Chocolate Chess Pie is a classic Southern favorite with a rich, fudgy filling. It’s an ideal dessert for a holiday table, Sunday dinner, or a potluck.
This is a sponsored conversation written by me on behalf of Challenge Butter. The opinions and text are all mine.
Chess Pie
The origins of chess pie and its name are debated. Some believe the name evolved from “cheese pie,” referring to the egg, butter, and sugar mixture that creates a custard-like texture similar to British cheesecakes or lemon curd. Others trace the name to Chester, England, or to a “pie chest,” a piece of furniture used to store pies before refrigeration. A popular folk explanation suggests it comes from Southern pronunciation of “It’s jes’ pie” (it’s just pie).
Regardless of its name, chess pie is delicious and comforting.
What is Chess Pie
Chess pie is generally a simple pie made with eggs, butter, and sugar. Variations may include cocoa, fruit, nuts, or other flavorings, and some recipes use flour or cornmeal as a thickener. If you’ve enjoyed an ooey-gooey pecan pie, you’ll recognize the same custardy category that chess pie falls into.
Why I use Challenge Butter
For old-fashioned recipes where ingredient quality matters, I choose trusted products. Challenge Butter and Challenge Cream Cheese are my go-to choices when flavor and consistency are important. Challenge has a long history and a range of butter products—salted, unsalted, whipped, spreadable, and European-style—along with cream cheese items. Their butter delivers reliable flavor in classic desserts.
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Chocolate Chess Pie recipe
Ingredients for the pie
- ½ cup (1 stick) salted Challenge Butter, melted
- 1 cup granulated sugar
- ¼ cup cocoa powder
- 3 large eggs
- 1 can evaporated milk (5 oz.)
- 1 teaspoon vanilla extract
- 1 9-inch deep-dish pie shell (unbaked)
- Whipped cream, for serving (optional)
How to make Chocolate Chess Pie
Time needed: 4 hours and 55 minutes
How to make Chocolate Chess Pie
- Preheat oven.
Preheat the oven to 325°F.
- Prepare filling and fill crust.
In a large bowl, combine the melted butter, sugar, cocoa powder, eggs, evaporated milk, and vanilla. Stir or beat until the mixture is smooth and combined. Pour into the unbaked pie shell and spread evenly to the edges.
- Bake.
Bake at 325°F for 45 minutes, until the filling is set around the edges but still slightly soft in the center.
- Cool.
Remove the pie from the oven and cool on a wire rack until completely cool. Allow the pie to chill for the recommended cooling time before serving.
- Serve.
Serve at room temperature with a dollop of whipped cream if desired.
Recipe Notes
- Keep the pie at room temperature up to 24 hours after baking. If it won’t be eaten within that time, refrigerate it.
- Store leftovers wrapped in plastic in the refrigerator for 3–4 days.
- The pie freezes well for up to 6 months—cool completely, wrap tightly in plastic wrap, then foil, and label with date.
Chocolate Chess Pie: FAQs
It’s similar to a fudgy brownie crossed with a firm chocolate pudding—rich, smooth, and slightly custardy.
Separation usually happens if the eggs aren’t well whisked or if the butter is overheated. Whisk eggs thoroughly and melt butter gently to preserve the emulsion.
Room temperature is fine for up to 24 hours. After that, refrigerate. Leftovers keep 3–4 days in the fridge.
Yes. Cool completely, wrap tightly in plastic and foil, label, and freeze for up to 6 months.
How did you like this recipe
This pie is a great choice whenever you want a rich, nostalgic dessert. If you try it, please leave a comment with how it turned out or any questions you have—I’ll do my best to respond.
Other recipes you may enjoy
- Texas Sheet Cake
- Southern Baked Mac and Cheese
- Southern Fried Chicken
- Death By Chocolate Poke Cake
- No-Bake Peanut Butter Pie
Chocolate Chess Pie
Equipment
- Wire cooling rack
- Rubber spatula or wooden spoon
- Hand mixer (optional)
- Mixing bowl
- Measuring cups and spoons
Ingredients
- ½ cup (1 stick) salted Challenge Butter, melted
- 1 cup granulated sugar
- ¼ cup cocoa powder
- 3 large eggs
- 1 can evaporated milk (5 oz.)
- 1 teaspoon vanilla extract
- 1 9-inch deep-dish pie shell (unbaked)
- Whipped cream, for serving (optional)
Instructions
- Preheat the oven to 325°F.
- In a large bowl, combine the melted butter, sugar, cocoa powder, eggs, evaporated milk, and vanilla. Stir or beat until smooth. Pour into the unbaked pie shell and spread evenly.
- Bake for 45 minutes, until the filling is set around the edges and slightly soft in the center.
- Remove from the oven and cool on a wire rack until completely cool.
- Serve at room temperature with a dollop of whipped cream, if desired.
Notes
- Keep at room temperature up to 24 hours after baking; refrigerate afterward.
- Leftovers keep 3–4 days in the refrigerator when wrapped.
- Freeze wrapped tightly for up to 6 months.
Nutrition
Calories: 391 kcal, Carbohydrates: 42 g, Protein: 7 g, Fat: 23 g (approximate).