Description
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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Ingredients
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
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Cuisine: Southern American