Chocolate Chess Pie is a decadent, delicious pie that is super easy to make and always a crowd-pleaser. This is our family’s favorite pie for Thanksgiving!
A few years ago, my Sister-in-Law from Alabama made her contribution to Thanksgiving dinner in the form of Chocolate Chess Pie. I fell in love at first bite. Ever since, I’ve made this pie for every Thanksgiving, and my husband’s birthday multiple times.
Check out our other pie recipes on our Dessert page while you’re here, too!
What is Chocolate Chess Pie?
Chocolate Chess Pie is a variation of Chess Pie, which is a southern staple! It’s a rich, custard-like pie made with simple ingredients; eggs, butter and sugar. The pie is soft and creamy on the inside, and has a thin, crispy or crackly top after baking.
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- Cocoa Powder
- Evaporated Milk
- Pie Crust (store-bought or homemade)
How to Make Chocolate Chess Pie
Prepare pie crust in a pie dish and set aside. Preheat oven to 325 degrees.
Mix sugar, flour, cocoa powder and salt together in a large mixing bowl. (Photo 1)
Add melted butter, evaporated milk into the bowl next and beat on high speed. Add vanilla and eggs and beat for 2-3 more minutes until light. (Photo 2)
Pour mixture into the prepared pie crust.
Bake for 55 minutes or until it is cooked through. The inside will be very soft, but the top should be crackly like the picture below.
Allow the pie to cool completely before cutting into it.
Use a pie crust shield or make one with tin foil, and put it over the edges of the crust about half way through baking, so that the crust doesn’t get overcooked.
How to Serve
Carefully cut pie into slices.
Serve pie at room temperature topped with whipped cream, or a la mode.
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Chocolate Chess Pie
- Hand Mixer
- pie dish
- 1 1/2 cup sugar
- 4 Tbsp unsweetened cocoa powder
- 2 Tbsp all-purpose flour
- pinch of salt
- 4 Tbsp butter melted and slightly cooled
- 5 oz evaporated milk
- 1 tsp vanilla
- 3 large eggs lightly beaten
- 1 9-inch pie crust (unbaked)
- Preheat oven to 325º F.
- Whisk sugar, cocoa, flour, and salt together. Pour butter and evaporated milk into sugar and cocoa mixture and beat on high speed.
- Add vanilla and eggs. With mixer speed on high speed, mix for approximately 2-3 minutes to lighten.
- Pour mixture into 9 inch unbaked pie shell and bake for about 55 minutes. The center of the pie will be a bit soft.
- Allow to cool on a wire rack for at least an hour before slicing. The pie will continue to set as it cools.