Southern Chocolate Chess Pie

Chocolate Chess Pie
Chocolate Chess Pie. Diana Rattray
  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: 8 Servings
Ratings (28)

This rich and delicious chocolate chess pie is a true Southern classic. This version is made with a little flour, along with unsweetened chocolate and eggs. I baked the pie pictured in a frozen, partially baked gluten-free crust, but you can use a homemade crust or refrigerated pie dough.

The pie forms a crusty top with a rich, dark chocolate filling. The flavor is brownie-like, but with the texture of a silky custard. Serve the pie with whipped topping or homemade whipped cream. Sprinkle with chocolate shavings or drizzle with a little fudge sauce for an extra-special presentation.​

Make sure you allow extra time for the pie to chill. It needs at least a few hours in the refrigerator before serving. Top it off with freshly whipped cream or frozen, thawed whipped topping. 

What You'll Need

  • 1 9-inch pie shell, frozen, refrigerated, or homemade (see recipes below)
  • 1/4 cup butter
  • 1 1/2 ounces unsweetened chocolate
  • 1 1/2 cups sugar
  • 1 tablespoon all-purpose flour
  • pinch of salt
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

How to Make It

  1. Heat the oven to 375 F (190 C/Gas 5).
  2. Line the unbaked pie shell with foil or parchment paper and add pie weights or dried beans to about 2/3 full. Place the pie shell in the oven and bake for 15 minutes. Remove the pie weights and the foil or parchment paper. Prick the pie shell all over with a fork and return it to the oven for about 5 minutes, or just until it begins to show a little color. Remove the pie shell to a rack and set aside.
  1. Reduce the oven temperature to 350 F (180° C/Gas 4).
  2. In a heat-proof bowl or top of a double boiler, melt the butter and chocolate together over simmering water.
  3. To the melted chocolate and butter mixture add the sugar, flour, salt, milk, eggs, and vanilla. Beat for about 5 minutes with an electric mixer. Stop and scrape the sides and bottom of the bowl with a spatula a few times. 
  4. Pour the filling into the prepared pie shell.
  5. Bake at 350 for 35 to 45 minutes, until set. If necessary, place a pie shield or foil ring over the edge of the pie to protect it from browning too much.
  6. The filling will be puffed up, but it will flatten as it cools.
  7. Remove the pie to a rack to cool completely. Refrigerate until thoroughly chilled before serving.