Chocolate Chess Pie with graham cracker crust

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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!

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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!

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

Directions:

  1. 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.
  2. 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.
  3. 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.)
  4. 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!)

Notes:

I added the peanut butter cups because I love the combination of PB and chocolate. If you don’t like peanut butter or are allergic, just skip them. The pie will cook just fine without them! You can also add in some of your favorite chopped candy in it’s place.

All You Magazine, November 2014

All images and text ©. 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.

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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42 comments

  1. When I read that pie scene, I had to put the book down for a few minutes. And breathe. Because, you know, whoa. But it was pretty awesome how she did that!
    And speaking of whoa, look at this pie! I will disassociate it from The Help, because I want it right now!

  2. This is one of my favorite looking desserts of yours in a long time! It’s gorgeous!! I recently made a pie to be posted soon and I just am not a good pie-maker and pie-slicer. Yours are so perfect!

    These layers…that THICK choc graham cracker crust. The choc filling, the PB cups! and then the whipped chocolate cream. Amazing. And the filling with that barely-there thin crackly top, like a perfect gooey brownie, no words!!

  3. I died a little bit when you mentioned the pie from The Help, but this pie definitely brought me back to life  🙂 I LOVE chess pie and the thought of chocolate chess pie makes me want to dance around in happiness. LOVE this recipe and these beautiful pictures!

  4. Haha – that pie scene from The Help is awesome! Glad this one has no foreign ingredients. 😉

  5. This pie looks so yummmmy!  =)
    Chocolate is my favorite!  

  6. This sounds like pure Chocolate Heaven, and looks totally divine.  Can’t wait to bake this.  I will have to find a sub for Graham Crackers though, as we don’t have Graham Crackers here in South Africa 🙁  

  7. Oh my goodness, I forgot about that pie in The Help!! I’m sure I’d never forget this pie though! Oh and I’ll definitely have to get a copy of Girl on the Train!

  8. I love chess pie!  Whenever I see it on a menu I know immediately what I am having for dessert…and now I can make one!  As for what I am reading – DUMPLIN’ by Julie Murphy.  It’s an absolutely inspiring novel about body image and a whole lot more.

  9. This looks like the most amazing ooey gooey chocolate pie. And I’m digging that thick crust!
    I’m usually in to British Victorian novels, but right now I’m actually reading the Outlander series. There are only about 20 books and companion books, so it’s going to take me a while. Haha. 🙂

  10. I can’t even stand how much I want a slice of this. *cries*

  11. WOW! I’ve never made or tasted chess pie! Pinning this one, I definitely NEED to try it out, looks amazing! Thanks for the book recs, I’m checking them out now. I’m in dire need of a good book! If you’re open to Christian literature, my FAV author is Francine Rivers, specifically the book, Redeeming Love. SO good!! 

  12. Chess pie is the best and this looks fabulous 🙂

  13. I saw chocolate pie and totally went to “the Help”. This looks amazing!!

  14. Chocolate pie always reminds me of The Help too, such a good movie.  This pie looks delicious!  I’d definitely love a slice of this right about now 🙂

  15. Call me crazy, but… I just finished rereading ALL 7 Harry Potter books in the past 4 ish weeks. My dad wanted to watch the first movie for his birthday last month, which turned into a movie marathon, which made me want to read the books for the hundredth time all over again. So I’m not much help with book recommendations. But I’d definitely help you eat this pie! 😉

  16. Isn’t it amazing how a good book can stay within you forever?! The Outlander series by Diana Gabaldon are like that for me. Right now, I am reading cookbooks. Some great stuff, but not what you are looking for. 🙂 I don’t know if I have ever had a chess pie. I think eating your chocolate chess pie would be something to remember! The textures and the flavor sounds wonderful.

  17. I’ve never made a chess pie before. This one looks delicious!

  18. Why did I just watch the Help and need to figure out how to cook chocolate pie?! It led me to your site again!

  19. I made this pie for Christmas dessert and IT WAS PERFECT! I have never ever made a real pie before- the closest was frozen pie crust and chocolate pudding. hehe! My husband asked if I could do a chocolate pie this year like his mom makes, so I knew I had to step up my game. I’m so glad I ran across this recipe! I was nervous about the homemade crust, but turns out that was the best part! Thanks again for sharing your recipe!

  20. Will chocolate chips work ok? Or does it need to be a chopped bar? Thanks so much!

    • I think you can use chocolate chips, but be sure to use semi-sweet so that the end product has the same amount of sweetness (milk chips are traditionally sweeter than semi-sweet).

  21. 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!

  22. 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? 

  23. 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!!!!

  24. 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.

  25. 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.

    Rating: 1
  26. What temp do you bake this pie at?

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