51 Shares

I’m not sure what time of year you are reading this post, but it’s probably not too out there for me to reckon the holidays are upon you, and that is why you are searching for a delicious chocolate chess pie! This homemade chocolate chess pie filling in store-bought pie crust couldn’t be more fitting for pretty much any holiday out there!

There are more chocolate pie recipes out there than clouds in the sky. Some are chocolate cream pies. Others are traditional chocolate merengue pies. Chocolate pudding pies. Many are delicious.

But this one…This one is a keeper!

If you aren’t sure you’ve ever had chess pie or even if you don’t know much about the history of chess pie, you will certainly want to try one!

Ingredients

Unsalted butter – Melted
Granulated sugar
Corn starch**
Cocoa powder
Eggs
Evaporated milk
Vanilla
Pie Crust of choice (Purchased pie crust, homemade pie crust, graham cracker crust)

I have made this recipe with and without the corn starch. There are lots of recipes floating around that call for it, and others than don’t use it. I prefer to use it, but my pie has turned out just fine before without it.

corn starch on measuring spoon on top of container

Let’s Talk About the Texture of Chocolate Chess Pie

The first time I ever made chocolate chess pie, I really thought I had made a big error in the preparation process. Why?

Because the top of the crust takes on a crusty – almost dry – looking appearance. When you’ve never made this type of pie before, and you see this crusty layer forming, you think that surely something is wrong with the pie. Then, when you slice into the pie and realize the inside is ooey gooey chocolate-y goodness, you really think something is wrong! Why is the inside gooey and the top dry and crusty? Not cooked all the way through? Yet, dried out on top?

Nope! This is exactly how a chess pie is supposed to be – gooey chocolate layer on the inside with a flaky crust on the top layer. It is chocolate chess pie perfection! The best analogy I can make would be a brownie. A brownie often has a crust layer across the top. Yet, the inside is ooey and gooey. This is a similar situation.

easy chocolate pie on brown wooden plate

side view of chocolate chess pie with bite on top of fork

My dad calls this one “the real deal.” When he applies that phrase, you know you’ve got something gooood going on!

What Type of Crust for Chocolate Chess Pie?

If you are feeling a double-chocolate vibe, you might pair the chocolate chess pie filling with an Oreo pie crust. Double chocolate is super rich for my liking. Personally, I like the traditional combination of the strong taste of chocolate against a flaky pie shell – whether it be a homemade butter pie crust or a pie crust with oil.

slice of chocolate chess pie on a bamboo serving plate

Delicious Chocolate Chess Pie

This delicious chocolate chess pie will put an end to your search for the perfect pie! This chocolate pie with evaporated milk and cocoa is as good as it gets!

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Course Dessert

Cuisine American

Servings servings

Calories 304 kcal

Ingredients

1½ cups Granulated sugar
4 tbsp Cocoa powder
3 tbsp Corn starch
2 Eggs lightly beaten
4 tbsp Butter unsalted; melted
5 oz Evaporated milk
1 tsp Vanilla
1 Pie crust 9 inch; store bought or homemade

Instructions

Preheat oven to 350℉.
In large mixing bowl, combine sugar, cocoa powder, and corn starch. Mix until combined.
Add in melted butter, beaten eggs, evaporated milk, and vanilla and stir well.
Carefully pour the pie mixture into the prepared pie crust, filling up to near the top, but careful to not overfill.
Bake for 45-55 minutes. Edges of pie should be brown and there should be a crust formed across the top layer of the pie. Center will be jiggly when you remove the pie, but the pie should not be soupy.
Allow pie to cool completely on a baking rack before serving.
Top with a dollop of whipped cream just before serving.

Notes

*When baking pies that are filled, it is best to place the pie plate on top of a larger sheet pan (with edges) in the oven. This will help with transporting the pie in and out of the oven, but it will also catch any spills should the pie happen to overflow during the baking process.

**If your pie appears more jiggly than you think it should be, a few hours in the refrigerator will help the set up process.

***Wrap the pie tightly in plastic wrap for storing leftovers on the counter for up to 24 hours. For longer storage, the pie should go in the refrigerator.

Nutrition

Calories: 304kcalCarbohydrates: 54gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 47mgSodium: 130mgPotassium: 139mgFiber: 1gSugar: 40gVitamin A: 114IUVitamin C: 0.3mgCalcium: 69mgIron: 1mg

Keyword chocolate chess pie, chocolate pie with evaporated milk

Tried this recipe?Let us know how it was!