Chocolate Chess Pie


I have a pie obsession. It’s my very favorite thing to make. I love it more than cakes and cookies combined. I think I love it because while it’s simplistic, it’s also a craft that few people care to take up anymore. Making pies is therapeutic to me, rolling the crust and crimping the edges is a labor of love. It’s the every-man dessert because, really, anyone can make a pie. 

Few pies turn out perfectly to me, one more reason I love them so much. It’s imperfect nature of the end result says “it doesn’t have to be fancy to be delicious”. This pie is easy to whip up, no stirring in eggs over the stove or straining custard. Whisk some simple ingredients together and bake. The mark of a great pie? When the health nut in the group grabs a slice and gobbles it up. If you can get the gym rat to eat pie, well, your mission is complete my friend. Well done. 

You can absolutely use a store bought pie crust for this. And honestly, unless your heart races a little at the thought of getting your rolling pin out, I implore you to buy a crust. 


Can we just admire my perfect crimped edges? I mean, really. Beautiful. Take it all in folks because once I popped this bad boy in the oven, the edges fell onto the pie. Not exactly sure why that happened but I’ll pre-bake the crust (partially) next time before filling.


Whisk together some sugar and some cocoa powder.


Add eggs, evaporated milk, eggs, vanilla, salt, and melted butter and whisk well to combine.



Pour your luscious filling into your pie crust and bake at 350 for 45 minutes or so.


When you pie is done, it will be slightly puffed in the middle and have a crackled brownie looking top. See what I mean about the crust? Poor little crust. It’s like it had to give the pie filling a little hug and then got stuck :( 


As always, top with a generous amount of homemade whipped cream. Seriously, I giggle every time someone is blown away by homemade whipped cream.  I’m not sure most people know that you can make it rather than buy it in the cool squirt can. Mr. SweeterThing ran to Kroger with me and had the audacity to say, “should we grab Cool Whip for your pies?”. Cool Whip? Seriously. On a made-from-scratch-pie? Uh….no. Don’t get me wrong, Cool Whip has its place: on top of oreos or Little Debbie Swiss Cake Rolls (my dad’s personal favorite). But please do not top my fresh chocolate chess pie with Cool Whip. Ever. Rant over. I think….



Chocolate Chess Pie
A creamy, satin chocolate pie that resembles that of a gooey brownie baked in a pie shell and topped with whipped cream.
Write a review
  1. 1 ½ cups sugar
  2. 4 tablespoons unsweetened cocoapowder
  3. 2 eggs, lightly beaten
  4. 2/3 cup evaporated milk
  5. 1 teaspoon vanilla extract
  6. Pinch of salt
  7. 4 tablespoons butter, melted
  8. 1 9-inch pie crust (refrigerated or homemade), precooked for 10 minutes at 400 degrees
For Whipped Cream
  1. 1/2 cup heavy whipping cream
  2. 2 tablespoons powdered sugar
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk together sugar and cocoa powder until blended.
  3. Add eggs, evaporated milk, vanilla, salt, and butter. Mix well and pour into prepared pie crust.
  4. Bake for about 45 minutes. There will still be a little giggle in the middle when you shake it. Cool completely before slicing. I like to chill it in the refrigerator before serving.
  5. Serve with whipped cream.
To Make Whipped Cream
  1. Beat the heavy whipping cream until stiff peaks form
  2. Add the powdered sugar and whip for another minute
Adapted from Served Up With Love
A Sweeter Thing