Chocolate Chess Pie

Why You’ll Love This Recipe

I like this recipe because it delivers big chocolate flavor with just a few pantry staples. I also love the texture—the top forms a thin, crisp layer while the inside stays smooth and custardy. It’s perfect for gatherings, holidays, or anytime I want a classic dessert that feels special without being complicated.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pie crust, homemade or store-bought
1 ¼ cups sugar
5 tablespoons cocoa powder
2 tablespoons cornmeal
1 tablespoon all-purpose flour or gluten-free all-purpose flour
¼ teaspoon salt
⅓ cup butter, softened
3 eggs, room temperature
5 ounce can evaporated milk
1 teaspoon vanilla extract

Directions

1. I preheat my oven to 425°F and position the rack on the lowest level. I roll out the pie crust, fit it into a 9-inch pie plate, and refrigerate it for 15 minutes.

2. To blind-bake, I line the crust with foil or parchment, fill it with pie weights or dried beans, and bake for 5 minutes. I reduce the oven temperature to 325°F, bake 4 minutes more, then remove the liner and weights and bake for another 3–4 minutes. I set the crust aside to cool.

3. In a large bowl, I whisk together the sugar, cocoa powder, cornmeal, flour, and salt. I add the butter, eggs, evaporated milk, and vanilla extract, then beat everything with a mixer until smooth.

4. I pour the filling into the prebaked crust and bake at 325°F on the lowest rack for 55–60 minutes. The top should be set, with just a slight jiggle underneath. A toothpick inserted in the center should come out without liquid.

5. I let the pie cool on a wire rack for 1–2 hours before slicing. I serve it either at room temperature or chilled, depending on my mood.

Servings and Timing

This recipe makes about 8 servings. The prep time is 15 minutes, the cook time is 1 hour 5 minutes, and the total time is around 1 hour 20 minutes.

Variations

Sometimes I stir a handful of chocolate chips into the filling for extra richness. I also like adding a pinch of espresso powder to deepen the cocoa flavor. For a holiday twist, I top it with whipped cream and a sprinkle of crushed peppermint.

Storage/Reheating

I keep chocolate chess pie covered at room temperature for up to 3 days. For a chilled version, I refrigerate it after cooling. This pie also freezes well—once thawed, I reheat it in a 375°F oven for 15–20 minutes to keep the crust crisp.

FAQs

Why is it called chess pie?

The name comes from an old Southern term for a simple custard pie, often made with pantry ingredients.

Can I make this pie without cornmeal?

Yes, but I like the subtle texture cornmeal adds. It helps set the filling.

How do I know when the pie is done?

The top should be set with a slight jiggle underneath, and a toothpick should come out without liquid.

Do I need to refrigerate chess pie?

No, it can be stored at room temperature for up to 3 days, but refrigeration works too if I prefer it chilled.

Can I make this pie gluten-free?

Yes, I use gluten-free all-purpose flour and the recipe turns out just as well.

Why does my pie crack on top?

Overbaking can cause cracks. I take it out when the center is just barely set.

Can I use regular milk instead of evaporated milk?

Evaporated milk gives it a creamier texture, but whole milk can work in a pinch.

Can I freeze chocolate chess pie?

Yes, I freeze it after cooling. To reheat, I bake at 375°F for 15–20 minutes.

What’s the best way to serve this pie?

I love it plain, but a dollop of whipped cream or vanilla ice cream makes it extra decadent.

Why is my filling runny?

It may not have baked long enough, or it needed more time to cool and set before slicing.

Conclusion

I enjoy making chocolate chess pie because it’s rich, comforting, and timeless. The fudgy filling and flaky crust make every bite satisfying, and it’s one of those desserts that never fails to impress. Whether served warm or chilled, it’s always a hit at the table.