Chocolate Chess Pie: A Southern Treat with a Twist

What is Chocolate Chess Pie?

Chocolate chess pie is a Southern dessert that combines the classic custard-like texture of chess pie with the rich flavor of chocolate. It’s like a fudgy brownie baked into a flaky pie crust.

Why You’ll Love It

  • Old-Fashioned with a Modern Twist: It’s a classic Southern dessert with the added decadence of chocolate.
  • Easy to Make: Despite its impressive appearance, this pie is surprisingly easy to put together.

  • Perfect for a Crowd: A little goes a long way, making it a great dessert for gatherings.


For the Pie Crust:

  • 1 pie crust (homemade or store-bought)

For the Filling:

  • 1/4 cup unsalted butter
  • 1/2 cup bittersweet chocolate (60% cacao recommended)
  • 2 tablespoons cocoa powder (Dutch process or unsweetened)

  • 1 teaspoon espresso powder (optional)
  • 1 1/2 cups granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornmeal (fine ground)
  • 1/4 teaspoon kosher salt
  • 1/3 cup evaporated milk
  • 4 large eggs (room temperature)
  • 2 teaspoons pure vanilla extract


  1. Prepare the Crust: Roll out the pie crust and transfer it to a 9-inch pie plate. Chill while you make the filling.
  2. Combine Butter and Chocolate: Microwave the butter and chocolate in 20-second bursts until melted. Stir in the cocoa powder and espresso powder. Let cool for 5 minutes.
  3. Mix Dry Ingredients: Whisk together the sugar, flour, cornmeal, and salt.
  4. Add Wet Ingredients:

    Whisk in the milk, eggs, and vanilla until smooth.
  5. Make It Chocolatey: Whisk in the cooled chocolate mixture.
  6. Assemble: Pour the filling into the pie crust.
  7. Bake: Bake at 350°F for 50 minutes, or until the filling is set but still wobbles slightly.
  8. Cool: Let the pie cool on a wire rack for at least 2 hours before serving.

Topping and Garnish Ideas

  • Whipped cream
  • Vanilla ice cream
  • Fresh fruit (strawberries, raspberries)
  • Powdered sugar


  • Don’t mess with the filling proportions.
  • Let the chocolate mixture cool before adding it to the eggs.
  • Use a pie crust shield if the crust starts to brown too much.
  • If you prefer, you can reheat the pie in the oven at 325°F until warmed through.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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