Homemade Chocolate Chess Pie Recipe
Take a little trip down south with this classic homemade chocolate chess pie recipe that comes together in just 1 hour.
pre-made pie crust
packed light brown sugar
melted unsalted butter
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.
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.
© 2022 Chef Billy Parisi