Chocolate Chess Pie
Decadent and delicious classic chocolate chess pie. This pie is a Southern staple, and it is absolutely incredible!
You guys! Thanksgiving is just TWO WEEKS away!!! How did that happen?!
Did you know Thanksgiving is by far and away my favorite of all the holidays (with July 4th coming in at a close second place)? And do you know what Thanksgiving and July 4th have in common?
I’m not ashamed to admit that’s probably the reason I like them both so much. Apple pie in the summer. Pecan pie in the Fall. As we like to say here in North Carolina… ain’t nothin’ wrong with that. No sir.
Historically, this Chocolate Pecan Pie is always my favorite at Thanksgiving. My sister and I always fight over who makes the best one even though we use the exact same recipe every year. In the end, I usually let her make it because I’ve been making pie for a month by the time we hit the end of November.
And hers really is pretty good ????.
But this year…. I’m thinking things are gonna change. Because there’s a new favorite chocolate pie in town– move over chocolate pecan, I think this chocolate chess pie has you beat!
This pie is literally heaven on earth. I wish I had the words to do it justice. Crackly on top, rich and creamy chocolate custard in the middle, and a buttery homemade crust on the bottom.
I know I get a bit dramatic when it comes to dessert, frequently throwing out words like, “best!” and “life changing!” and “all-time favorite!” But in all seriousness, this pie is utterly life changing, the absolute best, and my new all-time favorite.
Trust me when I tell you that you need make room for this beauty on your Thanksgiving menu. You will not regret it!! In fact, you’ll probably need to make two, because it goes quick!
I’m just sayin…
- 1 pie crust, unbaked (use my all-butter crust, my buttermilk pie pastry, or this press-in-the-pan crust)
- 1/4 cup butter, melted
- 1 1/2 cups sugar
- 2/3 cup evaporated milk
- 2 eggs
- 3 tbsp cocoa powder
- 1 tsp vanilla extract
Preheat oven to 375ºF.
Whisk together the butter, sugar, and evaporated milk. Mix in the eggs, one at a time. Then mix in the cocoa powder and vanilla.
Pour batter into the unbaked pie shell.
Bake for 45 minutes. Let cool COMPLETELY at room temp before slicing (you can chill to speed the process, but the pie doesn't have to stay chilled).