Chocolate Chess Pie
This Chocolate Chess Pie features a rich chocolate custard filling made with cocoa, butter, sugar, eggs, and evaporated milk baked in a flaky pie crust. An easy, classic Southern dessert with deep chocolate flavor and a soft, fudgy center.
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Servings: 8
Ingredients
- 1 ½ cups granulated sugar
- ¼ cup ½ stick unsalted butter melted
- 4 tablespoons unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup evaporated milk
- 1 9-inch pie crust, unbaked
Instructions
Preheat the oven
- Preheat the oven to 350°F (175°C). Position a rack in the center of the oven and place the unbaked pie crust into a 9-inch pie dish. Set aside.
Prepare the filling mixture
- In a medium mixing bowl, combine the granulated sugar, melted butter, unsweetened cocoa powder, eggs, vanilla extract, and evaporated milk.
Mix the filling
- Using an electric mixer set to medium speed, beat the mixture for approximately 1 to 2 minutes, or until the ingredients are thoroughly combined and the mixture becomes smooth and well blended.
Fill the pie crust
- Pour the prepared chocolate filling evenly into the unbaked pie crust, ensuring the surface is level.
Bake the pie
- Transfer the pie to the preheated oven and bake for 40 to 45 minutes. The edges should appear set, while the center may remain slightly jiggly.
Cool before serving
- Remove the pie from the oven and place it on a wire rack. Allow the pie to cool for approximately 1 hour before serving. For a firmer texture, the pie may be refrigerated prior to slicing.
Notes
To prepare a gluten-free Chocolate Chess Pie, substitute the standard pie crust with a certified gluten-free pie crust. The filling itself is naturally gluten-free, but always ensure that the cocoa powder, vanilla extract, and other ingredients are labeled gluten-free to avoid cross-contamination.