Name: Classic Chocolate Chess Pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Southern
Ingredients: Unbaked 9-inch pie shell; 4 ounces semisweet chocolate; 1/2 cup unsalted butter; 1 cup granulated sugar; 2 tablespoons unsweetened cocoa powder; 1 tablespoon cornstarch; 1/4 teaspoon salt; 3 large eggs; 1/2 cup evaporated milk; 1 teaspoon pure vanilla extract; Powdered sugar (optional)

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The aroma of freshly baked Classic Chocolate Chess Pie fills the kitchen like a warm hug, rich and inviting. Imagine slicing through that crust to reveal a glossy, deeply chocolate filling that smoothly glides onto your plate. The contrast between the crisp, buttery crust and the fudgy custard center creates a texture that’s simply heavenly, evoking memories of family gatherings and cozy nights in with loved ones. Every bite tells a story, a comforting nod to Southern dessert traditions that always feel like home.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Classic Chocolate Chess Pie
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Classic Chocolate Chess Pie

Growing up, my grandmother would whip this pie up for every holiday gathering, and the excitement in the room as it came out of the oven was palpable. Whether it’s Thanksgiving, Christmas, or just a lazy Sunday supper, this Classic Chocolate Chess Pie is the perfect centerpiece that never fails to impress. This pie pairs beautifully with a dollop of whipped cream, and it’s such a simple yet lovely way to finish a meal or gather around the table with friends. Trust me, once you experience its velvety goodness, you’ll want to bake this masterpiece time and again!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just 25 minutes of prep time, and it bakes in under an hour.
Irresistible Flavor: Enjoy the rich, chocolatey goodness with a delightful hint of cocoa that brings out the sweetness.
Eye-Catching Appeal: This pie boasts a stunning crackly top, making it an impressive addition to any gathering.
Flexible Serving: Perfect for dessert after a meal, brunch festivities, or even as a midnight snack indulgence.
Diet-Friendly Options: Easily adaptable—consider dairy-free butter for a lactose-free dessert or gluten-free options for the crust.

Ingredients You’ll Need

Unbaked 9-inch pie shell: Whether store-bought or homemade, this buttery shell forms the perfect foundation for your rich filling.
4 ounces semisweet chocolate: Opt for high-quality chocolate for the best flavor. Chocolate chips work nicely here too!
1/2 cup unsalted butter: This adds richness and helps create that delightful texture that everyone adores.
1 cup granulated sugar: Sweetness is essential, balancing the deep chocolate flavor.
2 tablespoons unsweetened cocoa powder: Dark cocoa powder enhances the chocolatey taste without adding extra sugar.
1 tablespoon cornstarch: This thickens the filling for that dreamy custard texture.
1/4 teaspoon salt: Just a pinch helps to elevate the sweetness and deepen the flavor.
3 large eggs: Room temperature eggs help to emulsify the filling, giving it that silky consistency.
1/2 cup evaporated milk: This gives a creamier texture and richer flavor. If you’re feeling adventurous, try coconut milk for a twist!
1 teaspoon pure vanilla extract: A touch of vanilla rounds out the flavors beautifully.
Powdered sugar (optional): A light dusting before serving adds an elegant finishing touch.

How to Make Classic Chocolate Chess Pie

Preheat and Prepare: Begin by preheating your oven to 375°F. Line your unbaked pie shell with parchment paper and fill it with pie weights or dried beans. Blind bake for about 15 minutes, then remove the parchment and weights. Bake for an additional 5 minutes or until it’s lightly golden. Once baked, let the crust cool completely on a wire rack while lowering the oven temperature to 350°F.

Melt Chocolate & Butter: In a medium saucepan set over low heat, melt the semisweet chocolate and butter together, stirring constantly until the mixture is smooth and glossy. It’s crucial to keep stirring to prevent the chocolate from burning. Once melted, remove from heat and let it cool slightly. This process creates a luxurious filling that will have everyone asking for seconds!

Mix Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, cocoa powder, cornstarch, and salt. This blend of dry ingredients forms the backbone of your filling, so take your time to combine them evenly for a lump-free mixture. The cocoa powder will add depth to your pie’s flavor.

Whisk Wet Ingredients: Grab a separate bowl and whisk the eggs until smooth. Next, add in the evaporated milk and vanilla extract, continuing to whisk until fully combined. This step infuses the mixture with wonderful flavors and sets the stage for a perfectly rich filling that balances beautifully with the crust!

Combine Mixtures: Now, slowly pour the cooled chocolate mixture into the egg mixture, whisking constantly. This is where the magic happens; as you combine them, the mixture transforms into a silky batter. Then gradually whisk this combined mix into the dry ingredients until smooth and well blended. It should feel velvety at this stage!

Bake: Finally, pour the luscious filling into the cooled pie crust. Use a spatula to smooth the top for an even appearance. Bake your Classic Chocolate Chess Pie in the preheated oven for 45 to 50 minutes, or until the edges are set, but the center retains a slight jiggle. A thin, crackly crust will form on top, signaling that it’s done!

Cool & Serve: Allow the pie to cool on a wire rack for at least 2 hours before slicing. Patience pays off here—the filling will set as it cools. If desired, dust with powdered sugar just before serving for a sweet touch. Each slice is a little piece of heaven, bursting with rich chocolate flavor!

Storing & Reheating

To keep your Classic Chocolate Chess Pie fresh, store it at room temperature, covered, for up to two days. If you’d like to keep it longer, refrigerate for up to a week in an airtight container. You can also freeze it for up to three months—just be sure it’s well-wrapped to prevent freezer burn. When it’s time to enjoy again, simply reheat in the oven at 350°F for about 10-15 minutes. The texture might be slightly firmer after freezing, but a quick oven refresh brings back that delightful fudgy goodness!

Chef’s Helpful Tips

Avoid overbaking! Check for doneness when the edges are set and the center jiggles—they will continue to cook as they cool.
For a richer flavor, consider using dark chocolate or adding a teaspoon of espresso powder to the chocolate mixture.
Make sure your eggs are at room temperature; this includes letting them sit out for about 30 minutes before you start baking for a smoother mixture.
If your filling looks a little too thick, don’t hesitate to whisk in a touch more evaporated milk for a silkier filling.
Feel free to sprinkle some chocolate shavings on top before serving for an extra touch of elegance!

The combination of chocolate flavors, textures, and that lovely crackly top makes this Classic Chocolate Chess Pie an unforgettable dessert. It’s perfect for any occasion, be it a holiday feast or a casual weeknight treat. Savor the richness of every bite and enjoy the warmth it brings to your table, sharing it with family and friends.

Recipe FAQs

Can I use a store-bought pie crust?

Absolutely! A store-bought pie crust is a great time-saver. Choose a quality brand that fits a 9-inch pie dish. Just make sure to follow the instructions for pre-baking it to achieve that perfect flaky texture.

What if I want to make this pie ahead of time?

You can definitely make this pie a day in advance. Just ensure it’s cooled completely before placing it in the refrigerator in an airtight container. Allow it to come to room temperature before serving for the best flavor experience.

Can I substitute the evaporated milk?

Yes, you can substitute evaporated milk with half-and-half or even coconut milk for a dairy-free version. This will slightly alter the flavor but still will be deliciously creamy!

How do I know when the pie is done baking?

Your pie is done when the edges are firm and the center still has a slight jiggle, akin to jello. It will firm up as it cools, ensuring a perfectly fudgy texture. If you insert a toothpick, it should come out clean from the edges but may have slight moisture in the center.