Name: Classic Chocolate Chess Pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Southern
Ingredients: 1 unbaked 9-inch pie shell; 4 ounces semisweet chocolate; 1/2 cup unsalted butter; 1 cup granulated sugar; 2 tablespoons unsweetened cocoa powder; 1 tablespoon cornstarch; 1/4 teaspoon salt; 3 large eggs; 1/2 cup evaporated milk; 1 teaspoon pure vanilla extract; Powdered sugar (for dusting)

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The moment you step into a kitchen filled with the rich aroma of melting chocolate, you can’t help but feel a wave of warmth and nostalgia. This isn’t just any chocolate treat; it’s Classic Chocolate Chess Pie. As the velvety custard filling bakes to perfection, it forms a gorgeous glossy top that crackles charmingly. Each bite promises a fudgy, melt-in-your-mouth experience that’s simply irresistible. I remember my grandmother preparing this delightful pie for family gatherings, her laughter mingling with the sweet scent wafting through the house. This classic Southern dessert is perfect for any occasion—be it a holiday feast or a cozy Sunday supper. I absolutely encourage you to recreate this tantalizing experience in your own kitchen!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Classic Chocolate Chess Pie
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Classic Chocolate Chess Pie

The beauty of making a Classic Chocolate Chess Pie lies in its simplicity, yet the flavor and presentation really steal the show. With numerous gatherings and celebrations ahead, this pie will definitely be a crowd-pleaser. So, roll up your sleeves; let’s get to baking!

Why You’ll Love This Recipe

Simple & Quick: You can whip this up in just about 25 minutes, plus about 50 minutes of baking.
Irresistible Flavor: The combination of semi-sweet chocolate and rich buttery filling is pure bliss.
Eye-Catching Appeal: Its beautifully crackled top and gleaming center make for an impressive dessert.
Flexible Serving: Perfect for any occasion, be it an informal snack or a festive party, it fits right in.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets with a few simple substitutions.

Ingredients You’ll Need

1 unbaked 9-inch pie shell: Use either store-bought for convenience or homemade for that personal touch. A flaky crust holds this heavenly filling perfectly.
4 ounces semisweet chocolate: Chop good quality chocolate or opt for semi-sweet chocolate chips, which blend smoothly into the filling.
1/2 cup unsalted butter: This adds richness to your pie. If you only have salted butter, reduce the added salt slightly.
1 cup granulated sugar: This sweetens the filling, creating that signature lusciousness.
2 tablespoons unsweetened cocoa powder: This enhances the chocolate flavor without making the pie overly sweet.
1 tablespoon cornstarch: This helps set the filling, giving it that perfect custard-like texture.
1/4 teaspoon salt: A pinch of salt balances the sweetness and elevates the flavor profile.
3 large eggs: Eggs give structure to the pie and create a beautifully silky texture.
1/2 cup evaporated milk: This adds creaminess and depth, making the filling ultra-smooth.
1 teaspoon pure vanilla extract: Adds warmth and aroma, enhancing the overall flavor.
Powdered sugar (for dusting): A sprinkle on top elevates the pie’s appearance and adds a touch of sweetness.

How to Make Classic Chocolate Chess Pie

Preheat and Prepare: Begin by preheating your oven to 375°F. Take your unbaked pie shell and line it with parchment paper, ensuring the edges are covered. Fill the shell with pie weights or dried beans. Blind bake for about 15 minutes. After that, carefully remove the parchment and weights and bake for another 5 minutes, until the crust is lightly golden. Set it aside to cool completely while you prepare the filling, and reduce the oven temperature to 350°F.

Melt Chocolate & Butter: In a medium saucepan, melt the semisweet chocolate and unsalted butter together over low heat. Stir constantly until fully melted and smooth, then remove from heat. Allow it to cool slightly while you move on to the next step, keeping that glossy texture in mind!

Mix Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt. This combines the dry elements and ensures your filling will have a balanced flavor and perfect consistency.

Whisk Wet Ingredients: In a separate bowl, whisk your large eggs until they’re smooth—a bit of air can help! Next, add in the evaporated milk and pure vanilla extract. Mix until well combined; the texture should be silky and inviting.

Combine Mixtures: Gradually pour the cooled chocolate mixture into the egg mixture, whisking constantly to prevent any unintended curdling. Then, take this combined mixture and whisk it into the dry ingredients until everything is silky smooth and well blended.

Bake: Pour this luscious filling into your cooled pie crust, smoothing the top with a spatula. Slide your pie into the oven and bake for about 45 to 50 minutes. Keep an eye on it—the edges should be set while the center remains slightly wobbly. Look for a thin, crackly outer crust forming on top.

Cool & Serve: Once baked, allow the pie to cool on a wire rack for at least 2 hours before slicing into it. This cooling time gives the filling a chance to set and makes for easier slicing. For a sweet touch, dust lightly with powdered sugar just before serving, if you like!

Storing & Reheating

Store any leftovers at room temperature in an airtight container for up to 2 days. If you need to keep it longer, refrigerate the pie for up to a week. For longer storage, freeze the pie (up to 3 months) by wrapping it tightly in plastic wrap and then aluminum foil. To reheat, simply place it in a preheated oven at 350°F for about 10-15 minutes. Keep in mind, the texture might vary slightly after freezing, but refreshing it in the oven will help restore its delightful charm.

Chef’s Helpful Tips

Avoid Overbaking: Keep an eye on the pie as it bakes—remember that slight jiggle in the center is your friend!
Use Room Temperature Eggs: If possible, let your eggs sit out for about 30 minutes before using. This helps them blend better into the mixture.
Allow for Cooling Time: Don’t rush the cooling process; it’s key to achieving that perfect custardy consistency.
Experiment with Chocolate Types: If you’re feeling adventurous, try using dark chocolate or even milk chocolate for a different flavor profile.
Make Ahead Option: Prepare the filling a day in advance and store it in the refrigerator, baking it fresh on the day you plan to serve!

The Classic Chocolate Chess Pie wraps tender moments, laughter, and scrumptious bites into one delicious treat. Every slice delivers a nostalgic taste of home while inviting new memories to the table. This pie is about more than flavor—it’s a chance to bring family and friends together, creating hearts and bellies that are just as full as your plate. So, gather your ingredients, put on some cheerful music, and make this dessert part of your next gathering.

Recipe FAQs

Can I use a different type of chocolate?

Absolutely! While semisweet chocolate is traditional, you can try dark chocolate for a deeper flavor or milk chocolate for a sweeter pie. Just keep in mind that the balance of sweetness may change slightly.

What can I substitute for evaporated milk?

If you want to avoid evaporated milk, you can replace it with the same amount of heavy cream or whole milk. Just be aware that this change may slightly alter the creaminess and texture of your pie.

How do I know when the pie is done baking?

Look for set edges and a slightly jiggly center. The top should have a thin crackly crust. If you gently shake the pie, the filling should still wobble just slightly, which indicates it’s not overbaked.

Can I make this pie without a store-bought crust?

Definitely! A homemade pie crust always adds a lovely touch. Just follow your favorite pie crust recipe, or use a simple butter-flour-salt-water ratio for an easy homemade version. Just remember to blind bake it like indicated!