Southern chess pie is known for its rich custard filling, and this chocolate version is pure comfort food.
Traditional recipes rely heavily on eggs to set the custard, but I wanted to make an eggless chocolate chess pie that anyone can enjoy.
This version gives you the exact same fudgy texture and deep chocolate flavor without using a single egg. It is perfect if you have an egg allergy or simply do not eat eggs.
You only need a few everyday kitchen staples to whisk the filling together, and it bakes right inside an unbaked pie crust.
Once it cools and chills in the fridge, you get clean, thick slices that taste just like a rich brownie in a flaky crust.
Why You’ll Love It
Rich Chocolate Flavor – Cocoa, brown sugar, vanilla, and butter create a deep chocolate taste with a gentle tang.
Fudgy Custard Texture – Chilling transforms the smooth filling into a dense, fudgy custard with a soft, creamy bite.
Beautiful Presentation – The glossy chocolate filling and clean slices make this pie look polished enough for any gathering.
Perfectly Balanced Sweetness – Sweetened condensed milk brings richness, while cocoa and salt keep the flavor from feeling flat.
Ingredient List
- 1 9-inch Unbaked Pie Crust
- 14 oz Sweetened Condensed Milk
- 1/2 cup Evaporated Milk
- 1/3 cup Unsweetened Cocoa Powder
- 1/4 cup Light Brown Sugar
- 1/4 cup Unsalted Butter, Melted
- 3 tbsp Cornstarch
- 1 tbsp Fine Cornmeal
- 1 tsp Vanilla Extract
- 1 tsp Apple Cider Vinegar
- 1/4 tsp Fine Salt
Directions
Step 1
Heat the oven to 350°F. Fit the unbaked pie crust into a 9-inch pie plate and chill it while the filling is mixed.
Step 2
Whisk the sweetened condensed milk, evaporated milk, cocoa powder, light brown sugar, melted butter, cornstarch, cornmeal, vanilla extract, apple cider vinegar, and fine salt until completely smooth.
Step 3
Pour the filling into the chilled crust and smooth the surface. Place the pie on a baking sheet to catch any drips.
Step 4
Bake for 42 to 48 minutes until the outer 2 inches are set and the center still has a gentle wobble.
Step 5
Cool the pie completely at room temperature. The filling will continue to firm as it cools.
Step 6
Refrigerate for at least 3 hours before serving for clean slices and a dense, fudgy custard texture.
Tips
Chill The Crust Before Filling
After fitting the crust into the pie plate, chill it while you prepare the filling. A cold crust helps the edges hold their shape and keeps the butter from melting too quickly in the oven.
Keep the crust chilled until the filling is completely mixed and ready to pour. If the crust feels soft or warm, return it to the refrigerator for a few minutes first.
Sift The Cocoa And Cornstarch
Run the cocoa powder and cornstarch through a fine sieve before adding them to the milk mixture. Both ingredients can form small lumps that are difficult to whisk out once they are wet.
Whisk the dry ingredients into the sweetened condensed milk first, then add the remaining ingredients. This helps create a smooth, even filling with no pale streaks or cocoa pockets.
Cool The Melted Butter Slightly
Let the melted butter cool for a few minutes before whisking it into the milk mixture. It should still be liquid but not hot enough to warm the other ingredients.
Adding very hot butter can make the filling less smooth and may soften the chilled crust before baking. Pour it in slowly while whisking so it blends evenly.
Try These Next
Questions You Might Have
Does the pie crust need to be blind baked first?
No, the crust goes into the oven unbaked with the chocolate filling. Chilling it before filling helps it hold its shape while the pie bakes.
Eggless Chocolate Chess Pie
Ingredients
Equipment
Method
- Heat the oven to 350°F. Fit the unbaked pie crust into a 9-inch pie plate and chill it while the filling is mixed.
- Whisk the sweetened condensed milk, evaporated milk, cocoa powder, light brown sugar, melted butter, cornstarch, cornmeal, vanilla extract, apple cider vinegar, and fine salt until completely smooth.
- Pour the filling into the chilled crust and smooth the surface. Place the pie on a baking sheet to catch any drips.
- Bake for 42 to 48 minutes until the outer 2 inches are set and the center still has a gentle wobble.
- Cool the pie completely at room temperature. The filling will continue to firm as it cools.
- Refrigerate for at least 3 hours before serving for clean slices and a dense, fudgy custard texture.