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Triangle slice of chocolate chess pie on white plate with fork to the side and a dollop of whipped cream on top of pie topped with chocolate crisp pearls.

Chocolate Chess Pie

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Ingredients

Pie Crust:

  • 1 (9-inch) unbaked pie crust (see note)

Chocolate Filling:

  • ½ cup (113 g) butter, cut into tablespoon-size pieces
  • ¼ cup (21 g) natural, unsweetened cocoa powder
  • 1 ¼ cups (265 g) granulated sugar
  • 2 tablespoons (18 g) all-purpose flour
  • ¼ teaspoon salt
  • 2 large (100 g) eggs
  • ½ cup (121 g) evaporated milk
  • 2 teaspoons vanilla extract

Whipped Cream:

  • 1 ½ cups (365 g) heavy cream
  • ¼ cup (29 g) powdered sugar
  • ½ teaspoon vanilla extract
  • Crisp chocolate pearls, chocolate sprinkles or chocolate shavings, for garnish, optional

Instructions 

  • Preheat oven to 350 degrees F.
  • For the pie crust, on a lightly floured counter, roll out pie dough to a 12-inch circle. Loosely roll the dough around the rolling pin and unroll it onto a 9-inch pie plate. Gently lift the edges and ease the pie crust into the bottom and sides of the pie plate (stretching or pulling can cause the pie crust to shrink). Trim the crust to the edge of the pie plate. Crimp the crust with your fingers to create a scalloped pie edge. Refrigerate the pie shell while making the filling.
  • For the filling, in a microwave-safe bowl or in a small saucepan, combine the butter and cocoa powder. Heat in the microwave for 1-minute intervals (or on medium-low in the saucepan), stirring often, until the butter is sizzling and melted and the mixture is smooth. Set aside and let cool to warm room temperature.
  • In a medium bowl, whisk together the sugar, flour and salt. Add the chocolate mixture and whisk until fully combined and no lumps remain.
  • Add the eggs, evaporated milk and vanilla. Whisk until very well combined.
  • Pour the filling into the pie crust. (If the filling has been sitting for a while, whisk to recombine before pouring into the crust.)
  • Bake the pie for 35 to 40 minutes until the top looks crackly and the filling is set.
  • Let the pie cool completely.
  • For the whipped cream, combine the cream, powdered sugar, and vanilla in a bowl and whip with a handheld electric mixer (or in the bowl of a stand mixer fitted with the whisk attachment) until thick.
  • Serve the pie chilled or at room temperature. Dollop whipped cream on top of each slice and top with optional garnish, if desired (crisp chocolate pearls, chocolate sprinkles, or chocolate shavings). This pie can be made, cooled, covered with foil or plastic wrap and refrigerated for 2 to 3 days before serving.

Notes

Pie crust: use your favorite pie dough in this recipe (homemade or store bought). I like this sour cream pie crust or this classic flaky pie crust.