With its rich, fudgy filling, Chocolate Chess Pie is a beloved Southern treat! This buttery, sweet, decadent pie makes a great addition to any holiday table! If you love this pie, you will also love this Chocolate Bourbon Pecan Pie, Classic Chess Pie, Buttermilk Pie and Chocolate Peppermint Pie!
It’s Thanksgiving season! AKA the best time of the year! If you take a peek in my freezer these days you’ll find a hefty storage of prepared pie crusts just waiting to be rolled, filled, and baked to golden-brown, buttery perfection. What can I say? You can never be too ready.
Most years, I spend the holiday with my extended family and I am (not surprisingly) in charge of dessert. With pies, layer cakes, and whipped cream in hand, I come in ready to please! I’ll usually bring a few tried and true options: Pecan Pie and Pumpkin Pie, Old-Fashioned Pound Cake, and some kind of cookie for the kids. But, I will often bring something new to the table too.
This year, I’m showing up with this Chocolate Chess Pie! Indulgent and unique, this simple pie is sure to be a showstopper this holiday season.
HISTORY OF CHESS PIE
There are a few different theories on where this classic Southern dessert and its name comes from. In the 19th century, according to one of the many stories, a freed slave made a living selling pies to her neighbors. Name unknown, this woman slung sugar pies that combined eggs, sugar, flour or cornmeal, butter, and spice or citrus to cut the sweetness. Asked what kind of pie she made, the woman answered, “oh it’s jes’ pie.” Due to a heavy southern accent, it was assumed that she had meant “chess” and not “just”. The rest is history!
Now, this story may or not be true but the recipe itself has remained the same. No matter how you spin it, this pie is one delicious slice of Southern tradition.
CHOCOLATE CHESS PIE VS. ORIGINAL CHESS PIE
Chess Pies are a Southern specialty that has a simple filling of eggs, sugar, butter, and a bit of flour. There are many flavor additions such as vanilla, buttermilk, and lemon that can vary the basic recipe.
A Chocolate Chess Pie is not much different than its original counterpart; it just includes melted chocolate or cocoa powder (or a combination of the two).
HOW TO MAKE A CHOCOLATE CHESS PIE
With the help of a handy dandy frozen aisle crust, Chocolate Chess Pie is made in 3 simple steps, making it the easiest dessert to dish out this holiday!
Here’s how you make it:
- MAKE THE FILLING- This part is easy! All you need is one big bowl and, this is crucial, room temperature ingredients. First, whisk together the eggs, vanilla, and salt until smooth. In a small saucepan, heat the butter and chocolate over medium heat until they’re both fully melted. After removing the saucepan from the heat, whisk in the sugar and stir to dissolve completely. Finally, add in the egg mixture and whisk again until fully combined.
- BAKE- Once the filling has been made, pour it into the crust and carefully transfer the pie into 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. You’ll know the pie is done when the edges are set but the center has a slight giggle.
- COOL AND SERVE- Remove from the oven, set it on a wire rack and allow it to set for about an hour before serving.
STORING LEFTOVER CHESS PIE
You can keep this pie covered in the pie plate or in an airtight container in the fridge for about 3-5 days. If reheating individual slices, a quick minute or two in the microwave will do the trick. Larger portions are best reheated in the oven (or a toaster oven) at 350 degrees for about 10 minutes.
MORE GRANDBABY CAKES THANKSGIVING PIES
Looking for this holiday seasons’ best pie recipes? Look no further!
Chocolate Chess Pie
- 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 can use my recipe here: or use a frozen one
- 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.
- Slowly add the egg mixture to the chocolate and whisk well to mix everything evenly.
- 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 before serving.