Chocolate Chess Pie
Prep Time
30 mins
Cook Time
40 mins
Chill Time
4 hrs 15 mins
Total Time
5 hrs 25 mins
My Chocolate Chess Pie is rich, silky, and effortless to make—a chocolate lover’s dream and guaranteed crowd-pleaser for any gathering!
Servings: 8 slices
Ingredients
Crust
- 1 recipe Pie Crust
- Egg wash
Chocolate Filling
- 4 large eggs , at room temperature
- 1 ⅓ cups (10 ½ oz/296 g) granulated sugar
- ½ cup (4 oz/115 g) butter , melted
- ½ cup (4 fl oz/120 ml) whole milk
- ¼ cup (1 oz/28 g) unsweetened cocoa powder
- 1 tablespoon fine ground cornmeal
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
To Prepare the Crust
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Place a baking sheet on a lower rack in the oven and preheat it to 350°F (180°C).
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Roll the pie crust into a 1/8-inch (3 mm) thick circle and line a 9-inch (23 cm) pie pan with it. Place in the freezer for at least 15 minutes.
To Make the Chocolate filling
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In a large bowl, whisk together the eggs, sugar, butter, milk, cocoa powder, cornmeal, vanilla extract and salt. Set aside until the oven is preheated.
To Bake the Chess Pie
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Brush the edges of the crust with egg wash.
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Pour the filling into the frozen crust and bake the pie on the preheated baking sheet for about 40 minutes, or until the filling has puffed but the center still jiggles slightly.
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Let cool completely, then chill for at least 4 hours to let set before serving.
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Enjoy with a scoop of vanilla ice cream! Store any leftovers in an airtight container in the fridge for up to 3 days.
Recipe Notes
- No blind-baking required: Custard pies often require prebaking the crust, but with the correct technique, this step isn’t necessary. Be sure to follow the recipe’s instructions for freezing the crust and preheating a baking sheet, and you will have a perfectly baked crust.
- Ingredient temperature: Be sure that all of your ingredients are at room temperature when mixing the custard, or the pie may bake unevenly.
- Flavor variations: You can add 1 cup (3 oz/85 g) of unsweetened, shredded coconut for a sweet, nutty flavor.
- Add 1/2 teaspoon of cinnamon for a tasty Mexican chocolate taste.
- Tell-tale sign: Watch the pie carefully towards the end of the baking time. The custard is done baking once it is set on the edges, but still jiggly in the middle. Overbaking the pie will negatively affect the texture.
- Mocha goodness: This chocolate pie is lovely with espresso whipped cream. To make it, combine 1 cup (8 fl oz/240 ml) of heavy cream with 2 tablespoons of powdered sugar, 1 teaspoon of instant espresso powder, and 1 teaspoon of vanilla extract. Whip to soft peaks and dollop on the pie.
- More Southern favorites: You're going to adore this Chocolate Chess Pie, and for more irresistible vintage favorites, try my Classic Chess Pie, Southern Egg Custard Pie, and Buttermilk Pie.