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This rich and indulgent pie is a southern classic with a delightful twist, featuring the irresistible combination of chocolate and pecans.

This Easy Chocolate-Pecan Chess Pie is a delightful fusion of Southern tradition and chocolaty decadence. It’s an ideal dessert for special occasions, holidays, or a sweet ending to a weeknight dinner.

I have a confession! (Keep in mind I’m not a “Southern Belle”)… I had never had Chocolate Chess Pie in my entire life until last week! Somehow this Southern staple had eluded me.

The first time I heard of “Chess Pie” was in the movie “The Help”… and no offense to “Minnie”, but her “version” would be a hard “NO!” for me!! (If you know, you know! Lol)

When I found an original recipe for Chess Pie with candied pecans baked on top, I was both excited and intrigued!

As a “newbie” to this chocolate lovers dream, I was completely unfamiliar with this chocolate pie filling. I was pleasantly surprised by its brownie-like custard texture.

Ingredients

• One 9-inch pie crust – Homemade, store-bought dough, or pre-made frozen pie crust.
• ½ cup butter – salted, or unsalted butter can be used.
• 2 (1-oz.) unsweetened chocolate baking squares
• 1 (5-oz.) can evaporated milk (2/3 cup)
• 2 large eggs – room temperature
• 2 tsp. Vanilla extract, divided – I recommend using real vanilla extract in this pie.
• 1½ cups granulated sugar
• 3 Tbsp. Unsweetened cocoa powder
• 2 Tbsp. All-purpose flour
• 1/8 tsp. Table salt
• 1½ cups pecan halves and pieces
• 2/3 cup firmly packed light brown sugar
• 1 Tbsp. Light corn syrup

For homemade sweetened whipped cream

• 1 cup heavy cream
• 2 Tbsp. Powder sugar
• 1 tsp. Vanilla extract

How to Make Pecan Chocolate Chess Pie

Before I dig into this simple recipe, let’s talk about how original Chess Pie got its name!

Where did “Chess Pie” come from?

There are differing stories about how “Chess Pies” came about.

One story is that housemaids in England, in an effort to save ingredients from spoilage, created a pie out of eggs, sugars, butter, and dairy that could be stored in a “chest” and didn’t need refrigeration. Another version has to do with a southern cook, who when asked what type of pie it was said “It’s just pie”! Due to her southern accent it sounded like “chess pie”. (I kind of like the later version!)

I guess it doesn’t really matter where this delicious recipe came from… I’m just happy it exists!

Preparing the Pie Crust

Preheat oven to 350° (F).

You have several options for creating the crust for this pie.

One option is to make a homemade pie crust dough from my popular Flaky Pie Crust Recipe. Another option is to purchase package refrigerated pie crust dough, and the third option is to buy frozen pre-pared pie crusts.

If making your own pie crust dough, or using store bought refrigerated dough, roll the piecrust into a 13-inch circle on a lightly floured surface. Trim pastry within a ½ inch of the outside rim of the pie plate. Fold edges under, to the edge of the pie plate, and crimp.

TIP: DO NOT poke holes in this single pie crust! You bake the crust and the filling together, and you do not want the filling leaking through the holes.

Preparing Chocolate Pie Filling

Place butter and chocolate squares in a large microwave-safe bowl.

Microwave at MEDIUM (50% power) for 1½ minutes or until melted and smooth, stirring at 30-second intervals. It may take longer than 1½ minutes…it’s okay. Every microwave is different.

Whisk in evaporated milk, eggs, and 1 teaspoon of vanilla.

TIP: Whisk in the milk first to cool the chocolate mixture, so the eggs do not cook when adding to the chocolate mixture.

Dry Ingredients for Chocolate Chess Filling

In a medium bowl whisk together 1½ cups granulated sugar, 3 Tablespoons unsweetened cocoa powder, 2 Tablespoons all-purpose flour, one-eighth teaspoon salt.

Add sugar mixture to chocolate mixture, whisk until smooth! (Remember “smooth”? It was a term I used long ago when describing my skin. Not so much so these days… Lol… Sigh!)

Filling and Baking Chocolate Chess Pie

Pour the creamy chocolate pie filling into prepared pie crust.

Tip: Read this portion of the instructions carefully!! You are going to bake the chocolate filling for the pie first, then add the sugar-coated pecans!

Place pie in the center of your oven. Bake pie in preheated 350° (F) oven for 40 minutes.

In a medium bowl, stir together pecan halves and pieces, 2/3 cup firmly packed light brown sugar, and 1 Tablespoon of light corn syrup, add remaining teaspoon of vanilla.

After the 40-minute bake time, carefully slide pie out of the oven on the oven rack, sprinkle sugar pecan mixture over the top of the baked chocolate pie filling.

Bake pie an additional 10 minutes or until set.

TIP: As the pie bakes, the sugar on the pecans will become frothy as they caramelize in the oven.

Finishing Chocolate Pecan Pie

Transfer pie from the oven and completely cool on a wire rack, about 1 hour.

Can you see the candied pecans after baking? They are light, crunchy, and slightly sweet. They pair beautifully with the fudgy chocolate custard filling.

How To Make Homemade Sweetened Whipped Cream

In the bowl of your stand mixer, using the wire whisk attachment, add 1 cup cold heavy whipping cream and 1 teaspoon vanilla. Mix on high, until mixture begins to thicken. Add 2 Tablespoons Powder Sugar. Continue whisking on high until stiff peaks form, scraping down the sides of the bowl as you go.

TIP: If you don’t have a stand mixer, you can use an electric hand mixer.

Slice the cooled pie, and serve with a heaping dollop of homemade whipped cream and a sprinkle of unsweetened chocolate or cinnamon.

Not a whipped cream fan? That’s fine this pie also pairs beautifully with vanilla ice cream or just by itself. The buttery crust, rich chocolate chess pie filling, and toasted candied pecans, simple ingredients, make this one of the most delicious pie recipes I’ve tried in last year!

Frequently asked Questions

• How should I store this pie? This pie does not need to be refrigerated! Remember this is a “chess” or “chest” pie. Cover with plastic wrap and store on your counter top up to 3 days. It can be refrigerated if you’d prefer, but it’s not necessary.
• How should I store Homemade whipping cream? Store prepared homemade whipping cream in an airtight container in your refrigerator up to 3–4 days.
• Can I use another nut in place of pecans? Yes! This would be equally delicious with sliced almonds or walnuts. Macadamia nuts would burn during baking, so I don’t recommend using them.
• How many does this pie serve? Typically, 8 servings, however because of the rich nature of this pie, you can choose to serve smaller slices to your guests.

Other Favorite Holiday Pie Recipes

• Easy Favorite Pumpkin Pie Recipe
• Cherry, Cranberry, Raspberry Pie
• Best Chocolate Cashew Pie
• Pumpkin Chiffon Pie Recipe
• Cranberry Apple Pie
• Apple Pie by Grandma Opel from Allrecipes.com

Share the love by slicing this heavenly pie into generous pieces and savoring the unique combination of rich chocolate, crunchy pecans, and that classic chess pie filling. Give it a try, and you won’t be disappointed!

Happy Bakings Friends! Enjoy!

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