Chocolate Chess Pie Recipe
This fudgy Chocolate Chess Pie combines the richness of chocolate fudge with the smooth texture of custard in a buttery, flaky crust. It’s full of bold chocolate flavor and couldn’t be easier to make for Thanksgiving or any holiday gathering.
Servings: 8 servings
Ingredients
- 1 unbaked pie crust
- 1½ cups (300g) granulated sugar
- ¼ cup (24g) natural unsweetened cocoa powder
- Pinch of salt
- 2 large eggs
- 1 (5-ounce) can evaporated milk
- ¼ cup salted butter melted
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 425°F. Make the pie crust and roll it out on a floured surface. Carefully transfer it to a 9-inch pie plate and crimp the edges using your favorite decorative crimping technique. Line the pie crust with a piece of parchment paper or aluminum foil and fill with pie weights. Blind bake the pie crust for 15 minutes with pie weights until parbaked. Remove the pie weights and foil.1 unbaked pie crust
- Meanwhile, whisk the sugar, cocoa powder, and salt in a large bowl. Add the eggs and whisk until light.1½ cups (300g) granulated sugar, ¼ cup (24g) natural unsweetened cocoa powder, Pinch of salt, 2 large eggs
- Stir in the evaporated milk, melted butter, and vanilla extract. Pour the filling into the prepared pie crust.1 (5-ounce) can evaporated milk, ¼ cup salted butter, 2 teaspoons pure vanilla extract
- Reduce oven temperature to 350°F. Bake for 45 to 55 minutes or until set around the edges with just a slight jiggle to the center. Do not overbake.
- Cool completely at room temperature, then transfer to the fridge to chill for at least 3-4 hours to set.
Notes
- If you've got a 12-ounce can of evaporated milk, just use half (about 6 ounces) and stash the rest in the fridge for your next pie or weekend baking project.
Storage & Make Ahead
- Store: Let the pie cool completely, then cover loosely with plastic wrap or foil and keep it in the fridge. It’ll stay fresh and fudgy for up to 4 days.
- Freeze: Wrap slices (or the whole pie) tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Reheat: This pie is best served chilled or at room temp, so no need to reheat - just pull it out 15-20 minutes before serving if you prefer it softer.
- Make Ahead: Chess pie is even better the next day. Chill for at least 3-4 hours (or overnight) to let the fudgy filling set just right.
Nutrition
Calories: 317kcal | Carbohydrates: 49g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 149mg | Potassium: 81mg | Fiber: 2g | Sugar: 38g | Vitamin A: 237IU | Vitamin C: 0.003mg | Calcium: 16mg | Iron: 1mg
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