Y’all I love me a chocolate pie, and my Chocolate Chess Pie is legit my fave one. I make the texture taste almost like a cross between fudge and a brownie. Legit it’s crazy good. Add that to a flaky crust, a sprinkle of powdered sugar and a dollop of whipped cream, and it’s one!
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They’re Lovin’ It! Here’s what They’re Sayin’:
“Super easy to make and a hit!”
—PAM
How to Make a Chocolate Chess Pie
Step 1: In a small bowl, add eggs, vanilla and salt to a glass bowl. Whisk until fully combined.
Step 2: Heat a small saucepan to medium heat, then add the butter and chocolate. Continuously stir the mixture for about 4-6 minutes until both ingredients have fully melted into a smooth silky sauce.
Step 3: Slowly add the egg mixture to the chocolate and whisk well to mix everything evenly.
Step 4: Pour into the crust and carefully transfer the pie into the oven.
Step 5: Bake for 40-50 minutes, or until the pie puffs up, the surface cracks, the crust is browned, and the filling is mostly firm with a little jiggle in the center. Cool for an hour then serve it up!
Chocolate Chess Pie Recipe
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Equipment
Ingredients
- 2 large eggs room temperature
- 1 1/4 tsp pure vanilla extract
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter cubed
- 1 oz bittersweet chocolate chopped
- 1 cup granulated sugar
- 1 9 inch pie crust blind baked ahead- SEE NOTES
Instructions
- Preheat the oven to 325 degrees.
- In a small bowl, whisk together the eggs, vanilla, and salt until smooth and fully combined.
- Heat a small saucepan to medium heat, then add the butter and chocolate. Continuously stir the mixture for about 4-6 minutes, or until both ingredients have fully melted and come together into a smooth sauce.
- Remove the saucepan from the heat, add in the sugar, and stir to dissolve the sugar completely.
- Whisking the entire time, slowly add the egg mixture to the chocolate and mix until everything is combined.
- Pour the filling into the parbaked pie crust, carefully transfer to the middle rack in the oven, and bake for 40-50 minutes, or until the pie puffs up, the surface cracks, the crust is browned, and the filling is mostly firm all the way through.
- Place the pie on a cooling rack and cool to room temperature for at least an hour before cutting and serving.
Notes
Storing Leftovers
You can stash your completely cooled leftover pie right in the pie plate or add to an airtight container in the fridge. If you want to serve at room temp, just leave a slice at room temp for about 30 minutes. When you’re ready to bring back that warmth to your slice, just zap in the microwave in 30 second intervals until you get it to the temp you want.How long will chocolate chess pie last in the fridge?
It should last for about 4-5 days in the fridge.Can I freeze?
Oh for sure boos! Wrap leftovers in plastic wrap then toss in a freezer bag. Don’t forget to label with the date. It can stay frozen for up to 3 months. When you want to indulge again, thaw in the fridge overnight.Nutrition
Recipe Tips
- Blind Bake Your Crust: If you want a crispy bottom crust, make sure you bake your crust ahead for about 10-15 minutes ahead (with parchment paper and pie weights). When you add the filling, it won’t bake into a soggy crust if you do.
- Go High Quality: Make sure you grab some good quality chocolate because it will create a richer chocolate filling with better flavor in the end.
- Go Room Temp: When making a custard pie, you gotta use room temperature eggs so it sets up properly while baking.
- Chill Out: Let that pie completely set up by letting it cool completely before you start slicing.
Ingredient Notes
- Granulated Sugar: Swap this out for brown sugar and add a hint of caramelized molasses to the flavor mix.
- Unsalted Butter: You can use salted butter for this filling. Just remember to leave out the salt in the recipe.
- Bittersweet Chocolate: Semisweet chocolate is a great sub as it only adds a little more sugar to the mix. Just reduce the sugar if you want to balance it out. Dark chocolate also works. Add more sugar if you want to sweeten it a bit.
- Pie Crust: You can use the standard pie crust or a graham cracker crust.
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Recipe Help
It should have a slight jiggle in the center but be set around the edges. Don’t keep baking if you see that little jiggle, it will continue to set up when you remove from the oven. Now if it’s jiggling and straight up liquid, it needs to bake longer.
Absolutely boos! Bake a day or two in advance and pop in the fridge to store. Bring it back to room temp when you are ready to serve so you get that delish fudge like filling consistency.
Yep boos in ain’t no thing. A few cracks are totally fine. But you will get a ton of cracks if you bake too long or mix a little too much air into the filling.
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Can you substitute cocoa powder for the chopped chocolate?
The dry powder will have a different outcome to chopped chocolate which has fat so I don’t recommend this substitution.
Do you use a 9 inch pie plate? Also, does the chocolate chess pie crust need to be blind baked?
Thank you!
You you definitely blind bake for this recipe but it isn’t necessary.
Does the chocolate chess pie need to have a prebaked pie crust or not? Wasn’t sure.
Thanks, Christy
I have baked both ways and it is totally fine either.
Super easy to make and a hit!