This chocolate chess pie, with its unforgettable fudgy filling and flaky, buttery crust, is a classic Southern comfort that will transport you straight to dessert heaven, bite after bite. And it couldn’t be easier to make!
I feel like chocolate pies don’t get enough attention. I’m here to change that. If you’ve tried my Chocolate Cream Pie and this French Silk Pie, you know that chocolate and pie belong together. And this chess pie proves it again. It’s a rich, buttery, cocoa-infused dream that delivers bold, unforgettable chocolate flavor with every bite. And the texture? Imagine the gooey, melt-in-your-mouth, perfectly [just barely] underbaked center of a pan of brownies…that’s this entire pie! And don’t even get me started on the buttery, flaky crust. It’s the BEST complement to all that rich, chocolaty goodness.
This classic Southern pie has been a staple for generations, and once you have your first bite, you’ll understand why. It’s a top-notch comforting, old-school dessert that instantly evokes nostalgia.
Chocolate Chess Pie Is a Southern Classic Worth Baking
Wondering why this chocolate chess pie deserves your attention? Here are just a few reasons:
- Rich chocolate indulgence. This dessert is a true winner for any chocolate lover. The filling is ALL fudgy, buttery, cocoa-infused goodness. No frills. Just pure and simple chocolate perfection.
- Gooey, fudgy texture. Picture the perfect brownie with that irresistible gooey, melt-in-your-mouth center. Now imagine an entire pie whose filling is JUST that. And yes, it’s all nestled in a beautifully buttery, flaky crust. Pure dessert heaven!
- A hug of nostalgia. This isn’t just any pie. It’s a timeless Southern classic that brings back all the good feels. Every slice is a comforting taste of tradition…the kind of old-school charm that makes you feel instantly at home. You know what I mean?
Ingredients and Notes
Here’s what you’ll need to make this chocolate chess pie. Be sure to scroll to the recipe card below for precise measurements.
- Cold unsalted butter and Cold water – When it comes to the crust, these ingredients are super important to keep cold if you want a flakey crust. The cold butter creates pocked within the crust that turn into the space between your flakey layers when it bakes. If the butter gets to warm and melts before you bake the crust, you lose the flakiness. So keep the butter and water cold
- Cocoa powder – Be sure to sift it so you don’t end up with clumps of cocoa powder.
- Cornstarch and Large eggs – The cornstarch works with the eggs for thickening this pie filling.
- Whole milk – I tested several milk options in this pie and whole milk gave the best results and the best crust that forms on top of the pie. Other types of milk created a thicker top crust layer.
How to Make a Chocolate Chess Pie
Got all your ingredients? It’s time to get to work! Here’s a general overview of how to make this chocolate chess pie. You’ll find more detailed instructions in the recipe card below.
Make the crust
Pulse 3/4 cups of flour and the salt a couple of times in a food processor. Add the butter and process until a crumbly dough forms.
Add the remaining cup of flour and pulse a few times until everything is evenly distributed. The doughy pieces should break up and it should look sandy.
No food processor? No problem.
Making pie crust is SO easy with a food processor, but you can also make this dough by hand! Just cut the cubed butter into the flour mixture until the largest pieces of butter remaining are about pea-sized. Then add the water and continue with the rest of the instructions.
Transfer the dough to a bowl and mix in 2 tablespoons of the ice water. Keep adding more water (1 tablespoon at a time) until the dough holds together when pinched.
Transfer the dough to a piece of parchment paper and work it into a ball. Then, shape it into a dish, wrap it in plastic wrap, and chill in the fridge for at least 1 hour.
Place the dough on a piece of parchment paper, cover with another piece of parchment paper, and roll the dough out into a circle.
Peel one piece of the parchment paper off, drape the crust over a pie plate, and peel the other piece of parchment off. Shape the crust and use a fork to poke holes in the bottom. Freeze the crust for 10-15 minutes.
Preheat oven to 350°F. Line the crust with parchment paper, pressing it flush against the crust. Fill with pie weights (or rice).
Bake for 20-25 minutes or until the crust just begins to brown and is set.
Bake the pie
Whisk together the sugar, cocoa powder, and cornstarch.
Cut the butter into slices, add a splash of milk, and microwave to melt. Mix together the eggs, melted butter, milk, and vanilla.
Add the dry ingredients to the wet ingredients and whisk until well combined.
Fill the crust with filling, and bake for 50-60 minutes. Let the pie cool to room temperature, then serve, or refrigerate until ready to serve.
This pie is just as excellent served chilled as it is at room temperature. It’s a little softer and slightly more gooey (but definitely not too gooey) at room temperature, and firmer when cold. What’s your fave?
Bake With Success
- Keep things cold. Not only do you want to start with COLD butter, but you want to keep it as cold as possible up until you pop the crust in the oven to par-bake (this is what gives you your flakey layers, as mentioned above). So you also want to use ice-cold water.
- Don’t over-handle the dough. The heat from your hands will melt the butter, so handle the dough as little as possible.
- Don’t overwork the dough. Whether it’s in the food processor, in the mixing bowl, or with the rolling pin, overworking the dough can cause the glutens in the flour to overdevelop, resulting in a tough, dense crust. So be conscious of this as you work through the recipe.
- Consistency check. You’ll know your dough is ready to form into a disk and chill when you pinch some and it holds together. If the dough falls apart, mix in 1/2-1 more tablespoon of water and do the pinch test again. Repeat as needed. Keep in mind that you don’t want to add too much water or the crust will be hard to hand and not hold it’s shape in the pie plate as well.
- Poke holes. Use a fork to poke holes in the pie crust before you par-bake it. This will help prevent the dough from puffing up in the oven.
- Blind bake with pie weights. Or dry beans or rice. This prevents the crust from puffing up and/or shrinking in the oven, ensuring an even, sturdy base for your filling.
- Doneness check. My oven takes care of this pie in 55 minutes, but ovens can be finicky, and yours might need a bit more or less time. So check on it every 5 minutes starting at about 45 minutes. You’ll know your pie is done when the center has risen, a crust has formed on top, and the filling is set with a slight jiggle.
- Pie shield. If your crust is browning too quickly, add a pie crust shield about halfway through the baking time.
How to Store a Chess Pie
- Refrigerator. Once cool, wrap the pie in a double layer of plastic wrap or arrange slices in a single layer in an airtight container. It’ll keep in the fridge for up to 5 days.
- Freezer. Wrap the fully cooled pie in a double layer of plastic wrap. Otherwise, arrange slices in a single layer in an airtight, freezer-safe container. You can also pop slices in the freezer for a couple of hours to firm up and then wrap each in a double layer of plastic wrap. In any case, chocolate chess pie will keep in the freezer for up to 3 months. Allow it to thaw in the fridge before serving.
More Holiday Pie Recipes
Chocolate Chess Pie
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Ingredients
Crust Ingredients
- 1 ¼ cups (163g) all-purpose flour (divided)
- ½ tsp salt
- ½ cup (112g) cold unsalted butter, cut into 1/2-inch cubes
- 2-4 tablespoons very cold water
Pie Filling
- 1 ¾ cups (362g) sugar
- 4 tablespoons (29g) cocoa powder (sifted)
- 4 tablespoons (32g) cornstarch
- 3 large eggs (beaten)
- 4 tablespoons (56g) unsalted butter
- ⅔ cup (160ml) whole milk
- 1 teaspoon vanilla extract
Instructions
Make the crust
- Add 3/4 cups (98g) flour and salt to a large food processor and pulse together 2 to 3 times. Scatter the cubed butter over the flour and process until a crumbly dough forms, about 15 seconds. The flour should all be coated – none of the flour should be dry.
- Add the remaining 1/2 cup (65g) of flour and pulse a few times until everything is evenly distributed. The doughy pieces should break up and it should look sandy. There shouldn’t be a bunch of big pieces remaining. A few are fine, but it should be mostly evenly distributed.
- Move the mixture to a medium mixing bowl and add 2 tablespoons of the ice water. Start with 2 tablespoons and add from there. Using a rubber spatula, gently fold everything together. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together nicely, it’s ready. If the dough falls apart, add 1 more tablespoon of water and continue to press until dough comes together.
- Pour the dough out onto a piece of parchment paper and work just enough for it to come together and form a ball. Shape into a disc and wrap in plastic wrap. Refrigerate for at least an hour or up to 2 days.
- When ready to make the crust, place the pie crust onto a piece of parchment paper. You can add a touch of flour if you like, but you don’t have to. Cover the crust with another piece of parchment paper and roll it out with a rolling pin.
- Peel one piece of the parchment paper off and use the other piece of parchment to lift the pie crust and drape it over the pie plate. Carefully peel off the second piece of parchment paper, then shape your pie crust.
- Preheat oven to 350°F (180°C). Freeze the pie crust for 10-15 minutes, then line the pie crust with parchment paper. Be sure the parchment paper presses all the way against the crust so that it’s flush. Fill the pie crust with pie weights, rice or beans.
- Bake for 20-25 minutes, or until the crust just begins to brown.
Bake the pie
- While the crust bakes, make the filling. Combine the sugar, cocoa powder and cornstarch in a large bowl. Set aside.
- Cut the butter into slices and put it into a small bowl. Add a little of the milk to it, then heat in the microwave until melted. Watch it closely.
- Add the eggs, melted butter, milk and vanilla extract to another medium sized bowl and whisk together until well combined.
- Add the wet ingredients to the dry ingredients and gently stir together until well combined.
- Remove crust from oven, remove the pie weights and pour the filling into the hot crust.
- Bake for 50-60 minutes (55 was just right for me), or until a crust has formed on top, the pie has risen and is set. It may jiggle a little bit when you shake it, but it should be set. Add a pie crust shield about half way through, if needed, to keep the crust from browning too much.
- Let the pie cool to room temperature, then serve, or refrigerate until ready to serve.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
What oven temp should I bake the filling that I put in the crust?
That is also baked at 350.