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Easy Chocolate Chess Pie recipe
One of the easiest pie you’ll ever make!
Chess pies have been around for centuries and were originally brought to the new world by English settlers. Chocolate Chess Pie is one of our favorites and is super easy to make!
If you love a fudgy, rich and silky pie loaded with deep chocolate flavor then this is the pie for you. The simple custard is whisked together then poured into a deep-dish pie crust and baked to golden perfection.
This soft but fully cooked custard pie reminds me of a fudgy brownie that married chocolate cream pie. The rich filling slices beautifully but is still very soft, silky and creamy. This is chocolate pie perfection!
Overview of ingredients:
- granulated sugar for the filling plus 1 teaspoon to sprinkle on top before baking
- Dutch-process cocoa powder or unsweetened cocoa powder – we are partial to Dutch-process cocoa while gives it rich but milk deep chocolate flavor
- all-purpose flour to help bind the filling together
- a few tablespoons of cornmeal to create the nice firm top crust
- salt
- evaporated milk for richness and the silky texture
- unsalted butter
- vanilla extract
- four large eggs plus 1 egg yolk for creaminess
- one unbaked 9-inch deep-dish pie crust
How to make Chocolate Chess Pie
1. Preheat the oven and baking stone
Place a baking stone or rimmed baking sheet in the oven and preheat to 325 degrees F.
2. Prepare the pie crust
For this recipe you’ll need a homemade or store-bought 9-inch deep-dish unbaked pie shell. If using store-bought we recommend using a refrigerated crust, not frozen.
Roll out the pie pastry and fit into a good quality aluminum or steel pie pan. Crimp the edges and set aside.
3. Make the pie filling
In a large bowl whisk together the sugar, cocoa powder, flour, cornmeal and salt.
In a large measuring cup whisk together the evaporated milk, melted butter and vanilla extract. Pour the milk mixture into the flour and cocoa and whisk until blended. Add the eggs and egg yolk and whisk just until combined.
Pour the filling to the prepared pie crust and carefully place the pie directly on the hot stone. Bake for 50 to 60 minutes or until the center of the pie is just set and not watery when jiggled. The center should register 180 degrees F on an instant-read thermometer.
Transfer the baked pie to a wire rack and let cool completely before cutting.
4. Serve and enjoy!
Slice and serve at room temperature with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
How to prevent a soggy bottom
For single crust pie recipes when the filling is baked in the crust, we turn to this simple method to ensure the crust will bake up firm and crisp, with no soggy bottom.
Before preheating the oven place a pizza-style baking stone or heavy-duty rimmed baking sheet in the oven. Preheat the stone while the oven preheats.
Once assembled the unbaked pie crust complete with filling is placed directly on the hot stone. This method ensures the bottom starts baking immediately and doesn’t get soggy.
Why we love this baking method
Not only is this method fool-proof, quick and easy, it also ensures that the crust doesn’t over-bake before the filling is set.
No more covering the edges of the crust with aluminum foil to prevent over-browning, which is a terribly tedious task to do while the pie is still trying to bake.
We still par-bake or blind-bake pie crusts whenever the recipe calls for a no-baking filling like our Icebox Strawberry Pie.
Try this easy tip and let us know what you think!
How to store Chocolate Chess Pie
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for longer storage.
You can also freeze leftover slices of Chocolate Chess Pie. Seal in an airtight container and thaw in the refrigerator overnight.
Bring the pie to room temperature before serving.
What is a chess pie?
Chess pies are really just a catch-all phrase that applies to many kinds of baked custard pies. The eggy fillings are baked right in the pie crust and often include cornmeal as one of the ingredients.
The cornmeal rises to the top as the pie bakes creating a nice crispy crust to cover the filling.
One of our favorites is Lemon Chess Pie. This tangy, tart pie is like a cross between lemon bars, lemon curd and lemon icebox pie. It’s a must-make pie for lemon lovers!
There’s many variations of chess pie like buttermilk, original chess pie and coconut chess pie to name a few.
52 Pies
Way back in 2011 I thought it’d be a great idea to make a pie each week for the entire year. I’ve been baking pies since I was 10 years old but this incredible project really honed my skills.
Chocolate chess pie was number 42 in our lineup and remains a memorable favorite. It’s great to make anytime of year.
After more than 12 years of blogging we’ve published more than 88 tested pie recipes. Check out the archives and see if you can find a few to try.
Whether you’re an experienced baker or first time pie maker, we can help!
Thanks for PINNING!
Chocolate Chess Pie
Ingredients
- 1 ½ cups sugar (335g) plus 1 teaspoon for topping
- ½ cup Dutch-process cocoa powder (64g)
- 2 tablespoons all-purpose flour (20g)
- 1 ½ tablespoons cornmeal (20g)
- ½ teaspoon salt
- ⅔ cup evaporated milk (about 5 1/2 ounces)
- ½ cup unsalted butter melted
- 1 ½ teaspoons vanilla extract
- 4 large eggs plus 1 egg yolk room temperature
- 1 unbaked 9-inch deep dish pie crust
Instructions
- Place a baking stone or rimmed baking sheet in the oven and preheat to 325°F.
- In a large mixing bowl whisk together the sugar, cocoa, flour, cornmeal and salt.
- In a large measuring cup whisk together the evaporated milk, melted butter and vanilla extract. Pour the milk mixture into the flour and cocoa and whisk until blended. Add the eggs and egg yolk and whisk just until combined.
- Pour the filling into the prepared pie crust and carefully place the pie directly on the hot stone. Bake for 50-60 minutes or until the center of the pie is just set and registers 180 degrees on an instant-read thermometer.
- Transfer to a wire rack and let cool completely, about 4 hours. Serve at room temperature topped with lightly sweetened whipped cream.
Recipe Notes
- Store leftovers at room temperature for ups to 3 days or for longer storage refrigerate for up to 5 days. Bring to room temperature before serving.
- Freeze individual slices for up to 2 months well sealed in an airtight container. Thaw overnight in the refrigerator
Nutrition
Chocolate Chess Pie
A simple and easy to make pie that’s rich and fudgy with a silky texture and deep chocolate flavor.
For a simple short-cut use store-bought refrigerated pie crust. Enjoy topped with lightly sweetened whipped cream or serve plain.
This pie is worth every calorie!
Originally published October 2011, updated April 2022
Jennie
I get so excited when my recipe looks like yours. And this did ! Pie was wonderful with just the right bite of chocolate. What caught my attention were the instructions for baking the crust. I used my new metal pie pan and my pizza stone.
Crust browned perfectly using your method. I have two questions, please .
Can this method for crust be used for a pumpkin pie ? I am prone to overcook my edges when I blind bake for my pumpkin pie, even with pie crust shields.
Also, since no pie weights are used for blind baking , how did you keep your fluted edge from sliding down a lot as it baked? Thank you for always helping me tweak on my end! Have a blessed THANKSGIVING.
.
Tricia Buice
Yeah Jennie! I’m so glad 👏😁 Yes this method can be used for pumpkin pie. I have two pumpkin pie recipes on the blog. The Libby’s Famous Pumpkin Pie uses the same method as the Chocolate Chess Pie. No blind baking needed. The other Pumpkin Pie details how you can blind bake the crust using pie weights or beans. I’d do whatever you feel comfortable with. As you’ve seen however, the hot stone works perfectly and is so much easier and blind baking! I don’t usually blind bake without adding weights or beans but if I was to try, I’d make sure the pie plate has a large lip where the crust can rest. If you use a pan that has deep sides and no rim on the top, the crust will surely slide down. If that doesn’t answer your question or if I misunderstood, please feel free to reach out with an email. Thanks and have a blessed Thanksgiving.
Diane
I am curious as to why we should use a metal pie plate.
Tricia Buice
Great question Diane! You don’t have to use a metal or aluminum pie plate, but it’s best for conducting enough heat to quick-bake the bottom of the crust. I’m afraid of putting a cold or room temperature glass pie plate on a hot stone for fear it might shatter. You can blind bake your crust and use a glass pie pan if desired. However if you want to try baking on a hot stone to ensure the crust doesn’t get soggy, I recommend using a metal pan.
Mary
This sounds delicious, Tricia! The cornmeal threw me for a minute. Do you know what it does for the recipe? This curious mind needs to know.
Tricia Buice
Hi Mary. The cornmeal acts like a thickening agent similar to flour but more than that, it rises to the top creating a nice crust.
Angie's Recipes
You have captured the soul of autumn! Chocolate and cheese..a match made in heaven!
Tanna at The Brick Street Bungalow
Just tried to send you an e-mail with Windows Live… not too sure about whether or not it worked. Let me know if you don't get it. blessings ~ t
McMGrad89
Yummy chocolate…I am so sad that I was out of town for your anniversary. Who would have that there would be no internet. I need to get a laptop or find a way to pack a Dell Tower. Happy anniversary. I was trying to think which recipe was the one to bring me over….I will have to think a little longer. Here's to many more years of posting.
Tanna at The Brick Street Bungalow
Woo hoo!! Woo hoo!!! Yea! yea! Yea! I am so stinkin' excited!!! Thank you! Thank you! Thank you, Tricia!! I will smile and think of you everytime I see it! <br /><br />Oh.my.goodness! Those leaves are so beautiful. I am going to get to come to VA the 23rd to see my daughter and grandsons!! I am most excited to see them… and will enjoy these beautiful colors, too. It is so dry
Shelia and Mister Bean
Hi Tricia!<br />I know that's a Coleman camper…is it a Westlake??? We had a 1999 Coleman Westlake about 6 years ago and I absolutely loved it! It could be your camper's twin! We've since traded it for a small travel trailer, but nothing will ever be as much fun as the popup! I still love it! <br />I've been enjoying your blog for the past year!<br />Shelia