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Classic One-Bowl Chocolate Chess Pie

A close-up slice of rich, dark chocolate chess pie with a flaky crust, sitting on a white plate.
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Make a rich, fudgy, and gooey Chocolate Chess Pie using a simple one-bowl method. This recipe delivers a traditional Southern dessert with a buttery crust.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (pastry or graham cracker)
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 large eggs, lightly beaten
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup evaporated milk

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Place your unbaked pie crust in a 9-inch pie plate.
  2. In a medium bowl, whisk together the sugar, cocoa powder, flour, and salt until combined.
  3. Add the melted butter, lightly beaten eggs, vanilla extract, and evaporated milk to the dry ingredients.
  4. Mix everything together until the batter is smooth. This is your one-bowl step.
  5. Pour the chocolate filling evenly into the unbaked pie crust.
  6. Bake for 40 to 45 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached, not wet batter. The center should still have a slight jiggle.
  7. Cool the pie completely on a wire rack for at least 3 hours before slicing.
  8. Serve at room temperature or slightly chilled.

Notes

  • For a graham cracker crust, mix 1 1/2 cups of graham cracker crumbs with 1/4 cup melted butter and 2 tablespoons of sugar, then press into the pie plate and bake for 10 minutes before filling.
  • If you prefer a darker chocolate flavor, substitute 1/4 cup of the cocoa powder with an equal amount of finely chopped dark chocolate.
  • This pie is excellent served with a dollop of whipped cream.

Nutrition

Find it online: https://cookerycourier.com/chocolate-chess-pie-recipe/