture and nutty flavor.
Pie stores well refrigerated up to 4 days or frozen up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 35g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
