Dark Chocolate Chess Pie

Rich, fudgy, and irresistibly decadent, this Dark Chocolate Chess Pie is a chocolate lover’s dream. With a silky smooth filling nestled in a buttery pie crust, it delivers the perfect balance of bittersweet chocolate and old-fashioned Southern charm. Whether you’re baking for the holidays, a special dinner, or just because, this pie will win over every guest at the table.

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Why You’ll Love This Recipe
Intensely Chocolatey – Made with dark chocolate for a deep, luxurious flavor.
Classic Southern Comfort – A timeless dessert with a modern twist.
Simple Ingredients – Made with pantry staples and no fuss.
Make-Ahead Friendly – Perfect for baking the day before a special occasion.
Crispy Top, Gooey Center – A signature chess pie texture that never fails to impress.

Ingredients You’ll Need

For the Crust:
1 9-inch pie crust (store-bought or homemade)
If using frozen, thaw according to package instructions.

For the Filling:
1 ½ cups granulated sugar
3 tbsp unsweetened cocoa powder
¼ tsp salt
4 oz dark chocolate (60–70%), chopped and melted
½ cup unsalted butter, melted and slightly cooled
½ cup evaporated milk
3 large eggs
1 tsp vanilla extract
1 tbsp cornstarch (for a slightly firmer set)

Optional for Serving:
Whipped cream or vanilla ice cream
Shaved dark chocolate
Fresh berries

Tools You’ll Need
9-inch pie pan
Mixing bowls
Whisk
Rubber spatula
Measuring cups and spoons
Microwave-safe bowl (or double boiler for melting chocolate)
Baking sheet (optional, for easier oven transfer)

Step-by-Step Instructions

Step 1: Prepare the Pie Crust
If using homemade crust, roll it out and fit it into a 9-inch pie pan.
Trim and crimp the edges as desired. Place the crust in the fridge while you make the filling.
Tip: Chill the crust before baking to prevent shrinkage.

Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C).
Place a rack in the center of the oven.

Step 3: Melt the Chocolate
In a microwave-safe bowl or double boiler, melt the dark chocolate until smooth.
Let it cool slightly while preparing the other ingredients.

Step 4: Make the Filling
In a large mixing bowl, whisk together the sugar, cocoa powder, salt, and cornstarch.
Add the melted butter, evaporated milk, and vanilla extract. Whisk until well combined.
Whisk in the eggs, one at a time, until smooth and silky.
Finally, stir in the melted dark chocolate until fully incorporated.

Step 5: Assemble and Bake
Pour the filling into the chilled pie crust.
Gently tap the pie pan on the counter to release any air bubbles.
Place the pie on a baking sheet (optional) and transfer to the oven.
Bake for 45–50 minutes, or until the top is set with a slight jiggle in the center.
The crust should be golden and the filling should puff slightly during baking.

Step 6: Cool and Set
Remove the pie from the oven and let it cool at room temperature for at least 2 hours.
For best results, refrigerate the pie for another 2 hours before slicing.
This helps the filling firm up and makes cleaner slices.

Step 7: Slice and Serve
Slice the pie with a sharp knife, wiping the blade between cuts for clean slices.
Serve with whipped cream, a scoop of vanilla ice cream, or fresh berries for an extra treat.

Tips for Perfect Chess Pie
Use High-Quality Chocolate – Choose a rich dark chocolate (60–70%) for the best flavor.
Don’t Overbake – The center should have a slight jiggle when done; it will set as it cools.
Cool Completely – This pie firms up beautifully after chilling, so give it time.
Crust Shield – If the crust edges brown too quickly, cover them with foil halfway through baking.
Serve at Room Temp – Let the pie sit out for 10–15 minutes before serving for best texture.

Serving Suggestions
With Ice Cream – Vanilla, cinnamon, or even espresso ice cream pairs beautifully.
With Whipped Cream – A dollop of freshly whipped cream adds a light, airy contrast.
With Fresh Fruit – Raspberries or strawberries cut the richness with a pop of brightness.
Coffee or Espresso – A perfect drink pairing to cut through the richness of the chocolate.

How to Store & Freeze

Storing:
Room Temperature: Cover and store for up to 1 day.
Refrigerate: Keep in the fridge (tightly wrapped) for up to 4–5 days.

Freezing:
Freeze the fully cooled pie for up to 2 months.
Wrap tightly in plastic wrap and foil.
Thaw in the refrigerator overnight before serving.

Frequently Asked Questions

1. What’s the texture like?
It has a crisp, crackly top with a gooey, custard-like center—think brownie meets fudge.

2. Can I use milk chocolate instead of dark?
Yes, but the pie will be sweeter and less intense. Adjust sugar slightly if using a sweeter chocolate.

3. Do I need to blind bake the crust?
Not for this recipe. The filling and crust bake together beautifully without pre-baking.

4. Can I make this dairy-free?
Yes! Use plant-based butter, dairy-free chocolate, and evaporated coconut milk.

5. Why is it called “Chess Pie”?
The name’s origin is a bit of a mystery, but many believe it comes from the phrase “It’s just pie”—or “jes’ pie” in a Southern accent.

Final Thoughts
This Dark Chocolate Chess Pie is a rich, velvety indulgence that’s surprisingly simple to make. It delivers the luxurious flavor of dark chocolate in every bite, balanced by the classic custard texture of traditional chess pie.
Perfect for holidays, dinner parties, or whenever a chocolate craving strikes—this is the dessert that’ll have everyone asking for seconds.

Give it a try and let me know what you think! Don’t forget to share your baking success stories and tag your pie pics online—I’d love to see how yours turns out.

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Cuisine: Southern American

Nutritional Information (Per Slice):
Calories: 390 | Protein: 5g | Carbohydrates: 44g | Fat: 23g | Fiber: 3g | Sodium: 180mg

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