Chocolate Chess Pie
- 15m Prep Time
- 1h 15mCook Time
- 2h Ready In
A rich and fudgy chocolate pie with a classic chess pie texture, made with cocoa powder, butter, and eggs in a store-bought crust.
Ingredients
- 473 ml sugar
- 118 ml unsalted butter melted
- 9.86 ml vanilla extract
- 5 large eggs
- 59.1 ml whole milk
- 59.1 ml unsweetened cocoa powder
- 14.8 ml yellow cornmeal
- 14.8 ml distilled white vinegar
- 1 store-bought pie crust chilled
Nutrition (per serving, estimated)
Estimated based off 9 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 36.9 mg
- Iron: 1.05 mg
- Magnesium: 22.4 mg
- Phosphorus: 103 mg
- Potassium: 120 mg
- Zinc: 0.7 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml sugar
- 9.86 ml vanilla extract
- 5 large eggs
- 59.1 ml whole milk
- 59.1 ml unsweetened cocoa powder
- 14.8 ml yellow cornmeal
- 14.8 ml distilled white vinegar
Prepare
- Melt 118 ml unsalted butter
- 1 store-bought pie crust, chilled
Let's Cook
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Step 1.
Preheat the oven to 325°F.
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Step 2.
In a large mixing bowl, whisk together 2 cups sugar, ½ cup melted unsalted butter, and 2 teaspoons vanilla extract until well combined.
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Step 3.
Add 5 large eggs, ¼ cup whole milk, ¼ cup unsweetened cocoa powder, 1 tablespoon yellow cornmeal, and 1 tablespoon distilled white vinegar to the sugar mixture. Whisk until the filling is smooth and well combined.
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Step 4.
Pour the filling into a chilled 9-inch store-bought pie crust.
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Step 5.
Bake the pie for 1 hour and 15 minutes, or until the center is almost set but still slightly jiggly. The edges should be firm.
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Step 6.
Let the pie cool on a wire rack for about 45 minutes before serving. The pie will continue to set as it cools.