This Chocolate Chess Pie is the epitome of comfort and is a staple dessert that has graced the tables of Southerners for generations. This pie is velvety and rich, and its fudgy, brownie-like filling, crackly top, and flaky crust makes this dessert truly irresistible.
What is Chocolate Chess Pie?
Chocolate chess pie is a chocolatey adaptation of the classic chess pie, which is a custard-like dessert made with buttermilk, butter, sugar, cornmeal or flour, and, sometimes, vinegar (yes, vinegar, but it works).
This brownie-like pie is a timeless favorite known for its simplicity and decadence. Its origins trace back to the American South, where it earned its place as a staple on dessert menus for any special occasion or gathering.
The exact origin of the name “Chess Pie” is uncertain, but there are many theories, some in which include influences of the Southern dialect. Regardless of the origin of its name, what we can all agree on is this pie is absolutely incredible. The combination of the fudgey, rich filling and the tender, flaky pie crust is simply unmatched, which is why this recipe has survived the test of time.
The Best Chocolate Chess Pie Recipe
So, if you’re a true Southerner, you know that saying this recipe is the best chocolate chess pie recipe is an absolute TALL order, haha — especially, when Angus Barn’s chocolate chess pie is out there in the world. Now, for those of you who don’t know, Angus Barn is a restaurant in Raleigh, NC, and when I tell you that there chess pie is incredible… I mean it… IT’S DELICIOUS. It’s creamy, has a crackly top, and a tender, flaky crust. So, obviously, when I was testing my recipe, I wanted to give Angus Barn a run for its money. With that being said, I think I accomplished just that. My pie hits those same fudgey, rich notes and will leave you wanting more.
What Ingredients Do You Need to Make this Chocolate Chess Pie Recipe?
Chocolate: Obviously, chocolate is needed for this chocolate chess pie, haha. I use semi-sweet chocolate for this recipe. I prefer Baker’s chocolate, but any brand will work. Also, if you prefer a darker chocolate, that will work too, but the pie will likely be more rich (and it’s already pretty rich, so keep that in mind).
Cocoa Powder: This recipe calls for both semi-sweet chocolate and unsweetened cocoa powder. Cocoa powder helps thicken this pie, but it also helps in adding a deep chocolate flavor. I like to use good quality unsweetened cocoa powder (both dutch and natural cocoa powder will work).
Espresso Powder: Espresso powder enhances the flavor profile of the pie and helps balance the sweetness of the chocolate.
Butter: Since butter is an essential ingredient for this recipe, I use good quality butter for this recipe. My preference is kerrygold.
Sugar: this recipe primarily uses granulated sugar (which adds to the shine of the top of the filling), but it also has 2 tablespoons of brown sugar, which adds additional caramel-like flavor.
Eggs: Eggs are the base of this recipe and helps create that custard-like filling.
Heavy Cream: I like using cream here for this recipe, but you can substitute cream for evaporated milk or buttermilk (if you want to increase the Southern flare to this recipe). The added liquid to this recipe really aids in the perfect, silky texture.
Vanilla extract: pure vanilla extract is essential here (make sure you are using “pure” vanilla extract). Vanilla goes well with chocolate and helps bring out all the underlying vanilla notes in the chocolate. Also, it’s just good, lol.
Salt: Salt in baking is used for balance, balance, balance, and its essential for this pie.
Pie Crust for this Chocolate Chess Pie
If Using Homemade Crust
If using homemade pie crust, prepare and chill the pie dough per the recipe. Remove the dough from the refrigerator and transfer to a clean, floured surface. With a floured rolling pin, roll out the dough into about a 12 inch-wide circle. Carefully place the dough into your 9-inch pie dish. Crimp the edges however you like — I like to flute (or carefully pinch) the edges of my pie crust with my fingers to create a pretty design. Refrigerate your crust for 20-30 minutes.
Remove your crust from the refrigerator and line with parchment paper. Carefully add cooking weights or dry beans to the bottom of the crust. This step will prevent the crust from puffing while baking. Pro tip: Put your pie crust on a baking sheet before putting it in the oven. This tip will make it easier to remove your pie from the oven.
Brush the side with egg wash and bake in the oven for about 15 minutes. Pro tip: Since this recipe calls for an egg yolk, you can use the white of the egg for the egg wash.
After about 15 minutes, remove the pie crust from the oven and carefully remove the parchment and cooking weights/beans. Gently poke a few holes in the bottom of the crust with a fork and return the crust to the oven to bake for about 5 minutes.
If using Store-bought Crust
If you are using store-bought crust, I recommend getting the deep dish crust and following the instructions on the package for how to pre-bake that particular crust.
How to Prepare the Filling for this Chess Pie
Step 1: Preheat oven to 350F. Cut your your butter in pieces and chop your chocolate — this helps with melting. Place butter and chocolate in a double boiler and melt the mixture, stirring frequently. Once melted let cool. Pro tip: if you don’t have a double boiler, you can place a heat-safe bowl over a simmering pot of water. Alternatively, you can place the diced butter and chopped chocolate in a large microwave safe bowl, and microwave in 20-second intervals, stirring each time, until smooth and fully melted.
Step 2: In a large bowl, mix granulated sugar, brown sugar, cocoa powder, salt and espresso powder.
Step 3: Add the vanilla and 3 eggs and 1 egg yolk. Beat on medium high (or vigorously whisk) for about 1 minute. Then, add the heavy cream and whisk until well combined.
Step 4: Then, add the slightly cooled, melted chocolate mixture. Whisk until combined.
Step 5: Pour filling into the pie crust. The crust doesn’t have to be completely cooled.
Step 6: Bake for about 50 minutes or until the filling is puffed and the edges of the pie is set. The center of the pie will slightly wobble when gently shaken.
Step 7: Remove the pie from the oven and let completely cool to set, which can take 2-4 hours. Your pie will sink and the filling may crack, that’s expected. Pro tip: if you notice that your pie isn’t set, you can stick it in the refrigerator for 2-3 hours until set.
FAQs
Can I double this recipe to make a thicker filling?
Yes, you can double this recipe if you think the filling is too thin. I personally like the amount of filling in the pie. Since this is a pretty rich pie, I prefer this amount of filling, but hey, if you like more filling, make a double batch!
How do you store this pie?
The pie will be fine left on the counter for about 3 days in a sealed counter. You can also store it in the refrigerator up to 5 days (if it lasts that long, haha).
What do you eat this pie with?
I like to eat the pie with vanilla ice cream or whip cream.
At what temperature should the pie be served?
This pie is typically served cold or at room temperature. However, if you want to heat up your pie, that’s your prerogative (it’s your kitchen lol). My wife love to warm her pie up and add ice cream. She says it tastes like a warm brownie!
More Delicious Showstopping Desserts
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- Homemade Salted Caramel Cheesecake
I hope you love this Chocolate Chess Pie! It is rich, decadent, chocolatey, and absolutely delicious. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
The Best Chocolate Chess Pie
Ingredients
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 tbsp dark brown sugar
- 3 eggs room temperature
- 1 egg yolk room temperature
- 4 oz semisweet chocolate chopped
- 3 tbsp heavy cream
- 1/2 tsp salt
- 2 1/2 tbsp cocoa powder
- 1 tsp espresso powder optional
- 2 tsp vanilla
Instructions
Using Homemade Crust
- If using homemade pie crust, prepare and chill you pie dough per the recipe. Remove the dough from the refrigerator and transfer to a clean, floured surface. With a floured rolling pin, roll out the dough into about a 12 inch-wide circle. Carefully place the dough into your 9-inch pie dish. Crimp the edges however you like — I like to flute (or carefully pinch) the edges of my pie crust with my fingers to create a pretty design. Refrigerate your crust for 20-30 minutes.
- Remove your crust from the refrigerator and line with parchment paper. Carefully add cooking weights or dry beans to the bottom of the crust. This step will prevent the crust from puffing while baking. Pro tip: Put your pie crust dish on a baking sheet before putting it in the oven. This tip will make it easier to remove your pie from the oven.
- Brush the side with egg wash and bake in the oven for about 15 minutes. Pro tip: Since this recipe calls for an egg yolk, you can use the white of the egg for the egg wash.
- After about 15 minutes, remove the pie crust from the oven and carefully remove the parchment and cooking weights/beans. Gently poke a few holes in the bottom of the crust with a fork and return the crust to the oven to bake for about 5 minutes. Then, remove from oven.
Using Store-bought Deep Dish Crust
- I recommend you follow the instructions on the package for how to pre-bake that particular crust.
Prepare your Filling
- Preheat oven to 350F. Cut your your butter in pieces and chop your chocolate — this helps with melting. Place butter and chocolate in a double boiler and melt the mixture, stirring frequently. Once melted let cool. Pro tip: if you don’t have a double boiler, you can place a heat-safe bowl over a simmering pot of water. Alternatively, you can place the diced butter and chopped chocolate in a large microwave safe bowl, and microwave in 20-second intervals, stirring each time, until smooth and fully melted.
- In a large bowl, mix granulated sugar, brown sugar, cocoa powder, salt and espresso powder.
- Then, add the vanilla and 3 eggs and 1 egg yolk. Beat on medium high (or vigorously whisk) for about 1 minute. Then, add the heavy cream and whisk until well combined.
- Next, add the slightly cooled, melted chocolate mixture. Whisk until combined.
- Once combined, pour filling into the pie crust. The crust doesn't have to be completely cooled.
- Bake for about 50 minutes or until the filling is puffed and the edges of the pie is set. The center of the pie will slightly wobble when gently shaken.
- Remove the pie from the oven and let completely cool to set, which can take 2-4 hours. Your pie will sink and the filling may crack, that’s expected. Pro tip: if you notice that your pie isn’t set, you can stick it in the refrigerator until set.
- Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your pie comes out!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
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