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.
Prepare the pie crust according to the recipe and chill for at least 1 hour.
On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place in pie dish; trim off any excess along the edges. Flute the edges with your fingertips. Prick the bottom of the crust with a fork. Freeze for 20 minutes.
Adjust the oven rack to the middle position and preheat the oven to 400°F.
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.
Line the crust with parchment paper and fill it with pie weights. Bake the crust for about 8 minutes. Remove and lower the oven temperature to 350°F.
Give the filling a quick whisk then pour it into the hot pie crust. Bake for 40-50 minutes, until the surface is light brown and the center jiggles slightly when shaken.
Cool on a wire rack for 4 hours before serving. For cleaner slicing, chill for a few hours before slicing. Refrigerate any leftovers for up to 4 days.
Notes
Melted butter: Make sure to allow the butter to cool slightly. Piping hot butter will cook the eggs.
Eggs: Bring the eggs to room temperature before using. They will incorporate into the batter more easily.
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.