Chocolate Chess Pie is a classic Southern chocolate pie with a creamy middle topped with a crisp topping. Chess pie is easy and so delicious!

Looking for more delicious chocolate recipes? I think you’ll love my Best Chocolate Cake, Best Chocolate Cupcakes, and Grandmother’s Chocolate Cobbler. Yum!

Photo of a slice of chocolate chess pie topped with whipped cream.

Chocolate Chess Pie is seriously one of the best things ever created – especially if you love chocolate like I do.

Creamy, custardy, and oh-so chocolatey on the inside, chocolate chess pies are also crowned with the signature crunchy top crust that you’ll find in really good chess pie recipes. This pie is always a favorite dessert. We especially love it topped with a dollop of homemade whipped cream.

And really, the simplicity of a chess pie makes it even more special.

Table of Contents

Why You’ll Love This Recipe

Delicious chocolate pie recipe. Every single bite is filled with delicious chocolate flavor.

Easy to make. The hands-on time for making this amazing chocolate pie is less than 10 minutes and it is easy enough for a beginning baker. I learned to make it with my Grandmother when I was a young girl and I haven’t looked back!

Great to make ahead or freeze. Since the cooling time is key to this recipe, it is great to make ahead or to freeze to serve later.

Easy Chocolate Chess Pie Recipe

Photograph of slice of chocolate pie topped with whipped cream and full pie in the background. // addapinch.com

See the inside of that pie?

Oh my goodness!!!

Irresistible!

What is Chess Pie?

Chess Pie is a traditional southern pie recipe with deep roots in England. Chess pie is made from sugar, flour, butter, and eggs and then baked in a pie crust. The combination of the sugar and flour mixed together gives the pie a crispy, crackle finish on the top while leaving a custard-type filling from the eggs. Cocoa powder is also included in this chocolate version of the classic pie.

How To Make Chocolate Chess Pie

To make this pie, you’ll need the following ingredients:

Photo of ingredients used to make chocolate chess pie on a rimmed baking sheet.

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

  • Sugar – I use granulated sugar in this recipe.
  • Unsweetened Cocoa Powder – I use natural unsweetened cocoa powder in this recipe.
  • Flour – a little all-purpose flour is used to thicken the pie filling.
  • Espresso Powder – optional, but recommended to enhance the chocolate flavor in this pie.
  • Salt – just a pinch is used to balance the flavors of the pie.
  • Butter – you’ll use melted and slightly cooled butter for this recipe.
  • Evaporated Milk – I make homemade evaporated milk. You can also use your favorite store-bought.
  • Vanilla extract – enhances the flavors in this sweet pie recipe. Use a high-quality vanilla extract. I love to use my homemade vanilla extract. It is so easy to make and always delicious!
  • Eggs – In this recipe, you’ll use lightly beaten eggs for the pie filling.
  • Pie crust – you’ll need one unbaked pie crust. You can use homemade pie crust or your favorite store-bought in a pinch.

Step-by-Step Instructions

Mix dry ingredients together in a glass bowl with a whisk.
Add wet ingredients to the dry mixture in a glass bowl with a whisk
Add vanilla extract to the wet ingredients for pie filling.
Whisk together all of the ingredients for chocolate chess pie filling in a glass bowl.

Mix the pie filling. Whisk together sugar, cocoa, flour, salt, and espresso powder. Pour your melted butter and evaporated milk into the sugar and cocoa mixture and beat on high speed with an electric mixer. Mix in vanilla extract and eggs until well combined and continue to mix for about 2 minutes to lighten the batter.

Ingredients poured into a pie crust dough ready to bake.

Pour into the pie crust and bake. Pour the chocolate mixture into a 9-inch, unbaked pie crust. Bake for 55 minutes.

Baked chocolate chess pie on a marble surface.

Cool the pie before slicing. The center of the pie will be a bit soft. Allow it to cool completely on a wire rack for an hour before slicing. The pie will continue to set as it cools.

Horizontal photograph of chocolate chess pie on a stack of white dessert plates with full pie in the background. // addapinch.com

Storage Tips

To store leftovers. Cover the pie loosely with wrap and store it in the refrigerator for up to 3 days.

To make ahead. This pie is excellent to make ahead as it is best served cold! Like with the storage instructions, make the pie ahead of time and cool. Cover the pie loosely with wrap and store in the refrigerator for up to 3 days. Remove from the refrigerator, slice, and serve.

To freeze. You can easily freeze a baked Chocolate Chess Pie. Bake and cool completely. Wrap tightly with freezer-safe wrap and place in a freezer bag. Freeze for up to 3 months. To serve, that in the refrigerator overnight and then slice and serve.

Baked chocolate chess pie on a white marble surface with a linen napkin.

Here’s my recipe for Chocolate Chess Pie. I hope you love it as much as we do!

Pin Print Save

Chocolate Chess Pie Recipe

Robyn Stone
4.83 from 23 votes
Chocolate Chess Pie is a quintessential Southern chocolate pie. Get this family favorite chocolate chess pie recipe.
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 8

Equipment

Ingredients 

  • 1 1/2 cup (297 g) granulated sugar
  • 4 tablespoons (21 g) unsweetened cocoa powder
  • 2 tablespoons (15 g) all-purpose flour
  • 1/4 teaspoon (0.58 g) espresso powder, optional
  • pinch (0.4 g) kosher salt
  • 4 tablespoons (57 g) butter, melted and slightly cooled
  • 5 ounces (141 g) evaporated milk
  • 1 teaspoon (5 g) vanilla extract
  • 3 large (150 g) eggs, lightly beaten
  • 1 (9-inch) pie crust, unbaked

Instructions 

  • Preheat oven to 325º F.
  • Whisk sugar, cocoa, flour, and espresso powder (if using) and salt together. Pour butter and evaporated milk into sugar and cocoa mixture and beat on high speed. Add vanilla and eggs. With mixer speed on high speed, mix for approximately 2-3 minutes to lighten.
  • Pour mixture into 9 inch unbaked pie shell and bake for about 55 minutes. The center of the pie will be a bit soft. Allow to cool on a wire rack for at least an hour before slicing. The pie will continue to set as it cools.

Notes

Storage, Make Ahead, and Freezer Instructions
To store leftovers. Cover the pie loosely with wrap and store it in the refrigerator for up to 3 days.
To make ahead. This pie is excellent to make ahead as it is best served cold! Like with the storage instructions, make the pie ahead of time and cool. Cover the pie loosely with wrap and store in the refrigerator for up to 3 days. Remove from the refrigerator, slice, and serve.
To freeze. You can easily freeze a baked Chocolate Chess Pie. Bake and cool completely. Wrap tightly with freezer-safe wrap and place in a freezer bag. Freeze for up to 3 months. To serve, thaw in the refrigerator overnight and then slice and serve.

Nutrition

Calories: 452kcal | Carbohydrates: 60g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 288mg | Potassium: 149mg | Fiber: 2g | Sugar: 40g | Vitamin A: 319IU | Vitamin C: 0.3mg | Calcium: 67mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Join today & start saving your favorite recipes

Create an account to easily save your favorite recipes.

Save recipe

Enjoy!
Robyn xo

Categorized as:, , , , , , , , , , , , , , , , , ,

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

Read more about Robyn

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review




102 Comments

  1. 5 stars
    Made it last night with my son for pie day. Made it with a homemade graham cracker crust and it was delicious….almost like a smore.

    Reply

    1. Hi Debbie,
      The baking time is 45 minutes. I hope you enjoy it as much as my family and I do! xo

    3. The total time, including prep, is 55. The baking time is 45 minutes. Hope you enjoy it Kenny! Thanks!

    4. 5 stars
      The actual recipe says, “Cook time” is 55 minutes and “Total time” is 1 hour and 5 minutes. Then under “Instructions,” number 3 says to bake for 55 minutes. I’m not seeing 45 minutes anywhere on the website. I think a correction needs to be made somewhere.

    5. Jennifer, I double checked the recipe to make sure the times were correct. The prep time in the recipe is 10 minutes, the bake time is 55 minutes which would be a total of 65 minutes or 1 hour 5 minutes. I hope you enjoy the pie!

  3. 5 stars
    Just saw this today in an email and had to try it right away. Oh my goodness! How can anyone not eat the whole thing in one sitting?

    Reply

  4. Is the recipe using a glass or metal pan? Ive read that the temp should be increased by 25° if using metal. The first time I baked this I used glass. This time im usimg metal.

    Reply

  5. This was the best chocolate chess pie I have ever eaten!  I made a homemade buttery, flaky pie crust and topped it with fresh whipped cream and shaved chocolate.  

    Reply

  6. 5 stars
    I made this pie and it was delicious. I have made chocolate chess pies before but I do not remember putting flour in them. The texture of this pie was very smooth. Tasty too!

    Reply

  7. I have a question. The heading of the recipe says the cook time is 45 minutes but the instructions say 55. Which is correct? My pie is in the oven now so please respond quickly if you can. Thanks!

    Reply

  9. 4 stars
    Really good,seemed a little thin in my pan… Then noticed it was 9.3 in… Never noticed before. I will use a little less sugar next time. Always trying to save calories… Thanks for sharing

    Reply