Chocolate Chess Pie is a decadent dessert that combines rich, velvety chocolate with a smooth, custard-like filling. Each bite offers a perfect balance of sweetness and depth, with a crisp, buttery crust that adds a delightful contrast. Ready in just over an hour of baking, this pie is surprisingly simple to make yet feels indulgent and special. Its luscious texture and deep cocoa flavor make it a showstopper for any occasion.
After cooling for a few hours, the pie sets into a sliceable masterpiece that’s both creamy and firm. Packed with 420 calories per slice, it’s a treat worth savoring, offering a satisfying mix of protein, fiber, and rich fats. Whether served warm or chilled, this pie’s irresistible aroma and luxurious taste will leave everyone reaching for seconds.
What You’ll Need for Chocolate Chess Pie
- 1 unbaked pie dough (use homemade or store-bought)
- ⅓ cup (75 g) unsalted butter, cut into 6 pieces
- 4 oz (113 g) semisweet or dark chocolate (60% cacao), chopped into small pieces
- ¼ cup (60 ml) heavy cream or heavy whipping cream
- 2 large eggs + 2 large egg yolks (room temperature preferred)
- 1 ¼ cups (250 g) granulated sugar
- 1 ½ teaspoons vanilla extract
- ¼ cup (25 g) cocoa powder (Natural or Dutch Process)
- ¼ teaspoon salt
How to Make Chocolate Chess Pie
- Preheat oven to 375°F (190°C). If using homemade pie dough, follow steps through rolling and placing it in a 9” pie plate. Flute the edges, cover with parchment paper, and fill with pie weights.
- Bake the pie crust for 15 minutes. Remove from the oven, carefully take out the parchment and weights, and set aside. Reduce oven temperature to 350°F (175°C).
- Prepare the filling: In a heatproof bowl, combine butter and chopped chocolate. Microwave in 25-second increments, stirring between, until melted and smooth. Set aside.
- In a separate bowl, whisk together heavy cream, eggs, egg yolks, sugar, and vanilla extract vigorously for 15-30 seconds (this helps create the crackly top).
- Sift cocoa powder over the cream mixture and add salt. Whisk until combined.
- Drizzle the melted chocolate/butter mixture into the egg mixture. Gently stir with a spatula until fully combined.
- Pour the filling into the baked pie crust (it’s okay if the crust is still warm).
- Bake at 350°F (175°C) for 25-30 minutes. The center should be set, the top puffed and possibly cracked, and an instant-read thermometer should read around 180°F (82°C).
- Cool the pie for at least 4 hours before slicing. The top will deflate and crack, which is normal. Serve with whipped cream if desired!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Chocolate Chess Pie with a dollop of homemade whipped cream or a drizzle of caramel sauce. For a fruity twist, try serving it with a side of raspberry coulis or fresh berries. A sprinkle of sea salt or crushed nuts can add a delightful contrast to the rich chocolate flavor.
Serve It Right: Serving Suggestions
This pie is best enjoyed at room temperature after its 4-hour cooling period. Slice it into 8 even pieces for a satisfying dessert. Pair it with a cup of espresso or a glass of red wine to complement the deep chocolate notes. For a special touch, garnish with chocolate shavings or a dusting of powdered sugar.
Keep It Fresh: Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy it warm, reheat individual slices in the microwave for 10-15 seconds. For a crispier crust, use a toaster oven at 300°F (150°C) for about 5 minutes.
Mix It Up: Recipe Variations
Experiment with different types of chocolate, such as milk chocolate or white chocolate, for a unique flavor profile. Add a hint of espresso powder to enhance the chocolate taste or mix in chopped nuts for added texture. For a boozy twist, try incorporating 1-2 tablespoons of liqueur like Grand Marnier or Bailey’s into the filling.
Quick Tips: Time-Saving Hacks
To save time, use a store-bought pie crust instead of making your own. Prepare the filling while the crust is baking to streamline the process. If you’re short on time, you can reduce the cooling period to 2 hours, but the pie will be slightly softer when sliced.
Chocolate Chess Pie
Ingredients
- 1 unbaked pie dough click the link to make my homemade pie crust or you may use a store-bought crust
- ⅓ cup unsalted butter cut into about 6 pieces
- 4 oz semisweet or dark 60% chocolate bar chopped into small pieces
- ¼ cup heavy cream or heavy whipping cream
- 2 large eggs + 2 large egg yolks room temperature preferred
- 1 ¼ cups granulated sugar
- 1 ½ teaspoons vanilla extract
- ¼ cup cocoa powder you may use either Natural or Dutch Process cocoa powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 375F (190C). If using my homemade pie dough recipe, follow instructions through step 4.
- Roll out chilled pie dough and place in a 9” pie plate. Flute the edges and then cover with a piece of parchment paper. Fill with an even layer of pie weights.
- Transfer pie dough to oven and bake for 15 minutes. Once pie dough is finished baking, remove from the oven and carefully remove parchment and pie weights but do not turn off the oven.
- Reduce oven temperature to 350F (175C).
- While pie dough bakes you can begin preparing your filling. Combine butter and chopped chocolate in a medium-sized heatproof bowl and heat in the microwave in 25-second increments, stirring in between, until chocolate and butter are completely melted and the mixture is smooth. Set aside.
- In a separate bowl, combine heavy cream, eggs and egg yolks, sugar, and vanilla extract. Whisk vigorously for at least 15-30 seconds (this will help your chocolate chess pie develop that crackly top!).
- Sift cocoa powder over the cream mixture and add salt. Whisk until combined.
- Drizzle melted chocolate/butter mixture into the bowl with the egg mixture and use a spatula to gently stir ingredients until completely combined.
- Pour chocolate mixture into pie crust (once it is finished baking). It is OK if the pie crust is still hot/warm, just be careful not to burn yourself!
- Place in 350F (175C) oven and bake for 25-30 minutes. The center should be set and the top will have puffed and maybe even cracked and if you use an instant-read thermometer the temperature should register around 180F (82C).
- Allow pie to cool for at least 4 hours before cutting in and enjoying (the top will likely deflate and crack, this is normal and expected!). If desired, serve topped with homemade whipped cream!