Certainly! Here’s a complete and detailed guide to making a Chocolate Chess Pie, including a title, introduction, origin, ingredients (with optional additions), instructions, success tips, serving recommendations, and a nutrition estimate.
Chocolate Chess Pie Recipe
A Decadent Southern Classic of Fudgy, Gooey Goodness
Introduction
Rich, fudgy, and impossibly smooth, Chocolate Chess Pie is a soul-satisfying Southern dessert with a gooey center, crackly top, and deep chocolate flavor that makes every bite irresistible. Often described as a cross between a brownie and a custard pie, it’s simple yet indulgent, often served with a dollop of whipped cream or a scoop of vanilla ice cream. Perfect for holidays, Sunday dinners, or whenever you’re craving an easy chocolate fix.
Origin of Chocolate Chess Pie
Chess pie has deep roots in the American South, dating back to the 18th century. Its name is somewhat mysterious—some believe it came from “just pie” being pronounced as “jes’ pie” in a Southern accent, while others suggest it refers to the pie being stored in a “pie chest” or “chess.” The chocolate variation is a more modern adaptation of the original egg, sugar, and butter custard, incorporating cocoa for a rich, fudge-like flavor that elevated this humble pie into a crowd favorite.
Ingredients
For the Pie Filling
- 1 ½ cups (300g) granulated sugar
- 3 tbsp unsweetened cocoa powder (preferably Dutch-processed)
- ½ tsp salt
- 4 large eggs
- 1 can (12 oz) evaporated milk (or 1 ½ cups whole milk)
- ½ cup (1 stick / 113g) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour (helps stabilize the filling)
For the Crust
- 1 9-inch unbaked pie shell (homemade or store-bought)
Optional Add-Ins
- ½ cup mini chocolate chips or chopped bittersweet chocolate (for extra gooeyness)
- ¼ tsp espresso powder (enhances chocolate flavor)
- A pinch of cinnamon or cayenne (for subtle warmth)
- Chopped pecans or walnuts (for crunch)
Instructions
Step 1: Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie plate. Crimp or trim the edges as desired. Set aside.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the sugar, cocoa powder, salt, and flour until evenly combined and lump-free.
Step 3: Add Wet Ingredients
- Beat in the eggs, one at a time, until fully incorporated.
- Stir in the evaporated milk, melted butter, and vanilla extract.
- Whisk until smooth and shiny — do not overmix, but ensure no streaks remain.
Step 4: Add Optional Ingredients
- Stir in chocolate chips, espresso powder, or nuts, if using.
Step 5: Pour & Bake
- Pour the filling into the prepared pie crust.
- Bake for 45–50 minutes, or until the top is set with a slight jiggle in the center. The edges should be puffed and the top may crack slightly — that’s okay!
Step 6: Cool & Chill
- Allow the pie to cool at room temperature for 1 hour.
- For best texture, refrigerate for at least 2 hours before slicing.
Tips for Success
- Room temperature eggs and milk blend better and help create a uniform filling.
- Don’t overbake — the center should have a slight jiggle when you pull it out of the oven. It firms up as it cools.
- For an extra-crackly top, sprinkle a little sugar over the batter before baking.
- Use Dutch-processed cocoa for a deeper, smoother chocolate flavor.
- Place the pie plate on a baking sheet for easier transfer and to catch any drips.
Serving Recommendations
- Serve chilled or at room temperature.
- Top with fresh whipped cream, vanilla bean ice cream, or raspberries.
- Add a drizzle of salted caramel or chocolate sauce for extra indulgence.
- Perfect with a strong cup of coffee or a glass of milk.
Nutrition Estimate
(Per Slice, assuming 8 slices)
| Nutrient | Approximate Value |
| Calories | 420–460 kcal |
| Total Fat | 25–28g |
| Saturated Fat | 15g |
| Cholesterol | 120mg |
| Carbohydrates | 45–48g |
| Sugar | 35–38g |
| Protein | 6g |
| Fiber | 1–2g |
| Sodium | 180–220mg |
Note: Nutritional values vary based on specific ingredients and optional add-ins.