Rich Southern Chocolate Chess Pie -

Here is my tried-and-true recipe for chocolate chess pie, with a silky, fudgy filling made from cocoa powder, butter, sugar, and eggs in a flaky pie crust that bakes up with a perfectly crackly top.

This chocolate chess pie has earned a permanent spot on our dessert rotation. My husband asks for it on his birthday instead of cake, and I completely understand why. There’s something magical about that crispy top giving way to a dense, brownie-like center that’s both rich and comforting at the same time.

Why You’ll Love This Chocolate Chess Pie

Pure chocolate bliss – This pie delivers intense chocolate flavor with a texture that’s somewhere between fudge and custard, creating the perfect balance of richness without being too heavy.
Simple pantry ingredients – You don’t need fancy chocolate bars or expensive ingredients – just good cocoa powder, butter, eggs, and sugar create something truly special.
Make-ahead friendly – This pie actually improves after sitting overnight, making it the perfect dessert to prepare the day before a gathering or holiday meal.
Impressive presentation – The beautiful crackly top and dark chocolate color look like they came from a fancy bakery, but the recipe is surprisingly straightforward.

What Kind of Cocoa Powder Should I Use?

For chocolate chess pie, the type of cocoa powder you use makes a real difference in the final flavor. I prefer Dutch-process cocoa powder because it gives a deeper, richer chocolate taste and a darker color that looks gorgeous when the pie is sliced. Regular unsweetened cocoa powder works perfectly fine too, though the flavor will be slightly more acidic and the color a bit lighter. Whatever you do, avoid using sweetened cocoa mix or hot chocolate powder – you need pure, unsweetened cocoa to get the right balance of flavors. If your cocoa powder has been sitting in the pantry for over a year, give it a sniff test – fresh cocoa should smell rich and chocolatey, not dusty or flat.

Options for Substitutions

While chess pie is best with its classic ingredients, here are some swaps you can make:

Cocoa powder: In a pinch, you can substitute 3 ounces of melted unsweetened chocolate for the cocoa powder, but reduce the butter by 1 tablespoon since chocolate contains cocoa butter.
Butter: Salted butter works if that’s what you have – just omit the pinch of salt from the recipe. Margarine can work but won’t give you that same rich flavor.
White sugar: You can use all brown sugar for a deeper, molasses-like flavor, or do half and half for something in between. Just make sure to pack your brown sugar when measuring.
Evaporated milk: Whole milk or half-and-half can substitute in equal amounts, though evaporated milk gives a slightly richer, more concentrated flavor.
Vanilla extract: Almond extract or even a tablespoon of bourbon can add an interesting twist, but vanilla is classic for a reason.
Pie crust: A store-bought refrigerated crust saves time and works great. Graham cracker crust is delicious too for a different spin, especially if you love s’mores flavors.

Watch Out for These Mistakes While Baking

The biggest mistake with chess pie is overmixing the filling after adding the eggs, which can incorporate too much air and cause the pie to puff up dramatically in the oven, then collapse and crack excessively as it cools – mix just until combined for the best texture.

Another common error is baking at too high a temperature, which causes the edges to overcook and become rubbery while the center stays underdone – patience with moderate heat gives you that perfect fudgy consistency throughout.

Don’t skip letting the melted butter cool for a few minutes before adding it to the sugar and eggs, or you risk cooking the eggs and ending up with a grainy texture instead of silky smoothness.

Finally, many people cut into the pie too soon, but chess pie needs at least 3-4 hours to fully set – I know it’s tempting when your kitchen smells like chocolate heaven, but waiting ensures clean slices and the best texture.

What to Serve With Chocolate Chess Pie?

This pie is incredibly rich, so a dollop of freshly whipped cream on top is my go-to accompaniment – the light, airy cream balances the dense chocolate perfectly. A scoop of vanilla ice cream is another fantastic option, especially if you serve the pie slightly warm. For a more sophisticated presentation, add a sprinkle of flaky sea salt on top just before serving to enhance the chocolate flavor. Fresh raspberries or strawberries on the side add a bright, tart contrast that cuts through the sweetness beautifully. And of course, a cup of strong black coffee or cold milk is essential for washing down all that chocolate goodness.

Storage Instructions

Keep Fresh: Your chocolate chess pie can sit at room temperature, loosely covered, for up to 2 days. After that, move it to the refrigerator where it’ll stay fresh for up to 5 days. Some people actually prefer it cold from the fridge because the texture becomes even fudgier!

Freeze: This pie freezes beautifully for up to 2 months. Wrap the whole pie or individual slices tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. I like to freeze individual slices so I can grab just one whenever I need a chocolate fix.

Serve: Thaw frozen pie in the refrigerator overnight, or let slices sit at room temperature for about an hour. You can enjoy it cold, at room temperature, or warm it gently in a 300°F oven for 10 minutes. Each temperature brings out different aspects of the chocolate flavor!

Preparation Time and Difficulty


Preparation Time	15-20 minutes
Cooking Time	50-55 minutes
Total Time	65-75 minutes (plus cooling)
Level of Difficulty	Easy to Medium

Estimated Nutrition

Estimated nutrition for the whole pie (8 servings):

Calories: 2800-3000
Protein: 32-36 g
Fat: 140-160 g
Carbohydrates: 360-380 g

Ingredients

For the crust:

1 unbaked 9-inch pie crust (store-bought or homemade)

For the filling:

1/2 cup unsalted butter, melted
1 1/2 cups white sugar
1/2 cup unsweetened cocoa powder
1/4 tsp salt
3 large eggs, lightly beaten
1/2 cup evaporated milk
1 tsp vanilla extract

For serving (optional):

Whipped cream
Fresh berries
Flaky sea salt

Step 1: Prepare the Pie Crust and Preheat Oven

Ingredients:

1 unbaked 9-inch pie crust

Place the unbaked pie crust into a 9-inch pie pan, pressing it gently against the bottom and sides to ensure a snug fit.

Trim any excess dough hanging over the edges and crimp the edges decoratively with your fingers or a fork.

Place the pie crust in the refrigerator to chill while you prepare the filling.

Preheat your oven to 350°F so it’s ready when your filling is mixed.

Step 2: Mix the Dry Ingredients

Ingredients:

1 1/2 cups white sugar
1/2 cup unsweetened cocoa powder
1/4 tsp salt

In a large mixing bowl, whisk together the white sugar, unsweetened cocoa powder, and salt until well combined and no lumps of cocoa remain.

This step ensures the cocoa is evenly distributed throughout the filling, which gives you consistent chocolate flavor in every bite.

Step 3: Combine the Wet Ingredients

Ingredients:

1/2 cup unsalted butter, melted and slightly cooled
3 large eggs, lightly beaten
1/2 cup evaporated milk
1 tsp vanilla extract
sugar-cocoa mixture from Step 2

Add the melted butter to the sugar and cocoa mixture (from Step 2), stirring gently until smooth.

Add the beaten eggs, evaporated milk, and vanilla extract to the bowl.

Stir everything together with a wooden spoon or whisk until just combined and smooth – don’t overmix, as this can create too much air in the filling.

The mixture should look like thick chocolate syrup at this point.

Step 4: Assemble and Bake the Pie

Ingredients:

chocolate filling from Step 3
chilled pie crust from Step 1

Remove the chilled pie crust from the refrigerator.

Carefully pour the chocolate filling (from Step 3) into the prepared pie crust, distributing it evenly.

Place the pie on the middle rack of your preheated 350°F oven.

Bake for 50-55 minutes, or until the edges are set and the center has just a slight jiggle when you gently shake the pie – it should not be liquid in the middle.

The top will develop a beautiful crackly surface as it bakes, which is exactly what you want!

If the crust edges start browning too quickly, cover them with strips of aluminum foil or a pie shield.

Step 5: Cool and Serve

Remove the pie from the oven and place it on a wire rack to cool completely.

Let the pie cool for at least 3-4 hours, or preferably overnight, to allow the filling to fully set – this patience is crucial for achieving that perfect fudgy texture.

Once cooled and set, slice the pie into wedges using a sharp knife wiped clean between cuts for neat slices.

Serve topped with whipped cream, a scoop of vanilla ice cream, or fresh berries.

Store any leftover pie covered in the refrigerator for up to 5 days, though it rarely lasts that long in my house!