Chocolate Chess Pie

This old-fashioned Southern pie has a rich, fudgy chocolate filling made from cocoa, sugar, eggs, and butter, with a thin, crackly top. It takes about 15 minutes to stir together and can be baked a day ahead for the holidays.

Course Dessert

Cuisine American, Southern

Keyword chocolate chess pie, chocolate chess pie recipe, Southern chocolate chess pie, what is chocolate chess pie

Prep Time 15

Cook Time 50

Cooling Time 4

Total Time 5 5

Servings slices

Calories 500kcal

Author Blair Lonergan

Ingredients

1 unbaked 9-inch pie crust (homemade or store-bought)
1 cup granulated sugar
¼ cup unsweetened cocoa powder
1 tablespoon finely ground yellow cornmeal
¼ teaspoon salt
½ teaspoon instant espresso powder (optional)
3 large eggs, at room temperature
½ cup salted butter melted and cooled slightly
⅓ cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
Whipped cream or vanilla ice cream, for serving

Instructions

Preheat the oven: Position an oven rack in the lower third of the oven. Preheat the oven to 350°F.
Prep the crust: Fit the pie crust into a 9-inch pie plate. Crimp the edges and gently press the crust against the rim so it doesn't slide down in the oven. Refrigerate the crust while you make the filling.
Mix the dry ingredients: In a large bowl, sift or whisk together the sugar, cocoa powder, cornmeal, salt, and espresso powder (if using). Break up any lumps in the cocoa.
Mix the wet ingredients: In a separate bowl, whisk the eggs just until combined. Whisk in the cooled melted butter, corn syrup, vanilla, and vinegar.
Combine: Gradually whisk the wet ingredients into the dry ingredients until the filling is smooth and well combined. Avoid beating too hard, which adds air to the filling.
Fill and bake: Place the crust on a rimmed baking sheet and pour in the filling. Bake for 45 to 50 minutes, until the filling is puffed and the center is just set with a slight jiggle. Check the crust after 30 to 35 minutes, and cover the edges with foil if they're browning too quickly.
Cool: Transfer the pie to a wire rack and cool at room temperature for at least 3 to 4 hours. The filling will continue to set as it cools.
Chill (optional): For the firmest filling and cleanest slices, refrigerate the cooled pie for at least 2 hours or overnight.
Serve: Let a chilled pie sit on the counter for 20 to 30 minutes. Serve with whipped cream or a scoop of vanilla ice cream.

Video

Notes

Doneness: The center should still jiggle slightly when you pull the pie. It firms up as it cools, and overbaking can cause cracks.
Espresso powder: It deepens the chocolate flavor without tasting like coffee. Leave it out if you don't have it.
Cocoa powder: Natural or Dutch-process cocoa both work. Dutch-process gives a darker color and a slightly deeper flavor.
Make ahead: Bake the pie up to 2 days ahead and keep it covered in the refrigerator.
Storage: Refrigerate leftovers, loosely covered, for up to 4 days. Freeze the wrapped pie for up to 2 months and thaw overnight in the refrigerator.
Variation: Stir ½ cup chopped pecans into the filling before baking.

Nutrition