Homemade Chocolate Chess Pie Recipe
User Reviews
5
Homemade Chocolate Chess Pie Recipe
Description
The Homemade Chocolate Chess Pie Recipe combines a simple pre-made pie crust with a dense filling of mixed sugars, cocoa powder, cornstarch for structure, and evaporated milk to create a smooth custard. Eggs provide stability while melted butter and vanilla add richness and flavor depth. The filling's smooth texture sets in the oven to a slightly jiggly but firm consistency, typical of chess pies.
Baking in a 9-inch pie pan or a 10-inch cast-iron skillet encourages even cooking and a well-formed crust edge. The filling's balance between sweetness and cocoa intensity results in a chocolate dessert that is neither too dense nor too light.
This pie can be served shortly after cooling to room temperature or chilled for a firmer slice. Optional toppings include whipped cream or a dusting of powdered sugar. Fresh berries add a bright fresh note contrasting the deep chocolate flavor.
For thicker pies, doubling the filling and baking longer in a deeper pan works well. The pie stores refrigerated up to five days and freezes for longer storage, thawing fully before serving.
Ingredients
- 1 pie crust pre-made
- ¾ cup light brown sugar packed
- ¾ cup sugar
- 6 tablespoons cocoa powder
- 3 tablespoons corn starch
- ½ teaspoon salt
- 5 ounces evaporated milk
- 3 egg large
- 6 tablespoons unsalted butter melted
- 2 teaspoons vanilla
- Whipped Cream
Instructions
- Preheat the oven to 350°.
- Form the pie crust into a 9” pie pan, or a 10” cast-iron skillet and set in the refrigerator until ready to use.
- In a large bowl whisk together the sugars, cocoa powder, cornstarch, and salt until combined.
- Next, mix in the milk and then the eggs 1 at a time until mixed in.
- Finish by whisking in the melted butter and vanilla until completely combined and smooth.
- Transfer the batter to the pie shell and pour it in. Bake at 350° for 45-50 minutes or until the pie has become firm with a slight jiggle in the center.
- Remove the pie and cool to room temperature.
- Serve as is with optional whipped cream or chill it and serve it cold.
Notes
- Pie can be served warm just one hour after baking or chilled for firmer texture.
- Store covered in the refrigerator up to five days; freezes well for up to two months.
- For a thicker filling, double the recipe in a deeper pan and extend baking time.
- Standard 9-inch pie pan works fine; cast-iron skillet adds a crisper crust.
- Popular toppings are whipped cream, powdered sugar, or fresh berries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 71mg | 24% |
| Sodium | 285mg | 12% |
| Potassium | 145mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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