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

Scale

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

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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.