Chocolate chess pie is simple yet extraordinary. Eggs, butter, sugar and in this instance, cornmeal as a starch, transform in the oven into a bubbly and crisp top with a custardy filling below. Here, chocolate chips and cocoa give it a deeper flavor than vanilla, and buttermilk balances the creamy custard with a little tang.

Virginia Willis
EatingWell Magazine, November 2020


Recipe Summary test

35 mins
2 hrs
3 hrs 30 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F.

  • Roll pie crust into a 13-inch circle, about 1/8 inch thick, on a lightly floured surface. Transfer to a 9-inch pie pan. Fold the overhanging pastry under itself along the rim of the pan. Press a fork around the edge or flute it by pinching with your finger and thumb to crimp the folded dough. Crumple a piece of parchment paper, then lay it out flat over the pastry. Fill with pie weights, dried beans or uncooked rice.

  • Bake the crust for 20 minutes. Remove from the oven and take out the paper and weights. Reduce oven temperature to 325°.

  • Meanwhile, combine butter and chocolate chips in a small microwave-safe bowl. Microwave on High until the chocolate is melted, about 1 minute. Let cool.

  • Whisk eggs in a medium bowl until smooth. Add sugar, cocoa, cornmeal and salt; whisk well to combine. Add the cooled chocolate mixture, buttermilk and vanilla; whisk well to combine. Pour into the warm crust.

  • Bake the pie until set and firm, about 45 minutes. (If the exposed edges of the crust start to brown too quickly, cover with strips of foil during the last 15 minutes of baking.) The pie may puff during baking, which is fine. It will settle as it cools. Transfer to a wire rack to cool completely before serving, at least 2 hours.


To make ahead: Refrigerate for up to 1 day.

Equipment: Parchment paper, pie weights (or dried beans or uncooked rice)

Associated Recipe: Yogurt Pie Crust

Nutrition Facts

330 calories; fat 17g; cholesterol 99mg; sodium 120mg; carbohydrates 40g; dietary fiber 2g; protein 5g; sugars 26g; niacin equivalents 0.5mg; saturated fat 10g; vitamin a iu 514IU.