Delicious, super easy creamy chocolate chess pie in under an hour! This recipe has just 7 ingredients and is so simple to make with the help of a storebought 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 was, promise.
Ok so this pie. Vague origin story. I actually didn't know what a chocolate chess pie WAS, but this local grocery/bakery that we frequent makes them around the holidays and they always looked really enticing in pretty bakery boxes. Then I ended up with a few extra pie crusts after Thanksgiving (my apple pies didn't require a top crust because I didn't have as many apples as I thought, long story), and I knew I needed a new Christmas pie. Enter: Chocolate Chess.
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.
I looked at a bunch of methods for this type of pie. Some required a double boiler, pass. I wanted simple, and I knew it could be easier. Some required strange things like 2 tablespoons of cornmeal or instant espresso powder (sounds delicious, I didn't have any).
The version I settled on from Handle the Heat 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.
Besides pie crust, you need sugar, cocoa powder, evaporated milk (not sweetened condensed milk, big difference), vanilla, eggs, and melted butter.
The only instruction is...Whisk everything together. If you aren't squeamish about eggs feel free to taste this, it's...not gross.
Pour the filling into prepared pie crust - heck, buy the frozen kind already in a pie dish!
Bake pie, done.
OMG can we just talk about this pudding-adjacent texture, the delicious crispy crust, deep cocoa flavor. This is one of those recipes where the ingredients are WAY more than the sum of their parts. This old-fashioned chocolate chess pie is so, so good.
This can be eaten hot, cold, or at room temperature. I think it's fine on the counter for a few days but if you make it way in advance you can keep it in the fridge for a few days before serving.
I can't begin to tell you how much we adore this. The custard-like filling was so chocolate-y in the best way, the the flaky crust (my favorite food-processor version is here) is such a nice accent to the soft filling, and the sugar crisps on 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.
Chocolate Chess Pie
- 1 unbaked pie shell
- 1 ½ cups sugar
- 5 heaping tablespoons unsweetened cocoa powder
- 1 5 ounce can evaporated milk
- 4 tablespoons salted butter melted
- 2 eggs
- 1 teaspoon vanilla extract
- Preheat the oven to 350F.
- In a large bowl, whisk the sugar, cocoa powder, evaporated milk, butter, eggs, 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 slightly before serving.
- May be served hot, cold, or at room temperature. Enjoy!
This recipe was originally published in December 2017 and has been updated with more clear instructions.