This Chocolate Chess Pie is a rich Southern classic and one of my personal favorites, elevated with three layers of chocolate and warm spices! With its EASY, foolproof method and warm, luxurious, fudgy, and almost molten-like custard, this recipe delivers bakery-worthy indulgence with every irresistible bite. Follow along for step-by-step photos, helpful tips, expert tricks, and variations.

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up close of serving chocolate chess pie showing how fudgy the inside filling is

What is Chocolate Chess Pie?

Chocolate Chess Pie is a classic Southern dessert that’s rich, velvety, and irresistibly indulgent! Think of it as a cross between a brownie and a custard pie — with a crackly top, fudgy center, and deep chocolate flavor baked into a buttery crust. It’s made with simple pantry ingredients, comes together easily, and delivers big, nostalgic flavor in every bite. Perfect for holidays (serve with peppermint ice cream!), potlucks, or anytime a chocolate craving strikes!

What is it called chess pie?

“Chess pie” has a couple of fun, folklore-style origin stories — and no single one is proven — but here are the two most widely accepted explanations:

1. “Just pie” → “Jus’ pie” → “Chess pie.”
The story goes that when cooks in the South were asked what kind of pie it was, they’d shrug and say, “It’s just pie.” In a Southern accent, that sounds like “jus’ pie,” which eventually morphed into “chess pie.”

2. It was stored in a pie chest (or pie safe).
Before refrigeration, pies with high sugar content (like chess pie) were kept in a “pie chest.” People started calling it “chest pie,” which then evolved into “chess pie.”

top view of chocolate chess pie recipe cut into slices topped with whipped cream

Why you’ll love this Chess Pie Recipe

Deep, layered chocolate flavor thanks to both melted bittersweet chocolate, cocoa powder, and postum or espresso powder — rich, bold, and never flat.
Ultra-creamy, brownie-soft texture: Baked just until set for the silkiest, most luscious custard—never dry or curdled.
Warm spice complexity (cinnamon, nutmeg, ginger) adds depth and coziness without overpowering the chocolate.
Perfectly buttery crust: The crust is par-baked first, so it stays flaky, buttery, and never soggy.
Foolproof custard: A tested technique ensures the filling sets beautifully and doesn’t deflate or sink as it cools.
No guessing game: You’ll know exactly when it’s done with an internal temperature test instead of relying on the tricky wobble test.

up close of a slice of chocolate chess pie with a bite taken out showing how chocolaty the custard is

Chocolate Chess Pie Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Butter: Adds rich, buttery flavor and creates that signature silky texture. Use unsalted to control the salt balance.
Granulated sugar: Sweetens the custard and helps form the pie’s signature crackly, golden top.
Fine-ground yellow cornmeal: A classic, subtle Southern touch that adds structure and classic chess pie character without grit.
All-purpose flour: Works with the cornmeal to stabilize the custard so the pie sets beautifully and slices cleanly.
Eggs: Create a smooth, cohesive filling and help the pie bake evenly.
Heavy cream: This is combined with the butter and chocolate to create a rich, luxuriously creamy ganache.
Bittersweet baking chocolate (60%): Delivers deep, grown-up chocolate flavor and helps keep the pie from being too sweet. I use Baker’s brand baking chocolate.
Unsweetened cocoa powder: Intensifies the chocolate flavor and adds that classic chess pie depth.
Espresso or possum powder (optional): Quietly amplifies the chocolate flavor without tasting like coffee.
Vanilla: Use pure vanilla extract (not imitation) for the best flavor—it enhances the buttery richness and deepens the custard’s warmth without overpowering it.
Spices: Cinnamon, nutmeg, and ginger add cozy complexity while salt balances the sweetness and enhances all the flavors.

chocolate chess pie ingredients: bittersweet baking chocolate, sugar, flour, cocoa powder, cornmeal, eggs, butter, ground cinnamon

How to MAke Chocolate Chess Pie

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make the Pie Crust. I suggest making the crust the night before so it’s rolled out and ready to fill the next morning. This homemade pie crust post is full of tips and tricks for foolproof pie crust, even if you’ve never made it before. Essentially, you’ll pulse the ingredients together, form them into a ball, flatten and chill, then roll out and place in the pie pan.

BEST EVER easy, NO FAIL pie crust recipe with step by step photos and instructions! You will never use another recipe again! #piecrust #pie #recipe #thanksgiving

Step 2: Par-bake the Crust. Line the pie shell with crinkled parchment paper and fill it with pie weights or dried beans (this helps prevent the crust from shrinking). Bake at 350°F for 12 minutes, then carefully remove the parchment paper and weights. Prick 8-10 evenly spaced holes all around the bottom crust with a fork. Continue to bake (without the paper/weights) for 5 minutes.

showing how to make chess pie by baking the pie with pie weights in parchment paper, then pricking the bottom of the crust with a fork

Step 3: Make Ganache. Microwave the butter and heavy cream in a small microwave-safe bowl. Add the chopped chocolate and let it stand for 5 minutes, then whisk vigorously until melted and smooth. Stir in the cocoa powder and Postum.

a collage showing how to make Chocolate Chess Pie by 1) melting butter and heavy cream for ganache, adding the chopped chocolate, stirring the chopped chocolate to melt, then stirring in cocoa powder and espresso powder or postum

showing how to make Chocolate chess Pie by whisking the chocolate ganache ingredients until smooth

Step 4: Combine Eggs and Dry Ingredients. In a large bowl, whisk together the sugar, flour, cornmeal, and spices. Make a well in the center of the flour mixture, then add the eggs and vanilla. Gently whisk the eggs together, then whisk with the dry ingredients.

a collage showing how to make chocolate chess pie by whisking the sugar, flour, cornmeal and spices together, then making a well in the center and whisking the eggs in the center, then stirring all together

Step 5: Add Chocolate. Add the chocolate mixture and combine.

a collage showing how to make chocolate chess pie by adding the chocolate ganache to the eggs and dry ingredients, then whisking to combine

Step 5: Bake. Pour the filling into the pie crust and bake until set.

showing how to make chocolate chess pie by adding the filling to the par baked pie crust and baking

Step 6: Cool. Cool on a cooling rack for 3 hours, then dig in!

showing how to make chocolate chess pie by cooling then topping with a border of whipped cream

Chocolate Chess Pie Recipe TIPS

Chop the chocolate finely: The finer the better! This ensures it melts quickly and evenly, creating a smooth, luxurious filling.
Use room-temperature eggs: They blend more easily for a silky, lump-free custard and help you avoid overmixing.
Don’t overmix the filling: Mix just until combined; overmixing can incorporate too much air, causing the filling to crack or sink.
Opening the oven door: Try to avoid opening the oven while baking; sudden temperature drops can cause the pie to sink. If you need to use a pie crust protector, place it gently on the edges without lifting the oven door too often.
Avoid sudden temperature changes: Let the pie cool to room temperature on the counter before refrigerating, as rapid temperature changes can cause sinking or cracking.
Let it cool completely: Chess pie continues to set as it cools, so resist slicing until it has fully cooled for clean, perfect slices.

How to Know When Chocolate Chess Pie is Done Baking

Check the internal temperature for 100% accuracy. Chess pie is done baking when the center reaches 175–180°F (79–82°C). At this point, the custard should be set but still slightly jiggly in the middle—it will continue to firm up as it cools. Avoid overbaking, as this can cause the filling to crack or dry out.

Recipe for Chocolate Chess Pie variations

Dark Chocolate Chess Pie: Use higher-percentage chocolate (70–72%) for a deeper, less sweet finish.
Mexican Chocolate Chess Pie: Add extra cinnamon and a pinch of cayenne for subtle warmth and complexity.
Nutty Chocolate Chess Pie: Fold in chopped, toasted pecans or walnuts for texture.
Orange Chocolate Chess Pie: Add orange zest or a splash of orange extract for a bright, citrusy twist.
Coconut Chess Pie: Stir in shredded coconut for the coconut lover.
Gluten-Free Chocolate Chess Pie: Use a gluten-free pie crust and swap the flour for a gluten-free 1:1 blend.

up close of a slice of easy chocolate chess pie recipe

How to serve old fashioned Chocolate chess pie Recipe

Let the pie cool completely, then serve at room temperature or chilled (I love it at room temp!). Slice with a sharp knife—wipe between cuts for picture-perfect slices—and enjoy it plain or jazz it up with your favorite toppings:

Add a dollop of whipped cream: Classic lightly sweetened whipped cream complements the rich, custardy filling, or try my Salted Honey Whipped Cream in my Pumpkin Pie recipe.
Top with fresh berries: Adds color, brightness, and a fresh contrast to the buttery sweetness. Fruit also pairs well with a dusting of powdered sugar.
Drizzle with sauces: Caramel, chocolate, or a little honey works beautifully for extra indulgence.

HOW TO STORE Chess Pie Chocolate

•At room temperature: Cover loosely with plastic wrap or a pie dome and keep for up to 2 days.
•In the refrigerator: Store in an airtight container or cover tightly with plastic wrap; lasts 4–5 days.
•Freezing: Wrap tightly in plastic wrap and then foil, or place in a freezer-safe container; freeze for up to 2 months. Thaw overnight in the fridge before serving.

up close of a slice of chocolate chess pie with a bite taken out, garnished by whipped cream and raspberries

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Total Time: 5 5

Prep Time: 20

Cook Time: 45

Dough Chilling 4

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Ingredients

1 recipe pie crust
6 tablespoons unsalted butter, cubed
1/3 cup heavy cream
3 ounces bittersweet chocolate, chopped (I used 60%)
1/4 cup unsweetened cocoa powder
1 teaspoon Postum or espresso powder (optional)
1 ½ cups granulated sugar
3 tablespoons all-purpose flour
1 tablespoon fine ground yellow cornmeal
1/4 tsp EACH ground cinnamon, ground nutmeg, ground ginger, salt
3 large eggs, at room temperature
2 teaspoons vanilla extract
Whipped cream and berries for serving (optional)

Instructions

PIE CRUST

Make Crust Dough: Prepare the crust through step 5 under "Roll the Dough." See here for the recipe. I find it's easiest to make the dough the night before, then roll out/add it to the pie pan the next day.
Blind Bake: Preheat the oven to 350°F. Line the pie shell with crinkled parchment paper and fill it with pie weights or dried beans (this helps prevent the crust from shrinking). Bake at 350°F for 12 minutes, then carefully remove the parchment paper and weights. Prick the bottom crust 8-10 times with a fork. Continue to bake (without the paper/weights) for 5 minutes. Set aside. You can pre-bake the crust up to 3 days in advance, cover, and refrigerate.

FILLING

Make Ganache: Add the butter and heavy cream to a small microwave-safe bowl. Microwave for one minute, then stir, then microwave for 30 seconds. Add the chopped chocolate and press down so it's submerged in the cream. Let it stand for 5 minutes, then whisk vigorously until the chocolate is melted and smooth.
Add Cocoa: Stir in the cocoa powder and Postum. Set aside.
Whisk Dry Ingredients: In a large bowl, whisk together the sugar, flour, cornmeal, and spices.
Add Eggs & Combine: Make a well in the center of the flour mixture, then add the eggs and vanilla. Gently whisk the eggs together, then whisk with the dry ingredients just until combined. Add the chocolate mixture and mix to combine, taking care not to overmix.
Add to Crust: Pour the filling into the pie crust, then lightly tap the pan on the counter a few times to release any air bubbles.

BAKE

Bake at 350°F for 35-45 minutes (some slow-cooking ovens may take up to 55 minutes). Check after 20 minutes and place a piece of foil over the top if it's browning too quickly (I don't do this). Check the internal temperature for 100% accuracy. Chess pie is done baking when the center reaches 175–180°F (79–82°C). At this point, the custard should be set but still slightly jiggly in the middle—it will continue to firm up as it cools. Avoid overbaking, as this can cause the filling to crack or dry out.
Cool: Cool on a cooling rack for 3 hours, then cover and store at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Serve: Delicious with whipped cream and berries!

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Easy Chocolate Chess Pie

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