This chocolate chess pie recipe tastes like a rich, super gooey, fudgy brownie in a crust. It’s an easy to make, old-fashioned pie made for true chocolate lovers. If that sounds good to you, read on!
There are plenty of versions of chess pie. This one happens to contain cornmeal, but others are use a little flour. Some chess pie recipes call for dairy like buttermilk or evaporated milk.
To be clear, this is a chocolate chess pie without evaporated milk. The only dairy in my version is a little bit of butter, and that’s part of what makes it so rich and fudgy! I like to think of it as a pie that grandmama would’ve made (if my grandmama was a baker). And I certainly would’ve appreciated eating!
Click to find more old fashioned pie recipes.
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What Is a Chess Pie?
Chess pie recipes vary from region to region, so it’s hard to make sweeping generalizations about them.
- Some contain milk or evaporated milk.
- Others use flour and eggs for thickening.
- Some recipes use a mixture of flour and cornmeal, and while some recipes call for chocolate, most I’ve seen call for cocoa powder.
I think the main things to remember are that chess pie needs eggs because it is a simple custard and not to get too fancy with it.
Where Did the Name “Chess Pie” Come From?
Chess Pie is as southern as the day is long. A simple plain custard thickened with egg and some flour or cornmeal, flavored with vanilla, lemon or chocolate.
It’s Just Pie. Or as we say in the South, “Jes’ Paah” which eventually became “chess pie.”
“It ain’t nuthin’. Jes’ paah.”
Chocolate Chess Pie Ingredients
This recipe is perfection! I baked this pie for the first time on Christmas Day, following the recipe exactly as written. Wow! It was loved by everyone who tasted it. The pie was still “wobbly” in the center at the end of cooking time, but I removed it from the oven anyway. When done, it has the same texture as a pecan pie and not the consistency of a brownie. We served it topped with freshly whipped cream. This is a must-try recipe and destined to become a family favorite.Pinner Phoebe
As I’ve said, this is “just pie,” so I promise you don’t need any fancy ingredients.
Aside from the pie crust, run go check and see if you have the following:
- dark brown sugar
- cocoa powder
- finely ground cornmeal
- espresso powder or instant coffee (optional but nice)
- kosher salt
And remember: no evaporated milk? No problem! You don’t need it for this chess pie.
If your pantry and fridge looks more or less like mine, the only thing you might not have is the cornmeal and possibly the espresso powder or instant coffee. So, your shopping list will be pretty short!
Other “Desperation Pie” Recipes
This pie is “jes'” one of four “desperation pies” I made for #tbt in January, 2016. Here are the rest.
As you can see, I used a different treatment for every crust. Scroll down a bit, and I’ll show you how I did the treatment for the old fashioned chocolate chess pie. If you like the button crust on the Indiana Sugar Cream Pie (it’s my favorite),
Pinner Noelle from Busy Mom Recipes by Noelle made this chess pie. Here’s what she had to say:
Fudgy and sinfully delicious!Noelle
I must agree–this pie is both super fudgy and sinfully delicious! Here’s a photo of Noelle’s beautiful pie:
This Pie, Dolled Up for Christmas
Looking for a Christmas version of this pie? Check out my Mexican Hot Chocolate Pie.
What Makes the Best Chocolate Chess Pie?
[Your chocolate chess pie recipe] has been on my dessert rotation list for quite a while now. Closest thing to my mama’s I have found (and truthfully, a bit better – oops, sorry mom)Reader Ruth Ann
Most recipes for this old-fashioned pie add some cocoa powder to the custard to make it chocolatey. But honestly, I’ve not been a super fan of the chocolate chess pies I’ve had before.
Even when The Beloved and I went to The Angus Barn, the very well-known and highly regarded steakhouse between Durham and Raleigh, I was underwhelmed by the chocolate chess pie.
Even though the Los Angeles Times apparently raved about this pie at one point, it was just too sweet and not chocolatey enough for me.
And you know there is nothing worse than getting a chocolate dessert and having it just taste sweet and brown.
Fortunately, it doesn’t take much to enrich a chocolate chess pie so that it’s as deeply chocolatey as its color implies it will be.
Pro Tips for Making the Chocolatiest Chess Pie
- Use brown sugar in the filling. That bit of molasses helps to deepen the chocolate flavor.
- Don’t add dairy. We don’t want a milk chocolate pie, so other than a bit of butter, let the cocoa powder do all the talking for you. Leave the evaporated milk on the shelf and back away.
- Add a touch of espresso powder to further deepen the chocolate flavor. It won’t taste like a mocha pie unless you go overboard, so don’t worry about adding a teaspoon or two of espresso powder to the mix.
Here’s How I Made the Crust Design
- After lining the pie pan with the crust, I trimmed it to about a 1/2″ overhang and then folded the excess under to make a double-thickness around the rim (you can see that in the photo of the baked pie).
- Then I simply cut wee squares of scrap dough and glued them down with egg wash.
- I did blind bake my crust for about 15 minutes (10 with the weights you see: dried chickpeas and about five without), but that is a totally optional step. I didn’t blind bake for either the cinnamon sorghum custard pie or the shoo fly pie, and you don’t have to either.
For such a short ingredient list, you’re rewarded with a beautiful texture, a ton of rich, chocolate flavor, and a heavenly scent as it bakes and cools. Like the other #tbtfood pies I’ve baked, this humble guy really shines.
No bells and whistles. No swoops of meringue or avalanches of whipped cream. It’s short and humble. Modest. It’s Jes’ (delicious) Paah.
I really hope you love this chocolate chess pie, you guys! If you make it, please share a photo with me, either in the PCO Facebook Group or on instagram by tagging @onlinepastrychef and using hashtag #pcorecipe. Thanks, and enjoy!
- 1 9 " pie crust, , frozen using your favorite pie crust recipe or store-bought
- 2 oz (1/2 stick) unsalted butter
- 10.5 oz (1 1/2 cups, packed) dark brown sugar*
- 1 oz (1/3 cup) cocoa powder, sifted
- 3 eggs
- 2 Tablespoons finely milled cornmeal
- 2 teaspoons espresso powder, (or finely ground instant coffee)
- 1 teaspoon vanilla extract
- 3/4 teaspoon kosher salt, (use slightly less if using fine sea salt)
- Place a rack in the center of the oven and preheat to 350F.
- Slowly melt the butter so that it remains creamy. It should stay emulsified and not separate into clear yellow, runny butter. I melted mine in the microwave in short bursts at medium power until it was mostly melted, then I whisked it until all the butter was melted. Pour the creamy melted butter into a medium-sized bowl.
- Add the dark brown sugar,* making sure there are no lumps in it, the cocoa powder, eggs,cornmeal, epsresso powder, vanilla and salt.
- Whisk very well to make a smooth batter. Scrape the bowl a couple of times to make sure all the ingredients are evenly incorporated in the batter.
- Pour the batter into the frozen pie crust.
- Bake for 35-45 minutes or until the entire pie is puffed up but is still a little jiggly in the center. You may have to cover the crust with foil after the first 20 minutes or so to prevent over-browning, so keep an eye on it.
- Remove the pie from the oven and let cool to room temperature. Serve warm or cold, with or without ice cream or whipped cream.
*If you can't find dark brown sugar, use 10.5 oz light brown sugar and 1 Tablespoon molasses.
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Nutrition InformationYield 8 Serving Size 1/8 pie
Amount Per Serving Calories 332 Saturated Fat 6g Cholesterol 76mg Sodium 390mg Carbohydrates 51g Fiber 1g Sugar 36g Protein 4g
Thank you for spending some time with me today, friends. Enjoy this simple, delicious chess pie, and have a lovely day.