Chocolate Chess Pie

Chocolate Chess Pie

Dark, rich, velvety Ooey-gooey chocolate goodness!

Chocolate Chess Pie

Dark, rich, velvety, ooey-gooey chocolate goodness in a pie pan – it’s just a pie that’s hard to resist.


  • 1/2 cup milk1 stick butter
  • 1/3 cup cocoa powder
  • 1-1/4 teaspoons vanilla
  • 4 large egg yolks plus 1 whole egg
  • 1-1/4 cups sugar
  • 1/4 cup light brown sugar, packed
  • Dash salt
  • 1 unbaked pie crust


In a small saucepan, bring milk and butter to a boil; remove from heat and whisk in the cocoa and salt; stir well. Set aside.

In a bowl, mix the egg yolks and whole egg; add the sugar, brown sugar, and vanilla; whisk to blend.

Combine the cocoa mixture with the egg mixture; pour into the pie shell and bake on the lowest rack in a preheated 350 degree oven, until just set, for about 30 – 40 minutes.

Watch carefully; if the pie browns too quickly, reduce oven temperature, or cover the edges with foil if crust browns. Don’t overcook. Cool before serving. Top with whipped cream.


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