November is the month for pie. While you always think of the classic three pies for Thanksgiving, sometimes it's fun to think outside of the box (especially this year.) This Chocolate Chess Pie is chocolatey, fudgy, and oh-so-good!
What is Chocolate Chess Pie?
Chess pie is a historically old pie made primarily from eggs, sugar, flour, butter, and flavorings. It was created due to its simple staple ingredients. Supposedly the name came from a woman describing the pie as: “Oh it’s jes’ pie.” While there are many variations, chocolate chess pie has the addition of chocolate, either in the form of semi-sweet chocolate pieces or cocoa powder. In the case of this recipe, there are both.
What's in Chocolate Chess Pie?
- Pie Crust: This pie starts with a classic pie crust. You can use store-bought or homemade. This is my go-to pie crust recipe if making it at home (which is my favorite choice.)
- Sugar: The sugar and the eggs are kings here, while the chocolate components make this a chocolate pie.
- Unsalted Butter
- Semi-Sweet Chocolate
- Cocoa Powder: Just two tablespoons of cocoa powder are needed alongside the dry ingredients. It intensifies the chocolate flavor further.
- Instant Espresso (or coffee): This ingredient is optional. It is not absolutely necessary to make this pie. It does, however, intensify the chocolate flavor.
- All-Purpose Flour: There is only 1 tablespoon of flour in the batter.
- Salt
- Vanilla Extract
How to make it
- Preheat oven to 350°F. Place prepared pie shell onto a sheet tray. If you like your crust more golden, see step 2. If not, skip to step 3.
- Prebake Crust: Place a square of parchment paper into the center of your prepared pie shell. Top the parchment with pie weights or dried beans, making sure to cover the entire interior surface. Bake for 15 minutes. Remove from oven. Carefully lift out the parchment and weights. Prick little holes into the bottom of the pie dough with a fork. Place back into the oven to bake for about 5 minutes. Set aside.
- For the Chocolate Filling: Melt the butter and semi-sweet chocolate together in a microwave-safe bowl. Whisk to completely combine and emulsify. Transfer chocolate-butter mixture to a large bowl, or the bowl of a standing mixer. *If using a standing mixer, be sure to use the whisk attachment.
- In a medium-sized bowl, whisk together the sugar, flour, cocoa powder, instant espresso, and salt. Pour dry ingredients into the chocolate-butter mixture and whisk until combined. Add the vanilla, stir to combine. Add the eggs, one at a time, mixing until smooth and combined. Pour the batter into the prepared pie shell.
- Bake the pie until the filling is puffed and set in the center, about 30 to 35 minutes. The filling should still be slightly jiggly, be careful not to over-bake. Allow pie to cool and completely set before slicing. Serve warm or at room temperature, with whipped cream or vanilla ice cream. *The picture above was sliced while the pie was still warm, so it was ooey-gooey.
- This chocolate chess pie can be kept at room temperature, covered, for up to 3 days. Or stored in the refrigerator, covered, for up to 5 days.
Frequently Asked Questions
Well the answer to this question depends upon how you store it. See below.
While this pie does not need to be refrigerated, its shelf life will be extended if chilled. If stored in the refrigerator, this chocolate chess pie should stay good for up to 5 days. Keep in mind, however, that this pie is best at room temperature. If storing at room temperature, wrap tightly with foil or place under a glass dome. There are also pie plates that come with lids. Once covered, store it in a cool, dry place for up to 3 days.
This chocolate pie can be frozen after baking. Bake the pie and allow it to cool completely. Once cooled, place it into the freezer, uncovered. Once the chocolate pie has frozen completely, tightly wrap it in plastic film and then foil. Don't forget to label it with the name and date. You can also place it in a freezer-safe bag for good measure. As long as it is properly wrapped, the pie can be frozen for 4 to 6 months.
Other Recipes You'll Love
- Pumpkin Cream Cheese Pie
- What is the difference between Chantilly Cream and Whipped Cream?
- How to Make Pie Dough
- 10 Easy Thanksgiving Dessert Ideas
The best way to serve chocolate chess pie is with whipped cream or vanilla ice cream. Or if you want to be fancy (wink, wink) you can serve it with Chantilly Cream. Homemade is always better! I know you are going to love this recipe. If you make it, please let me know what you think below!
Chocolate Chess Pie
Ingredients
- 1 9-inch prepared pie shell store-bought or homemade
Chocolate Filling
- 1 stick unsalted butter cubed or sliced
- 4 oz semi-sweet chocolate chopped
- 1½ cups granulated sugar
- 2 tablespoon unsweetened cocoa powder sifted
- 1 tablespoon all-purpose flour
- ½ teaspoon instant espresso or coffee granules optional
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 large eggs room temperature
Instructions
- Preheat oven to 350°F. Place prepared pie shell onto a sheet tray. If you like your crust more golden, see step 2. If not, skip to step 3.
- Prebake Crust: Place a square of parchment paper into the center of your prepared pie shell. Top the parchment with pie weights or dried beans, making sure to cover the entire interior surface. Bake for 15 minutes. Remove from oven. Carefully lift out the parchment and weights. Prick little holes into the bottom of the pie dough with a fork. Place back into the oven to bake for about 5 minutes. Set aside.
- For the Chocolate Filling: Melt the butter and semi-sweet chocolate together in a microwave-safe bowl. Whisk to completely combine and emulsify. Transfer chocolate-butter mixture to a large bowl, or the bowl of a standing mixer. *If using a standing mixer, be sure to use the whisk attachment.
- In a medium-sized bowl, whisk together the sugar, flour, cocoa powder, instant espresso, and salt. Pour dry ingredients into the chocolate-butter mixture and whisk until combined. Add the vanilla, stir to combine. Add the eggs, one at a time, mixing until smooth and combined. Pour the batter into the prepared pie shell.
- Bake the pie until the filling is puffed and set in the center, about 30 to 35 minutes. The filling should still be slightly jiggly, be careful not to over-bake. Allow pie to cool and completely set before slicing. Serve warm or at room temperature, with whipped cream or vanilla ice cream.
- The pie can be kept at room temperature, covered, for up to 3 days. Or stored in the refrigerator, covered, for up to 5 days.
Nourish
Looks so good! We had no idea November was pie month -- that's even more of a reason to eat more pie ?
kryan0911
Thank you! There's always a reason to eat pie, November just makes it even more reasonable! 😉