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Chocolate Chess Pie

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Chocolate chess pie is a classic Southern dessert with a fudgy, custard-like chocolate filling and a flaky crust. It’s rich, simple to make, and always a crowd-pleaser, perfect for holidays or anytime you’re craving a comforting treat.

Ingredients

1 pie crust, homemade or store-bought

1 1/4 cups sugar

5 tablespoons cocoa powder

2 tablespoons cornmeal

1 tablespoon all-purpose flour (or gluten-free flour)

1/4 teaspoon salt

1/3 cup butter, softened

3 large eggs, room temperature

1 (5-ounce) can evaporated milk

1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 425°F (220°C) and position rack on the lowest level. Roll out pie crust into a 9-inch pie plate and refrigerate for 15 minutes.
  2. Blind-bake: Line crust with foil or parchment, fill with pie weights or beans, and bake 5 minutes. Reduce oven to 325°F (165°C), bake 4 minutes more, then remove liner and weights and bake another 3–4 minutes. Set aside to cool.
  3. In a large bowl, whisk sugar, cocoa powder, cornmeal, flour, and salt. Add butter, eggs, evaporated milk, and vanilla, then beat until smooth.
  4. Pour filling into prebaked crust and bake at 325°F on the lowest rack for 55–60 minutes, until the top is set with a slight jiggle underneath. A toothpick should come out clean of liquid.
  5. Cool on a wire rack for 1–2 hours before slicing. Serve at room temperature or chilled.

Notes

Add chocolate chips for extra richness.

A pinch of espresso powder deepens the chocolate flavor.

Top with whipped cream or crushed peppermint for holidays.

Avoid overbaking to prevent cracks in the filling.

Nutrition

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