While this is not a traditional chess pie recipe, it does include cornmeal, which is a must. We’ll be adding cocoa powder to create one of the creamiest chocolate custard pies you’ll ever eat. The key to adding cocoa powder is to ensure that it’s completely dissolved before adding to the custard filling. If the powder isn’t dissolved, the filling will taste gritty and chalky.
As a former chef I’m a stickler for details. Dry and liquid ingredients should always be mixed separately then blended together. I found several chocolate chess pie recipes that indicated you should mix the cocoa with the sugar then pour in the liquid ingredients. Wrong! The cocoa should be dissolved in the liquid mixture then gradually blend in the other dry ingredients.
You should prebake or blind bake the crust. The crust will be quite soggy if you don’t bake the crust ahead of time. As soon as you pour the filling into the crust it will start sinking into the crust. If you decide to not prebake the crust, be sure to bake the pie on the bottom rack. The crust still won’t be perfect but it’s better than a totally soggy crust. While prebaking the crust, check on it every few minutes. If you notice any bubbles forms, press them down with a spoon. Try to not create holes in the crust.
This recipe calls for a refrigerated pie crust but, of course, you can make your own or even a frozen crust that’s been properly defrosted. If you haven’t use a refrigerated crust before, be sure to read the package. The crust should sit at room temperature for 15-20 minutes to allow the crust and fats to soften.
Prebaking Tip
Once baked the crust should not contain any holes. If there’s even one tiny hole the filling will seep through the hole and run under the crust. This will make the crust soggier than you could imagine. If you notice any holes, fill them with a teaspoon of beaten egg and bake for 5 minutes. The egg should fill the hole and save the crust.
Chocolate Chess Pie Recipe
Utensils & Equipment
- 1 9-inch pie plate
- 1 wire cooling rack
- 1 large bowl
- 1 wire whisk
- 1 spoon or spatula
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 refrigerated pie crust
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup milk
- 1/4 cup cocoa powder unsweetened
- 2 Tbsp yellow cornmeal
- 4 Tbsp butter melted and cooled
- 2 eggs large
- 2 Tbsp vanilla extract
Instructions
Prebake The Crust
- Crust should sit at room temperature for 15-20 minutes before baking. Do not makes holes in the crust like you normally would when prebaking.
- Prebake the crust as directed on the package. In most cases you'll want to bake the crust for 10 minutes at 400℉.
- Check the crust while baking. If you notice any bubbles, gently press them down with a spoon.
- IMPORTANT: Check the crust for holes. If there are any holes, check the article above on how to fix the holes.
- Reduce the oven temperature to 350℉.
- Allow the crust to cool to room temperature before adding the filling.
Prepare The Filling
- In large bowl whisk together the eggs, milk, vanilla extract, and cooled melted butter. Do not overbeat. Mix only enough to bring the ingredients together.
- Gently whisk in the cocoa powder until completely dissolved. This is the tricky step. The cocoa must be completely dissolved or the filling will be chalky.
- Add the sugars and cornmeal then blend it all together.
Fill The Crust
- Pour the filling mixture into the crust.
Bake
- Bake on bottom rack at 350℉ for 40-45 minutes or until the filling is completely set. The center should not jiggly when you shake the pie.
Cool Time
- Place on wire cooling rack and allow to cool to room temperature