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Chocolate Chess Pie

Chocolate chess pie is a classic American dessert with a rich, fudgy filling baked in a flaky pie crust. Whisk the filling until smooth, then bake until the edges are set and the center is just slightly wobbly.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling 3 hours
Total Time 4 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated, unbaked
For the filling
  • 1.5 cups granulated sugar
  • 0.25 cup unsweetened cocoa powder
  • 1 tbsp all-purpose flour
  • 0.25 tsp salt
  • 3 eggs large
  • 0.5 cup evaporated milk
  • 0.5 cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract

Equipment

  • 1 9-inch pie plate

Method
 

Prepare the crust
  1. Preheat the oven to 350°F.
  2. Fit the unbaked 9-inch refrigerated pie crust into a 9-inch pie plate, crimping the edge.
Make the filling
  1. In a medium bowl, whisk together the granulated sugar, unsweetened cocoa powder, all-purpose flour, and salt.
  2. In a second bowl, whisk the eggs.
  3. Whisk the evaporated milk, melted and slightly cooled unsalted butter, and vanilla extract into the eggs.
  4. Stir the sugar mixture into the egg mixture until smooth.
  5. Pour the filling into the crust and bake for 45–55 minutes, until the edges are set, the center is just slightly wobbly, and the center registers at least 160°F.
  6. Cool the pie on a wire rack for at least 3 hours before slicing.

Notes

For clean slices, cool the pie for the full 3 hours before cutting. Refrigerate covered for 3–4 days; freeze slices for up to 2 months. For a gluten-free version, use a gluten-free pie crust and gluten-free flour blend.