Dark Chocolate Chess Pie

Name: Dark Chocolate Chess Pie
Prep time: 15 min
Cook time: PT-485618H28M3S
Total time: 3 h
Cuisine: Southern
Ingredients: 1 9-inch unbaked pie crust (homemade or store-bought); 1/2 cup (1 stick) unsalted butter; 2 oz unsweetened chocolate (or 1/3 cup dark chocolate chips); 1 cup sugar; 1/2 cup brown sugar (or more white sugar if preferred); 2 tbsp cocoa powder (preferably dark); 1/4 tsp salt; 3 large eggs; 1/2 cup evaporated milk; 1 tsp vanilla extract

Isabella

📖Life, Love, and Gastronomy 📖

Jump to Recipe

I love the rich, velvety texture of this Dark Chocolate Chess Pie. It combines the classic Southern chess pie with a deep chocolate flavor that’s simply irresistible. The filling is smooth and fudgy, with just the right amount of sweetness, all nestled in a buttery, flaky crust. It’s a perfect dessert for chocolate lovers looking for something a bit different but still comfortingly familiar.

Why You’ll Love This Recipe

I find this pie to be a wonderful balance between creamy and chocolaty without being too heavy. The use of both unsweetened chocolate and cocoa powder adds layers of chocolate intensity, while the evaporated milk creates that luscious custard-like filling. It’s easier to make than you might expect, and the baking time allows the flavors to meld beautifully. Plus, it’s a great recipe to impress guests or satisfy your own chocolate cravings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 9-inch unbaked pie crust (homemade or store-bought)

1/2 cup (1 stick) unsalted butter

2 oz unsweetened chocolate (or 1/3 cup dark chocolate chips)

1 cup sugar

1/2 cup brown sugar (or more white sugar if preferred)

2 tbsp cocoa powder (preferably dark)

1/4 tsp salt

3 large eggs

1/2 cup evaporated milk

1 tsp vanilla extract

Directions

Preheat the oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and crimp the edges to form a neat border.

Melt the butter and unsweetened chocolate together in a saucepan over low heat, stirring until smooth. Remove from heat and allow it to cool slightly.

In a large bowl, whisk together sugar, brown sugar, cocoa powder, and salt until combined.

Add the eggs one at a time to the sugar mixture, mixing well after each addition to create a smooth batter.

Stir in the evaporated milk and vanilla extract. Then slowly whisk in the melted chocolate and butter mixture until everything is thoroughly combined and silky smooth.

Pour the filling into the prepared pie crust, spreading it evenly.

Bake for 45 to 50 minutes, or until the center is just set but still has a slight wobble. Don’t worry if the top cracks—that’s perfectly normal.

Let the pie cool completely on a wire rack before slicing. The filling will firm up as it cools, giving the perfect texture.

Servings and Timing

This pie serves about 8 generous slices.
Preparation time is around 15 minutes, and baking takes about 45–50 minutes. Cooling requires at least 2 hours for the best texture, so plan ahead to allow it to set properly.

Variations

I sometimes experiment with these variations:

Use semi-sweet or milk chocolate instead of unsweetened chocolate for a sweeter, milder flavor.

Add a teaspoon of instant espresso powder to enhance the chocolate depth.

Swap evaporated milk with half-and-half for a richer filling.

Sprinkle flaky sea salt on top before baking to balance the sweetness.

Use a graham cracker crust instead of a traditional pie crust for a different texture and flavor.

Storage/Reheating

I store any leftovers covered tightly in the refrigerator for up to 4 days. The pie holds up well chilled and actually tastes even better the next day as the flavors continue to meld. If I want to warm a slice, I gently microwave it for 15-20 seconds, which softens the filling without melting it too much. This pie is best served at room temperature or slightly chilled.

Related Recipes:

FAQs

Can I use a homemade pie crust?

Absolutely. I love making my own crust for this pie, but a store-bought crust works perfectly well if I’m short on time.

What if I don’t have evaporated milk?

I substitute evaporated milk with whole milk or half-and-half, but the filling might be a bit less creamy and thick.

How do I know when the pie is done?

The center should be mostly set but with a slight wobble when you gently shake the pan. It will continue to set as it cools.

Can I make this pie gluten-free?

Yes, by using a gluten-free pie crust, this recipe can easily be adapted for gluten-free diets.

Is it okay if the top cracks?

Yes, a cracked top is normal for chess pies, especially chocolate ones. It doesn’t affect the flavor or texture.

Conclusion

This Dark Chocolate Chess Pie is one of my favorite chocolate desserts to make when I want something rich but not overly complicated. The balance of chocolate, sugar, and creamy custard filling inside a flaky crust is just perfect. Whether I’m serving it for a special occasion or a cozy night in, it never fails to impress and satisfy. I highly recommend trying it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

📖 Recipe: