There's something magical about cutting this chocolate pie, with its crackly top and rich, fudgy filling. What makes it so special is how accessible it is: no fancy equipment or hard-to-find ingredients are needed.
Magic chocolate pie
It's sometimes called that because of the contrast of the shattering top layer giving way to an irresistibly gooey chocolate fudge filling.
Thanks to a mix of cocoa powder and melted chocolate, the flavor is sweet but intense. We like it warm with a scoop of vanilla ice cream, though it's also excellent at room temperature with whipped cream.
The texture is like a dense custard or an underbaked brownie. It's not a tall pie, but trust me, you don't need a higher filling ratio to the crust; it's perfect as it is.
This chocolate chess pie recipe is an old-fashioned Southern dessert. It is a twist on the original vanilla chess pie that is very popular for the holidays and special occasions, just like pecan pie with chocolate.
FAQ
Can you make this pie ahead of time?
Absolutely! Chess pie, like most chocolate desserts, tastes better the next day.
You can store it at room temperature for up to 2 days, wrapped in plastic or under a cake dome, refrigerate it for up to 5 days, or freeze it for up to 2 months. Thaw overnight in the refrigerator.
Yes, though I usually favor a homemade crust, you can, by all means, use a purchased one. Gluten-free options can also be used without altering the filling recipe.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Semisweet chocolate: I use good chocolate bars with 50-60% cocoa solids. If you use chocolate chips, make sure they melt well.
- Cocoa powder: always use unsweetened.
- Cornstarch: it's a very small amount and helps the filling set while adding smoothness.
- Evaporated milk: It's much thicker than regular milk and usually comes in a can. It's unsweetened (doesn't have sugar), so don't confuse it with sweetened condensed milk; it's a different product.
Steps to make chocolate chess pie
Prevent a soggy bottom by pre-baking the pie crust (blind-baking) so it develops a thin, partially baked bottom that will prevent some of the liquid from seeping in. It's explained in the recipe card.
Melt
I use the microwave, but you can also melt the butter and chocolate the old-fashioned way, on the stove over a pot of hot water.
Sift
This is an important step, as cocoa powder can clump during storage, and you also leave behind any impurities the flour might have.
Mix
Use a hand whisk to stir and integrate the ingredients well, especially the eggs. There is no need for an electric mixer.
Fill
This is not a tall pie, but still, make sure the chocolate mixture doesn't go above the rim of the crust, or it might overflow during baking.
I recommend filling it close to the oven, as the filling is runny, and you don't want to spill it.
Bake
The top crust will harden, but the filling will still be slightly jiggly. This will ensure fudginess.
Kitchen Notes
- Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, the needed equipment, and enough workspace. This will make the process so much easier.
- Baking time: Consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Flavor: I usually plan to eat this pie (and other chocolate desserts) the next day, as the flavors meld and intensify in the best possible way. But you can eat it a few hours after baking, once it has completely cooled.
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Chocolate Chess Pie (old-fashioned and fudgy)
Ingredients
- 1 unbaked 9-inch pie crust, store-bought or homemade crust
- 1 ounce chopped semisweet chocolate
- ¼ cup unsalted butter, melted and slightly cooled
- 1 ¼ cups granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- ½ cup evaporated milk or half-and-half
- 2 tablespoons heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
For the crust:
- Preheat your oven to 350°F (180°C).
- Roll out 1 unbaked 9-inch pie crust and line a pie plate. Crimp edges and chill in the fridge while preparing the filling. Or blind bake it (see Notes below).
For the chocolate filling:
- Melt ¼ cup unsalted butter and 1 ounce chopped semisweet chocolate in the microwave or double boiler (see Notes below) and stir until smooth. Let cool slightly.
- In a large bowl, whisk together 1 ¼ cups granulated sugar, 3 tablespoons unsweetened cocoa powder, 1 teaspoon cornstarch and ¼ teaspoon salt until well combined.
- Add the butter mixture to the dry ingredients and stir. It will be lumpy. Add the ½ cup evaporated milk or half-and-half and 2 tablespoons heavy cream and whisk until smooth and shiny and thoroughly mixed.
- In a separate small bowl, lightly beat 2 large eggs with 1 teaspoon vanilla extract.
- Add the egg mixture to the chocolate mixture and stir until everything is thoroughly combined. The filling will be somewhat thin but will thicken as it bakes.
- Pour the chocolate filling into the unbaked pie crust and immediately place in the preheated oven.
- Bake for about 45 minutes, until the edges are set but the center still has a slight jiggle. The top will form a crackly crust while the inside stays fudgy.
- Allow the pie to cool completely on a wire rack for at least 2 hours before slicing. This helps it set properly.
- Serve at room temperature or slightly chilled with a dollop of whipped cream.
Notes
Place a large piece of aluminum foil or parchment paper with some overhang, and fill with pie weights, dried beans, rice, flour, or something that weighs it down. This will prevent the dough from puffing. Bake for 10-12 minutes, then carefully remove the weight and foil or parchment and bake for an additional 5 minutes until slightly golden and dry. Remove from the oven and let cool slightly. Melt the chocolate and butter: Always start with chopped chocolate in a microwave-safe or glass bowl. You can use the microwave (short 10-15-second spurts, stirring well between each one until it's fully melted) or a double boiler, with the bowl containing the chopped chocolate not touching the water. In both cases, make sure it doesn't scorch. Baking time: Consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
Becky Garcia says
You give blind baking for crust but then you say pour filling into unbaked crust. I am confuse!
Paula Montenegro says
Hi Becky! It's optional. I use it usually when making homemade pie crust. If using store-bought, I just chill it before filling it. I re-wrote it in the recipe card so it's more clear.