Name: Chocolate Chess Pie
Prep time: 25 min
Cook time: 40 min
Total time: 3 h 5 min
Cuisine: Southern
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, cold and cubed; 3 to 4 tablespoons ice water; 1 1/4 cups granulated sugar; 3 tablespoons unsweetened cocoa powder; 1/4 teaspoon salt; 1/2 cup (1 stick) unsalted butter, melted and slightly cooled; 2 large eggs, room temperature; 1/4 cup evaporated milk or heavy cream; 1 teaspoon vanilla extract; Optional: 1/2 teaspoon espresso powder

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Why You’ll Love This Recipe

This Chocolate Chess Pie brings together the best of both worlds: the richness of chocolate with the custardy texture of chess pie. The pie’s filling is dense and fudgy, but with a crackly top that adds delightful texture. Paired with a buttery, flaky homemade pie crust, it’s a dessert that’s as comforting as it is delicious. The recipe is simple, making it easy to bake from scratch, and it’s incredibly versatile—perfect for serving on its own or with a scoop of whipped cream or vanilla ice cream.

Ingredients

For the Pie Crust (or substitute with store-bought):

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
3 to 4 tablespoons ice water

For the Chocolate Chess Filling:

1 1/4 cups granulated sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
2 large eggs, room temperature
1/4 cup evaporated milk or heavy cream
1 teaspoon vanilla extract
Optional: 1/2 teaspoon espresso powder

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Pie Crust:

In a large bowl, combine the flour and salt. Cut in the cold cubed butter using a pastry cutter or fork until the mixture forms coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough holds together without being wet or sticky.
Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out and Prepare the Crust:

On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
Gently transfer the dough to the pie dish, pressing it into the bottom and sides. Trim any excess dough and crimp the edges as desired.
Place the pie crust in the refrigerator to chill while preparing the filling.

Prepare the Chocolate Chess Filling:

Preheat the oven to 350°F (175°C).
In a large mixing bowl, whisk together the sugar, cocoa powder, salt, and espresso powder if using.
Stir in the melted butter until the mixture is smooth.
Add the eggs one at a time, whisking well after each addition to ensure a smooth consistency.
Stir in the evaporated milk and vanilla extract until fully combined and glossy.

Fill the Pie:

Pour the prepared chocolate filling into the chilled pie crust. Use a spatula to smooth the top evenly.

Bake the Pie:

Place the pie on the center rack of the oven and bake for 35 to 40 minutes, or until the edges are set and the center still has a slight jiggle. The top will form a thin, crackly crust as it bakes.
Remove from the oven and allow the pie to cool completely on a wire rack. The filling will continue to set as it cools.

Chill the Pie (Optional):

For the best texture, refrigerate the pie for at least 2 hours before slicing. This will help achieve a clean slice and a dense, fudgy filling.

Servings and Timing

Servings: 8-10
Prep Time: 25 minutes
Cook Time: 40 minutes
Additional Time: 2 hours (chilling)
Total Time: 3 hours 5 minutes

Variations

Add Nuts: For added texture, sprinkle chopped walnuts or pecans into the filling before baking.
Topping Ideas: Top with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate ganache for extra indulgence.
Espresso Twist: Add a bit more espresso powder for a stronger coffee flavor, which pairs beautifully with the chocolate.

Storage/Reheating

Storage: Store leftover pie in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze the pie for up to 3 months. Wrap it tightly in plastic wrap and foil, then thaw in the refrigerator before serving.
Reheating: If you prefer your pie warm, reheat individual slices in the microwave for about 15-20 seconds.

FAQs

Can I use a store-bought pie crust?

Yes, if you prefer a shortcut, you can use a store-bought pie crust. However, a homemade crust adds a buttery, flaky texture that enhances the pie’s flavor.

Can I make this pie ahead of time?

Yes, Chocolate Chess Pie can be made ahead of time. It actually benefits from sitting in the refrigerator for a few hours, allowing the filling to firm up for cleaner slices.

How do I prevent the crust from getting soggy?

Make sure to chill the pie crust before filling it, and bake the pie until the edges are golden and the center has set. Pre-baking the crust slightly before filling can also help prevent sogginess.

Can I use milk instead of evaporated milk?

Evaporated milk works best for this recipe as it adds a rich creaminess. However, you can substitute with regular milk if needed, though the texture might be slightly lighter.

How can I make this pie extra chocolatey?

Add a few extra tablespoons of cocoa powder to the filling for a more intense chocolate flavor, or melt some chocolate and swirl it into the filling.

Can I freeze this pie?

Yes, you can freeze Chocolate Chess Pie before or after baking. If freezing before baking, let the pie cool to room temperature, then cover and freeze. When ready to bake, simply add an extra 10 minutes to the baking time.

Conclusion

Chocolate Chess Pie is a beloved Southern classic that combines the richness of chocolate with the smooth, fudgy texture of custard. With a buttery pie crust and a simple filling made from basic pantry ingredients, it’s an easy yet elegant dessert that’s perfect for any occasion. Whether you serve it as-is or with your favorite topping, this chocolate pie will definitely be a hit with everyone!

Chocolate Chess Pie

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Chocolate Chess Pie combines a rich, fudgy chocolate filling with a buttery, flaky crust. With a crackly top and smooth texture, this Southern classic is perfect for any occasion.

Author: Amy
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 3 hours 5 minutes
Yield: 8-10 servings
Category: Dessert
Method: Baking
Cuisine: Southern
Diet: Vegetarian

Instructions

In a large bowl, combine the flour and salt. Cut in the cold cubed butter using a pastry cutter or fork until the mixture forms coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough holds together without being wet or sticky.
Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Gently transfer the dough to the pie dish, pressing it into the bottom and sides. Trim any excess dough and crimp the edges as desired. Place the pie crust in the refrigerator to chill while preparing the filling.
Preheat the oven to 350°F (175°C).
In a large mixing bowl, whisk together the sugar, cocoa powder, salt, and espresso powder if using.
Stir in the melted butter until the mixture is smooth.
Add the eggs one at a time, whisking well after each addition to ensure a smooth consistency.
Stir in the evaporated milk and vanilla extract until fully combined and glossy.
Pour the prepared chocolate filling into the chilled pie crust. Use a spatula to smooth the top evenly.
Place the pie on the center rack of the oven and bake for 35 to 40 minutes, or until the edges are set and the center still has a slight jiggle. The top will form a thin, crackly crust as it bakes.
Remove from the oven and allow the pie to cool completely on a wire rack. The filling will continue to set as it cools.
For the best texture, refrigerate the pie for at least 2 hours before slicing. This will help achieve a clean slice and a dense, fudgy filling.