Go Back
–+ servings
A slice of chocolate cake topped with a dollop of whipped cream on a white plate, with a fork holding a piece of the cake.
Print Recipe
No ratings yet

Chocolate Chess Pie

This classic American pie, is a rich, fudgy Southern dessert with a creamy chocolate filling in a flaky crust. Perfect with whipped cream or ice cream!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 367kcal
Author: Laura

Equipment

  • 9-inch pie pan

Ingredients

  • 1 9 inch pie crust
  • 3 eggs
  • 1 ½ cups brown sugar
  • ½ cup cocoa
  • 1 Tablespoon cornmeal
  • ½ teaspoon salt
  • ½ cup half and half
  • 1/4 cup butter melted
  • 2 teaspoons vanilla

Instructions

  • preheat the oven to 350°
  • whisk eggs in a large bowl
    A clear glass bowl containing three raw egg yolks and some egg whites, placed on a white marble surface.
  • add brown sugar, cocoa, cornmeal, and salt, whisk until the sugar starts to dissolve, it will be the consistency of brownie batter
    A glass mixing bowl containing unmixed ingredients: brown sugar, cocoa powder, melted butter, and vanilla extract with a metal whisk on a white marble surface.
  • whisk in the half n half, butter, and vanilla
    A glass bowl filled with chocolate batter and a whisk lies on a white surface.
  • bake in the preheated oven for 40 minutes, or until the center of the pie is no longer jiggly
    A raw pie with crimped edges filled with chocolate filling, ready to be baked.
  • cool completely before cutting and serving
  • serve with whipped cream or ice cream
    A sliced chocolate pie with whipped cream on each piece, displayed on a white plate with one slice served on a separate small white plate.

Notes

Notes: It’s a lot easier to get the cocoa powder mixed in if you add it before adding the half and half and butter. That’s the main reason for the order of mixing.
If you look at a lot of chocolate chess pie recipes, you’ll probably see that they use cornstarch or flour in the batter. I wanted to stick with the traditional chess pie method and use cornmeal though, so that’s why this one is a little different. I also much prefer the rich, creamy texture that using half and half rather than evaporated milk gives.

Nutrition

Serving: 1 serving | Calories: 367kcal | Carbohydrates: 56g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 323mg | Potassium: 207mg | Fiber: 3g | Sugar: 41g | Vitamin A: 318IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 2mg