Chocolate Chess Pie combines the richness of chocolate with a creamy, custard-like filling encased in a buttery flaky pie crust, making this classic Southern dessert something the whole family will love. Not just the chocolate lovers in the family.
Every time I make this chocolate custard pie, I get rave reviews from friends and family. If your looking for an easy recipe for a delicious chocolate dessert, look no further than this rich chocolate pie.
Chocolate Chess Pie is a version of the classic chess pie that is thought to have originated in England and was embraced by Southern cooks making it their own.
Chocolate Chess Pie is a dessert that combines simplicity with sheer decadence. Its fudgy chocolate filling, and flaky crust, create a dessert experience that will have you coming back for seconds and thirds.
If you’re a chocolate lover like me, you’ll love my French Chocolate Silk Pie.
Ingredients to make Chocolate Chess Pie
Let’s start by gathering the ingredients we need to make Chocolate Chess Pie. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Made with basic ingredients,
How to make Chocolate Chess Pie
- Add the sugar, cocoa powder, cornstarch, espresso powder, and salt to a large bowl.
- Whisk the dry ingredients to combine.
- Add the evaporated milk, melted butter, and vanilla extract to the dry ingredients.
- Mix until just combined.
- Lightly beat the room-temperature eggs and egg yolks together in a small bowl. Add the eggs to the batter.
- Mix just enough to combine the eggs with the batter. Don’t over-mix!
How to make Pie Crust
I love making homemade crust for my pies. But if you’d rather not make your own homemade pie crust, feel free to pick up a premade pie shell at your local grocery store. The chocolate chess pie will still be amazingly delicious.
- Add the all-purpose flour, granulated sugar, baking powder, and salt to the bowl of a food processor.
- Pulse the dry ingredients four times to fully mix the ingredients.
- Add the pieces of very cold unsalted butter to the dry ingredients.
- Pulse at one-second intervals until the butter is mixed in, forming buttery pebble size pieces.
- Add the egg to the mixture.
- Pulse until the dough forms a ball on the blade of the food processor.
- Turn the dough out of the food processor onto a floured surface (be careful with the blade).
- Flatten the dough into a disc and wrap it with plastic wrap. Refrigerate the pie dough for 15-20 minutes before using.
- Preheat the oven to 400°F and place the oven rack in the center of the oven.
- Roll out the pie dough and place it into your pie plate. Trim any excess dough and crimp the edges to make a decorative pattern. Place the pie pan in the refrigerator until you are ready to bake.
- When the oven is preheated and you’re ready to bake the pie crust, line the dough with parchment paper or aluminum foil, covering the bottom and the sides. And fill the bottom of the pan with pie weights or beans. Then place the pie crust on the center rack of the preheated oven and bake for 15 minutes or until the edges start to brown.
- Remove the pie crust from the oven. Carefully remove the parchment paper and pie weights from the pan.
- Return the pie pan to the oven and bake for another 4-6 minutes. If the edges of the crust are too brown, cover them with foil or pie guards to prevent them from over-browning.
- Remove the pie crust from the oven and place on a wire rack to cool.
- Pour the pie filling into the cooled prepared pie crust. And reduce the oven temperature to 350°F
- Place the pie on the center rack of the preheated oven and bake for 30-35 minutes or until the pie is set. The custard filling can have a slight jiggle in the center.
- Remove the pie from the oven and place on a wire rack to completely cool to room temperature (1½-2 hours).
- Refrigerate the pie for at least 2 hours before slicing so it can completely set up.
Serve the chocolate chess pie with a dollop of whipped cream and fresh berries or a scoop of vanilla ice cream. The rich chocolate filling is a chocolate lover’s dream come true and is guaranteed to make anyone with a sweet tooth very happy.
Whether you’re serving it at a dinner party or simply treating your family to a delightful dessert, after one bite of my chocolate custard pie, I know you’ll agree that this is the best chocolate chess pie recipe!
Recipe FAQ’s
According to the story I was told, it was originally called a “chest pie” because it was made with whatever was stored in the chest (pantry). When it became popular in the South, Chest got shortened to Chess.
Southerners claim it was invented in the South and called “Just Pie,” which was misheard as Chess Pie.
Chess pie was first made in England and migrated over with the settlers moving to New England and Virginia. It was a chocolate version of English curd pie.
Others say it was definitely first created in the Southern United States.
Once cooled, you can store chocolate chess pie in the refrigerator, covered with plastic wrap or aluminum foil, for 3 to 4 days. Before serving the stored pie, let it sit at room temperature for a bit or reheat individual slices in the microwave or oven for a warm and gooey experience. Of course, you can also eat it cold.
More Chocolate Recipes You’ll Love!
Chocolate Chess Pie
Ingredients
Pie Crust
- 1 ¼ cup all-purpose flour
- 3 tablespoon granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 5 tablespoon unsalted butter cut into small pieces- keep butter very cold
- 1 large egg
Pie Filling
- 1 ¾ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 3 tablespoon cornstarch
- 1 teaspoon instant espresso powder
- ½ teaspoon salt
- 5 oz evaporated milk
- 4 tablespoon unsalted butter melted and slightly cooled (½ stick)
- 2 teaspoon vanilla extract
- 2 large eggs -room temperature
- 2 large egg yolks -room temperature
Instructions
Pie Crust
- I love making pie crusts, but if you don't have time or the inclination, feel free to buy a premade pie shell at your local grocery store.
- Add the flour, sugar, baking powder and salt to the bowl of a food processor.
- Pulse the dry ingredients 4 times to fully mix the ingredients.
- Add the pieces of very cold butter to the dry ingredients and pulse at one-second intervals until the butter is mixed in, forming buttery pebble size pieces.
- Add the egg to the mixture and pulse until the dough forms a ball on the blade of the food processor.
- Turn the dough out of the food processor onto a floured surface (be careful with the blade).
- Flatten the dough into a disc and wrap it with plastic wrap. Refrigerate the pie dough for 15-20 minutes before using.
- Preheat the oven to 400°F and place the oven rack in the center of the oven.
- Roll out pie dough and place it into your pie baking pan. Trim any excess dough and crimp the edges to make a decorative pattern.Place the pie pan in the refrigerator until you are ready to bake
- When the oven is preheated and you're ready to bake the pie crust, line the dough with parchment paper or aluminum foil, covering the bottom and the sides.
- Fill the bottom of the pan with pie weights or beans.
- Place the pie crust on the center rack of the preheated oven and bake for 15 minutes or until the edges start to brown.
- Remove the pie crust from the oven. Carefully remove the parchment paper and pie weights from the pan.
- Return the pie pan to the oven and bake for another 4-6 minutes. If the edges of the crust are too brown, cover them with foil or pie guards to prevent them from over browning.
- Remove the pie crust from the oven and place on a wire rack to cool.
Pie Filling
- Reduce the oven temperature to 350°F
- Add the sugar, cocoa powder, cornstarch, espresso powder, and salt to a large bowl and whisk to combine.
- Add the evaporated milk, melted butter, and vanilla extract to the dry ingredients and mix until just combined.
- Lightly beat the eggs and egg yolks together in a small bowl.
- Add the eggs to the batter and mix just enough to combine the eggs with the batter. Don't over-mix!
- Pour the pie filling into the cooled pie crust.
- Place the pie on the center rack of the preheated oven and bake for 30-35 minutes or until the pie is set. It can have a slight jiggle in the center.
- Remove the pie from the oven and place on a wire rack to completely cool to room temperature (1½-2 hours)
- Refrigerate the pie for at least 2 hours before slicing so it can completely set up.If possible let the pie set up overnight.
Notes
Freezing Instructions: Wrap tightly with plastic wrap and freeze in a large freezer bag for up to 3 months. Thaw overnight in the refrigerator.
Samantha says
If store bought crust, do you still need to blind bake?
Chef Dennis Littley says
If the pie crust is unbaked, then its still a good idea to blind bake it.
angel marie best says
if using a store bought crust, will i need a deep dish crust or regular crust?
Chef Dennis Littley says
A regular pie shell is good for this recipe.
Debra says
Rich and decadent taste and it was surprisingly easy to make! A new family favorite.
Chef Dennis Littley says
I’m happy to hear you enjoyed the chess pie Debra. Thanks for the great review!
Connie Grigg says
YUM- Thank you for this recipe
Elizabeth says
What a dream – so delicious! Thanks for the recipe!
Melinda says
This is now my go-to chocolate pie recipe! It’s easy to make and so creamy and rich, I loved the little touch of espresso powder too. I made it with a store-bought pie crust and it was wonderful, but I’m eager to make it again with the scratch-made crust.
angel marie best says
did you use regular or deep dish crust
Chef Dennis Littley says
I made my own, but regular crust will work.
Nicole NK says
The chocolate in this pie was so flavorful, I took it to a barbecue, and everyone enjoyed it!
Natalie Perry says
This should be illegal. Haha jk. It was just too good. Thank you !!