Southern Chocolate Chess Pie, it's like a chocolate dream in a pie crust. My grandma used to make this for me all the time, and now I want to share her super secret recipe with you! It's so easy, even YOU can make it!
This Chocolate Chess Pie is a Southern classic, and I'm so excited to show you how to make it
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What makes this recipe so yummy
It's so easy! You just mix everything together and pour it in a pie crust. No fancy stuff needed! The best part is that it tastes SO good! It's chocolate-y, sweet, and gooey all at the same time. Plus, it's a Southern recipe, so you know it's gonna be good!
My family always asks me to make this down-home chocolate pie!
Groceries you'll need: Ingredients
Following you'll find a list of the ingredients you'll need to whip up this recipe:
- Flaky pie crust
- Unsalted Butter
- Semi-Sweet Chocolate Chips
- Eggs
- Vanilla
- Heavy Cream
- Cocoa Powder
- Cornstarch
- Espresso Powder
- Salt
- Granulated Sugar
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Prepare this Amish Pie Crust recipe as described in the recipe (when clicked), and refrigerate.
- Step 2: Preheat oven to 425°F. Add the butter and chocolate chips to a small mixing bowl and microwave just until melted and stir well.
- Step 3: In another mixing bowl add all the dry ingredients and stir with a whisk.
- Step 4: Add the melted chocolate to those dry ingredients, along with the vanilla, cream and eggs. Mix well until combined.
- Step 5: Pour pie filling into the chilled pie crust and place into the hot oven.
- Step 6: Bake for 10 minutes then turn down the oven to 325°F for another 50 minutes.
- Step 7: Remove from the oven (it'll still be a little jiggly). Allow to cool completely before slicing.
Hint: After baking the chess pie will still be a little jiggly but don't worry about that. It will continue to set up as it cools.
Recipe variations and substitute ideas
Following is a list of variations and alternate ideas for substitutes that you could play with in this recipe:
- Chocolate - instead of chocolate chips a regular bar could be used, but broken up. Try using milk chocolate, or dark chocolate for some variations on chocolate flavors.
- Evaporated milk - instead of heavy cream (in a pinch, but it won't be as rich).
- Store-bought crusts - to speed things up or make it easier.
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Recipe troubleshooting
Obvious issues that we encountered when testing this recipe for you:
- Soggy Crust - the oven was not on extra high to start and not enough fat was included in the pie crust.
- Crust Shrinking - if the crust has shrunk during baking this is because it was not chilled before baking.
- Filling Cracked - this will happen if you have cooked the pie at too high a temperature for too long. I like to bake it high at first (to set the crust) then turn it down to a much lower temperature for a longer time to cook nice and even.
Necessary gear: equipment
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You'll need some mixing bowls, a whisk and a 9-Inch pie dish.
I have some affiliate links in the recipe card below.
More pie recipes I think you'll love
How to store leftovers
Store the chocolate chess pie at room temperature in an airtight container for up to 5 days.
This pie does actually freeze very well. Store in a freezer safe container for up to 3 months.
Mel's kitchen notes
Don't skip the cornstarch. It rises to the top during baking and gives you that nice crackly top layer that an old fashioned chess pie is famous for.
If you’ve tried this Southern Chocolate Chess Pie Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Southern Chocolate Chess Pie
Video
Equipment
Ingredients
- 1 Each Pie Crust Recipe
- ¼ Cup Butter melted
- 2 Ounces semi sweet chocolate
- 1 Cup Granulated Sugar
- 3 Tablespoons Unsweetened Cocoa Powder preferably Dutch
- 1 teaspoon Espresso Powder
- 3 Tablespoons Cornstarch
- ¼ teaspoon Salt
- ¼ Cup Heavy Cream
- 1 teaspoon Vanilla Extract
- 2 Each Large Eggs + 1 yolk
Instructions
- Prepare pie crust per recipe then place into refrigerator to chill while you make the filling.1 Each Pie Crust Recipe
- Preheat oven to 425°F.
- In a small bowl, add the butter and chocolate chips and microwave just until melted and mix together well.¼ Cup Butter, 2 Ounces semi sweet chocolate
- In a medium mixing bowl, add the sugar, cocoa powder, espresso powder, cornstarch and salt. Mix with a whisk.1 Cup Granulated Sugar, 3 Tablespoons Unsweetened Cocoa Powder, 1 teaspoon Espresso Powder, 3 Tablespoons Cornstarch, ¼ teaspoon Salt
- Add the butter/chocolate mixture, heavy cream, vanilla extract and eggs and mix until totally combined.¼ Cup Heavy Cream, 1 teaspoon Vanilla Extract, 2 Each Large Eggs + 1 yolk
- Pour into the chilled pie crust then place into the preheated oven.
- Cook for 10 minutes at 425°F then turn down the oven to 325°F. Cook for another 50 minutes.
- Remove from the oven (there will be a little jiggle) and allow to cool completely before slicing. Serve with a little cream (optional).
Nutrition
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