Perfectly Rich and Gooey Chocolate Chess Pie Recipe
In this recipe, we’ll create a classic chess pie that balances sweetness with a deep chocolate flavor. Whether you're making it for a special occasion or a casual dessert, it’s guaranteed to satisfy any chocolate lover.
Ingredients
Crust:
Filling:
Optional for Serving:
Instructions
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Prepare the Pie Crust
Preheat your oven to 350°F (175°C).
If you're using a store-bought crust, place it into a pie dish and set it aside. For a homemade crust, roll it out and line your 9-inch pie dish. Make sure the edges are neat, crimp if you'd like, and refrigerate the crust while you prepare the filling.
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Mix the Dry Ingredients
In a large mixing bowl, whisk together granulated sugar, unsweetened cocoa powder, corn starch, and a pinch of salt. This step ensures the dry ingredients are evenly combined.
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Add the Wet Ingredients
To the dry mixture, add eggs, melted unsalted butter, evaporated milk, and vanilla extract.
Stir everything together until smooth and fully combined. Make sure the mixture is free of lumps.
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Pour and Bake
Carefully pour the chocolate filling into the unbaked pie crust, being cautious not to overfill. You may want to place the pie dish on a baking sheet to catch any spills during baking.
Transfer the pie to the preheated oven and bake for 45-55 minutes. You’ll know it’s done when the filling forms a crackly top crust and is mostly set with a slight jiggle in the center.
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Cool and Set
Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. This will allow the filling to firm up. The pie may sink slightly as it cools, which is completely normal.
If the pie is still too soft in the middle after cooling, refrigerate it for an hour or two to help it set.
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Slice and Serve
Once the chocolate chess pie has cooled and set, slice into it and serve. If desired, top each slice with a dollop of whipped cream for a little extra sweetness.
Note
- For an even richer chocolate flavor, you can add 1 teaspoon of espresso powder to the filling.
- If the edges of your crust are browning too quickly, cover them with a strip of aluminum foil during the last 20 minutes of baking.
- Make sure to let the pie cool completely before slicing to ensure the filling is fully set.
