Description
This rich and fudgy chocolate chess pie features a crackly top and a gooey, brownie-like center, all nestled in a buttery pie crust. It’s a Southern classic dessert that’s incredibly easy to make with pantry staples.
Ingredients
- 1 9-inch unbaked pie crust
- 1 1/2 cups granulated sugar
- 3 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 5 tbsp unsalted butter, melted
- 2 large eggs
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
- 1 tbsp cornmeal
Instructions
- Preheat oven to 350°F (175°C). Place unbaked pie crust into a 9-inch pie dish and crimp edges as desired.
- In a large mixing bowl, whisk together sugar, cocoa powder, salt, and cornmeal.
- Add melted butter and mix until combined.
- Whisk in eggs, one at a time, then add evaporated milk and vanilla extract. Stir until smooth and fully combined.
- Pour the filling into the prepared pie crust.
- Bake for 45–50 minutes, or until the center is set and the top has formed a crackly crust.
- Remove from oven and allow to cool completely before slicing.
Notes
- Use high-quality cocoa powder for the best flavor.
- The pie will puff up while baking and settle as it cools.
- Chill before serving for clean slices.
- Can be made a day in advance and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
