Chocolate Chess Pie

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Chocolate chess pie is a rich and creamy take on the classic Southern chess pie. Make it for the holidays or add to any celebration.

One idea I always toy with is opening a little pie shop in town with my best friend.

We’d serve all the classics, from blueberry to buttermilk. And of course, this chocolate chess pie.

If you’re not from the South, you might not have had chess pie before. It’s a simple custard-style pie, made just a few ingredients. But don’t be fooled: This pie is a classic for a reason!

Chocolate chess pie takes that up another notch, with the addition of smooth melted chocolate. When I want to make a crowd-pleasing pie but don’t have any fruit on hand, this is my go-to. It’s easy to whip up, especially if you’ve already got pie crust on hand.

With a rich, fudgy taste and texture, this chocolate chess pie is a must-have for any chocolate lover!

Ingredients for chocolate chess pie

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Pie dough
• Unsalted butter
• Unsweetened chocolate
• Granulated sugar
• Flour
• Salt
• Eggs – You will need both whole eggs and egg yolks.
• Heavy cream
• Vanilla

If you want to use store-bought pie dough, make sure to follow the package instructions for blind baking the crust. Because this is a custard-based pie, it’s important to not skip this step, otherwise your crust will not be fully baked on the bottom.

How to make this recipe

First we will need to prep the pie dough for blind baking. Roll out your dough to a circle about 12 inches across. Set into a 9-inch pie plate, letting the excess overhang as you shape the dough into the pie plate.

Tuck the excess dough under itself and crimp edges as desired. Pop into the fridge to chill while you preheat the oven to 375°F.

When ready to bake, use a fork to prick the dough all over. Line with parchment or foil, then fill with dried beans or pie weights. Bake for 20-25 minutes, until slightly golden, then remove beans/pie weights and bake 3 to 7 minutes more to firm up the center.

Remove from the oven and set aside to cool. Reduce the oven to 325°F.

Melt the chocolate and butter together in a microwave-safe bowl, using 15-second increments. Stir after each time, and once almost completely melted, stir until smooth. 

In a large mixing bowl, whisk together the sugar, flour, and salt. Whisk in the whole eggs, egg yolks, heavy cream, and vanilla, mixing until smooth.

Continue whisking while you pour in the melted chocolate mixture. Mix until fully combined and no streaks remain.

Pour the filling into the cooled pie crust. Bake until just set and a slight crust has formed on top of the pie, 40-50 minutes.

You can also check the pie’s internal temperature for doneness: It should reach 180°F.

Cool the pie to room temperature for at least 3 hours to help set before serving. There might be a few cracks that form while it’s cooling, but don’t worry! You can always cover them with whipped cream if you like.

More pie recipes to love

Add some of these pies to your dessert table!

For fruit pies, try my caramel apple slab pie, apple pie with cheese, or homemade cherry pie.

Another old-fashioned pie that is full of wonderful flavor is shoofly pie, a must-have for molasses fans!

At Thanksgiving be sure to make my maple pecan pie or pumpkin pie with graham cracker crust. 

Chocolate fans are going to love this chocolate chess pie!

Chocolate Chess Pie

With a rich fudgy texture, this chocolate chess pie is a sweetly simple dessert.

Author : Megan Myers

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Prep Time 25 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 8

Calories 535 kcal

Ingredients

  

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• 1 pie crust, unbaked
• 6 ounces unsalted butter, cut into small pieces
• 3 ounces unsweetened chocolate, chopped
• 1 1/2 cups granulated sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon fine sea salt
• 4 large large eggs
• 2 large egg yolks
• 1/4 cup heavy cream
• 2 teaspoons pure vanilla extract
• Whipped cream, optional for serving

Instructions

• On a lightly floured surface, roll the pie dough into a 12-inch round. Turn the dough once after each roll to prevent sticking to the surface. Carefully roll the dough loosely around a rolling pin and then unroll in into the pie dish, letting the excess dough hang over the edges. Gently shape the dough into the dish.
• Tuck the excess dough under itself. Crimp the dough around the plate using your fingers or a fork. Place the dough in the fridge for 15 minutes to firm up. While the dough is chilling, place an oven rack in the center position and preheat the oven to 375°F.
• Use a fork to gently poke holes around the dough (not all the way through). This will prevent air bubbles from forming. Line the dough with parchment paper or foil, then fill with dried beans or pie weights.
• Bake until slightly golden around edges, 20 to 25 minutes. Carefully remove the parchment and dried beans, then bake until the center firms up a bit more, 3 to 7 minutes. Remove from the oven and let cool to room temperature. Adjust the oven temperature to 325°F.
• In a microwave-safe bowl, melt the chocolate and butter in 15-20 second increments, stirring each time, until melted.
• In large bowl, whisk together the sugar, flour, and salt. Whisk in the eggs, yolks, cream, and vanilla until smooth. Whisk in the chocolate mixture thoroughly until evenly combined.
• Pour the filling into the pie shell, then bake until center of pie is just set or the inside of the pie reaches 180 degrees F, 40-50 minutes. (A slight crust will form on the top.) If the crust starts becoming too brown while baking, you can place a crust shield on top.
• Cool to room temperature before serving, 3-4 hours. Top with whipped cream, if desired.

Notes

• A few cracks may form naturally in the crust while it’s cooling as well as when you cut into the pie.

Nutrition

Calories: 535 kcalCarbohydrates: 54 gProtein: 7 gFat: 35 gSaturated Fat: 19 gCholesterol: 193 mgSodium: 277 mgPotassium: 165 mgFiber: 2 gSugar: 38 gIron: 3 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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