Chocolate Chess Pie

This fudgy Chocolate Chess Pie has the richness of a decadent chocolate fudge and the smoothness of a custard, all nestled in a flaky, buttery crust. With bold chocolate flavor and a glossy, custardy filling, it’s the most popular twist on a classic chess pie.

Chess pie has many variations – classic thickened with cornmeal, lemon (so good) with lemon zest and juice, coconut, and pecan are all popular flavors – but chocolate just might be the most loved (at least if my husband and children have anything to say about the matter).

Our family had a battle of the chess pies to determine our favorite flavor. I made all the most popular flavors and while we were split on which one everyone liked best, this Chocolate Chess Pie got the most votes overall and there was not a single bite left to save for the next day. I even tried to squirrel away a slice for myself but was thwarted.

Chocolate chess pie is often seen gracing holiday tables in the South with its deep chocolate flavor and simple ingredients. This sweet pie is made from a mixture of eggs, cocoa powder, sugar, and evaporated milk, creating a delicious, custardy chocolate filling.

It’s rich, silky, and unforgettable – the kind of dessert that makes people close their eyes on the first bite!

For a full-on chocolate celebration, make sure to add my Mississippi Mud Pie, 3-Layer S’mores Cake, German Chocolate Cake, Chocolate Raspberry Tart, Chocolate Bundt Cake with Chocolate Ganache, and Chocolate Cream Pie to your must-bake list.

Why We Love This Recipe

• It’s got that rich, fudgy, custardy filling that feels special enough for the holidays but easy enough for a weeknight treat!
• Made with simple ingredients, it’s an easy recipe – no fancy tools or double boiler needed.
• Always a hit thanks to its flaky crust, smooth bite, and just-right level of sweetness.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Pie Crust – Store-bought, frozen, or my Homemade Flaky Pie Crust will all work great.
• Granulated Sugar – Sweetens the pie and helps form that signature crackly top.
• Natural Unsweetened Cocoa Powder – Adds bold chocolate flavor without bitterness.
• Salt – A tiny bit goes a long way to balance everything out.
• Large Eggs – They hold the filling together and create that smooth, custardy texture.
• Evaporated Milk – Makes the filling creamy and gives it a classic custard pie feel.
• Salted Butter, Melted – Adds moisture and richness. Unsalted works too – just toss in a pinch more salt.
• Pure Vanilla Extract – Adds warm, round flavor that pulls it all together.

How to Make Chocolate Chess Pie

1. Prep oven and crust. Roll out your homemade pie dough (or grab a store-bought pie crust) and fit it into a 9-inch pie plate (affiliate link). Crimp the edges however you like – I usually go with a simple pinch or fork press. Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Blind bake for 15 minutes until it looks dry and lightly golden.
2. Mix dry ingredients. In a large bowl, whisk together granulated sugar, natural unsweetened cocoa powder, and a pinch of salt until combined and no lumps remain.
3. Add wet ingredients. Crack in the eggs and whisk until the mixture is smooth and slightly lighter in color. Stir in the evaporated milk, melted butter, and vanilla extract until it’s glossy and well mixed.

4. Fill and bake. Pour the pie filling into your prepared crust. Reduce oven temperature to 350°F and bake for 45-55 minutes. The edges should be set, with just a slight jiggle in the center when you nudge the pie pan – like a good custard pie should look.

5. Cool and chill. Let the pie cool completely at room temperature, then transfer it to the fridge and chill for at least 3 to 4 hours. This helps the fudgy filling set up perfectly and makes it easier to slice.

Recipe FAQ’s

Tips for Success

• Bake until the edges are set and the center has a gentle jiggle – if it looks firm all over, it’s likely overbaked.
• Always blind bake the crust so it stays crisp and doesn’t go soggy under the fudgy filling.
• Whisk the eggs well before adding other ingredients to get that smooth, custard-like texture.
• Let the pie cool fully before chilling to avoid cracks and help it set.
• Use room temp eggs and slightly cooled melted butter so everything blends smoothly.

Substitutions and Variations

• No evaporated milk? Use heavy cream or half-and-half instead for a slightly richer but still smooth and custardy filling.
• Add pecans! Stir in 1 cup of chopped pecans for a deliciously nutty crunch.

More Holiday-Worthy Pie Recipes

• Raspberry Cream Pie
• Strawberry Rhubarb Pie
• Decadent Peanut Butter Chocolate Pie
• Easy Coconut Custard Pie
• Salted Caramel Apple Pie
• French Silk Pie
• Homemade Payday Pie