If you have a sweet tooth and love a rich, velvety dessert, this Dark Chocolate Chess Pie Recipe is about to become your new go-to favorite. Combining the treasured Southern tradition of chess pie with the deep, intense flavor of dark chocolate, this pie offers a luscious, silky filling nestled in a crisp, golden crust. The balance of bittersweet cocoa, smooth butter, and just the right amount of sugar creates a dessert that’s indulgent without being overwhelming. Whether it’s for a holiday gathering or a cozy night in, this pie brings warmth, comfort, and sophistication to your dessert table.
Ingredients You’ll Need
Gathering just the right ingredients is key in making this Dark Chocolate Chess Pie Recipe truly shine. Each component has a special role—from the rich unsweetened chocolate that delivers intense flavor to the evaporated milk which gives the filling a creamy texture. Let’s take a look at these simple yet essential ingredients.
- Pie crust: A 9-inch unbaked crust forms the perfect sturdy base and flaky edge for your pie.
- Unsalted butter: Adds richness and helps create that smooth, melt-in-your-mouth filling.
- Unsweetened chocolate or dark chocolate chips: Your source of deep, fudgy flavor, balancing the sweetness.
- Sugar: Sweetens the pie, ensuring every bite has just the right amount of sweetness.
- Brown sugar: Adds a subtle caramel note and moistness to the filling.
- Cocoa powder (dark preferred): Enhances the chocolate flavor and adds a touch of bitterness for complexity.
- Salt: Just a pinch brightens all the flavors and balances the sweetness.
- Large eggs: Provide structure and help the custard set perfectly.
- Evaporated milk: Creamy and smooth, it makes the filling luxuriously rich without heaviness.
- Vanilla extract: Lends a warm, aromatic note that rounds out the chocolate beautifully.
How to Make Dark Chocolate Chess Pie Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 350°F (175°C). Place your unbaked 9-inch pie crust into a pie dish, making sure it fits snugly, then crimp the edges to form a neat border. This crust will become a beautifully golden, crisp shell supporting the luscious filling to come.
Step 2: Melt the Butter and Chocolate
In a saucepan over low heat, gently melt the unsalted butter along with the unsweetened chocolate or dark chocolate chips. Stir constantly until smooth and fully combined. Once melted, remove from the heat and allow this rich chocolate mixture to cool slightly – this prevents cooking the eggs in the next steps.
Step 3: Mix the Sugars, Cocoa, and Salt
In a large bowl, whisk together the sugar, brown sugar, cocoa powder, and a pinch of salt. This dry mixture forms the sweet backbone of your pie’s filling and ensures even flavor distribution throughout the custard.
Step 4: Incorporate the Eggs
Add the eggs one at a time into the sugar mixture, whisking well after each addition. This step creates a smooth, creamy batter that is critical to the silky texture of the chess pie filling. Taking your time here pays off with a flawless custard.
Step 5: Blend in Milk, Vanilla, and Chocolate
Stir the evaporated milk and vanilla extract into the egg and sugar batter, mixing thoroughly. Then, slowly whisk in your melted chocolate and butter mixture, making sure everything is completely combined. The result is a glossy, indulgent filling that’s ready for the crust.
Step 6: Fill and Bake
Pour the luscious filling evenly into the prepared pie crust. Place the pie in the oven and bake for 45 to 50 minutes. The filling should be mostly set with a slight wobble in the center. Don’t worry if the top develops cracks — it’s perfectly normal and adds charming character.
Step 7: Cool and Set
Allow the pie to cool completely on a wire rack before slicing. This resting time lets the filling firm up, delivering that classic smooth and creamy texture that defines the Dark Chocolate Chess Pie Recipe.
How to Serve Dark Chocolate Chess Pie Recipe
Garnishes
A simple garnish can elevate your dark chocolate chess pie to new heights. A dusting of powdered sugar or a sprinkle of cocoa powder adds a pretty finish. Fresh raspberries, whipped cream, or a few shavings of dark chocolate bring brightness and contrast to its rich flavor.
Side Dishes
This pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For something a little different, serve alongside fresh berries or a small cup of coffee or espresso — the bitterness balances the sweet, chocolatey pie perfectly.
Creative Ways to Present
For a special occasion, consider serving your Dark Chocolate Chess Pie Recipe in individual tartlets or mini pies. Layer slices with salted caramel drizzle for an extra indulgent treat, or use decorative pie crust cutters to create a playful top crust design that delights guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover pie tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will keep well for up to 4 days, and the flavors often deepen after a day spent chilling.
Freezing
If you want to save the pie for longer, freeze it unbaked pie crust and prepared filling separately, then bake fresh when ready. Alternatively, freeze a fully baked pie wrapped well in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
For the best texture after refrigeration, allow slices to come to room temperature before eating. If you prefer it warm, heat slices gently in a low oven or microwave for short bursts to avoid melting the pie or drying it out.
FAQs
What makes this pie a chess pie?
Chess pie is a classic Southern dessert known for its simple ingredients and custard-like filling made with eggs, sugar, and butter. The Dark Chocolate Chess Pie Recipe adds a chocolate twist, but retains that smooth, thick texture and sweet, buttery flavor that defines chess pies.
Can I use milk instead of evaporated milk?
Evaporated milk gives this pie extra creaminess and helps the filling set just right. If you don’t have it on hand, you can substitute whole milk, but the texture may be slightly lighter and less rich.
Why did my pie crack on top?
Cracking on the surface is common in chess pies because of the custard filling’s nature. It’s nothing to worry about—the cracks don’t affect taste or texture and actually add a rustic, homemade charm.
Can I make this pie gluten-free?
Absolutely! Use a gluten-free pie crust available at most stores or make your own from gluten-free flours. The filling itself is naturally gluten-free.
How long should I let the pie cool before serving?
Cooling completely at room temperature is best—about 2 hours. This rest allows the filling to fully set so every slice holds together beautifully.
Final Thoughts
I truly hope you give this Dark Chocolate Chess Pie Recipe a try because it’s one of those desserts that delivers pure joy with every bite. Its rich texture, decadent chocolate flavor, and charming Southern roots make it a standout on any occasion. Once you’ve experienced how wonderfully simple ingredients can come together to create such magic, this pie will likely become a treasured favorite in your recipe box.
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Dark Chocolate Chess Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours (including cooling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Dark Chocolate Chess Pie is a rich and decadent dessert featuring a smooth, chocolatey filling nestled in a flaky 9-inch pie crust. With a combination of unsweetened chocolate, cocoa powder, and two types of sugar, this pie offers a luscious, slightly fudgy texture that sets firmly upon cooling. The recipe is straightforward and perfect for chocolate lovers looking for a classic Southern treat with a deep chocolate twist.
Ingredients
Pie Crust
- 1 9-inch unbaked pie crust (homemade or store-bought)
Filling
- 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
Instructions
- Preheat and Prepare Pie Crust: Preheat your oven to 350°F (175°C). Place the unbaked 9-inch pie crust into a pie dish and crimp the edges neatly to form a decorative border.
- Melt Chocolate and Butter: In a saucepan over low heat, melt the unsalted butter together with the unsweetened chocolate, stirring continuously until the mixture is smooth. Once melted, remove from heat and let it cool slightly so it doesn’t cook the eggs later.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the sugar, brown sugar, cocoa powder, and salt until well combined and uniform.
- Add Eggs: Add the eggs one at a time into the sugar mixture, whisking thoroughly after each addition to create a smooth, thick batter.
- Add Liquid Ingredients: Stir in the evaporated milk and vanilla extract to the batter. Then slowly whisk in the slightly cooled melted chocolate and butter mixture until the filling is completely smooth and silky.
- Fill the Pie Crust: Pour the chocolate filling into the prepared pie crust, spreading it evenly across the surface.
- Bake the Pie: Bake in the preheated oven for 45 to 50 minutes. The center should be just set but still have a slight wobble when gently shaken. Don’t worry if the top cracks slightly; this is normal.
- Cool Before Serving: Allow the pie to cool completely on a wire rack. As it cools, the filling will firm up to a perfect texture, making it easier to slice and serve.
Notes
- The pie crust can be homemade or store-bought depending on your preference and time availability.
- If you don’t have unsweetened chocolate, use dark chocolate chips but slightly reduce the sugar to balance sweetness.
- Brown sugar adds depth and moisture; substituting more white sugar will make the pie sweeter but less rich.
- The slight wobble at the center after baking means the pie will finish setting as it cools—overbaking can cause dryness.
- For best results, let the pie cool fully at room temperature; chilling is optional but not necessary.
