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
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
1. Whisk together the sugar, cocoa powder, and salt in a large mixing bowl.
2. Add the eggs and whisk until well combined.
3. Add the melted butter, milk, and vanilla.
4. Whisk until well combined.
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.
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.
Frequently Asked Questions
Refrigerate any leftover chocolate cheese pie for up to 4 days. Keep it covered so it doesn’t absorb any odor from the fridge.
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.
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!
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!
Chocolate Chess Pie
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.
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