So what exactly is chocolate chess pie? A classic chocolate chess pie is basically a baked chocolate custard pie. This pie looks super simple to the eye but it is creamy and sweet and absolutely delicious. There are all types of chess pies (buttermilk pie anyone?) that originated in England but have long been known as a traditional southern dish in the U.S. This chocolate version of chess pie has a fudgy brownie flavor to it. Once you give it a try you will not look back.

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I got this recipe from a family friend shortly after I got married and have been making it every since. It can be eaten warm or room temperature. In my opinion it’s just as good either way. As with any rich chocolate dessert, you can serve it with vanilla ice cream or whipped topping, but I prefer this classic chocolate chess pie just as it is all on its own.

I suggest using the the homemade pie crust provided in the recipe card below for best results. Pre-made pie crust (uncooked) can be used, however, there is a good amount of butter in this chess pie recipe, and the pre-made pie crusts can tend to get greasy. If you choose to use a pre-made crust, I would go for a frozen pie crust option as opposed to the refrigerated pie crusts.

Classic Chocolate Chess Pie Step-by-Step Guide

Now, let’s walk through the process of making this chocolate chess pie. If you want to skip the step-by-step instructions, click this button.

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Homemade Pie Crust

This homemade pie crust recipe is a super simple, delicious, and flaky pie crust that works well for almost any pie. Pro tip: Use a food processor to blend the dough. It’s so much faster and smoother than doing it by hand.

To get nice cold water for this recipe, I start by putting some water with ice cubes in a small dish before I start with the rest of the dough recipe. Measure and mix your flour and salt into the food processor. Chunk up the Crisco butter stick, add it to the food processor and blend until dough is small crumbled bits.

With the food processor running, slowly add water until dough begins to come together to form a dough ball. The amount of water needed ranges from 3-5 tablespoons.

Roll out the dough to fit an 8-9″ pie dish. To transfer the dough to the pie dish I carefully fold it in half, transfer the folded dough to my pie dish (using a large spatula) and unfold in the dish. Crimp edges as desired, and puncture bottom of crust with a fork several times to keep the dough from creating air pockets underneath while baking. Set dough to the side.

Chocolate Chess Pie Filling

Start by preheating your oven to 325°. This recipe works best following these step-by-step instructions instead of just dumping the ingredients all together and mixing. First, start by melting the butter. In a bowl, mix together sugar and cocoa powder until well blended. Beat eggs slightly in a small dish, add to the sugar and stir until mixed well.

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Add in evaporated milk, butter and vanilla and mix well. It will take a moment for the butter to get mixed in well. Pour into unbaked pie crust. Bake for 45-55 minutes at 325°. Pie will be somewhat jiggly inside when removed from the oven, but not too much. It will set up more as it cools.

Classic chocolate chess pie can be eaten warm or cooled to room temperature.

Tips for baking the perfect classic chocolate chess pie

• For any type of baking, I always suggest using a good strong vanilla. I’m a fan of Mexican vanilla personally, but it can be hard to come by, depending on where you live. Homemade vanilla is also a great option. If you can’t get one of those try one of these options below.
• If you use a higher end brand of cocoa powder such as Ghirardelli, your pie is going to have a richer chocolate taste.
• I suggest buying the 5 oz can of evaporated milk or using a kitchen scale to measure if you have a larger can. I’ve tried using the larger cans and estimating the best I can, and I never turns out quite as well.
• Butter or margarine is acceptable for this pie recipe. Traditionally margarine was probably used, but I use butter.
• A homemade pie crust is the best option for this rich pie, but if you want to use a pre-made crust, I would choose an option in the freezer instead of the refrigerated crusts as the frozen ones are usually thicker. A thicker crust works best for this pie.
• If you bake pies often, take a day to make several homemade pie crusts, put them in foil pie pans, and freeze them for quick and easy use later.

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