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Classic Southern Chocolate Chess Pie: Rich and Gooey

A close-up slice of rich, dark chocolate chess pie resting on a white plate, showing the cracked top and buttery crust.
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Make this classic Southern Chocolate Chess Pie for a rich, fudgy center and a satisfying crackly top. This recipe uses simple pantry staples for an easy yet decadent dessert.

Ingredients

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  • 1 (9-inch) unbaked pie crust (buttery pie crust recommended)
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup unsalted butter, melted
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup semisweet chocolate chips (optional, for extra richness)

Instructions

  1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust on a baking sheet.
  2. In a medium bowl, whisk together the granulated sugar, corn syrup, melted butter, and eggs until smooth.
  3. Stir in the vanilla extract, cocoa powder, flour, and salt until the mixture is fully combined and no lumps remain. This creates the gooey chocolate filling base.
  4. If using, stir in the chocolate chips.
  5. Pour the filling mixture carefully into the unbaked pie crust.
  6. Bake for 45 to 55 minutes. The center should be mostly set but still slightly jiggly. The top should develop a characteristic crackly surface.
  7. Remove the pie from the oven and let it cool completely on a wire rack. Cooling allows the fudgy center to set properly.
  8. Serve at room temperature or slightly chilled. This comfort food dessert pairs well with whipped cream.

Notes

  • For the best crackly top, do not overbake. The center should resemble a fudgy brownie when cool.
  • If you want a darker flavor, substitute 1/4 cup of the sugar with packed light brown sugar.
  • This pie is excellent served warm with a scoop of vanilla ice cream.

Nutrition

Find it online: https://mayaplate.com/chocolate-chess-pie-recipe-rich-gooey/