The sweetness of this Chocolate Chess Pie is offset by the rich bittersweet tones of cocoa. A rich and decadent pie for chocolate lovers!

A few weeks ago I posted a recipe on Southern Chess Pie and Transparent Pie often get confused and I had previously posted the differences between the two in my post for Maysville’s Historic Transparent Pie.  Both pies are so rich and delectable, and I can’t say which one is my favorite.  I love both of them.  Today’s post is for those of you who have to have your chocolate fix.  This is a Classic Chess Pie with the addition of cocoa.

Chess Pies are one of the easiest pies to make and are great additions to your holiday dessert table.

  • Most chess pie recipes use a 9″ shallow pie crust, such as in this one.
  • It’s important to partially blind bake the pie crust before adding the filling, to ensure the bottom crust gets baked through.  No one wants a soggy bottom crust.
  • Melted butter, sugar, eggs, vanilla, salt, cornmeal, and cocoa are whisked together for the filling.
  • The filling is poured into the blind-baked pie crust and baked for about 45 minutes.  How easy!!

If you love chocolate, you’re gonna love the rich taste of cocoa in this pie, and it doesn’t take a very large piece of this pie to satisfy both your chocolate and sweet tooth cravings.

If you like this pie, you might also like Classic Chess Pie!

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Chocolate Chess Pie

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 5
  • Cook Time: 45 to 50 minutes
  • Total Time: 45
  • Yield: 8 servings 1x
  • Category: Pie
  • Method: Bake
  • Cuisine: American


The sweetness of this Chocolate Chess Pie is offset by the rich bittersweet tones of cocoa.  A rich and decadent dessert for chocolate lovers!


Units Scale
  • 19 inch shallow pie shell, partially blind baked
  • 1/2 cup (1 stick )butter, melted
  • 1 1/2 cups sugar
  • 1/4 cup cocoa
  • 1 1/2 teaspoons cornmeal
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon pure Vanilla extract


  1. Preheat oven to 450 degrees.
  2. Add all ingredients to a large bowl and whisk until thoroughly combined.
  3. Pour into the partially blind baked pie shell. Place foil around edges to prevent over browning.
  4. Place pie in oven and immediately reduce oven temperature to 400 degrees. Bake pie for 15 minutes and reduce heat to 300 degrees. Continue baking for approximately 25 to 30 minutes or until pie is barely jiggly in the center when gently shaken. Filling will puff up slightly while baking but will deflate when removed from oven.


  • To see more about partially blind baking the pie shell, see my notes above this recipe.
  • Baking times will vary. My pie baked for an additional 30 minutes, after reducing the temperature to 300 degrees.
  • The fresher the eggs, the longer the baking time.


  • Serving Size: 8