Every bite of this Chocolate Chess Pie recipe is full of sweet chocolatey goodness! Made with a chocolate custard filling that’s lightly crunchy and crinkly on top, all in a flaky pie crust that’s baked to perfection and topped with a dollop of whipped cream. There’s nothing like this pie for dessert!
What is chess pie?
Chess pie is typically made with a creamy custard filling over a buttery pie crust. It has a similar taste and texture to buttermilk pie but does not use buttermilk in the filling. Another key difference between chess pie and buttermilk pie is that chess pie has a bit of cornmeal in the pie filling!
Chocolate Chess Pie Recipe
This Chocolate Chess Pie is so creamy, indulgent, and delicious! It’s truly perfect for any occasion – everything from holiday parties to just making at home with the kids when you’re craving chocolate.
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Ingredients You’ll Need
Here’s what you’ll need to make this recipe:
- Pie Crust – Store-bought or homemade.
- Dark Chocolate Chips – Or 2 ounces baking chocolate.
- Unsalted Butter
- Heavy Cream
- White Vinegar
- Vanilla Extract
- Granulated Sugar
- Brown Sugar
- All-Purpose Flour
- Cocoa Powder
- Powdered Sugar or Whipped Cream (for topping)
How to Make Chocolate Chess Pie
1. Parbake the Pie Crust
Roll out the refrigerated pie crust and press into a 9-10″ pie pan. Poke holes in the bottom and bake for about 10 minutes!
2. Melt the Chocolate
Melt the chocolate chips and 2 Tablespoons of the butter together for about 30-45 seconds in the microwave, stirring every 15 seconds. Set aside.
3. Whisk the Pie Filling
Whisk together softened butter, heavy cream, vinegar, vanilla, granulated sugar, and brown sugar. Add in eggs and the melted chocolate, then mix. Finally, whisk in the cornmeal, flour, cocoa powder, and salt.
4. Pour Into the Pie Crust
Pour the mixture into the pie crust, then add a crust shield (aluminum or silicone, optional).
5. Bake & Let Cool
Bake for 45-50 minutes, then let cool fully before cutting into slices and serving/enjoying!
How to Store
Chocolate chess pie is best served fully cooled (at room temperature) or chilled from the refrigerator. To store, cover the pie with an airtight cover and keep it in the fridge for up to 5-7 days!
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More Easy Pie Recipes
- Turtle Pie Recipe
- Sweet Potato Pie w/ Graham Cracker Crust
- Mini Pumpkin Pies
- The BEST Butterscotch Pecan Pie
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Chocolate Chess Pie Recipe
- 1 medium pie crust store-bought or homemade
- 1/4 cup dark chocolate chips or 2 ounces baking chocolate
- 1/2 cup + 2 Tablespoons unsalted butter softened
- 1/4 cup heavy cream
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs lightly beaten
- 1 Tablespoon cornmeal
- 1 Tablespoon flour
- 2 Tablespoons cocoa powder
- 1/4 teaspoon salt
- powdered sugar or whipped cream for topping
- Preheat the oven to 425 degrees F.
- Roll out the refrigerated pie crust and press it into a 9-10" pie pan. Poke holes in the base of the crust.
- Bake the crust for 5-6 minutes, then remove from the oven and let cool.
- Lower the oven temperature to 350 degrees F.
- In a small bowl, melt the chocolate chips and 2 Tablespoons of the butter together for about 30-45 seconds in the microwave, stirring every 15 seconds. Set aside.
- In a large mixing bowl, whisk together the rest of the butter (1/4 cup), heavy cream, vinegar, vanilla, granulated sugar, and brown sugar.
- Whisk in the eggs and the melted chocolate mixture.
- Add in the cornmeal, flour, cocoa powder, and salt. Mix until smooth.
- Pour the filling into the pie crust.
- Add an aluminum shield around the edge of the pie (optional, but recommended).
- Bake for another 45-50 minutes, or until the center is set.
- Let cool and enjoy!