Equipment
Ingredients
Crust
- 250 g unbaked pie dough, rolled, fitted into a 9-inch pie dish, and crimped
Dry Filling Ingredients
- 300 g granulated sugar
- 45 g unsweetened cocoa powder
- 3 g kosher salt
Wet Filling Ingredients
- 115 g unsalted butter, melted and slightly cooled
- 3 eggs, room temperature
- 60 ml evaporated milk
- 30 g honey
- 10 ml vanilla extract
Nutrition (per serving)
Method
Preheat your oven to 175°C (350°F). Place the prepared pie crust in the refrigerator to chill while you make the filling.
In a large mixing bowl, whisk together the granulated sugar, unsweetened cocoa powder, and kosher salt until evenly distributed and no lumps of cocoa remain.
In a separate medium bowl, whisk the eggs, melted butter, evaporated milk, honey, and vanilla extract until smooth and fully homogenized.
Pour the wet ingredients into the dry ingredients. Whisk continuously until the sugar begins to dissolve and the batter becomes glossy and thick.
Pour the chocolate filling into the chilled pie crust, smoothing the top with a spatula if necessary.
Bake at 175°C (350°F) for 40 to 45 minutes. The edges should be puffed and set, and a crackly crust will have formed on the surface. The center should still have a slight, gelatinous jiggle when gently shaken. Ensure internal temperature of the filling reaches at least 74°C (165°F) for food safety.
Transfer the pie to a wire cooling rack. Allow the pie to cool completely for at least 2 hours before slicing, which allows the custard to set into a fudgy texture.
Chef's Notes
- Chess pies rely on a high ratio of sugar to eggs to form their signature crispy, crackly top. Do not reduce the sugar in this recipe, or you will lose that essential textural contrast.
- For the cleanest slices, dip a sharp chef's knife in hot water and wipe it completely dry between every single cut. This prevents the fudgy interior from dragging and tearing the delicate crust.
- If your pie dough tends to shrink, you can blind bake the crust for 10 minutes with pie weights before adding the filling, though traditional Southern chess pies are often baked directly in raw dough.
- The honey in this recipe acts as an invert sugar, preventing the massive amount of granulated sugar from crystallizing aggressively, yielding a much smoother, brownie-like bite.
Storage
Refrigerator: 1 week — Store loosely covered in the refrigerator. The crackly top will soften slightly over time.
Freezer: 3 months — Wrap the fully cooled baked pie tightly in plastic wrap, then aluminum foil.
