Old-Fashioned Chocolate Chess Pie (Creamy Center, Crackly Top)
Old-fashioned chocolate chess pie is one of those Southern desserts that looks simple but gets its texture just right. Made with cocoa powder, eggs, butter, and a small amount of cornmeal, it bakes into a smooth, sliceable custard with a thin, crackly top. It’s mixed in one bowl, poured into a pie crust, and baked until the center barely jiggles. Chill it before serving and you’ll get clean slices and that classic chocolate flavor people remember.
Servings 8
Calories 341kcal
Equipment
Ingredients
- 1 9 inch pie crust
- 1 ⅔ cup sugar
- 1 tablespoon stone ground yellow cornmeal
- 1 tablespoon flour
- ½ teaspoon salt
- ¼ cup cocoa powder
- 5 tablespoons butter melted
- 5 large eggs room temperature
- ⅔ cup heavy cream
- 1 teaspoon vanilla
Instructions
To prepare the pie crust:
- Roll out a pie crust and place in a 9 inch pie plate. Place in the freezer for about 10 minutes. Place a flat cookie sheet in the oven and preheat to 425º.
- Remove the pie crust from the freezer and line with parchment paper. Place pie weights in the center. Bake for 15 minutes until the edges are set. Remove pie weights and cook an additional 5 minutes. Let cool slightly.
To make the pie filling:
- Preheat oven to 325º.
- In a large bowl, whisk together the sugar, cornmeal, flour, cocoa powder and salt. Add melted butter and whisk to combine.
- Add eggs one at a time whisking well after each addition. Continue to whisk briskly. Stir in the heavy cream and vanilla.
- Pour the pie filling into a slightly cooled pie crust. Bake for 40-50 minutes. Remove when the edges are set and a small area in the center is slightly jiggly. The filling will continue to cook as it cools. Allow to cool on a wire rack for 3-4 hours.
- Refrigerate before slicing. The top will be crackly.
Notes
- Don’t overbake: Pull the pie when the edges are set, and the center is still a little jiggly since it will keep setting as it cools.
- Serve cold or at room temperature: Chill it for the cleanest slices, or let slices sit out briefly before serving.
- Expect the top to crack: That thin crackly top will crack when you slice it, and that’s normal.
- Top with whipped cream: A dollop of whipped cream is a good match with the cocoa-forward filling.
