Classic Chocolate Chess Pie (Southern Recipe)
A silky, glossy Chocolate Chess Pie with a fudgy custard center, a crackly top, and a crisp, buttery crust. This classic Southern chocolate pie is made with simple pantry ingredients and is perfect for holidays, Sunday suppers, or easy make-ahead entertaining.
Servings 8
Calories 430kcal
Ingredients
- 1 unbaked 9-inch pie shell store-bought or homemade
- 4 ounces semisweet chocolate chopped (or semi-sweet chocolate chips)
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup evaporated milk
- 1 teaspoon pure vanilla extract
- Powdered sugar for dusting (optional)
Instructions
Blind Bake the Crust
- Preheat oven to 375°F. Line the unbaked pie shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the parchment and weights. Bake an additional 5 minutes or until lightly golden. Remove from the oven and let the crust cool completely on a wire rack. Reduce oven temperature to 350°F.1 unbaked 9-inch pie shell
Melt Chocolate & Butter
- In a medium saucepan over low heat, melt the semisweet chocolate and butter together, stirring constantly until smooth and glossy. Remove from heat and allow to cool slightly.4 ounces semisweet chocolate, 1/2 cup unsalted butter
Mix Dry Ingredients
- In a large mixing bowl, whisk together the sugar, cocoa powder, cornstarch, and salt.1 cup granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon cornstarch, 1/4 teaspoon salt
Whisk Wet Ingredients
- In a separate bowl, whisk the eggs until smooth, then add the evaporated milk and vanilla extract.3 large eggs, 1/2 cup evaporated milk, 1 teaspoon pure vanilla extract
Combine Mixtures
- Slowly pour the cooled chocolate mixture into the egg mixture, whisking constantly to prevent curdling. Gradually whisk this combined mixture into the dry ingredients until smooth and well blended.
Bake
- Pour the filling into the cooled pie crust and smooth the top with a spatula. Bake for 45 to 50 minutes, or until the edges are set and the center still has a slight jiggle. The top should form a thin, crackly crust.
Cool & Serve
- Cool on a wire rack for at least 2 hours before slicing. Dust lightly with powdered sugar before serving, if desired.Powdered sugar
Video
Notes
Storage, Freezing, & Reheating
- Store covered at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze up to 2 months; wrap tightly and thaw overnight in the refrigerator.
- Reheat individual slices in the microwave for about 15 seconds for a warm, gooey texture.
Tips
- Blind baking keeps the crust crisp under the custard.
- Melt chocolate and butter slowly for a smooth base.
- Let chocolate mixture cool slightly before adding to eggs to prevent curdling.
- Don’t overbake — the center should still jiggle slightly.
Nutrition
Calories: 430kcal | Carbohydrates: 46g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 97mg | Sodium: 203mg | Potassium: 195mg | Fiber: 2g | Sugar: 32g | Vitamin A: 489IU | Vitamin C: 0.3mg | Calcium: 69mg | Iron: 2mg
