Vintage Fudgy Chocolate Chess Pie

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.

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings

Author Melissa Erdelac

Ingredients

1 (1) pie crust homemade, store bought, or a gluten-free crust
1 ¼ cups (250 g) granulated sugar
5 tablespoons (5 tablespoons) unsweetened cocoa powder
2 tablespoons (2 tablespoons) cornmeal
1 tablespoon (1 tablespoon) all purpose flour or gluten free all purpose flour
¼ teaspoon (¼ teaspoon) salt
⅓ cup (75.67 g) unsalted butter softened
3 (3 ) large eggs room temperature
5 ounce (141.75 g) can evaporated milk
1 teaspoon (1 teaspoon) vanilla extract

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.

Nutrition