Chocolate Chess Pie

Chocolate Chess Pie

32 Reviews 2 Pics
Recipe by  Lola

“A southern recipe for a rich chocolate pie with pecans. Passed down from my Mother and Grandmother.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Preheat oven to 400 degrees F (200 degrees C)
  2. Mix together sugar, cocoa, and melted butter. Stir in evaporated milk, beaten eggs, vanilla, and chopped pecans.
  3. Pour nut mixture into unbaked pie shell. Bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for 30 minutes.

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Reviews (32)

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The flavor is wonderful, however I think the lower reviews could be because some cooks are unaware of proper custard/homemade pudding-type pie preparation. The ingredients should include instructions for tempering the eggs. To those who had trouble with the ingredients separating: mix together all of the ingredients except for the eggs and pecans over medium heat until sugar is melted and cocoa is incorporate. Beat the eggs in a separate bowl and while STILL beating, add about 1/2 cup slowly to the eggs to gradually increase the temperature. Then add the egg mixture back to the saucepan still stirring. Your mixture will thicken almost instantly, then you can add the pecans and pour the mixture into the pie shell. It only takes an extra minute to do this, but the results are perfect every time!



The texture was WAY to gelatinous for me and I couldn't get past the second bite. Don't get me wrong, the taste was there but the texture threw me off completely. Since this recipe I have made other chess pies and discovered "flour" is the key! If you want a more cake like texture, I suggest adding a few tablespoons of flour.



This turned out perfectly for me! Thanks for the great recipe.

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Amount Per Serving (10 total)

  • Calories
  • 384 cal
  • 19%
  • Fat
  • 23.4 g
  • 36%
  • Carbs
  • 41.9 g
  • 14%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 188 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Chocolate Chip Pie III


next recipe:

Bev's Chocolate Pie