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Classic Chocolate Chess Pie with a Buttery Crust

A rich and decadent chocolate chess pie with a flaky, buttery crust. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups All-purpose flour
  • 0.5 teaspoon Salt
  • 0.5 cup (1 stick) Cold unsalted butter cut into cubes
  • 0.25 cup Ice water
Filling Ingredients
  • 1 cup Granulated sugar
  • 0.5 cup Unsweetened cocoa powder
  • 0.5 cup All-purpose flour
  • 0.25 teaspoon Salt
  • 2 Large eggs
  • 1 cup Milk
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Unsalted butter, melted optional

Equipment

  • 9-inch pie plate
  • Pastry blender or fork
  • Mixing Bowls
  • Whisk
  • Rolling pin
  • Parchment Paper
  • Pie weights or dried beans

Method
 

Instructions
  1. Make the crust: Whisk together flour and salt. Cut in cold butter until crumbly. Gradually add ice water, mixing until dough forms. Chill for 30 minutes.
  2. Roll out dough to 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp edges. Prick bottom with a fork.
  3. Line crust with parchment paper and fill with pie weights. Bake at 375°F (190°C) for 15 minutes.
  4. Remove weights and parchment paper; bake for 5-7 more minutes, until lightly golden. Let cool.
  5. Make the filling: Whisk together sugar, cocoa powder, flour, and salt. Add eggs one at a time, whisking well.
  6. Gradually whisk in milk until smooth. Stir in vanilla and melted butter (optional).
  7. Pour filling into baked crust. Bake at 350°F (175°C) for 35-40 minutes, or until set. Center may jiggle slightly.
  8. Cool completely on a wire rack. Refrigerate for best results.

Notes

For a richer flavor, use dark cocoa powder. You can also add a pinch of cinnamon or nutmeg to the filling.