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    Home » Recipes » Desserts » Pies » Chocolate Chess Pie

    Chocolate Chess Pie

    Published: June 3, 2023 · Modified: Jun 3, 2023 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    A rich and decadent dessert, this Chocolate Chess Pie brings together delicious chocolate flavors and a classic chess pie. This classic Southern pie features a chocolatey smooth, creamy custard filling inside a flaky, buttery crust. It is perfect for any holiday party or gathering.

    A slice of chocolate chess pie on a plate with a dollop of whipped cream on top. Coffee and more pie in the background.
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    Pinterest graphic of a chocolate chess pie in a baking dish, with a slice taken out and placed on a plate.
    Pinterest graphic of a slice of chocolate chess pie on a plate.
    Pinterest graphic of a slice of chocolate chess pie with a dollop of whipped cream on top.
    Pinterest graphic of a slice of chocolate chess pie with whipped cream. The tip of the pie is on a fork placed in front.
    Pinterest graphic of a slice of chocolate chess pie with a cup of coffee in the back along with the rest of the pie.

    If you love my chess pie recipe, you’ll love this chocolate chess pie. It has all the wonderful characteristics of the classic Southern pie but has a gooey, brownie-like filling instead! The filling is rich, smooth, and similar to a fudgy brownie. Everyone will be reaching for a second slice.

    One of the best parts about making this pie is that the filling comes together in one bowl! Simply whisk everything together and then pour it into the prepared pie crust. You don’t need any fancy equipment to make this. It’s also an incredibly easy dessert recipe to make, as the ingredients are simple, and you’ll likely have them on hand already. If you want another easy pie recipe, then try my cherry pie recipe, Oreo pie recipe, or buttermilk pie recipe.

    What You Need to Make This Recipe

    Ingredients needed to make a chocolate chess pie.

    Cocoa powder — you can use natural unsweetened cocoa powder or Dutch-processed cocoa powder in the pie filling. The Dutch-processed cocoa will give a darker, richer chocolate flavor, but both are delicious!

    Eggs — this recipe uses four large eggs for a deliciously rich and custardy interior.

    Butter — I always recommend using unsalted butter as different brands of butter use different amounts of salt in their butter.

    Evaporated milk — evaporated milk is sweeter than regular milk. Make sure you are buying evaporated milk and not sweetened condensed milk, as they’re not the same.

    Pie crust — I use my homemade pie crust as I always have some in my freezer. It’s buttery, flakey, and comes together quickly. Alternatively, you can use store-bought pie crust.

    How to Make Chocolate Chess Pie

    Set of two photos showing dry ingredients whisked together and eggs added to it.

    1. Whisk together the sugar, cocoa powder, and salt in a large mixing bowl.

    2. Add the eggs and whisk until well combined.

    Set of two photos showing evaporated milk added to the mixture and whisked together.

    3. Add the melted butter, milk, and vanilla.

    4. Whisk until well combined.

    Set of two photos showing pie filling poured into a baked pie crust and then baked.

    5. Pour into the pie crust.

    6. Bake for 50 minutes or until the filling is puffed and just barely wobbles in the center when gently shaken. Remove from the oven and let cool completely on a wire rack.

    A pie dish with a chocolate chess pie with a slice cut out and plated in the background along with a bowl of whipped cream and an opened book.

    Pro Tips for Making This Recipe

    • If using a homemade crust, I recommend you blind-bake it before adding the filling. Before beginning the recipe, line the pie dish with rolled dough, crimp the edges, and line it with parchment paper then fill it with pie weights. Bake at 425 for 15 minutes. Continue with the recipe as directed.
    • This recipe for chocolate chess pie calls for melted butter. Be sure to do so in advance so there’s time for the butter to cool for a bit before mixing it with the rest of the ingredients. Piping hot melted butter will cook the eggs.
    • You have to allow the pie to cool completely before slicing, or the filling will fall apart since it’s still firming up as it cools.
    • It’s best to bring the eggs to room temperature before making the filling so they incorporate into the filling easily.
    • When making the pie filling, be careful not to overmix, or the filling may come out rubbery.
    • If the edges of your crust start to brown too quickly before the filling is done, you can cover the edges with a pie crust shield or aluminum foil.
    A slice of chocolate chess pie on a plate with a bowl of whipped cream in the back.

    Frequently Asked Questions

    How do I store leftovers?

    Refrigerate any leftover chocolate cheese pie for up to 4 days. Keep it covered so it doesn’t absorb any odor from the fridge.

    Can I freeze this pie?

    You sure can! If you’d like to freeze an entire pie, I recommend baking it in an aluminum pan so it’s easier to store. Allow the pie to cool completely, then wrap the pie up with a couple of layers of aluminum foil and freeze for up to 3 months. Thaw the pie overnight in the fridge and reheat in the oven until warmed through when ready to enjoy. You can also freeze the pie in individual slices. Wrap them up and place them in a freezer-safe bag.

    What is the difference between this pie and buttermilk pie?

    The two pies look similar, but a buttermilk pie uses flour, but this chocolate chess pie uses cocoa to thicken the filling. There is also buttermilk added to give the pie a tangy flavor.

    If you love this recipe try these out!

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      Boston Cream Pie

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      Apple Pie Recipe

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      Banana Cream Pie Recipe

    • A piece of delicious banoffee pie in the foreground with the whole pie behind it.

      Banoffee Pie

    • A slice of French silk pie on a plate in front of the rest of the pie.

      French Silk Pie

    If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A slice of chocolate chess pie with a dollop of whipped cream on top.
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    5 from 11 votes

    Chocolate Chess Pie

    All you need are a few simple ingredients to make this homemade chocolate chess pie recipe. This pie recipe features a rich, smooth chocolate filling inside of a buttery, flakey crust!
    Course Dessert
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 50 minutes minutes
    Total Time 1 hour hour
    Servings 8 servings
    Calories 302kcal
    Author John Kanell

    Video

    Equipment

    • 9″ pie pan
    • Mixing Bowls

    Ingredients

    • 1½ cups granulated sugar (300g)
    • ¼ cup unsweetened cocoa powder (25g)
    • ¼ teaspoon salt
    • 4 large eggs
    • ½ cup unsalted butter melted (120ml)
    • ¼ cup evaporated milk (60ml)
    • 2 teaspoons vanilla extract
    • 1 (9-inch) unbaked pie crust store-bought or homemade*

    Instructions

    • Preheat the oven to 350F.
    • In a large mixing bowl, whisk together the sugar, cocoa powder, and salt. Add the eggs and whisk until well combined. Add the melted butter, milk, and vanilla, and whisk until well combined. Pour into the pie crust.
    • Bake for 50 minutes or until the filling is puffed and just barely wobbles in the center when gently shaken. Remove from the oven and let cool completely on a wire rack. For cleaner slicing, chill for a few hours before slicing. Refrigerate any leftovers for up to 4 days.

    Notes

    • If using a homemade crust, I recommend you blind-bake it before adding the filling. Before beginning the recipe, line the pie dish with rolled dough, crimp the edges, and line it with parchment paper then fill it with pie weights. Bake at 425 for 15 minutes. Continue with the recipe as directed.
    • This recipe calls for melted butter. Be sure to do so in advance so there’s time for the butter to cool for a bit before mixing it with the rest of the ingredients. Piping hot melted butter will cook the eggs.
    • You have to allow the pie to cool completely before slicing, or the filling will fall apart since it’s still firming up as it cools.
    • It’s best to bring the eggs to room temperature before making the filling so they incorporate into the filling easily.
    • When making the pie filling, be careful not to overmix, or the filling may come out rubbery.
    • If the edges of your crust start to brown too quickly before the filling is done, you can cover the edges with a pie crust shield or aluminum foil.

    Nutrition

    Calories: 302kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 120mg | Potassium: 105mg | Fiber: 1g | Sugar: 39g | Vitamin A: 509IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 1mg
    *Nutrition Disclaimer
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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