Dark Chocolate Chess Pie (Rich and Fudgy Classic)
Dark Chocolate Chess Pie is the kind of dessert that stops conversations mid-slice. It’s rich and fudgy like a brownie, smooth like custard, and hugged by a flaky, buttery pie crust. One bite and you’ll understand why this Southern classic is still winning hearts with its melt-in-your-mouth magic.
Ingredients
- Filling: 1½ cups sugar 3 tbsp cocoa powder (Dutch process), ½ tsp salt, 2 large eggs, ½ cup evaporated milk, 1 tsp vanilla extract, ½ cup melted unsalted butter, 4 oz melted dark chocolate, 1 tbsp cornmeal
- Crust: 1 unbaked 9-inch pie crust homemade or store-bought, optional egg wash for edges
- For Serving: Whipped cream or vanilla ice cream shaved chocolate or cocoa powder for garnish
Instructions
- Prepare crust: Roll out crust and fit into 9-inch pie dish. Crimp edges and freeze for 10 minutes.
- Mix filling: In a bowl, whisk sugar, cocoa powder, cornmeal, and salt. Add eggs, evaporated milk, and vanilla. Stir in melted butter and chocolate until smooth.
- Bake: Preheat oven to 350°F. Pour filling into crust. Bake 45–50 minutes until edges are set and center jiggles slightly. Cover crust edges halfway if browning too fast.
- Cool and serve: Cool pie completely at room temp. Chill for cleaner slices or serve warm with whipped cream or ice cream.
Notes
For best texture, use room temp eggs and don’t skip the cornmeal. Let pie cool fully before slicing. Store covered in fridge for 4 days. Freezes well—wrap slices and thaw overnight. Add espresso, bourbon, or sea salt for extra flair!