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!
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??
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.
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
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. 🙂
Chocolate Chess Pie with Graham Cracker Crust
- 15 whole graham crackers
- 1/3 cup granulated sugar
- 8 tablespoons unsalted butter melted
- 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
- 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
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: October 25, 2015