This recipe combines the tart flavor of cranberries with rich, sweet chocolate, custard, and cornmeal for a unique dessert that’s an uncommon twist on the traditional chess pie. Cranberries are most popular in the North where most of the cranberry bogs are located. Cranberries from the North blend well into chess pie from the South. The balance of sweet chocolate and bright cranberry flavor creates a pie that tastes festive during the holidays but is delicious enough to serve year-round at family gatherings and special occasions.
This recipe includes the most distinguishing ingredient in chess pie – cornmeal. We’ve left out the vinegar since the cranberries are tart enough. Adding cocoa powder turns this traditional custard-based pie into a rich, luscious dessert that will awaken and satisfy your tastebuds at the same time. The deep chocolate flavor pairs beautifully with the silky filling, creating a dessert that’s both comforting and indulgent. Serve it slightly warm with whipped cream or vanilla ice cream for an unforgettable Southern-style treat.
It is imperative that the filling be prepared in the correct steps. Some chocolate chess pie recipes recommend dumping all of the ingredients together and mixing them up. If the cocoa powder isn’t completely dissolved, your pie will come out chalky. Be sure to follow the instructions one step at a time to ensure that the cocoa is correctly blended before it goes into the filling.
This recipe is easy because it relies on two steps that practically take care of themselves: a ready‑to‑use crust and a one‑bowl custard filling. The refrigerated crust removes all the usual pie‑dough hurdles—no mixing, no rolling, no chilling—so you can go straight from the package to the pie dish in seconds. Be sure to allow the crust to sit at room temperature as directed on the box.
The filling for this pie is just as simple: whisk together sugar, melted butter, eggs, a little flour or cornmeal, cocoa powder, and milk, then fold in dried or fresh cranberries. There’s no need to precook the fruit or melt chocolate on the stove; everything blends smoothly and bakes into a custard that sets around the cranberries as the pie cooks.
It’s also easy because the pie is naturally forgiving. The chocolate custard thickens reliably in the oven, the cranberries soften and burst without any special preparation, and the refrigerated crust bakes up golden and sturdy with almost no effort. You don’t have to worry about lattice work, blind baking, or complicated timing—the pie simply goes into the oven and transforms into a glossy, crackled chocolate top with a tart‑sweet cranberry interior. With minimal prep and cleanup, you get a dessert that tastes rich, festive, and homemade, all while keeping the process wonderfully simple.
What You’ll Need To Make This Pie
Tools & Utensils
- 9-inch pie plate
- Wire cooling rack
- Wire whisk
- Large bowl
- Baking or cookie sheet lined with parchment paper
- Spatula or spoon
- Measuring cup
- Set of measuring spoons
Key Ingredients
- Refrigerated pie crust
- Butter
- Cocoa powder
- Granulated sugar
- Yellow cornmeal
- Large eggs
- Chopped cranberries
- 100% pure cranberry juice (not cocktail juice)
Chocolate Cranberry Chess Pie Recipe
Utensils & Equipment
- 1 9-inch pie plate
- 1 wire cooling rack
- 1 wire whisk
- 1 large bowl
- 1 baking or cookie sheet lined with parchment paper
- 1 spatula or spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 refrigerated pie crust
- 8 Tbsp butter softened at room temperature
- 1/4 cup cocoa powder
- 3/4 cup granulated sugar
- 4 Tbsp yellow cornmeal
- 2 eggs large
- 2 cups cranberries chopped
- 2 Tbsp cranberry juice 100% pure
Instructions
Bake The Crust
- Preheat oven to 400℉.
- Crust must sit at room temperature for 15-20 minutes as directed on the box.
- Carefully unroll the crust and place it in the pie plate. If the crust has any holes. squish the dough together to seal the crust.
- Bake for 10 minutes or as directed on the box.
- Remove the pie plate from the oven.
- Lower oven temp to 350℉.
- Allow crust to cool to room temperature before adding the filling.
Prepare The Filling
- In large bowl whisk together the eggs, cooled butter, and cranberry juice.
- Add the cocoa and mix until the powder is completely dissolved.
- Stir in the granulated sugar, cornmeal, and chopped cranberries.
- Pour the mixture into the crust.
Bake
- Place the pie on baking sheet lined with parchment paper. Bake on middle rack at 350℉ for 40-45 minutes or until the center of the pie is fully set.
- Pie is done when the center of the pie isn't jiggly.
Cool
- Allow to sit on wire cooling rack for at least an hour or until the pie plate is cool to the couch.
