a wedge of chocolate chess pie

Chocolate Chess Pie (and the easiest pie crust ever!)

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 1 9-inch pie, 6-8 servings


For the crust:

  • 1-1/2 cups flour (generous!)
  • 1/2 teaspoon salt
  • 2 Tablespoons sugar
  • 2 Tablespoons milk
  • 1/2 cup vegetable oil (or melted coconut oil – see note below!)

For the filling:

  • 1/2 cup (1 stick) butter
  • 2 ounces (2 squares) semi-sweet Baker’s Chocolate
  • 2 eggs
  • 1 cup sugar
  • 1 Tablespoon vanilla extract


Preheat the oven to 350.

For the crust:

  1. Stir together flour, salt, and sugar. Add milk and oil and stir. Press into a 9-inch pie plate. Add filling and bake as directed.

For the filling:

  1. Melt butter and chocolate together (I use the microwave for this). In a separate bowl, whisk together eggs, sugar, and vanilla. Pour butter/chocolate mixture into sugar mixture SLOWLY while stirring (so the eggs don’t scramble from the warm butter). Pour into the unbaked pie crust and bake exactly 35 minutes.
  2. Serve warm with a scoop of vanilla ice cream!


I love this pie crust for its simplicity and shortbread-cookie-ish texture. My sister uses melted coconut oil in the crust – I haven’t tried it yet but she said it gives a subtle coconut flavor which sounds delicious to me! You can also use a regular rolled crust or a storebought crust.