Chocolate chess pie

Chocolate chess pie is a classic Southern pie that tastes like a mix between a brownie and chocolate pudding. Dress it up with some whipped cream or ice cream for the ultimate treat!

Have you ever heard of chocolate chess pie? I’d heard it mentioned a few times but wasn’t actually sure of what it was. Apparently, it’s a classic Southern dessert that tastes like a brownie and chocolate pudding combined together. And it’s all baked together in a nice flaky pie crust.

Hungry yet?

I saw the recipe for this appear in my blog feed and knew that I had to try making it immediately. I already had all the ingredients on hand and happened to have some whipped cream in the fridge, so this was a no-brainer.

My pie filling poofed up a bit after baking, so parts of it were weird looking. No fear though – I covered those spots with some whipped cream and no one knew the difference.

My husband and daughter both enjoyed the pie. It was reminiscent of a fudge brownie, but baked in a pie form. You can absolutely use a pre-baked crust here but I chose to make mine from scratch.

Chocolate chess pie

Chocolate chess pie is a classic Southern pie that tastes like a mix between a brownie and chocolate pudding
Prep Time20 minutes
Cook Time55 minutes
Cooling time30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Pies
Servings: 12
Author: Eva Bakes



  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1 stick (8 Tablespoons) unsalted butter cold and cut into pieces
  • 6-8 Tablespoons ice cold water


  • 1 stick (8 Tablespoons) unsalted butter
  • 2 ounces semi-sweet or bittersweet chocolate chopped
  • 1 cup granulated sugar
  • 2 eggs lightly beaten
  • pinch of salt
  • 1 teaspoon vanilla extract


Make the crust

  • In a food processor, pulse together the flour, salt and sugar. If you don't have a food processor, mix everything together in a large bowl. Pulse in the butter until it resembles wet sand (alternatively, you can cut the butter in with a pastry cutter, two forks or your fingers). Slowly drizzle in the water, about 1/2 teaspoon at a time, until the dough comes together. Do not over mix or over work the dough.
  • Flatten into a disc, wrap in plastic, and let it chill in the refrigerator for at least an hour an up to overnight.
  • When ready, roll out the dough so it's large enough to fit into a standard 10" pie pan. Tuck the extra dough underneath and flute the edges. Chill for another 30 minutes.
  • Preheat your oven to 350 degrees F. Fill with pie weights and bake for about 20 minutes or until the crust is light golden. Allow to cool.

Make the filling

  • In a large microwave safe bowl, add the butter and chocolate and melt on high power, about 45-60 seconds. Stir until the mixture is smooth.
  • In a medium sized bowl, mix together the sugar, eggs, salt and vanilla extract. Transfer to the large bowl with the chocolate and mix well.
  • Pour the filling into the pre-baked pie crust. Bake in your preheated oven for 30-35 minutes. The center may still jiggle a little bit, and that's OK. Remove the pie from the oven and allow to come to room temperature. Serve with additional shaved chocolate, whipped cream or ice cream.


Leftover pie should be covered and can be stored either at room temperature or in the refrigerator. It will keep for several days, unless you live at my house. In that case, it will be demolished in about 30 minutes.
Source: Crust from here; filling from Brown Eyed Baker

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