When I married my husband five years ago, little did I know I would gain such an amazing family with quite a few talented cooks. My husband’s family has a tradition of gathering every year for either Thanksgiving or Christmas, and the one thing I look forward to the most, besides spending time with everyone, is the food.
Southern recipes are always at the heart of these gatherings, and no one embodies that tradition better than my husband’s grandmother, Claire. Her Chocolate Chess Pie is, without a doubt, one of the best desserts I’ve ever tasted—rich, velvety, and unapologetically chocolatey.
Claire’s been baking this pie for more than 40 years, though she can’t quite remember where the recipe came from.
“Everyone in Florence, Alabama, has the recipe,” she laughed when I asked. I’ve made her recipe quite a few times since I’ve known her, but somehow hers always tastes just a little bit better.
When I asked Claire what makes her Chocolate Chess Pie so special, she said it’s dependable. She bakes it around the holidays, brings it to family gatherings, or just shows up at people’s houses with one when they’re sick.
“It’s a hit at potluck suppers or taking to people for funeral food, that sort of thing,” she told me. “It’s so easy to transport, too.” She said delicate pies like meringue can get messed up in transport, but her chess pie is easy to take on the go. Best of all, you probably have everything you need to make it already in your pantry.
“You pretty much have all the ingredients on hand,” Claire told me. “It’s a good recipe to have if you need a quick dessert.”
Claire’s Famous Chocolate Chess Pie Recipe
Ingredients
- 1 ½ cups granulated sugar
- 3 ½ Tbsp. cocoa powder
- 1 (5 oz.) can evaporated milk
- 2 large eggs, beaten
- 1 tsp. vanilla extract
- 1 stick (8 Tbsp.) of salted butter, melted
- 1 deep-dish pie crust
Instructions
- Preheat the oven to 325°F. In a mixing bowl, combine the first 5 ingredients (through extract) thoroughly.
- Slowly drizzle in the melted butter and whisk to combine.
- Pour the batter into the pie crust.
- Bake for about 45 minutes or until the pie is set in the center. It will firm up as it cools.
Tips From Claire
- Don’t overbake. It can be tempting to leave the pie in the oven for too long, because it may look like it’s not done. As long as the pie is not runny in the middle, it’s okay if it has a little bit of wiggle. Once you pull the pie out of the oven, it will set as it cools.
- Drizzle the butter slowly. This creates the thick, creamy texture that makes the pie so decadent.
- Beat the eggs first. This ensures your batter is smooth and consistent.
- Use a deep-dish pie crust. The filling is generous, so Claire recommends the Keebler Shortbread Pie Crust, but you can also use the Keebler Graham Cracker Pie Crust or a frozen pie crust of your choice.
How To Serve Chocolate Chess Pie
The best way to eat Chocolate Chess Pie is with the ones you love. Claire recommends serving it with whipped cream, slightly warmed with vanilla ice cream, or simply as is—the rich chocolate flavor holds its own. You can also try adding roasted, crushed pecans to the top for a little extra crunch.
