This unapologetically rich chocolate pie is a chess pie and fudge brownie hybrid. It rises like chocolate soufflé in the oven, then falls as it cools which creates a crackly meringue-like top. You’ll love this pie in homemade buttery pie crust and served with fresh whipped cream on top.
Diets beware.
This is A Brownie Pie & Chocolate Chess Pie Hybrid
You’re looking at part brownie/part chocolate chess pie. Chess pie is a custard pie and typically combines eggs, sugar, butter, flour, sometimes a little cornmeal, buttermilk, vinegar, and/or flavorings such as vanilla, lemon, or chocolate. I am, by no means, an expert on this Southern specialty but one of the best recipes I’ve tried (and a wonderful description of its origins) is over on The Kitchn. Using some of chess pie’s staple ingredients, I made a chocolate variation.
Though it’s totally cooked, the center tastes like brownie batter.
*It’s magical.*
One reader, Donna, commented: “Incredibly, decadently delish. I’d been looking for a chocolate brownie pie recipe and hadn’t found one that hit all the right notes until this one! ★★★★★”
One reader, Taryn, commented: “This was so easy and so ridiculously delicious. My entire family loved it! All the best parts of a brownie, a chocolate pie, and also a macaron? I don’t know how it’s all in there, but it is. Make it today! ★★★★★”
Tell Me About this Chocolate Pie:
- Thickness: Thin, but very rich. Any thicker and it would almost be too rich to eat.
- Texture: Fudge brownie filling that rises like a chocolate soufflé, then falls as the pie cools. The fallen top tastes like crinkly chocolate meringue. It’s utterly irresistible. It’s a bit different than the soft and chewy filling of this brownie pie and caramel turtle brownie pie.
- Ease: I’d say intermediate. You need to partially blind bake the pie crust, but mixing the ingredients together is pretty simple.
- Baking: Blind bake the crust at 375°F (190°C), then lower to 325°F (163°C) for the filling. A slightly lower oven temperature ensures the thin filling cooks evenly.
- Time: Homemade pie crust always requires extra effort and time, but you can use store-bought if you’re in a time crunch. The filling comes together quickly, but the pie needs to cool for a couple hours before slicing.
9 Ingredients You Need
- Chocolate: For deep chocolate flavor, I use both real chocolate and cocoa powder in this filling. Note that you only need 2 ounces of chocolate. Most baking chocolate is sold in 4 ounce bars, so you’ll only use half. I prefer Baker’s or Ghirardelli brands.
- Butter: Melt butter with the chocolate before adding to the other filling ingredients. This is how I start my chewy fudgy frosted brownies recipe, too.
- Sugar, Salt, & Vanilla: All add flavor.
- Cocoa Powder: Chess pie is often thickened with flour and/or cornmeal. Here we’ll use cocoa powder because it adds flavor too. Remember this post on dutch-process vs. natural cocoa powder? Since there’s no chemical leavening occurring, you can use either in this recipe. I really like this brand of dutch-process cocoa powder.
- Espresso Powder: Add espresso powder if you want to kick up the chocolate flavor like we do in marble loaf cake and chocolate zucchini bread. The pie tastes good without it, but better with it. You can find it in the coffee aisle at the grocery store or online.
- Heavy Cream: A lot of chess pie recipes call for evaporated milk, but I use heavy cream here. Heavy cream is convenient because you can top this pie with whipped cream. That being said, if you have a can of evaporated milk, use it instead.
- Eggs: The workhorse in this recipe, eggs add structure, stability, and texture. You need 3 eggs total. 2 whole eggs + 1 egg yolk for the filling, then save that last egg white for an egg wash. Brush the egg wash on the pie crust before blind baking. A quick egg wash promises a golden brown and shiny pie crust.
Pie Crust
You also need a pie crust shell. If you’re in a pinch, use store-bought. If you have a little more time on your hands, go for homemade. Nothing ever compares to flaky buttery pie crust and you can make it ahead of time. My pie crust recipe yields enough for 2 pies, which is convenient if you also want to make pumpkin pie this holiday season.
- Partially Blind Bake: Whether you use store-bought or homemade, you need to pre-bake the pie crust. The crust takes longer to bake than the filling, so it needs extra time in the oven. If you skip pre-baking, also known as blind baking, the crust tastes soggy. Roll out your cold pie dough, then fit into a 9-inch pie dish. Crimp or flute the pie crust around the edges. To prevent the pie dough from shrinking, chill for at least 30 minutes in the pie dish. Line with parchment paper and fill with pie weights (note: 2 packs of these pie weights is needed). Bake until the edges are lightly brown, about 15 minutes. Remove parchment/pie weights, then prick the crust with a fork. Bake crust for 8 more minutes. Fill with chocolate filling, then return to the oven to bake the whole pie.
We do this exact same process when we make quiche. If it’s helpful, I have an in-depth guide and video for How to Blind Bake Pie Crust and How to Crimp and Flute Pie Crust.
Step by Step Photos Below The Recipe!
Looking for something gluten free, but just as rich and fudgy? Try my flourless chocolate cake instead.
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!
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Magical Chocolate Pie (Chess Pie)
- Prep Time: 3 hours (includes pie crust)
- Cook Time: 1 hour, 15 minutes (includes blind bake)
- Total Time: 7 hours (includes cooling)
- Yield: one 9-inch pie
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich chocolate pie tastes like fudge brownies with a crackly meringue-like topping. To avoid a soggy crust, partially blind bake the dough as directed in the recipe below.
Ingredients
Crust
- 1 unbaked Buttery Flaky Pie Crust (what I used) or All Butter Pie Crust*
Egg Wash
- 1 large egg white, lightly beaten
Filling
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 2 ounces (56g) semi-sweet chocolate, finely chopped
- 1 cup (200g) granulated sugar
- 3 Tablespoons (16g) unsweetened natural or dutch-process cocoa powder
- 1 teaspoon espresso powder
- 1/4 teaspoon salt
- 1/4 cup (60ml) heavy cream
- 1 teaspoon pure vanilla extract
- 2 large eggs + 1 large egg yolk
- optional for serving: whipped cream
Instructions
- Pie crust: I like to make sure my pie dough is prepared before I begin making this chocolate pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- Roll out the chilled pie dough: On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Review my how to crimp and flute pie crust tutorial if you need extra help with this step.) Brush edges with egg wash/egg white. Carefully line the inside of the pie with two pieces of parchment paper, as shown in the photo below, then pour in the pie weights. Make sure the weights are evenly distributed around the pie dish. If it’s helpful, you can watch me do this exact step in my pecan praline pumpkin pie video tutorial. Chill the dough in the refrigerator or freezer for at least 30 minutes—this helps prevent the crust from shrinking. You can actually fill with pie weights before or after chilling, it doesn’t make a difference.
- Preheat oven to 375°F (190°C).
- Partially blind bake the crust: Bake the cold pie crust (with weights) for 15 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake for 8 minutes to help set the bottom. Remove from the oven and set aside until step 7. You can pre-bake the crust up to 3 days ahead of time. Cover and store in the refrigerator (without weights) until ready to use.
- Reduce oven to 325°F (163°C).
- For the filling: Cut the butter into pieces so it melts evenly. Place in a large heat-proof bowl or double boiler. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Set aside and let cool for 2-3 minutes. In a large bowl, whisk the sugar, cocoa powder, espresso powder, and salt together until combined. Whisk in the heavy cream, vanilla, 2 eggs, and 1 egg yolk. Finally, whisk in the cooled butter/chocolate.
- Bake: Pour filling into pre-baked pie crust (crust can still be warm). Bake for 50-55 minutes or until the center is no longer jiggly. It can still be a little sticky in the very center on top, just as long as it no longer jiggles when you lightly tap the pan. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
- Remove finished pie from the oven. Place on a wire rack to cool completely or for at least 2 hours. The pie filling will sink and set as it cools.
- Garnish with whipped cream, if desired. (I used Wilton 8B piping tip in these photos.) Slice and serve.
- Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.
Notes
- Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can pre-bake the pie crust 3 days ahead of time (see step 4). You can prepare the filling 1 day ahead of time. Cover and store in the refrigerator, then bring to room temperature before pouring into pie crust and baking. You can also bake the pie 1-2 days before serving, though it’s best served the day of. If making ahead, store covered at room temperature for 1 day or in the refrigerator for 2 days. You can also freeze the baked and cooled pie for up to 3 months. Thaw in the refrigerator and bring to room temperature before serving. To reheat the whole pie, warm it in a 300°F (149°C) oven, covered, for 15-20 minutes.
- Special Tools (affiliate links): Rolling Pin | 9-inch Pie Dish | Parchment Paper | Pie Weights | Pastry Brush | Double Boiler (optional) | Glass Mixing Bowls | Whisk | Pie Crust Shield | Cooling Rack | Piping Bag (Reusable or Disposable) | Wilton 8B Piping Tip
- Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use. If using store-bought pie dough, you still need to partially blind-bake it (steps 2, 3, and 4). If needed, you can use a graham cracker crust or Oreo cookie crust instead of traditional pie crust. Pre-bake the cookie crust at 350°F (177°C) for 10 minutes. No need for pie weights if using a cookie crust.
- Chocolate: Use pure chocolate baking bars. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4 ounce bars, so you’ll only need half. I like Bakers or Ghirardelli brands. I use and recommend semi-sweet chocolate, but you can use bittersweet or unsweetened chocolate for a darker flavor.
- Espresso Powder: Espresso powder deepens the chocolate flavor. You can find it in the coffee aisle at the grocery store or online. You can skip it or use 2 teaspoons of instant coffee powder instead.
- Heavy Cream: Use heavy cream or heavy whipping cream. If desired, you can use 1/4 cup of evaporated milk instead. I don’t recommend any other substitutes.
To make the filling, the first step is to melt butter and chocolate together. I use the microwave, but you can use a double boiler instead.
As instructed in step 6, whisk the other filling ingredients together, then whisk in the melted chocolate/butter mixture.
This recipe requires a partially blind baked pie crust shell. Follow my detailed instructions above. My How to Blind Bake Pie Crust video and guide is helpful too. I use and recommend (affiliate link) these pie weights. You need 2 packs to fill a pie shell.
After partially blind baking, pour in the chocolate filling and bake.
Reader Comments and Reviews
This recipe is fantastic! The texture is perfect and the chocolate flavor is amazing. Your half butter half/shortening pie crust is my new favorite crust. Thank you so much!
I will definitely make this for thanksgiving. Also are you just using brownie batter or is it different. If you are using plain brownie batter can I try my own. Last question, do you have any other favorite pie recipes. Thanks!!!
Hi Harper, this isn’t technically brownie batter (it’s thinner), but you could try using your favorite brownie batter instead. One of my favorite pie recipes is this salted caramel apple pie if you’d ever like to try that.
Hi Sally,
Love love love your recipes! Just checking do you need to grease the pie dish before adding the pastry? Thanks!
Hi Lisa, the pie crust has enough butter to prevent sticking. No need to grease the pie dish.
Hello! I’m excited to try this recipe. Can I use buttermilk instead of the heavy cream for the filling?
Hi Suj, no, I recommend sticking with heavy cream.
Hi again, I made this today with your pie crust recipe and it was delicious!
Happy thanksgiving!!
Okay, Sally, this totally redeemed my first experience with chess pie, lol! We had this tonight and it’s delicious! I loved how the top is crackly and the inside is fudgy. Great recipe!
I baked this for the first time and the top has cracked. Is this because it was over baked?
Hi Maureen, the top is supposed to crack on the surface. Though it could have been over-baked if it was cracking towards the middle of the pie.
I’ve never left a comment before, but this pie was so easy to make and delicious to eat that I couldn’t not! I used a pre-made graham cracker crust so I just had to make the filling and whipped cream. Thanks Sally!
Incredibly decadently delish. I’d been looking for a chocolate brownie pie recipe and hadn’t found one that hit all the right notes, until this one! Thank you, Sally, for ALL your trusted, tested recipes!
So. Flipping. Good. I used dry beans for pie weights and chocolate chips instead of pure chocolate bars and it worked out fine for me. Thank you for the amazing recipe! Not proud to say I basically ate the whole thing by myself but man it was just too good.
Thank you for this!! I have been trying for years to have success with a chocolate chess pie recipe but it always fails. You did a fabulous job walking through the steps and it turned out perfect and so delicious!
My question is – can this be converted into mini pies? I would like to make individual portions for Thanksgiving.
Thanks!
Hi K.B. I’m sure that it could work as mini pies but we haven’t tested it so I’m unsure of the bake time needed. Let us know if you try it!
This was so easy and so ridiculously delicious. My entire family loved it! All the best parts of a brownie, a chocolate pie and also a macaron? I don’t know how it’s all in there but it is. Make it today! Thank you Sally!! You are a household name around here!
Incredible recipe. Used sallys flaky pie crust and of course it did not disappoint!! The instructions are very easy to follow and although a bit time consuming, it was worth every second. Can’t wait to make this recipe again!
I made this pie and it was delicious. My family loved it! Thank you for the recipe.
Have a nice weekend,
Natalia
P.S. I posted the recipe on my blog and sent you the photo to participate in the challenge : http://sucreetepices.over-blog.com/2020/11/recette-tarte-americaine-au-chocolat-chess-pie.html
Chess pie is one of my favorites and I am excited to try this version of a chocolate chess pie. Looks great. Do you think it is better straight from fridge, room temp, or warmed?
Hi Drew, I really like it at room temperature. Tastes wonderful with cold whipped cream on top.
Hi Sally- I made this and when it came out of the oven the whole top of the pie had cracked in a ring around the top. Not in the center, but closer to the crust. Currently waiting for it to cool. Do you think I baked it too long? It was only in for 48 minutes…
Hi Margo, That’s totally normal as the pie cools and falls. If you look at the second picture in the post above you will see that same ring around the top of the pictured pie!
Hi
I’m assuming since I’ll be using a store bought pie crust I won’t need to do the egg wash and put the weights?
Thanks
Hi Vanessa, Whether you use store-bought or homemade, you will still need to pre-bake the pie crust. You can see the section in the post above called “Pie Crust” for details. Happy Baking!
Made this today for the election. I figured whether we were celebrating or commiserating, we could do for some pie. Praise all around for this rich chocolate dream. We could hardly wait til it cooled.
This recipe is delicious! I made a chocolate cookie crust and the pie was divine. Decadent, not too difficult to make, and perfect for the cocoa lover in your life. I will definitely make this again for the December holidays and top with mini marshmallows and peppermint for a hot cocoa pie.
Thank you for the positive feedback, Mary – love the idea of making this into a festive hot cocoa pie!
Sally this looks delish! Give me a pie over cake any day. Wondering if you think the canned full fat coconut milk would work in replacement of heavy cream, your thoughts?
Hi Thea, thank you! I’m sure canned full fat coconut milk would work wonderfully in place of the heavy cream, but I haven’t tested it to be 100% certain.
I made the pie with graham cracker crust (what I had at home) and it came out well. couldn’t wait as it looked Delicious. It is for sure very silky texture and delicious. Can’t wait to make it again with pie crust.
Thanks so much for giving this recipe a try, Mayu – I’m glad you enjoyed it! Hope you love it just as much with the pie crust. Both delicious choices for sure!
Hey Sally, quick question…… I really what to make the whipped topping but I calls for heavy cream which I don’t have on hand right now. I was planning on making this for my sisters birthday( She’s a big fan of this pie) and she loves the topping…. Is there a substitute for the heavy cream? Thanks
Hi Brooke! Whipped cream is made from cream. I know canned coconut milk can be whipped into whipped cream or you can try this marshmallow meringue topping instead.
Would it be a total fail if I used semisweet chocolate chips instead of the baking bars just because that’s what I have on hand?
Hi Elizabeth, chocolate chips don’t melt down into the best texture. Though I’ve had luck with Ghirardelli chocolate chips, I really do recommend pure baking chocolate.
This looks amazing!..could nuts be added to the filling?
Thanks
Michele
Definitely. I recommend 3/4 cup chopped walnuts or pecans.
This looks Delicious !!!
I’ve tried other recipes like this and they never turn out 🙁 I’m keeping my fingers crossed that this one will turn out different!!
I was just wondering what to do with the extra egg yolk? My family lately has been making a lot of dessert that leave out an egg white or a egg yolk…… I don’t want it to go to waste. Do you have any good recipes that call for a egg yolk?
Thanks,
Brooklyn
Hi Brooklyn! No wasted egg white or egg yolks with this recipe. You use 2 eggs + 1 egg yolk in the filling then that egg white is great for the egg wash.
This looks delicious and I can make it for my daughter who has celiac disease! We have a GF pie crust, but I am wondering how this would do without a pie crust at all? Thoughts?
Hi Amy, I’m unsure but you can certainly test it. You may enjoy my flourless chocolate cake instead.
could you double the filling and make it crustless but thicker, a kind of cake?
I’m unsure of the exact results, but you can certainly test it. You might enjoy this flourless chocolate cake instead.
This looks delicious! I only have a deep dish pie plate not a regular one, but I do have a tart pan. Could I use the tart pan instead? If so, what would be the cooking time? Thanks!
I don’t recommend a tart pan. You can use your deep dish pie plate. How deep is it? I tested this pie in a 1.8 inch deep pie dish and it works wonderfully.
I made this is an 9.25×1.25 in tart ring as i thought the crust to filling ratio would be better and it worked wonderfully. Also used chocolate chips instead of baking chocolate and it worked as well. Cooking time was still 50 minutes after blind baking the crust. Thanks!
This recipe looks amazing, thank you for sharing! Question about the instant espresso powder – is it possible to sub with liquid espresso/black coffee? If yes, what would be the recommended amount?
Thank you!
Hi Grace, thank you! I don’t recommend liquid coffee or espresso. Use the powder or skip it.
Is this a regular or deep dish crust? It looks wonderful!
Thanks Sue! Just a regular crust. This is a thin pie.
The recipe looks amazing and I’ve had so many great successes with your recipes, Sally! I know this is controversial, but I just don’t like traditional pie crust. Do you think this could work with a cookie/crumb crust?
Yes, absolutely! See my recipe note. A graham cracker or Oreo cookie crust would be great.