Chocolate Chess Pie

Each Thanksgiving, my mom is in charge of the pies. We typically have one pumpkin pie and one fruit pie. It varies from cherry to blueberry, apple, etc. For the last few years however, I have been trying to add a new pie to spice things up. I made an apple butter pumpkin pie last year that was a HUGE hit, so I knew I had to step it up this year. I began searching and thinking of something new and unique. Since I am a HUGE chocolate fan, of course I incorporated chocolate into a holiday that typically doesn’t include it. Plus, being in the south, I thought it would be great to include a southern traditional pie. Enter in….chess pie! This was the first time I had ever made one AND the first time my entire family had ever even tried it! End result was another huge success. Even my kids deemed it “the best pie ever”!! It was rich, chocolate filled, pudding texture, etc. Definitely a must try! Best part of all, it was incredibly simple. I used a short cut and used store bought crust, but of course, if you prefer and have the time, make your own!




  • 1 (9 inch) pie crust
  • 1 1/2 cups sugar
  • 3 1/2 tbsp. cocoa powder
  • 1/2 cup butter, melted
  • 5 oz. evaporated milk
  • 2 eggs, beaten
  • 1 tsp vanilla extract



  1. Mix together the sugar and cocoa powder.
  2. Pour in the melted butter, evaporated milk, eggs, and vanilla extract.
  3. Pour mixture into a pie crust.
  4. Place pie in preheated oven, 400, and bake for 10 minutes.
  5. Reduce oven temperature to 350 and allow to bake an additional 30 minutes.
  6. Remove and cool.
  7. Enjoy!!
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  1. Anonymous says:

    The pie looks very good Kristin. What is your favorite premade pie crust to use? Also, could buttermilk be used in place of the evap. milk? Are you going to continue your emails after your move?

  2. Kristin says:

    Thanks! My favorite crust is the Marie Colanders in the frozen section by the desserts! I haven’t tried buttermilk in place of the evaporated milk, but I bet it would work great!!
    Yes, my emails and blog will continue once I move. That is the great part about blogging, I can take it anywhere, haha!

  3. Barb says:

    Hi Kristin……thanks for the info. Also, not sure why but the only way I can see if you respond to a comment from me is to go back to the recipe, I don’t get an email from you about it. Is that the way it’s suppose to be?

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