Chocolate Chess Pie with graham cracker crust

3.34 from 3 votes
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There are days when you just need ooey gooey chocolate. This pie is perfect for those days; it’s a Chocolate Chess Pie with a graham cracker crust. It’s ooey, gooey, chocolatey, fudgy, and crunchy all at the same time!

Chocolate Chess Pie with graham cracker crust - this easy pie recipe is perfect for any occasion! The filling is gooey and chocolatey and perfect with the crunchy graham cracker crust!

I’m sorry, but I just can’t ever make a chocolate pie without thinking about the book The Help. Is that just me? Even though I know that Minny’s pie was a chocolate cream pie, not a baked chocolate pie, I still can’t help but chuckle every time I see photos or (shudder) eat chocolate pie.

(BTW, if you’re all what is she talking about, google it. Or read the book. Or see the movie. Or all three, because it was an amazing book.)

Anyway, speaking of books, I have another good one for you to read: Trail of Broken Wings by Sejal Badani. I downloaded it last week on Kindle Unlimited and it was one of the best books I’ve ever read. I couldn’t put it down and it just reminded me how thirsty I’ve been for really good books.

(i.e. Re-reading Twilight for the 100th time was just not doing it for me.)

I also loved Girl on the Train by Paula Hawkins, if you haven’t read it. It drew me in on the first page and I didn’t stop until I finished it.

What are you reading??

Easy Chocolate Chess Pie Recipe

Okay, so back to this Chocolate Chess Pie. I’m in LOVE with it, y’all. Actually, I’m in love with all chess pies, but especially this one. Have you ever had or made a chess pie? They’re probably some of the easier pies to make – one bowl for the filling, no prep, just stir – and they turn out perfectly every time.

Chess Pie, by definition, is a pie that’s a mixture of eggs, butter, and sugar, and then you add other flavors. Like peanut butter. Or lemon. Or peppermint. Or coconut! The result is a smooth and rich filled pie that has a texture not unlike the filling in a pecan pie. In fact, Pecan Pie is like a version of chess pie with nuts.

This chess pie? Is CHOCOLATE. It tastes and smells like a rich melty gooey brownie. Are you one of those people that set their eyes on the center of the brownie pan and will commit acts of treason to get to it first (ahem), then this pie is for you.

The filling of this pie is like the center of a gooey brownie. It’s rich, chocolatey, fudgy, and it’s seriously one of the best things in the whole world! And then I added chopped up peanut butter cups to it. AND I gave it a thick and crunchy graham cracker crust.

*head exploding*

We’re heading full-tilt into pie season…and this Chocolate Chess Pie needs to be on your list of to-make. I think you should make it today. Then curl up with a good book and a fork. #nojudgements

This EASY Chocolate Chess Pie Recipe has a crunchy graham cracker crust that is so good with the gooey chocolate filling! This is the BEST pie recipe!

Notes about the recipe:

The crust is thick (yes!!) and the pie is very full, as you can see. I used a standard 9″ pie plate for this pie. You can use a 9″, 9.5″, 10″, or 9″ deep dish to make this chess pie, but don’t use anything smaller than a 9″. Bake the pie on a cookie sheet just to prevent overflow, just in case.

I added chopped mini Reese’s Peanut Butter Cups to my pie because that’s how I roll. Don’t like peanut butter? Skip it. Or add your favorite candy!

This pie is fabulous served room temperature (or slightly warmed) with ice cream or chocolate whipped cream. I won’t tell if you don’t share. 🙂

Enjoy!

Chocolate Chess Pie with Graham Cracker Crust

This delicious and rich Chocolate Chess Pie has a graham cracker crust for a new twist! The crust is thick and crunchy and the filling is rich, chocolatey, and fudgy. It's the perfect pie for any occasion!
3.34 from 3 votes
Yield 1 hour 30 minutes
Serving Size

Ingredients

Crust:

  • 15 whole graham crackers
  • 1/3 cup granulated sugar
  • 8 tablespoons unsalted butter melted

Filling:

  • 8 tablespoons unsalted butter
  • 4 ounces semisweet baking chocolate chopped
  • 1 tablespoon all purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs plus 1 large egg white
  • 1 cup Reese’s Peanut Butter Cups chopped (I used minis, but any size is fine, just chop them), optional (see note)
  • Chocolate Whipped Cream for garnish

Instructions

  • Note on the pie: if you’re using a 9” standard pie plate it will be a very full pie, as you can see from the photos. Bake it on a cookie sheet just in case, but it should not spill over. You can use up to a 10” pie plate, but do not use anything smaller than 9”. If you have a 9” deep dish pie plate, you can use that as well.
  • Make the crust: Preheat oven to 350°F. Grind the graham crackers in a food processor until they are a fine crumb. (You can also place them in a large gallon size ziploc bag and roll them with a rolling pin.) Place in a bowl and stir in sugar and melted butter with a fork. Press into the bottom and up the sides of a 9-10” or 9” deep dish pie plate. Bake until firm, about 10 minutes.
  • Make the filling: Melt the butter with chocolate in a medium sized bowl. I did this in the microwave, heating on high in 30 second increments, stirring between each, until the chocolate is melted and smooth. (You can also do it in a bowl set over a pan of simmering water.)
  • Once the chocolate is melted and smooth, whisk in the flour, sugar, vanilla, and salt. Whisk in eggs and egg white, one at a time, until the mixture is smooth. Stir in the chopped peanut butter cups, if using. Pour mixture into prepared crust. Bake until the top is puffed and filling is set in the center, 35-45 minutes. Let cool, serve at room temperature. Top with whipped cream or ice cream. (Note that I get pretty slices because I chill my pies a few hours before cutting. That's the secret to perfect slices!)

Nutritional information not guaranteed to be accurate

See more of my ultimate pie recipes here!

Mini Chocolate Hazelnut Chess Pies

Mini Hazelnut Chocolate Chess Pies (3 of 11)w

Mini Lemon Chess Pies

Mini Lemon Chess Pies (4 of 9)w

Peanut Butter Chess Pie

Peanut Butter Chess Pie (4 of 5)w

Sweets from friends:
Brown Sugar Chess Pie by Grandbaby Cakes
Snickerdoodle Chess Pie by Something Swanky
Apple Chess Pie by Call Me PMC

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44 CommentsLeave a comment or review

  1. Just a quick question – I’m planning to make this next week for Thanksgiving, but I need to prioritize oven time. Can I make this the night before, and, if so, would it be better to store in the fridge or at room temp? Thanks so much!

  2. Hi! I have a ready-made garaham cracker crust that I’m going to use for this recipe. I assume the baking time & temp stay the same? 

  3. I won 2nd place with this chocolate chess pie! It would have been 1st darn it had my husband not been a judge. He gave me the lowest score so others wouldn’t have complained. I was pressed for time so I bought the pre-made graham cracker crust shell. I read the recipe too fast and did not buy the Reese’s Peanut Butter Cups. I thought it was only for garnish. Anyhow, I won 2nd place! I used the Ghirardelli semi-sweet chocolate (baking chips) and melted them in the microwave. Oh, I freaked out when the pie looked overly puffy, but after letting it cool, it resumed a pie look. I let it cool for an hour and put it in the freezer for 30 minutes. Chilling does make lovely slices. I WILL MAKE THIS OVER AND OVER! IT’S SO GOOD AND SO EASY!!! Thank you for sharing!!!!

  4. This pie was excellent. The crust had a very delicious butterscotch taste. I had a little trouble with making the crust, though. I used graham cracker crumbs in a box, so I had to guesstimate how much to use for 15 graham crackers, and I think I might have guessed wrong. When I started to bake the crust, it sank down. The sides sank about halfway down the pan, and the middle was kind of wet and molten after 10 minutes. That’s when I decided to add some more crumbs. I just put them on top and pressed the crust down again so the sides were all the way up. It still slid down when I put it back in to finish baking, but not as much. I still put in the filling and finished the pie, the crust just didn’t go all the way up the sides. So, I’m still not sure how much of the crumbs to use. My crust came out kind of hard to slice through, but very tasty.

  5. Never heard of chess pie and saw this recipe for chocolate. So I made it.

    Seriously doubt I’ll make it again. Is it supposed to be runny when done? Even after refrigeration?
    Your picture shows it to be nice and firm. The one I made looks more like lava cake.
    Followed the recipe to the letter. Now I’m wondering if using a toaster oven instead of the large oven would make a difference. The top of the pie was very dark, as was the crust. The temperature was 350. (Separate oven thermometer)
    Has anyone else had this problem? Can you tell me what I did wrong? Thank you.

    1. Made this pie yesterday and baked for 40 mins, and while the top was a lovely crunchy layer, the inside was still completely liquid — not like “soft brownie” or “fudgy”, like “I could pour this in a glass and drink it”. Would have been impossible to serve. I put it back in the oven for 10 minutes on a slightly lower temperature than before, and then turned the oven off and let it cool in there for 20-30 minutes. Then it solidifed and held together properly and also tasted delicious. A friend I gave some to licked his plate clean afterwards.

  6. This is such a great pie. I used a press in the pan pie crust,. I’ve made it dozens of times always getting great reviews from my coworkers. I do tend to use a heaping tabtablespoon of flour. It has always set just fine.