Description

This rich, fudgy Chocolate Chess Pie is the ultimate comfort dessert. With a velvety chocolate custard filling nestled in a buttery pie crust, it strikes the perfect balance between gooey and crisp. Whether you’re looking for a quick dessert for a dinner party or browsing easy recipe ideas for the holidays, this classic Southern pie fits the bill. The combination of simple ingredients and big chocolate flavor makes it a go-to for bakers of all levels. It’s one of those food ideas that always delivers — no frosting, no layers, just pure chocolate bliss in every bite.

Ingredients

Scale

1 unbaked 9-inch pie crust
4 oz semi-sweet chocolate, chopped
1/2 cup unsalted butter
1 1/2 cups granulated sugar
3 large eggs
1/2 cup evaporated milk
1 tbsp cornmeal
1 tsp vanilla extract
1/4 tsp salt

Instructions

Preheat oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and chill while preparing the filling.
In a saucepan, melt chocolate and butter over low heat, stirring until smooth. Remove from heat and let cool slightly.
In a large bowl, whisk together eggs and sugar. Add evaporated milk, vanilla, and salt. Mix until fully combined.
Whisk in cornmeal, then slowly add the chocolate mixture while whisking continuously.
Pour the filling into the chilled pie crust.
Bake for 35 to 40 minutes, until the top is set and the center has a slight jiggle.
Let the pie cool completely at room temperature (about 2 hours). For best slicing, refrigerate for 1–2 hours before serving.