Delicious, super easy creamy chocolate chess pie in under an hour! This recipe has just 8 ingredients and is so simple to make with the help of a store-bought crust! PS, if you have extra evaporated milk, it can be used in slow cooker butter chicken or other creamy savory recipes!
Tis the season to make a pie so delicious you may or may not consume 2 pieces in twelve hours just to be sure it was that good.
It is, promise.
Have you ever had chocolate chess pie? It's some creamy stuff, cocoa powder, eggs, and sugar whisked together, baked, and the result is pure magic. A crispy, crackly crust, creamy chocolate interior, and just WOW. Absolutely amazing.
There are lots of variations on chocolate chess pie. Some require a double boiler, pass. I wanted simple, and I knew it could be easier. Some require strange things like 2 tablespoons of cornmeal or instant espresso powder (sounds delicious, I didn't have any the first time I made this).
Jump to:
This version of chocolate chess pie has super simple ingredients, doesn't require prebaking the pie crust, and is whisked together in 5 minutes flat. So, if you already have a pie crust on hand you are super duper set for this.
Pro Meal Planning Tip:
If you keep a frozen pie crust and a can of evaporated milk around, you can always, always make this pie or a super foolproof quiche - very simple, and very nice for last minute meals/potlucks/guests.
Ingredients and Ingredient Variations
Besides pie crust, you need sugar, cocoa powder, evaporated milk (not sweetened condensed milk, big difference), vanilla, eggs, and melted butter.
- Pie Crust: This is where I almost always go store-bought frozen, it's what makes this truly a super simple pie. But, any pie crust you like is great, including a gluten free pie crust, which would make this a gluten free pie.
- Graham Cracker Crust: Some old fashioned chocolate chess pie recipes use a graham cracker crust. That sounds delicious. Absolutely do that if that's how the spirit leads.
- Evaporated Milk makes this pie really creamy and the end result almost pudding-cake-like. Note that evaporated milk is simply reduced milk and NOT the same as sweetened condensed milk - take extra care when shopping because sweetened condensed and evaporated milk cans can look nearly identical. If you don't have evaporated milk, heavy cream can be used in place.
- Butter adds to the creaminess. I baked exclusively with salted butter and I SWEAR it makes baked goods taste better. You don't have to. I do. That's all.
See the recipe card below for full ingredient list and quantities.
Step by Step Instructions
The only instruction is...Whisk everything together. If you aren't squeamish about eggs feel free to taste the pie filling mixture, it's very yummy.
- Preheat the oven to 350F. If not already done, place the prepared unbaked pie crust in a pie plate.
- Whisk together the sugar, cocoa powder, evaporated milk, vanilla, eggs, salt, and melted butter.
- Pour the mixture carefully into the prepared pie crust.
- Bake the pie for 45 minutes or until crackly-looking on top and just barely jiggly in the center.
- Let the pie cool for at least 30 minutes (or longer!), and serve warm or at room temperature. This pie is lovely made a day in advance, kept covered on the counter, and then served.
Recipe Notes and FAQ
Chess Pie is a flourless chocolate pie (the filling, not the pie crust), super chocolate-y, almost pudding-like on the inside, with a sugar crust on the outside that forms naturally during the baking process.
If there is a lot of pie left, covering the pie in the pie plate is just fine. Otherwise, I store one or two pieces in glass storage containers for a few days on the countertop and up to a week in the fridge.
Yep! This is a GREAT place to make the pie entirely in advance and keep it in a box or covered on the counter for 1-2 days. The top of the pie will stay crackly and the inside will be ooey and gooey in the best possible way.
To make this chocolate chess pie without evaporated milk, you can sub half and half or heavy cream (preferred) for the evaporated milk in this recipe, both work fine.
OMG can we just talk about this pudding-adjacent texture, the delicious crispy crust, and deep cocoa flavor. This is one of those recipes where the ingredients are WAY more than the sum of their parts. This pie is so, so good.
Serving Suggestions
This can be eaten hot, cold, or at room temperature. It keeps great on the counter for 1-2 days but if you make it way in advance you can keep it in the fridge for even longer days before serving.
Whipped cream on this pie as a topping is a very, very nice choice.
I love this as a dessert for a potluck, but as a finisher to a nice meal like boneless prime rib roast with asparagus casserole and no-knead dutch oven bread SERIOUSLY no joke probably the best meal ever promise trust.
I can't begin to tell you how much we adore this. The custard-like filling is so chocolate-y in the best way, the the flaky crust (store-bought or my favorite food-processor pie crust) is such a nice accent to the soft filling, and the crunchy top of the pie as it bakes and just seals in all the deliciousness.
If you need another dessert for your holiday festivities, and I'm thinking you do, PLEASE make it this one. Actually, make two. I know people are all "a small piece for me," but this is a pie that will beg you to eat a second piece, or a third.
More Holiday Dessert Recipes
Recipe
Chocolate Chess Pie
Ingredients
- 1 unbaked pie shell
- 1 ½ cups sugar
- ⅓ cup unsweetened cocoa powder
- 5 ounces evaporated milk (1 small can)
- 4 tablespoons salted butter melted
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 350F. Place the pie shell in a pie plate, if not already in one.
- In a large bowl, whisk the sugar, cocoa powder, evaporated milk, butter, eggs, salt, and vanilla until smooth. Pour into the prepared pie crust.
- Bake for 45 minutes or until the edges are set and the center of the pie is still slightly jiggly. Place the pie plate on a rack to cool for at least 15 minutes before serving.
- May be served hot, cold, or at room temperature. Enjoy!
Notes
This recipe was originally published in December 2017 and has been updated with more clear instructions.
Doug says
Does the recipe really call for a 5 ounce can of evaporated milk? The cans at the store are all 12 ounces. Not a typo?
Lindsay says
Not a typo! Check to be sure you're looking at evaporated milk and not sweetened condensed milk. Evaporated milk usually comes in a few sizes. I often find it on the Hispanic foods aisle as well as the baking aisle.
Joy Lutzi says
A very easy and delicious pie Family loved it.
thank you
Lindsay says
I'm so glad you liked it!
Megan Ellam says
oh, this recipe looks amazing. Thanks for the inspiration.
Rob says
This chocolate chess pie was so delicious! The chocolate part was pudding like and irresistible.
Bernice says
How lovely. The chocolate looks so rich and decadent. I've never had a pie at Christmas but I'm all for new holiday traditions!
alsothecrumbsplease says
I want just want to dig my face into this chocolate. It looks so creamy.