Tessa's Recipe Rundown
Taste: Chocolate-y and sweet. Definitely craveable.
Texture: Just wow. The crust is firm yet flaky while the filling is rich, thick, creamy, and almost like a mix between an under-baked brownie and a pudding pie.
Ease: Ridiculously easy. You can make your own pie crust ahead of time or simply purchase (high quality) prepared pie crust to make this recipe even easier.
Appearance: Look at that ooey, gooey, pudding/brownie goodness!!
Pros: Perfectly simple and simply perfect. This pie would be a great hassle-free addition to any Thanksgiving dessert table.
Cons: Hello sugar high! 🙂
Would I make this again? Yes.
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I have a secret you guys. I used a store-bought pie crust. GASP!!
I haven’t purchased a store-bought pie crust in… well, ever? I honestly don’t know that I’ve ever used one in a recipe. However, I really wanted to try this pie but I have been absolutely out of time lately. I did manage to find organic and hydrogenated fat-free pie crust, which was half the reason I acquiesced to using it. However, nothing compares to homemade pie crust.
I’m going to visit my mom and brother in Denver for Thanksgiving but I have so much work to do ahead of time to avoid falling behind.
Also with the holidays around the corner I think life is just a little extra crazy for all of us. I’ve been trying to squeeze in some time for holiday recipe testing but my last few recipes have been just mediocre and not worth posting. Also, I need to make a third trip to a grocery store sometime soon because apparently it’s impossible to find sourdough bread, fresh sage, or prosciutto anywhere near me.
The best stress reliever? Chocolate. In any form, but especially in the form of Chocolate Chess Pie!
More Chocolate Pie Recipes:
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Ingredients
- 1 unbaked 9-inch deep dish
homemade pie crust (store-bought) - 1 1/2 cups granulated sugar
- 3 heaping tablespoons unsweetened cocoa powder
- Pinch fine sea salt
- 1 (5-ounce can) evaporated milk (about 2/3 cup)
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a medium-sized bowl, whisk together the sugar, cocoa powder, and salt. Add the evaporated milk, butter, eggs, and vanilla extract, whisking well to combine.
- Pour the filling into the unbaked pie shell. Bake for about 45 minutes, or until the filling is set around the edges but slightly jiggly in the center.
- Cool the pie on a wire rack. Serve warm, at room temperature, or chilled.
Hi, thanks for the recipe! If I’m making your homemade pie crust as well, do I pre-bake the crust? Any help much appreciated 🙂
This came out delicious, and it was so easy to make! I’d never had a chess pie before, but I’ll definitely be making this recipe again. I used a Pillsbury rolled refrigerated pie crust, and the pie came out perfect. Thanks for another winning recipe!
This was super easy and tasted AMAZING.Thank you for sharing.
I just made this and it is DELICIOUS!!! Thank you for sharing
Is there any substitute for the evaporated milk? Can I take regular milk and boil it?
The recipe looks amazing!
I just baked this for my daughters birthday! She asked for a chocolate chess pie, happy that I found this recipe 🙂 Can’t wait to cut into it!
You know what? Store bought Pillsbury crust (not the kind that’s already in the pan, but in a red box and is rolled in a tube) is the best pie crust ever. Homemade pie crust is just… bla. At least for me. So there. I said it. 🙂
This looks SO good and I love how simple it is! Good luck with catching up with everything.