Marry This Chocolate Chess Pie is a rich and fudgy recipe, which is made with unsweetened chocolate and yellow cornmeal. It’s the ultimate Southern dessert, ready in about an hour plus cooling time.
Jump to RecipeChocolate Chess Pie Ingredients
- 1 All-Butter Pie Crust
- 1/2 cup salted butter
- 2 oz. unsweetened chocolate, chopped
- 1 1/2 cups granulated sugar
- 4 large eggs, lightly beaten
- 3 Tbsp. fine yellow cornmeal
- 1 Tbsp. all-purpose flour
- 1/4 cup milk
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt
- Powdered sugar, for dusting
How To Make Chocolate Chess Pie
- Prep and blind bake the crust: Preheat the oven to 400°F. On a lightly floured surface, roll out the pie dough and fit it into a 9-inch pie plate. Prick the bottom and sides with a fork and freeze for 20 minutes. Line the frozen crust with parchment paper, fill with pie weights, and bake for 10 to 12 minutes. Remove the weights and parchment and bake for another 3 to 5 minutes, until the crust is dry. Let it cool slightly.
- Melt the chocolate and butter: Reduce the oven temperature to 350°F. In a small saucepan, melt the butter and chopped chocolate together over low heat, stirring frequently until smooth.
- Mix the filling: Pour the melted chocolate mixture into a large bowl and whisk in the granulated sugar. Whisk in the eggs one at a time, then whisk in the cornmeal and flour. Finally, add the milk, vanilla, and salt, and whisk until everything is combined.
- Bake the pie: Carefully pour the filling into the partially baked crust. Bake for 45 to 50 minutes, until the edges of the pie are completely set and the center is only slightly wobbly. If the crust starts to get too dark, you can tent the edges with foil after 25 minutes.
- Cool and serve: Let the pie cool completely on a wire rack for at least 3 hours to allow the filling to set. Dust with powdered sugar before serving, if desired.
Recipe Tips
- How to get a non-soggy crust? “Blind baking” the crust before adding the filling is the most important step. This par-bakes the pastry, creating a crisp, sealed barrier that won’t get soggy from the wet custard filling.
- How do I know when the pie is done? The center of the pie should be mostly set, but it should still have a slight jiggle to it when you gently shake the pan. It will continue to firm up as it cools.
- What is a chess pie? A chess pie is a classic Southern dessert with a simple, rich custard filling made from eggs, sugar, and butter. The cornmeal is a traditional addition that helps to thicken the filling and gives it a unique, silky texture.
- Can I use a different chocolate? Yes, you can use semi-sweet chocolate instead of unsweetened. If you do, you may want to reduce the granulated sugar by about ¼ cup to prevent the pie from being overly sweet.
What To Serve With Chocolate Chess Pie
This rich and fudgy pie is a classic that is perfect on its own, but also pairs wonderfully with:
- A dollop of fresh, unsweetened whipped cream
- A scoop of vanilla bean or coffee ice cream
- A side of fresh raspberries to cut the richness
How To Store Chocolate Chess Pie
- Refrigerate: Due to the egg-based custard filling, this pie must be stored in the refrigerator. Keep it covered with plastic wrap or foil, and it will stay fresh for up to 4 days.
Chocolate Chess Pie Nutrition Facts
- Serving Size: 1 slice
- Calories: 450 kcal
- Fat: 25g
- Carbohydrates: 55g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Cracks in a custard pie like this are usually a sign of overbaking or cooling the pie too quickly in a drafty area. Be sure to pull the pie from the oven while the center is still slightly wobbly, and let it cool gradually at room temperature.
Yes, if you are making a homemade crust, you can use a pastry blender or your fingertips to cut the cold butter into the flour mixture.
The cornmeal is a key ingredient in a traditional chess pie. It acts as a thickener and gives the filling its signature smooth, slightly dense texture. It is highly recommended for an authentic result.
Try More Recipes:
Chocolate Chess Pie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings25
minutes1
hour450
kcalA classic Southern dessert with a flaky crust and a rich, fudgy, chocolate custard filling with a unique, silky texture from a touch of cornmeal.
Ingredients
1 unbaked all-butter pie crust
½ cup salted butter
2 oz. unsweetened chocolate, chopped
1 ½ cups granulated sugar
4 large eggs, lightly beaten
3 Tbsp. fine yellow cornmeal
1 Tbsp. all-purpose flour
¼ cup milk
1 tsp. vanilla extract
¼ tsp. kosher salt
Directions
- Preheat oven to 400°F. Roll out the pie dough, fit it into a 9-inch pie plate, and chill for at least 20 minutes.
- Blind bake the crust with pie weights for 10-12 minutes, then without for another 3-5 minutes until dry. Cool slightly.
- Reduce oven to 350°F. Melt the butter and chocolate together over low heat.
- In a large bowl, whisk the melted chocolate mixture with the sugar. Whisk in the eggs, then the cornmeal and flour. Finally, whisk in the milk, vanilla, and salt.
- Pour the filling into the partially baked crust.
- Bake for 45-50 minutes until the edges are set and the center has a slight wobble.
- Cool completely for at least 3 hours before slicing.
Notes
- Blind baking the crust is the most important step for a crisp, non-soggy base.
- Don’t overbake the pie; it should still have a slight wobble in the very center when you take it out of the oven.
- This is the perfect dessert for Thanksgiving or any holiday gathering.
- For a beautiful presentation, place a doily over the cooled pie and dust with powdered sugar, then remove the doily.
