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Classic Chess Pie with Dark Chocolate – Comforting Fall Dessert

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This rich and fudgy Dark Chocolate Chess Pie blends classic Southern charm with deep cocoa flavor. A crackly top hides a gooey, brownie-like center — perfect for holidays or chocolate lovers.

Ingredients

Scale

  • 1 9-inch pie crust, blind baked

  • 4 oz dark chocolate (60–70%), chopped

  • ½ cup unsalted butter

  • 1 ½ cups granulated sugar

  • 3 large eggs, room temperature

  • ⅓ cup evaporated milk

  • 1 tsp vanilla extract

  • 1 tbsp fine cornmeal

  • ¼ tsp salt

Instructions

  • Preheat oven to 350°F (175°C).

  • Melt chocolate and butter together until smooth; cool slightly.

  • In a bowl, whisk sugar and eggs until light and frothy.

  • Stir in evaporated milk, vanilla, and salt.

  • Slowly mix in the melted chocolate mixture.

  • Add cornmeal and stir gently to combine.

  • Pour filling into blind-baked crust.

  • Bake for 40–45 minutes until the center is just set.

  • Cool completely before slicing; chill for cleanest cuts.

Notes

  • Serve with whipped cream or raspberries.

  • Add a splash of bourbon or espresso powder for variation.

  • Store chilled; freezes well.

Find it online: https://thefoodaunt.com/classic-chess-pie-with-dark-chocolate-comforting-fall-dessert/