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Chocolate Chess Pie is rich and decadent. It combines the classic chess pie with delicious chocolate flavor. The creamy custard filling is nestled in a buttery pie crust.
This Chocolate Chess Pie recipe is a dream.
You all know I’m a pie girl. When I started Baked By An Introvert, I almost considered making it a blog about pies. But, with recipes like lemon pound cake, butterscotch cookies, chocolate pudding and carrot cake out there – how could I do that?
Still, I can’t resist revisiting to my first true love – pies. Chess Pie is a funny name. It’s debatable as to why they call it chess pie. Some say it is a mispronunciation of “cheese” pie while others say it got its name because it was served to men as they played chess.
Classic chess pie uses vinegar and reminds me of vinegar pie or even a buttermilk pie, but chocolate chess pie is more like a baked chocolate pudding in a pie. It’s like a thickened baked custard, and boy oh boy is it delicious.
The incredible thing about this pie is it is so easy. You bake the crust, whisk the filling together and pour it into the hot crust, then pop it back in the oven until the filling is almost set.
The filling is like a chocolate custard. It’s rich and thick from the eggs and the evaporated milk. Sweet from the sugar, and chocolatey from the cocoa. It’s gooey but not too much so, sweet but not too sweet and rich and decadent.
It tastes absolutely delicious on its own, served over a drizzle of raspberry sauce, with a dusting of confectioners sugar, a dollop of whipped cream or a scoop of vanilla ice cream. Any way you choose to serve this pie, it’s sure to wow your family and friends.
- TASTE: Chocolatey deliciousness
- TEXTURE: Creamy filling against a flaky crust
- EASE: Easy!
- TIME: One and a half hours, plus cooling time.
What You’ll Need
- Pie crust – Make your own homemade pie crust or use store-bought refrigerated pie dough.
- Sugar – This recipe uses white granulated sugar to sweeten the filling.
- Cocoa Powder – The recipe calls for the unsweetened cocoa powder. This is in the baking aisle of the grocery store, not with the hot chocolate mix.
- Evaporated milk – Stabilizes, sweetens and thickens the filling.
- Butter – Unsalted sweet cream butter is almost always my butter of choice – this recipe calls for it to be melted and cooled.
- Eggs – There wouldn’t be a curd-like filling without eggs! These should be at room temperature.
- Vanilla extract – Use an all-natural extract.
- Pie plate
- Pie crust guard
How to Make Chocolate Chess Pie
Start with a hot oven for this pie – preheat it to 400°F – in which to bake the crust. Once the crust has baked, turn the oven down to 325°F to cook the filling.
- Bake the crust. Make the crust according to instructions, and pre-bake until it looks dry and begins to bubble, about 8 minutes.
- Prepare the filling. Mix sugar and cocoa together in a large bowl. Beat eggs in a medium bowl with an electric mixer until light and fluffy; stir into cocoa mixture. Beat in evaporated milk, butter, and vanilla.
- Bake the pie. Turn the oven down. Pour the filling into the hot pie crust. Bake the pie for an additional 40-50 minutes or until the edges are set but the center jiggles slightly when shaken.
- Cool. Let cool on a wire rack for 4 hours before serving.
Bring the eggs to room temperature before using. Egg whites and yolks break up more easily when they are warm and not chilled so they will incorporate into the batter more easily.
Tips For Success
- Melted butter: Make sure to allow the butter to cool slightly. Piping hot butter will cook the eggs.
- Chill: For cleaner slicing, chill the pie before serving.
- Don’t overmix: If overmixed, the filling could come out rubbery.
- Pie crust: If the edges of the crust are browning too quickly, cover them with aluminum foil or a pie shield.
Storage & Freezing
Wrap with plastic and refrigerate for up to 4 days.
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