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Chocolate Chess Pie

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One of my favorite easy pie recipes is my Best Chocolate Chess Pie. I’ve taken an old fashioned chess pie recipe, like my own Southern Chess Pie recipe and added some cocoa powder to give it a chocolaty twist. This is a pie your friends and family are sure to enjoy.

A slice of chocolate chess pie on a plate with a serving fork and the larger pie set alongside

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

This dark chocolate chess pie has a flaky pie crust and a deliciously fudgy filling underneath that is almost fudge like in texture.

I like to make my own homemade pie crust, but if you’re pushed for time a store bought pie crust will work just fine too. The chocolate pie filling takes minutes to whip together and uses basic ingredients that most of you will have in your stores at home.

Pies are a favorite sweet treat for my family over the colder months of the year and are great to serve up for Thanksgiving or Christmas, or indeed any other gathering of family and friends.

Some of my favorites include my Homemade Pumpkin Pie, Southern Sweet Potato Pie, Purple Sweet Potato Pie, Southern Pinto Bean Pie and my Carrot Pie.

Ingredients

Here is what you will need for my delicious rich and fudgy chocolate chess pie recipe:

Chocolate chess pie recipe ingredients
  • Pie crust (store-bought or homemade)
  • Granulated sugar
  • Large eggs
  • Unsalted butter
  • Cocoa powder
  • Evaporated milk
  • Vanilla extract
  • Salt 

How to make a Chocolate Chess Pie

Eggs and granulated sugar being beaten together in a large white bowl with an electric mixer
  • Preheat the oven to 350 degrees Fahrenheit (175 degrees C).
  • In a large bowl, add the granulated sugar and eggs.
  • Beat the eggs and sugar together with an electric mixer until thoroughly combined, about 2-3 minutes.
A large white bowl with the ingredients for chocolate chess pie filling being beaten together with an electric mixer
  • Add the unsalted butter, cocoa powder, evaporated milk, vanilla extract, and salt and beat until combined.
A pastry case filled with chocolate chess pie filling ready for the oven
  • Pour the mixture into the prepared pie crust.
  • Bake in the preheated oven until the pie is set, about 40-45 minutes.
A baked chocolate chess pie
  • Remove the pie from the oven and set aside on a wire rack to cool for about 1 hour to allow the pie to firm up, before slicing and serving.

Expert Tips

These tips will help you make the best chocolate chess pie you’ve ever tasted. 

  • You can also use a whisk to mix the ingredients if you don’t have an electric beater. Just make sure the ingredients are fully combined and free of any lumps.
  • Place the pie dish onto a baking sheet prior to baking to avoid spillage.
  • The pie may bubble up while baking. Don’t worry, it will deflate once it’s removed from the oven and cools.
  • The pie crust used in this recipe should be partially baked, so use a store bought pie crust or make your own and part bake it.
  • Once baked, set the pie aside for one hour and allow the pie to set firm before slicing.
A slice of chocolate chess pie served on a plate

Variations 

  • Swap the cocoa powder and make a lemon chess pie by adding the the zest and juice of 2 whole lemons to the custard filling. Or how about using limes or oranges?
  • Chocolate works great with other spices so why not add a pinch of ground spices like ginger, nutmeg and cinnamon.
  • Make a chocolate and coffee filling by adding a tablespoon of espresso powder to the filling.

How to serve my Chocolate Chess Pie

There is so much flavor in this pie that I like to keep things simple. Serve a slice of pie with a sprinkling of powdered sugar. Then add some whipped cream, or your favorite vanilla ice-cream, if desired.

A slice of chocolate chess pie on a plate and a fork with a piece of pie on it

How to store leftover Chess Pie

To refrigerate: Once baked, this pie will keep for 24 hours at room temperature, or store in an airtight container in the fridge for up to 3 days.

To freeze: Once cooked and cooled, wrap the pie in plastic wrap, then foil, and store in the freezer for up to 3 months. Defrost overnight in the fridge, or at room temperature for a couple of hours, when you are ready to enjoy.

FAQs:

How do you serve Chocolate Chess Pie?

This pie can be served at room temperature or served from the refrigerator slightly chilled.

How do you know when chocolate chess pie is done?

When the chocolate chess pie filling has set and is no longer liquid, the pie is cooked. You can check by giving the pie a quick jiggle, or by inserting a toothpick into the filling, if cooked it will come out clean.

Do I need to rest the pie before serving?

Yes, once baked, set the pie aside on a wire rack for 1 hour. This will allow the pie to cool down and the center to firm up ready for slicing.

If you have tried this Chocolate Chess Pie recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

A slice of chocolate chess pie on a plate with a serving fork and the larger pie set alongside
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Chocolate Chess Pie

My Chocolate Chess Pie is a chocolaty twist on an old fashioned chess pie recipe where cocoa powder has been added to the custard pie filling.
Course Dessert
Cuisine American
Keyword best chocolate chess pie, chocolate chess pie, dark chocolate chess pie, easy chocolate chess pie, easy chocolate pie recipe, easy pie recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 1254kcal
Author Tanya

Ingredients

  • 9 inch pie crust
  • 1 1/3 cups granulated sugar
  • 2 large eggs
  • 4 tbsp unsalted butter melted
  • 1/4 cup unsweetened cocoa powder
  • 5 oz can evaporated milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees C).
  • In a large bowl, add the granulated sugar and eggs. Beat the eggs and sugar together with an electric mixer until thoroughly combined, about 2-3 minutes.
  • Add the unsalted butter, cocoa powder, evaporated milk, vanilla extract, and salt and beat until combined. Pour the mixture into the prepared pie crust.
  • Bake in the preheated oven until the pie is set, about 40-45 minutes.
  • Remove the pie from the oven and set aside on a wire rack to cool for about 1 hour to allow the pie to firm up, before slicing and serving.

Notes

  • You can also use a whisk to mix the ingredients if you don’t have an electric beater. Just make sure the ingredients are fully combined and free of any lumps.
  • Place the pie dish onto a baking sheet prior to baking to avoid spillage.
  • The pie may bubble up while baking. Don’t worry, it will deflate once it’s removed from the oven and cools.
  • The pie crust used in this recipe should be partially baked, so use a store bought pie crust or make your own and part bake it.
  • Once baked, set the pie aside for one hour and allow the pie to set firm before slicing.

Nutrition

Calories: 1254kcal | Carbohydrates: 146g | Protein: 17g | Fat: 67g | Saturated Fat: 23g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 1029mg | Potassium: 331mg | Fiber: 7g | Sugar: 35g | Vitamin A: 279IU | Vitamin C: 0.3mg | Calcium: 101mg | Iron: 6mg
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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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