This Southern Chocolate Chess Pie is fudgy and rich making it the perfect foundation for a scoop of whipped cream or vanilla ice cream.
Chocolate Chess Pie Recipe and the Origin of Chess Pie
There are many stories that surround the origin of the name of this pie. It's not written in stone that any of them can be firmly granted the right to be called the exact reason it's called chess. There's a common story that says, that someone was asked what was for dessert and they answered "jes pie". The story goes, that it was supposedly misunderstood and translated to "chess pie". While it is a rather whimsical story, in my own personal research it seems very likely that the original chess pie actually contained ground chestnut meal as a binder. Over the years, that binding ingredient has been changed to a variety of other more commonly known stabilizers. Ingredients such as cornmeal, all purpose flour or corn starch all depending on the preference of the baker.
Helpful Tips for Making Southern Chess Pie
- I use all purpose flour as a binder in this pie. If you prefer, you can use the same amount of cornmeal or corn starch.
- I recommend placing the pie on a baking sheet to be able to move it around more easily. It's also helpful when you need to gently shake the pie to check for doneness.
- It's characteristic of chess pie to form a crust on top. This crust can crack as the pie cools and when being cut. It's not an indication that something went wrong. It's just the nature of this dessert.
- If you prefer, use my recipe for Flaky Pie Crust to make your own. When doing so, it's necessary to parbake it for a few minutes before filling. See the Cook's note for instructions.
- When checking for doneness, gently shake the pan looking for a slight jiggle, but it should have the appearance of the filling being mostly set. If it appears runny, tent it and give it more baking time.
- Check the pie at 30 minutes and tent loosely with foil to prevent from over browning the edges of the crust.
- Cool to room temperature and then chill thoroughly before cutting and serving.
Other Chocolate Dessert Recipes to Make
If you're a fan of chocolate pie, you're in luck! There's no shortage of chocolate pie recipes to add to the dessert menu. Others you may enjoy trying:
- German Chocolate Pie
- Double Chocolate Oreo Pie
- Fudgy Dark Chocolate Pecan Pie
- Black Bottomed Chocolate Cream Pie
- Mini Chocolate Cream Pies from Recipe Girl
Thanks for visiting come back soon!
DISCLOSURE ~ IF A PURCHASE IS MADE USING ONE OF THE AFFILIATE LINKS ON THIS WEBSITE WE MAY EARN A SMALL COMMISSION AT NO ADDITIONAL COST TO YOU. THANK YOU!
Helpful Kitchen Items:
Chocolate Chess Pie
- 1 9 inch deep dish frozen pie crust or homemade
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 3 Tbsp cocoa powder (You can use either Dutch process or standard Hershey's cocoa powder)
- 2 Tbsp all purpose flour
- ¼ tsp salt
- 4 Tbsp salted butter
- 2 oz semi sweet baking chocolate
- ⅔ cup evaporated milk or half and half
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- whipped cream or ice cream for serving
- Preheat oven to 350°F. Center pie crust in pan on a baking sheet.
- In a medium size mixing bowls, use a whisk to sift together sugar, brown sugar, cocoa, flour and salt
- In a microwave safe bowl, melt together butter and chocolate on 50% power stopping to stir every 20 seconds. Repeat until smooth.
- Whisk milk, eggs and vanilla into melted chocolate. Once combined, add wet ingredients to dry ingredients mixing until fully incorporated. Pour into pie crust.
- Bake for 45 -55 minutes or until the center still has slight movement when gently shaken. Check at 30 minutes and tent loosely with foil to prevent over browning.
- Cool completely on a cooling rack then chill thoroughly.
- Cut into desired size pieces and serve with whipped cream or vanilla ice cream.
- There's no need to thaw the frozen crust before baking.
- The filling of this pie will puff up while baking, but will settle as it cools.
- Should you choose to use a homemade pie crust dock the bottom using a fork, line with parchment and fill with pie weights or beans. Par bake for 6-8 minutes at 375°F before filling.