Chocolate Chess Pie Recipe

This handmade chocolate chess pie has a buttery crust and gooey chocolate filling. This Southern pie is perfect for family gatherings and holiday parties! 

– 1 pie crust homemade or store-bought – 1 ¾ cups granulated sugar (350 grams) – ½ cup unsweetened cocoa powder (45 grams) – 3 tablespoons cornstarch or cornflour (25 grams) – 1 teaspoon instant espresso powder – ¼ teaspoon salt – 1 (5-ounce) can evaporated milk (NOT sweetened condensed milk)


– ¼ cup unsalted butter melted and slightly cooled (60 grams; ½ stick) – 2 teaspoons pure vanilla extract – 2 large eggs at room temperature – 2 large egg yolks at room temperature


Pie crust preparation: Heat the oven to 400°F (204°C). Roll the pie dough to 12 inches. Transfer to a 9-inch pie plate, carefully fit, and trim or tuck excess dough.


Refrigerate pie plate and dough 15–20 minutes before baking. Remove the pie plate from the fridge, paint the borders, and line the bottom and sides with parchment or foil after heating the oven. 


Add pie weights or beans and push them against the sides. Bake with pie weights for 15 minutes until crust edges gently golden. Store-bought pie crusts may require less baking time.


Remove pie weights and parchment paper gently after baking. Solidify the crust bottom by baking for 5–6 more minutes. While creating filling, cool on a wire rack after baking.


Lower oven temperature to 350°F (180°C) for filling. Mix sugar, cocoa, cornstarch, espresso, and salt in a large basin. Just mix evaporated milk, melted butter, and vanilla.


Gently add the eggs and egg yolks into the batter after lightly beating them in a separate basin. Stop overmixing the batter or the filling will be rubbery. Fill half-baked pie crust.


Bake the pie for 30–35 minutes until mostly firm but slightly jiggly. After baking, let cool for 2 hours. Refrigerate the pie for 2–3 hours before slicing.


Also See: 

Oreo Cake Recipe