Chocolate Chess Pie

This heavenly chocolate chess pie will make your whole family smile with pure joy! Anyone who loves rich, custardy desserts will absolutely fall head over heels for this treat. The best part is how it transforms simple ingredients into something truly magical.

Recipe Details

Timing & Servings: Active Time: 55 minutes, Cool Time: 2 hours, Total Time: 4 hours, Serves: 12 people.

Nutrition Profile: Nut-Free, Soy-Free, Vegetarian

Nutrition Facts (per serving): 330 Calories, 17g Fat, 40g Carbs, 5g Protein

Ingredients You’ll Need

All-purpose flour: You’ll need 1¼ cups for the perfect pie crust base. This gives your crust that classic tender texture we all love.

Whole-wheat pastry flour: One cup adds a lovely nutty flavor and makes the crust extra special. Don’t worry if you can’t find it – I’ll share a swap later!

Salt: Just ¼ teaspoon for the crust brings out all those wonderful flavors.

Cold unsalted butter: You’ll need 12 tablespoons cut into chunks for the crust, plus 8 more tablespoons for the filling. Cold butter is your secret to flaky crust!

Reduced-fat plain Greek yogurt: Half a cup makes the crust tender and adds a tiny tang that’s just perfect.

Ice water: Four tablespoons helps bring the dough together beautifully.

Bittersweet chocolate chips: A quarter cup melts into pure chocolate heaven in your filling.

Large eggs: Four eggs at room temperature create that amazing custardy texture. Room temperature eggs mix so much better!

Granulated sugar: One and a half cups gives you that classic chess pie sweetness.

Unsweetened cocoa powder: Quarter cup deepens the chocolate flavor wonderfully.

Yellow cornmeal: Two tablespoons give chess pie its signature texture – so unique and delicious!

Buttermilk: Half a cup at room temperature adds the perfect tangy balance to all that sweetness.

Vanilla extract: One teaspoon rounds out all the flavors perfectly.

How to Make Chocolate Chess Pie

Step 1: Combine both flours and salt in your food processor. Pulse several times until blended nicely. Add the cold butter chunks and process for 8-10 seconds until it looks like coarse meal. Add yogurt and pulse until combined. With the motor running, add ice water one tablespoon at a time until dough holds together without being sticky.

Step 2: Divide dough into 2 equal portions and shape into disks. Wrap each in plastic wrap and refrigerate for 30 minutes until firm. You’ll only use one disk for this pie – save the other for later!

Step 3: Preheat your oven to 425°F. Remove one disk from the fridge and let it sit for 10 minutes at room temperature. Roll into a 13-inch circle about 1/8 inch thick on a lightly floured surface.

Step 4: Transfer rolled dough to a 9-inch pie pan. Fold the overhanging pastry under itself along the rim. Press a fork around the edge or flute it by pinching with your fingers to crimp the dough.

Step 5: Crumple parchment paper, then lay it flat over the pastry. Fill with pie weights, dried beans, or uncooked rice. Bake for 20 minutes, then remove the paper and weights.

Step 6: Reduce oven temperature to 325°F. In a small microwave-safe bowl, combine 8 tablespoons butter and chocolate chips. Microwave on high for about 1 minute until chocolate melts. Let it cool.

Step 7: Whisk eggs in a medium bowl until smooth. Add sugar, cocoa, cornmeal, and salt. Whisk well to combine everything perfectly.

Step 8: Add the cooled chocolate mixture, buttermilk, and vanilla to the egg mixture. Whisk well until completely combined. Pour this beautiful filling into your warm crust.

Step 9: Bake the pie for about 45 minutes until set and firm. If the crust edges brown too quickly, cover with foil strips during the last 15 minutes. The pie may puff up – that’s totally normal and it will settle as it cools!

Step 10: Transfer to a wire rack and cool completely before serving – at least 2 hours. I know it’s hard to wait, but trust me, it’s worth it!

Easy and Quick Chocolate Chess Pie Version

Want to save time? You can absolutely use a store-bought 9-inch pie crust! Just blind bake it according to package directions, then follow steps 6-10 for the filling. You’ll cut your active time down to just 25 minutes. The filling is so rich and delicious, no one will know you took a shortcut!

Serving Ideas

This chocolate chess pie is absolutely perfect on its own as a complete dessert. Serve it with a dollop of fresh whipped cream or a scoop of creamy vanilla ice cream. A cup of hot coffee or cold milk makes the perfect pairing too!

Storage

Store your finished pie covered in the refrigerator for up to 3 days. The pie crust dough can be refrigerated for up to 3 days or frozen for up to 3 months. The baked pie tastes amazing served at room temperature or slightly chilled.

Substitutions

No whole-wheat pastry flour? Use 2¼ cups all-purpose flour instead. Don’t have buttermilk? Mix ½ cup regular milk with 1½ teaspoons lemon juice and let it sit for 5 minutes. You can swap the Greek yogurt for regular sour cream if that’s what you have on hand.

Pro Tips

• Perfect Crust: Keep your butter cold and don’t overwork the dough for the flakiest crust ever.
• Room Temperature Ingredients: Let eggs and buttermilk come to room temperature for the smoothest filling.
• Prevent Cracking: Don’t overbake – the center should still have a slight jiggle when you remove it from the oven.
• Clean Slices: Use a sharp knife dipped in warm water and wiped clean between cuts for beautiful slices.

FAQs

Can I make this pie ahead of time?

You bet! This pie actually tastes even better the next day. Make it up to 24 hours ahead and store it covered in the refrigerator. The flavors meld together beautifully overnight.

Why is it called chess pie?

Great question! No one knows for sure, but some say it’s because when asked what kind of pie it was, Southern cooks would say “just pie” which sounded like “chess pie.” The cornmeal gives it that distinctive chess pie texture we all love.

Can I freeze this pie?

Sure! Wrap the cooled pie tightly in plastic wrap and freeze for up to 2 months. Thaw it overnight in the refrigerator before serving. The texture stays wonderfully creamy.

What if my filling cracks while baking?

No worries at all! Small cracks are totally normal and don’t affect the taste one bit. You can cover them with whipped cream or powdered sugar when serving if you want.

I hope you love this chocolate chess pie as much as my family does! It’s become our go-to dessert for special occasions. Let me know how yours turns out – I’d love to hear about your baking adventure!