The BEST Southern chocolate chess pie tastes like a cross between a brownie and a molten chocolate cake; it is a FABULOUS treat!
Chocolate Chess Pie is a Southern Favorite
Chocolate chess pie is a darling dessert in the South. It is a familiar favorite that you’ll surely see at church potlucks, state fair cook-offs, and and in roadside BBQ joints. You’ll usually find several chocolate chess pie recipes in any church cookbook; everyone has their favorite version!
Chocolate Chess Pie Isn’t a Pretty Pie
Chocolate chess isn’t known for being a pretty pie and would never be one’s choice to serve for presentation. Basically, a chocolate chess pie is a “country pie” like one you’d see on Grandma’s table. It doesn’t shine by its appearance; it stands out for its decadent chocolate flavor and heavenly texture. Despite its lowly appearance, it is one of the most popular and beloved pies in the South, especially the Heart of Dixie.
How to Make Chocolate Chess Pie Ahead of Time
If you want to make a chocolate chess pie for a certain event, it is best to make it a day or two ahead. This pie should NOT be frozen, and it does NOT need to be refrigerated. Simply bake it and keep it at room temperature until ready to serve.
How to Make Miniature Chocolate Chess Pies
If you want to make miniature chocolate chess pies, simply buy 16 small tart shells and put the filling in them (as opposed to the one regular pie shell). My favorite mini pie shells are Dutch Ann Tart Shells. I find these at my local Wal-Mart. I use them every holiday to make these Granny’s Pecan Pie Tarts; they are FAB!!!!
I’ve tried several versions of chocolate chess pie, and this is the one that I return to time and again. It is foolproof, delicious, and uses ingredients that I almost always have on hand.
This pie is fantastic, and it goes especially well with easy homemade Brunswick stew and your favorite barbecue. Let me hear from you if you try it; I’d love to know what you think! As always, thanks SO much for stopping by. Wishing you a joyful, blessed and savvy day!!!
- 1 1/2 c. sugar
- 3 TB cocoa
- 1/2 stick butter, melted
- 2 eggs
- pinch of salt
- 5 oz. evaporated milk (small can)
- 1 tsp. vanilla extract
- 1 Pillsbury refrigerated pie crust
- Unroll pie crust and fit into pie plate; set aside.
- Mix sugar, melted butter, and cocoa.
- Add eggs; beat with hand held mixer for 2 1/2 minutes.
- Add salt, milk, and vanilla; mix well.
- Pour mixture into pie crust.
- Cover edges of crust with a pie shield to prevent over browning.
- Place in oven, and bake at 350 degrees for 35-40 minutes or until pie begins to slightly crack on top. A slight jiggle is fine when removing from oven; pie will firm up as it cools.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 1398Total Fat 59gSaturated Fat 37gCholesterol 163mgSodium 627mgCarbohydrates 241gSugar 232gProtein 20g