Chocolate chess pie is a delicious southern staple pie. It’s absolutely the most deliciously decadent and intensely chocolate experience I think one can have in a pie. It is delicately crusty on top with a velvety chocolate custard inside. It’s also one of my husband’s favorite pies and very easy to make.
A friend at church gave me a chocolate chess pie recipe several years ago that I tweaked just a tad. I changed the cocoa powder to dark chocolate cocoa powder and increased the oven temperature bit. If you’re looking for a great Christmas or any holiday pie, this is the one for you!
You can use a pre-made pie shell, but I highly encourage you to try making one from scratch. I use this recipe which is easy, flaky, and delicious. I also recommend making your own whipped cream. It’s easy if you have a mixer.
Dark Chocolate Chess Pie
- Serves: 8+
- Prep time: 15 minutes
- Total time: 1 hour (once your pie crust is prepared)
- 1 ½ cups sugar
- 3 tbsp dark chocolate cocoa powder
- 2 eggs, beaten
- ½ stick margarine or butter, melted (1/4 cup)
- 1 tsp vanilla extract
- 1 small can evaporated milk
- Preheat oven to 350°F. I place a baking sheet in the oven so that the pie has a safe place to rest.
- Combine all of the ingredients in a medium-sized bowl and mix very well by hand with a whisk.
- Bake in a prepared unbaked pie shell for 45 minutes or until it is crusty on top and not loose and liquid when gently moved.
- Let cool and fully set up before serving. Serve with whipped cream. It’s delicious refrigerated, too.