Bite into a classic old fashioned chocolate chess pie made with an easy step-by-step recipe. The fudgy, chocolate lovers custard sets up perfectly every time, thanks to evaporated milk, which has less water content, and smidge of cornmeal and flour in the filling. Complete with a flaky, butter crust, this is a southern dessert you won’t forget.

a fork cutting into a piece of chocolate chess pie

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Best Old Fashioned Chess Pie – Southern Classic

In my family dessert comes in one flavor – chocolate. Any sweet that doesn’t fit this essential criteria is shunned into secondary status. So there is no better way to classic chess pie then in a fudgy chocolate version.

With Thanksgiving and holiday baking season upon us, I wanted to share an easy spin on chocolate chess pie. Ultra fudgy and creamy, it is certain to make chocolate lovers happy. It also makes a great complimentary ying yang dessert to another classic, Hoosier sugar cream pie.

Chess pies are an old fashioned, southern dessert made with of butter, eggs, sugar, and milk. These custard pies contain little or no flour with a little cornmeal in the filling. I wanted this homemade pie recipe to be failproof though, which is why I added a little insurance to the thickening with a touch of flour.

Traditionally recipes use melted butter for the filling, but this version uses softened butter. Why? Chess pie lacks ingredients that will absorb liquid butter. Since the ingredients are primarily eggs, sugar, and milk, using softened butter helps build structure.

Also, softened butter blends with the filling more homogeneously instead of separating. Use a handheld mixer to thoroughly blend the butter with ingredients smoothly.

It’s best if you bake it in advance, which makes it perfect for a holiday meal. Make the pie 1-2 days ahead of time and leave it at room temperature or refrigerate it after it cools. However, refrigerating the pie will make the filling more solid, more like brownies.

Just like another homemade southern pie silky smooth sweet potato pie, you can serve it simply as is, or dollop with whipped cream, a scoop of ice cream, or fresh berries.

I have made this recipe several times. My family loves it. We love serving it with coffee ice cream, whipped cream and a drizzle of chocolate syrup. So delicious!

—Lydia

Ingredient Tid Bits

Chocolatey chess piei ngredients are simple, kitchen staples. Easily mix them together in one bowl, pour into a pie shell, and bake. It’s that easy!

  • Cocoa powder – Regular baking powder may be used, but I prefer Dutch processed cocoa for more intense chocolate flavor.
  • Flour – Only one tablespoon of flour is used for slight thickening. Stir in regular all purpose flour or an all purpose GF flour for a gluten-free filling.
  • Cornmeal – Also helps with thickening and gives a great course texture on top of the creamy custard.
  • Evaporated milk – Canned evaporated milk has been heated to remove water content. Therefore, less baking time is needed to evaporate the liquid. Buttermilk or whole milk may be used if looking for a recipe without evaporated milk.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Chill and pre-bake the crust

Preheat oven to 425°F and adjust oven rack to lowest position. Roll pie crust dough, fit into a pie plate and then chill for 15 minutes.

Since the pie will eventually bake at a lower oven temp, the crust will start with a blind bake, meaning it’s baked partially without filling. This will make sure the bottom crust comes out crisp at the same time the filling is set.

an unfilled pie crust shot from overhead.

Easy peasy chocolate chess filling

First whisk together the sugar, cocoa powder, cornmeal, flour, and salt. Add in the softened butter, eggs, milk, and vanilla. Use a mixer to beat until smooth and well combined. It’s that simple!

the filling for the pie in a mixing bowl.

Pour in and second bake

Pour the filling into the partially baked crust and bake on the lowest rack for 55-60 minutes. The top layer will be firm and crackly, like a brownie crust. Underneath there will be a slight jiggle, but it shouldn’t be liquidy or sloshy. Let it cool for about 2 hours before slicing and serving.

the pie after baking.
overhead shot of a slice of pie on a blue and white plate with fork resing on it

Pastry Crust Options and Tips

From-scratch chess pies may be made with with homemade, store bought refrigerated or frozen crusts. To make this pie gluten-free, I use my go-to homemade gluten-free pastry dough.

Some versions pour the filling into an unbaked pie shell to bake. Typically those recipes set the oven to 350ºF and bake for a shorter time, like 45 minutes. However, I prefer to bake the pie at a lower temperature for longer. This prevents the filling from curdling or cracking.

Unfortunately lower temperatures could also prevent the bottom crust from getting crisp. That is why I tested the recipe with pre-baking the crust before filling. It gives a head start to achieve a crisp, golden bottom crust.

With the extended baking time, I highly recommend protecting the outer edges of the crust so they do not become overly browned. One of my favorite affordable kitchen gadgets, this handy dandy pie shield, is so easy to just plop on instead of messing around with foil edges.

a piece of chess pie with a bit taken out

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a fork cutting into a piece of chocolate chess pie
4.04 stars (32 ratings)

Vintage Fudgy Chocolate Chess Pie

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Bite into a classic old fashioned chocolate chess pie made with an easy step-by-step recipe. The fudgy, chocolate lovers custard sets up perfectly every time, thanks to evaporated milk, which has less water content, and smidge of cornmeal and flour in the filling. Complete with a flaky, butter crust, this is a southern dessert you won't forget.
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Ingredients
 

Equipment

Instructions
 

  • Preheat oven to 425°F and adjust oven rack to lowest position. Roll pie crust and fit into a 9 inch pie plate. Refrigerate for 15 minutes.
    1 pie crust
  • Line the bottom of the crust with foil or parchment paper. Place pie weights or dried beans on top of liner. Bake on the bottom rack for 5 minutes. Lower the temperature to 325°F and bake 4 minutes longer. Remove the liner and weights and bake 3-4 minutes longer. Remove from oven and set aside to cool.
  • In a large bowl whisk together sugar, cocoa powder, cornmeal, flour, and salt. Add softened butter, eggs, evaporated milk, and vanilla extract to the bowl. Use a mixer to beat until well combined.
    1 ¼ cups granulated sugar, 5 tablespoons unsweetened cocoa powder, 2 tablespoons cornmeal, 1 tablespoon all purpose flour or gluten free all purpose flour, ¼ teaspoon salt
  • Add softened butter, eggs, evaporated milk, and vanilla extract to the bowl. Use a mixer to beat until well combined.
    ⅓ cup unsalted butter, 3 large eggs, 5 ounce can evaporated milk, 1 teaspoon vanilla extract
  • Pour the filling into the partially-baked crust and bake at 325°F on the lowest rack for 55-60 minutes. I highly recommend protecting the pie edges with a pie shield so they do not become overly browned. The top layer should be set and underneath will have a slight jiggle, but not liquidy. Insert a toothpick to make sure it isn't wet liquid, but should have fudgy, moist crumbs. The filling should be a temperature of 200ºF (93ºC). Take the temperature in the center of the pie.
  • Place on a wire rack to cool 2 hours before slicing and serving. If you fear the pie will not slice well, let it cool completely, and refrigerate it for 1-2 hours. Serve at room temperature or chill.

Notes

Storing and Freezing
Chess pie does not need to be refrigerated. Store at room temperature up to 3 days. For a chilled custard pie, refrigerate after cooling. 
The pie may also be frozen after baking. To prevent a soggy bottom crust after thawing, bake at 375ºF on the bottom rack for 15-20 minutes. Use a pie shield or aluminum foil to protect the exposed crust from becoming overly brown. 
Calories: 354.96kcal, Carbohydrates: 47.89g, Protein: 5.62g, Fat: 16.71g, Saturated Fat: 8.2g, Cholesterol: 86.85mg, Sodium: 270.46mg, Potassium: 152.75mg, Fiber: 1.8g, Sugar: 33.19g, Vitamin A: 367.81IU, Vitamin C: 0.34mg, Calcium: 65.79mg, Iron: 1.43mg
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