Chocolate Chess Pie III Recipe -
Chocolate Chess Pie III Recipe
  • READY IN 50 mins

Chocolate Chess Pie III

Recipe by  

"It's grandma's chocolate pie that's good to the last piece. Serve with whipped cream, if desired."

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch pies Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, combine sugar, cocoa and melted butter. Beat until smooth. Beat in eggs, milk and vanilla. Pour filling into pie shells.
  3. Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.
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Reviews More Reviews

Most Helpful Positive Review
Jun 19, 2007

I went out of town recently and for a family gathering I decided to make two of these chocolate chess pies. They won absolutely RAVE reviews and several people commented they were the BEST chocolate pies that they had ever eaten. I was impressed!!! I made a couple changes to the original recipe. First, I doubled the recipe and made only two 8" DEEP DISH pies from the doubled recipe, filling the unbaked crusts to the very top rim. Second I baked the two pies for 12 minutes longer than the original recipe stated.

Most Helpful Critical Review
Aug 13, 2003

This pie was as easy to prepare as promised, but the texture after baking was disappointing. Luckily, my husband is a huge fan of chocolate pie in general, so it wasn't a total bust!

Jan 19, 2005

This recipie made the best pie I have ever had! It was so simple! After I baked it I was a little unsure by the way it looked, but it was awsome!!! I cant wait to make it again.

May 28, 2008

This recipe was very simple to make and it was also very delicious, however the texture wasn't so great it was a little stiff in a way can't really explain it but it wasn't as moist as I'd like and I also had to cook it about 10 minutes longer than the recipe calls for. But my family and I still enjoyed every bite of each pie.

Jan 02, 2013

I make these pies all the time. Use a REGULAR sized pie crust. There is not enough filling to cover two deep dish crusts. You must use REAL butter, not margarine. Make sure you follow the directions as printed. Once the batter is mixed, pour into the two crusts very fast. The batter separates very quickly due to the 4 eggs and large amount of butter. Cook the pies a little longer than recommended to make sure the center is cooked. When you cut into the cooled pie, you should see two layers. The chocolate layer on top and the custard layer that settles to the bottom. I had to make this recipe several times to perfect it, but I get raves everytime I make it! Be patient and measure carefully when you bake. YUMMY!!!!

Mar 15, 2011

Really good chocolate pie, but my Grandma always added 2 tbs of cornmeal to hers. Also this recipe didn't make enough for two pies I had to double the recipe. Other than that really good pie.

Aug 07, 2009

You can also take the unbaked pie crusts and place into a small casserole dish to be able to cut the pie into easy-to-serve squares! Great recipe!!

Jul 13, 2008

My 14 year old daughter made this for her end of the school year party. Everyone loved it & it was very easy for her to make all by herself!! Thanks for the recipe!


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  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 33.6 g
  • 11%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 241 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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