All you need are a few simple ingredients to make this homemade chocolate chess pie recipe. This pie recipe features a rich, smooth chocolate filling inside of a buttery, flakey crust!
- 1½ cups granulated sugar (300g)
- ¼ cup unsweetened cocoa powder (25g)
- ¼ teaspoon salt
- 4 large eggs
- ½ cup unsalted butter melted (120ml)
- ¼ cup evaporated milk (60ml)
- 2 teaspoons vanilla extract
- 1 (9-inch) unbaked pie crust store-bought or homemade*
- Preheat the oven to 350F.
- In a large mixing bowl, whisk together the sugar, cocoa powder, and salt. Add the eggs and whisk until well combined. Add the melted butter, milk, and vanilla, and whisk until well combined. Pour into the pie crust.
- Bake for 50 minutes or until the filling is puffed and just barely wobbles in the center when gently shaken. Remove from the oven and let cool completely on a wire rack. For cleaner slicing, chill for a few hours before slicing. Refrigerate any leftovers for up to 4 days.
- If using a homemade crust, I recommend you blind-bake it before adding the filling. Before beginning the recipe, line the pie dish with rolled dough, crimp the edges, and line it with parchment paper then fill it with pie weights. Bake at 425 for 15 minutes. Continue with the recipe as directed.
- This recipe calls for melted butter. Be sure to do so in advance so there’s time for the butter to cool for a bit before mixing it with the rest of the ingredients. Piping hot melted butter will cook the eggs.
- You have to allow the pie to cool completely before slicing, or the filling will fall apart since it’s still firming up as it cools.
- It’s best to bring the eggs to room temperature before making the filling so they incorporate into the filling easily.
- When making the pie filling, be careful not to overmix, or the filling may come out rubbery.
- If the edges of your crust start to brown too quickly before the filling is done, you can cover the edges with a pie crust shield or aluminum foil.