Delicious Chocolate Chess Pie

slice of chocolate chess pie on a bamboo serving plate

4 from 1 vote

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!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Keyword: chocolate chess pie, chocolate pie with evaporated milk

Servings: servings

Calories: 304kcal

Cost: $8

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