Chocolate Chess Pie Recipe
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. See the post for step-by-step photos, helpful tips, expert tricks, and variations.
Servings 8 -10 slices
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!