Buy Now → Chocolate Chess Pie
This chocolate chess pie pairs a rich, fudgy cocoa filling with flaky pastry and a delicate crackly top. Chill it well, then serve with a swirl of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 8 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Ingredients
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- 1 unbaked 9-inch pie crust, homemade or store-bought
- 1 1/2 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 4 large eggs
- 1/2 cup salted butter, melted and cooled slightly
- 1/4 cup evaporated milk
- 2 teaspoons vanilla extract
Instructions
- Fit the pastry into a 9-inch pie plate without stretching it. Fold and crimp the edges, then refrigerate for 30 minutes.
- Heat the oven to 375°F. Place a rack in the lower third of the oven.
- Line the chilled crust with parchment paper or foil. Fill with pie weights or dried beans, distributing them against the sides to support the pastry.
- Bake for 18–20 minutes. Carefully lift out the liner and weights, then bake for another 7–10 minutes, until the bottom looks dry and the edges begin to color. The crust will finish baking with the filling.
- Set the pie plate on a wire rack while you prepare the filling. Reduce the oven temperature to 350°F.
- Whisk the eggs in a large bowl until the yolks and whites are blended. Stir in the melted butter, evaporated milk, and vanilla.
- In a separate bowl, combine the sugar, cocoa powder, and salt, breaking up any cocoa lumps.
- Gradually stir the dry ingredients into the egg mixture until smooth. Avoid beating in excess air.
- Pour the filling into the partially baked crust.
- Bake at 350°F for 40–50 minutes. Begin checking at 40 minutes; the edges should be set and slightly puffed, while the center should move with a small, gentle jiggle rather than ripple like liquid.
- Cover the crust edges with a fitted red silicone pie shield if they brown before the filling is ready.
- Transfer the pie to a wire rack. Let it cool for up to 2 hours, then refrigerate until fully chilled and firm enough to slice cleanly.
- Serve chilled or let individual slices stand briefly at room temperature before serving.
Notes
Butter substitution: Use ½ cup unsalted butter and increase the kosher salt to ½ teaspoon.
Milk substitution: Heavy cream may replace the evaporated milk in the same amount. Do not substitute sweetened condensed milk.
Crust options: A refrigerated pastry crust works well. For a frozen crust, follow the package’s blind-baking directions.
Serving suggestions: Add whipped cream, vanilla ice cream, or fresh raspberries. Pair with coffee, espresso, or unsweetened black tea.
Storage: Cover and refrigerate for up to 4 days.
Freezing: Once chilled, wrap the whole pie or individual slices tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Timing: Cook time is 65–80 minutes total: 25–30 minutes for the crust, plus 40–50 minutes with filling. Total time uses maximum baking, 30-minute crust chilling, up to 2 hours cooling, and 4 hours refrigeration.
Find it online: https://jennifercooks.com/chocolate-chess-pie/