Rich, gooey and fudgy Chocolate Chess Pie is a favorite Southern dessert that's perfect for every occasion. Best of all, the easy pie recipe is ready for the oven with just 10 minutes of prep!
The Best Chocolate Chess Pie Recipe
Chocolate lovers unite! There might not be any better dessert for chocoholics than a creamy, custardy, rich and gooey chocolate chess pie. Whether you're hosting a summer picnic, attending a church social, or looking for a Thanksgiving pie that doesn't include pecans or pumpkins, then you've come to the right place. No matter the season, no matter the occasion, Southern Chocolate Chess Pie is always well received!
What is Chocolate Chess Pie?
It doesn't get more simple than a chess pie. Think of this as the classic Southern pantry pie -- made with just a handful of basic ingredients. While there are many versions of a chess pie -- from the classic custard, to lemon, coconut and caramel -- chocolate is one of the best! No matter what flavor you're after, chess pies always include four basic ingredients: a thickener (usually flour or cornmeal), butter, sugar and eggs. The process is simple as well: stir together the filling and bake it in a traditional flaky, buttery crust.
The filling for a chocolate chess pie includes unsweetened cocoa powder to give it that rich, fudgy flavor. The end result is a decadent pie that tastes like a cross between a traditional buttery, flaky pastry and a soft, gooey brownie. The top is crisp and crackly, while the custard filling is like a chocolate version of that buttery filling in a pecan pie. What could be finer?!
How to Make a Chocolate Chess Pie
For best results, prepare the pie a day in advance. It needs plenty of time to chill and set, so it's a great make-ahead dessert for busy holidays like Thanksgiving or Christmas!
Ingredients for Southern Chocolate Chess Pie
- Sugar
- Cornmeal
- Unsweetened cocoa powder
- Eggs
- Butter
- Light corn syrup
- Vanilla extract
- Salt
- Unbaked 9-inch pie crust (I recommend this frozen Pillsbury shell or this refrigerated Pillsbury crust)
Step 1: Prepare Filling
Whisk together the sugar, cornmeal, cocoa powder and salt.
Add the eggs, melted butter, corn syrup and vanilla.
Step 2: Pour into Pie Shell
Pour the filling into an unbaked pie shell.
Step 3: Bake
Bake the pie in a 350 degree F oven for 45-50 minutes.
How to tell when Chocolate Chess Pie is Done
The pie is done when the filling is mostly set. The top will look firm and crisp, but when you gently shake the pie it will still jiggle a little in the center.
Step 4: Chill
Allow the pie to cool completely before slicing. It will continue to firm up and set as it chills.
How to Serve Easy Chocolate Chess Pie
Once the pie is cool, slice and serve it chilled, at room temperature, or even slightly warmed. Try microwaving individual slices for 10-15 seconds for that gooey, warm-from-the-oven taste. Just don't warm them too much or the filling will melt.
Add a dollop of whipped cream on top to perfectly cut the sweetness of the pie. A sprig of mint, fresh berries, a dusting of powdered sugar, or a drizzle of caramel sauce would also be a nice touch.
Storage
Allow the pie to cool to room temperature, then cover loosely with foil. The pie will keep on the counter at room temperature for 1-2 days, but it's best if stored in the refrigerator. The refrigerator keeps it firm and fresh for up to 3 days.
To Freeze
Allow the pie to cool completely, then wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight.
Recipe Variations
- I use a store-bought pie crust as an easy shortcut, but you can substitute with your favorite homemade pie crust if you prefer.
- Deep Dish: this recipe calls for a regular 9-inch pie shell. The filling is so rich and decadent, you really don't need a thick slice. That said, you can certainly use a deep-dish pie crust if that's what you have available. The filling just might not come all of the way up to the top.
- Chocolate Pecan Chess Pie: Since the custard filling of a chess pie is reminiscent of a buttery pecan pie filling, it's logical that some folks would like to add chopped pecans into the mix! If you would enjoy that added crunch, stir about ¾ cup chopped pecans into the filling before pouring into the pie shell.
Tips for the Best Chocolate Chess Pie Recipe Ever
- Make sure that the melted butter is cooled slightly before adding it to the filling -- or you might end up with scrambled eggs!
- Extreme temperature changes can cause the pie filling to crack on top, so allow the pie to cool gradually at room temperature. Do not place a hot pie in a cold refrigerator.
- Allow plenty of time for the pie to chill. It will continue to firm up and set as it rests, so it's best to make this pie the day before you plan to enjoy it. If you try to slice the pie while it's still hot, the filling will be runny.
- Before serving, allow a refrigerated pie to come to room temperature on the counter for about 30 minutes. If you'd like warm slices of pie, reheat in the microwave for about 15 seconds. It will taste gooey, fudgy and like it's fresh from the oven! Just don't warm it for too long or it will turn into a melted mess.
- Garnish with a dollop of whipped cream. Fresh berries, a sprig of mint, a dusting of powdered sugar, or a drizzle of caramel sauce would also be delicious!
More Pie Recipes that You'll Love
- Pumpkin Chiffon Pie
- Easy Pecan Pie
- Old-Fashioned Strawberry Pie
- Chocolate Pudding Pie
- Mom's Easy Apple Pie
Chocolate Chess Pie
Ingredients
- 1 cup sugar
- 3 tablespoons cornmeal
- 3 tablespoons unsweetened cocoa powder
- Pinch of salt
- 3 eggs, beaten
- ½ cup (1 stick) salted butter, melted
- ½ cup light corn syrup
- 1 teaspoon vanilla extract
- 1 unbaked 9-inch pie crust
- Whipped cream, for serving
Instructions
- Preheat oven to 350 degrees F. In a large bowl, whisk together sugar, cornmeal, cocoa and salt. Add eggs, melted butter, corn syrup and vanilla; mix well. Pour into unbaked pie crust.
- Bake for 45-50 minutes, or until mostly set – there will still be a little bit of jiggle in the center when you shake the pie. Allow the pie to cool completely before slicing (it will continue to set as it cools). If the pie is still a bit too soft after cooling, chill it in the refrigerator for a few hours to firm it up.
Notes
- Make sure that the melted butter is cooled slightly before adding it to the filling -- or you might end up with scrambled eggs!
- Extreme temperature changes can cause the pie filling to crack on top, so allow the pie to cool gradually at room temperature. Do not place a hot pie in a cold refrigerator.
- Allow plenty of time for the pie to chill. It will continue to firm up and set as it rests, so it's best to make this pie the day before you plan to enjoy it. If you try to slice the pie while it's still hot, the filling will be runny.
- Before serving, allow a refrigerated pie to come to room temperature on the counter for about 30 minutes. If you'd like warm slices of pie, reheat in the microwave for about 15 seconds. It will taste gooey, fudgy and like it's fresh from the oven! Just don't warm it for too long or it will turn into a melted mess.
- Garnish with a dollop of whipped cream. Fresh berries, a sprig of mint, a dusting of powdered sugar, or a drizzle of caramel sauce would also be delicious!
What kind of cornmeal to use?
Hi, Faye! I just use regular yellow cornmeal. 🙂