Chocolate Chess Pie

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Southern Chocolate Chess Pie is a classic old fashioned recipe with a crispy, brownie-like top and smooth creamy custard filling. It’s easy, fast to prep, and always a hit!

We love pie recipes around here, especially those Southern classics like coconut pie, pecan pie, sweet potato pie, or Kentucky Derby pie. So when I realized I hadn’t yet shared this unbelievably easy Chocolate Chess Pie recipe, I knew I better get to baking!

Why I love this recipe

Chess pies in the South originated out of necessity, they are made with ingredients substituted for other baking staples. Some recipes substitute cornmeal for flour, others buttermilk for milk, and so on. So the great thing about chess pies is being able to make them with simple ingredients you have on hand.

This recipe takes the traditional chess pie and adds in some yummy chocolate flavor. This makes the top of the pie almost taste like a brownie, and the texture of the middle is like a chocolate custard!

This recipe is SO EASY to make, you literally hand mix a few ingredients and pour it in a pie shell. You can make a homemade pie crust or you can use a store-bought crust, either way it’s going to be delicious!

Ingredients

• unbaked pie shell
• natural cocoa powder
• granulated sugar
• all-purpose flour
• unsalted butter
• vanilla extract
• eggs
• evaporated milk
• kosher salt
• whipped cream, ice cream, and chocolate shavings for serving (optional)

Step by step

1. Preheat oven to 325 degrees.
2. Melt butter in a microwave safe bowl and set aside.
3. In a large mixing bowl sift together cocoa powder and flour. Add sugar and whisk to mix.
4. Add egg, melted butter, and vanilla and stir until thoroughly blended.
5. Pour chocolate filling into the pie crust (do not fill over 2/3 full as the filling will rise.)
6. Bake 50-60 minutes or until a toothpick inserted in the middle comes out clean and pie has no “jiggle” in the middle. Begin checking at 50 minutes and recheck in 5-7 minute intervals until cooked through.
7. Once pie is done turn off oven and let the pie sit in the oven as it cools. (You can crack the oven to make this faster.)

Tips for best results

• Use unsweetened cocoa powder, not dutch-process cocoa powder or the pie will come out too sweet.
• Please note the recipe calls for only 5 ounces of evaporated milk, NOT the entire can!
• Be sure to use unsalted butter, not salted.
• If you do not have a sifter, whisk together the flour and cocoa to remove lumps.
• if the edges of the pie crust start to brown, cover them with foil for the remainder of the baking time.

Serving suggestions

Once the pie has cooled you can serve it one its own or top it with whipped cream. My favorite way to eat it is topped with a scoop of vanilla ice cream and if I’m feeling extra fancy, some chocolate shavings!

Need more dessert inspiration? Reader favorites include OREO Dirt Cake, Peanut Butter Buttercream Frosting, and Chocolate Fudge Pie!

If you try this recipe please comment and rate it below, I love hearing from you!

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