Chocolate Chess Pie is a fudgy chocolate pie filling made in a flaky crust that will satisfy all the chocolate lovers out there! If you are craving an even sweeter pie, try my Chess Pie!
Chocolate Chess Pie
Many chess pies add cornmeal, but in this chocolate chess pie, I did not use it. The filling is thick enough, almost to the point of it being a brownie consistency. Sprinkle some confectioners’ sugar on top or add a dollop of whipped topping. It starts with an unbaked crust that can be store-bought, or you could make your own homemade pie crust.
Crust: You can use a store-bought pie crust, but I encourage you to use my homemade pie crust. If you do follow that recipe, you will have two crusts, so save one of them to use in another recipe like my Chocolate Pecan Pie.
Cocoa Powder: Use high-quality unsweetened cocoa powder. Dutch-process cocoa would also work.
Evaporated Milk: Evaporated milk is super-concentrated milk that helps give the dessert filling its creamy texture. It should not be confused with sweetened condensed milk, which has added sugar. They should not be used interchangeably in recipes.
Garnish: Dust a little confectioners’ sugar over the top of the baked pie. And then, top it off with some homemade whipped topping! Both are optional as this is a SWEET pie!
Why is it Called Chess Pie?
This pie has nothing to do with the game of chess as far as I know! However, the name is somewhat of a mystery. It could be derived from a baker stating it’s ‘Jes’ pie (Just pie). Or, it could be from storing the pie in a pie chest (without the enunciation of the letter ‘t’).
Can I Freeze Chocolate Chess Pie?
Yes! Once the pie has cooled completely, it can be frozen for up to three months. Wrap the pie in plastic wrap and then place it in a freezer-safe container. Be sure to label and date the container. When ready to enjoy, let it thaw in the refrigerator.
Chocolate Chess Pie
- 1 9-inch unbaked pie crust, store-bought or homemade
- 1 cup (200 g) granulated sugar
- ¼ cup (29.5 g) unsweetened cocoa powder
- ¼ cup (½ stick / 57 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 can (5 ounces / ⅔ cup) evaporated milk
- 1 teaspoon vanilla extract
- confectioners' sugar, for dusting
- whipped topping, for garnish
- Preheat the oven to 350°F.
- On a lightly floured surface, roll pie crust out into a 12-inch circle. Carefully transfer the crust to a 9-inch pie plate. Cinch the edge of your pie crust to create your desired shape.
- In a large bowl, add sugar and cocoa. Whisk together until combined.
- Add butter, eggs, evaporated milk, and vanilla. Continue to mix until well combined.
- Pour the filling into the prepared pie crust. Bake for 45-50 minutes, or until mostly set (some jiggle is okay). Turn off the oven, crack open the oven door, and leave the pie in the oven as it cools for 20-30 minutes. During this time, the top of the pie will gently fall/sink back down.
- Remove from oven and allow to cool completely.
- Dust with confectioners' sugar or garnish with whipped topping.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.