Easy Chocolate Chess Pie Recipe
This classic chocolate chess pie bakes up with a glossy crackle top and fudgy, custard-like center. It’s simple, rich, and always a crowd-pleaser.
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Servings:
Ingredients
Main Ingredients
- 1 unbaked 9-inch pie crust
- 1.33 cup granulated sugar
- 0.33 cup unsweetened cocoa powder
- 1 tbsp fine cornmeal
- 0.25 tsp kosher salt
- 3 large eggs room temperature if possible
- 6 tbsp unsalted butter, melted and slightly cooled
- 0.67 cup whole milk
- 1.5 tsp vanilla extract
- 2 tsp white vinegar
Instructions
Preparation Steps
- Preheat oven to 350°F. Place a rack in the lower-middle position.
- Set the unbaked pie crust on a rimmed baking sheet for easy handling.
- Whisk sugar, cocoa, cornmeal, and salt in a large bowl until no cocoa lumps remain.
- Beat in the eggs one at a time until the mixture looks thick and glossy.
- Slowly stream in the melted butter while whisking until fully combined.
- Whisk in milk, vanilla, and vinegar until the filling is smooth and pourable.
- Pour the filling into the crust. Tap the pan gently to release bubbles.
- Bake 45–55 minutes, until edges are set and the center has a slight jiggle. Shield the crust edges with foil if browning too quickly.
- Cool on a rack until fully set, about 2 hours. Slice and serve at room temperature or chilled.
Notes
Swap 1/4 cup of the sugar for light brown sugar for a hint of molasses depth. Serve with lightly sweetened whipped cream or a sprinkle of flaky sea salt. Store covered in the refrigerator for up to 4 days; enjoy leftovers cold or at room temperature.
This recipe is an original creation inspired by classic Easy Chocolate Chess Pie Recipe flavors. All ingredient ratios and instructions are independently developed.