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    Homemade Chocolate Chess Pie Recipe

    Published December 5, 2020. This post may contain affiliate links. Please read my disclosure policy.

    Take a little trip down south with this classic homemade chocolate chess pie recipe that comes together in just 1 hour.

    Whether it’s for a holiday or just an after-dinner dessert, this house has a serious sweet tooth.  If you’re a sweets fanatic as well, then definitely check out my apple galette or banana pudding recipes too.

    Chocolate Chess Pie

    Chocolate chess pie is close relative to a classic chess pie but obviously has chocolate in it as well as a few other interchangeable ingredients.  It is essentially and sugar, milk, and egg pie that is baked inside a homemade pie crust.

    This traditional southern pie is often showcased in BBQ restaurants across the country and believe it or not, is very easy to make at home as well.

    How to Make It

    Follow these simple instructions for how to make a chocolate chess pie:

    Form your homemade pie crust to a pie pan, or in my case a cast iron skillet with a fluted edge.

    forming a pie crust to a cast iron skillet

    Whisk together all of the filling ingredients until completely combined.

    whisking a chocolate batter in a bowl

    Transfer the batter to the pan and pour it into the pie dough shell.

    pouring a chocolate batter into a pie shell

    Bake in the oven at 350° for 45 minutes or until the filling has set and is firm.

    baking a pie in an oven

    Serve at room temperature or cool before serving.  Garnish with whipped cream.

    adding whipped cream to a pie

    How to Serve a Chocolate Chess Pie

    There are actually a few different ways you can serve up a chocolate chess pie and with a couple of different toppings.

    Here are the most popular ways to serve it:

    1. At room temperature.
    2. Chilled in the refrigerator until cold.
    3. With whipped cream.
    4. Powdered sugar sprinkled on top.
    5. Alongside fresh berries.

    Make-Ahead and Storage

    Make-Ahead: You can serve this pie just an hour after removing it from the oven, or you can make it up to 2 days ahead of time.

    How to Store: Cover and keep in the refrigerator for up to 5 days.  This will freeze well covered for up to 2 months.  Thaw in the refrigerator for 1 day before serving.

    Chef Billy Parisi

    Chef notes + tips

    • If you like a thicker pie, you can double the filling recipe and set it in a deep fluted pie pan and bake for an additional 45-60 minutes.
    • You do not have to use a cast-iron skillet like I did, feel free to use a standard 9” pie pan.

    More Dessert Recipes

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    Let's Cook - Chef Billy Parisi

    Homemade Chocolate Chess Pie Recipe

    5 from 1 vote
    Take a little trip down south with this classic homemade chocolate chess pie recipe that comes together in just 1 hour.
    Servings: 10
    Prep Time: 15 minutes
    Cook Time: 1 hour

    Ingredients 

    • 1 pre-made pie crust
    • ¾ cup packed light brown sugar
    • ¾ cup sugar
    • 6 tablespoons cocoa powder
    • 3 tablespoons corn starch
    • ½ teaspoon salt
    • 5 ounces evaporated milk
    • 3 large eggs
    • 6 tablespoons melted unsalted butter
    • 2 teaspoons vanilla
    • whipped cream

    Instructions

    • Preheat the oven to 350°.
    • Form the pie crust into a 9” pie pan, or a 10” cast-iron skillet and set in the refrigerator until ready to use.
    • In a large bowl whisk together the sugars, cocoa powder, corn starch, and salt until combined.
    • Next, mix in the milk and then the eggs 1 at a time until mixed in.
    • Finish by whisking in the melted butter and vanilla until completely combined and smooth.
    • Transfer the batter to the pie shell and pour it in. Bake at 350° for 45-50 minutes or until the pie has become firm with a slight jiggle in the center.
    • Remove the pie and cool to room temperature.
    • Serve as is with optional whipped cream or chill it and serve it cold.

    Notes

    Chef Notes:
    • Make-Ahead: You can serve this pie just an hour after removing from the oven, or you can make it up to 2 days ahead of time.
     
    • How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze well covered for up to 2 months. Thaw in the refrigerator for 1 day before serving.
     
    • If you like a thicker pie, you can double the filling recipe and set it in a deep fluted pie pan and bake for an additional 45-60 minutes.
     
    • You do not have to use a cast-iron skillet like I did, feel free to use a standard 9” pie pan.

    Nutrition

    Calories: 315kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 7gCholesterol: 71mgSodium: 285mgPotassium: 145mgFiber: 1gSugar: 33gVitamin A: 315IUVitamin C: 1mgCalcium: 67mgIron: 1mg
    Course: Dessert
    Cuisine: American