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

Cook Time 45

Total Time 1

Servings

Calories 1254kcal

Author Tanya

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.

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.