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Home » Recipes » Desserts

Chocolate Chess Pie

Stacey – February 12, 2019 – 231 Comments

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Chocolate Chess Pie sliced view from top
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I’m a big fan of any kind of chess pie. My Buttermilk, Peach Chess, and Eggnog Chess Pies are all delicious winners in my book.  But I will admit that Chocolate Chess Pie is probably my favorite.  It just has the most perfect, creamy, chocolatey filling and I just love the crusty top that forms as it bakes.

Chocolate Chess Pie served in plate with whipped topping

The best part, though, is how dang easy it is to make.  You literally mix all the ingredients together and pour them into a prepared pie crust.

Now, when it comes to the crust, I like to use the pre-made, rolled-up pie crusts that you find in the refrigerated section of the grocery store over by the canned biscuits and cinnamon rolls.  It allows me to use my own pie plate but doesn’t have me making a homemade crust – which I appreciate.  That said, the preformed frozen crusts work just as well.  And all you overachievers can make a crust from scratch if you have some extra time.  🙂

Just note that some of the store bought crusts in the aluminum pans can be a little flimsy.  Put the crust on a small baking pan before filling it and just pop it in the oven on the pan to make it easier.

Chocolate Chess Pie sliced in pan

Regardless of what kind of crust you bake it in, this pie is destined to be a new family favorite.  My folks just love it – and always have.  It’s one of those classic southern recipes that has been around for ages.  In fact, the original recipe that I have made two pies – like many old pie recipes do – so I just cut everything in half to make one.  As a result, this doubles beautifully if you need two pies.  🙂  And, I mean, who DOESN’T need two pies?  Ha!  Y’all enjoy!

Chocolate Chess Pie sliced in pan
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4.99 from 58 votes

Recipe Card

Chocolate Chess Pie

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author Stacey Little | Southern Bite

Ingredients

  • 4 tablespoons cocoa powder
  • 1 1/2 cups sugar
  • 3 tablespoons corn starch
  • 2 large eggs, beaten
  • 4 tablespoons unsalted butter, melted
  • 1 (5-ounce) can evaporated milk
  • 1 teaspoon vanilla extract
  • 1 (9-inch) unbaked pie crust* (homemade or store-bought is fine) (see note)
  • whipped cream, if desired

Instructions

  • Preheat the oven to 350°F.  In a large bowl, whisk together the cocoa powder, sugar, and corn starch.  Add in the beaten eggs, melted butter, milk, and vanilla.  Stir well to combine.  
  • Pour the mixture into the unbaked pie shell being cautious not to over-fill. Bake for 45 to 55 minutes or until a crust has formed completely across the top of the pie and is mostly set. There will still be some jiggle to the pie. Allow to cool completely before slicing and serving. This will allow it to set even more.  Serve with a dollop of whipped cream, if desired.   

Notes

If you find the pie too liquidy after cooling, simply place it in the fridge for a few hours and it will set right up.  
Some store-bought crusts have pretty flimsy aluminum pans.  Put the empty pie shell on a baking pan before filling it and pop it in the oven on the pan to make transferring it easier.  
  • If using a frozen, store-bought, pre-formed crust in the aluminum pan, be sure to use a deep dish crust.
Chocolate Chess Pie sliced in pan
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Stacey Little of Southern Bite

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  1. Aly

    January 11, 2023 at 8:25 pm

    I made this tonight and it was delicious! I do have a question: I’ve only eaten one other chocolate chess pie — it seems to have set and had a clean cut but what is the texture supposed to be like? Is it supposed to be firmer like a pumpkin pie? Or more pudding like?

    Reply
    • Stacey

      January 12, 2023 at 8:39 am

      Honestly, it’s a fine line between the two… It should be firm, but also fudgey.

      Reply
  2. Jan Johnson

    December 31, 2022 at 2:25 am

    I made this tonight and it was delicious! My daughter had bought a tiny chocolate chess pie at a fancy bakery for $10 and it was so good! So I googled and found this recipe. I had all the ingredients but saw my evaporated milk had expired, so I used heavy cream mixed with whole milk and it worked great! I also used Lakanto monkfruit sweetener as I am diabetic, and it all worked great and tastes almost as good as the sugary one my daughter bought!

    I just made it without a crust in a 9×9 pan, just cooked it less time, and I’m going to make some whipped cream to put on it tomorrow. Thank you so much for this great recipe! I’ve tried to make cakes and things with almond flour, but they are like rocks in my stomach, so to find this delicious recipe that I can make sugar free and fairly low carb is a gift!

    Reply
    • Stacey

      January 4, 2023 at 9:59 am

      These are great tips! Thanks for sharing! Glad you enjoyed it!

      Reply
  3. Habakkuk

    December 24, 2022 at 8:40 am

    We plan Gods willing making this pie for Christmas, it’s easy and looks delicious.
    Also I wanted to ask you if you have ever trusted Jesus Christ as your Savior? He loves you and gave His life on Calvary!!! Believe on the Lord Jesus Christ and thou shalt be saved and thy house.Acts 16:31
    But as many as received him to them gave he the power to become the sons of God, to them that believe on his name . St John 1:12

    Reply
  4. Katherine Peschau

    December 21, 2022 at 4:04 am

    I made this before, but I am taking it to a dinner, and somebody is gluten-free. I was thinking of making one with crust & one without. Have you ever made this without the crust? Any suggestions? 🙂 Thank you!

    Reply
    • Stacey

      December 23, 2022 at 2:19 pm

      No, I’ve never made this without the crust. I think getting it out of the pan would be the biggest issue. If you try it, let me know how it turns out. You could also try replacing the regular crust with a gluten free nut crust.

      Reply
      • Allison

        December 24, 2022 at 12:27 pm

        I use a pre-made gluten free crust (found in frozen foods) — if you’re doing this, though, be sure to use the tip above by placing it on a cookie sheet in the oven. I forgot to do that this time and took it out and slightly squeezed the sides of the aluminum pie pan and the top of the pie cracked. BUT, it will still taste delicious, I’m certain.

        Reply
        • Stacey

          December 27, 2022 at 1:56 pm

          Glad it tasted good, regardless!

          Reply
  5. Trisha

    December 20, 2022 at 10:08 am

    Tasted sooo good!!! I added a design on top with just a bit of powdered sugar to dress it up

    Reply
    • Stacey

      December 20, 2022 at 4:03 pm

      Perfect! So glad y’all enjoyed it!

      Reply
  6. James

    December 14, 2022 at 7:05 pm

    Great pie, but for all that is good and holy: 4 tablespoons = 1/4 cup

    Reply
    • Stacey

      December 14, 2022 at 8:40 pm

      Deep breath there, James. That’s correct, but I’m curious… Why does this bother you so?

      Reply
      • James

        December 15, 2022 at 3:45 pm

        It is a big pet peeve of mine that happens a lot in recipes. For simplicity sake they should always use the smallest possible measurement. Why call for 1.5 cups of sugar when you could just call for 24 tablespoons?

        Like I said, the pie was great, I’ve made it a few times now.

        Reply
  7. Adrienne

    December 11, 2022 at 8:11 am

    Perfect!

    Reply
    • Stacey

      December 12, 2022 at 9:19 am

      Thanks!

      Reply
  8. Kim

    December 9, 2022 at 3:47 pm

    What an easy and tasty recipe! We made this for Thanksgiving, and now I’m making it for Christmas party. This time we decided to try adding a little bit of peanut butter so I’m excited to see how that turns out! Thank you for sharing!

    Reply
    • Stacey

      December 12, 2022 at 9:25 am

      I’m interested to hear how it turned out with the peanut butter. Let me know!

      Reply
      • Kim

        December 12, 2022 at 7:34 pm

        Beautiful! I just microwaved a little bit of peanut butter, and marbled it in! If I could add a picture to this, I would!

        Reply
        • Stacey

          December 13, 2022 at 9:45 am

          That’s great! Thanks for letting me know.

          Reply
  9. Blake

    December 7, 2022 at 9:59 pm

    If one were inclined to add ground coffee, about how much do you think would complement, without overpowering, the recipe?

    Reply
    • Stacey

      December 8, 2022 at 9:52 am

      Coffee is a great way to enhance the chocolate flavor! If adding ground coffee, I think about 1 tablespoon might work, but keep in mind that it may give the pie a gritty texture. You could also dissolve some espresso powder in the evaporated milk to get the same flavor without the grittiness.

      Reply
  10. Rhonda

    December 4, 2022 at 2:38 pm

    Is this recipe for the 2 pies or is this the halved recipe?

    Reply
    • Stacey

      December 5, 2022 at 8:55 am

      This is just for one pie.

      Reply
  11. PJ

    November 28, 2022 at 2:25 pm

    After years of wanting to, I finally tried making lemon chess pie a couple of times recently. It was a hit. My sister mentioned chocolate chess, so I’ll try that next. After reading the comments on here, I’m so very glad I found your recipe first instead of trial and error. I’ll have to try your Buttermilk, Peach, and Eggnog versions too. Thanks!

    Reply
    • Stacey

      November 29, 2022 at 10:15 am

      I hope they’ll all turn out great for you!

      Reply
  12. Allison

    November 25, 2022 at 12:55 pm

    Made this for Thanksgiving just to have a little chocolate on the table — it was the favorite of the day.

    Reply
    • Stacey

      November 29, 2022 at 10:40 am

      Love hearing that!

      Reply
  13. Kelly

    November 23, 2022 at 2:29 pm

    I see chess pie in the store with flake salt on top. Would that work here? What do you think?

    Reply
    • Stacey

      November 23, 2022 at 2:35 pm

      Heck yeah it would! I love that sweet and salty combo. It would be AMAZING here!

      Reply
      • Kelly

        November 23, 2022 at 2:44 pm

        Awesome. I’m going to try that. I’ll let you know how it turns out! Thank you for replying so quickly!

        Reply
        • Stacey

          November 23, 2022 at 3:26 pm

          You bet! I look forward to hearing back from you!

          Reply
  14. Janet Smola

    November 23, 2022 at 2:16 pm

    I just made this to serve tomorrow. Do I need to refrigerate it if not serving right away?

    Reply
    • Stacey

      November 23, 2022 at 2:21 pm

      Technically, all custard (egg) based pies need to be refrigerated, but I’ve not had a problem keeping it on the counter for one night.

      Reply
      • Janet Smola

        November 23, 2022 at 2:47 pm

        Thanks, good to know. Happy Thanksgiving!

        Reply
  15. Terri

    November 22, 2022 at 3:26 pm

    I made this last Thanksgiving and it was fabulous. Making it again this year.

    Reply
    • Stacey

      November 23, 2022 at 9:26 am

      Awesome! So glad to hear you enjoyed it!

      Reply
    • Melissa Gilbert

      November 23, 2022 at 12:00 pm

      Me too. Wondering if you can add mini chocolate chips to the top while it’s cooling. Or maybe add them to the hipped cream.

      Reply
      • Stacey

        November 23, 2022 at 12:08 pm

        I’ve not tried either of those ideas, so I can’t say for sure. They both sound delicious, though!

        Reply
  16. Janice June Grimes

    November 19, 2022 at 4:53 pm

    My first try and it was over the top yummy!

    Reply
    • Stacey

      November 21, 2022 at 2:48 pm

      Wonderful! So happy to hear it turned out great for you!

      Reply
  17. Luann Bumgardner

    November 17, 2022 at 9:55 am

    How well does this Chocolate Chess pie do if cooked and then frozen?

    Reply
    • Stacey

      November 17, 2022 at 2:13 pm

      It works pretty well. Granted, not as well as fresh, but it’s worth it if you need to save some time.

      Reply
  18. SYLVIA HINSON

    November 15, 2022 at 11:26 am

    I remember every Year at the holiday’s my mom making these pies…now she did tweak it just a little, she trippled the recipe and added chopped pecans…which when cooked would form a layer across the top of the pies…which made them taste like fudge brownies…oh they were so good…thanks for the memories….

    Reply
    • Stacey

      November 15, 2022 at 11:50 am

      That sounds amazing, Sylvia!

      Reply
  19. Carey

    November 14, 2022 at 11:58 pm

    Quick, easy, and flavorful. Loved this pie. I used a store bought pie crust and added a pinch of salt and a tablespoon of bourbon to the pie filling. It turned out beautifully delicious. And I very much appreciate recipes that don’t dirty a lot dishes. The pie pan and the mixing bowl are the only dishes I have to wash. The whole family greatly enjoyed this pie and they’ve already requested that I make it again. Thanks so much for sharing all your wonderful recipes on this site.

    Reply
    • Stacey

      November 15, 2022 at 9:23 am

      Thanks so much, Carey! I’m so glad to hear the entire family enjoyed it!

      Reply
  20. Kelly

    November 10, 2022 at 9:41 pm

    Thank you for this great recipe! I used about 1/4 cup less sugar, and it still came out tasting fabulous. Question, though: I’ve never had a chess pie. What is the consistency supposed to be? Mine came out with a very thin crackly top crust. The rest was like a very gooey/creamy brownie. It was set, but still a bit pudding like. Does that sound right?

    Reply
    • Stacey

      November 14, 2022 at 9:42 am

      That’s exactly how it should be. You did great! So glad you enjoyed it!

      Reply
  21. Shirley

    October 18, 2022 at 5:01 am

    I am hoping for an answer to my question, re reducing the amount of sugar. What would be the least amount of sugar that would still make a successful pie? Yes, I realize might seem ridiculous, but the dietary situations exist, & we still like chocolate. Planning to make for this coming Saturday.
    Evaporated milk—I would have thought the amount shown on can would be liquid measurement, but one reader interprets as a weight measurement. Bit of a conundrum, but solvable.

    Reply
    • Stacey

      October 18, 2022 at 9:10 am

      The amount on the can of evaporated milk is the liquid measurement. I actually just measured some out this morning! Regarding the sugar in the pie, we tried to answer yesterday best we could because we have not personally made this with a smaller sugar amount. This is clearly speculation, but I would not reduce the amount of sugar to any less than 3/4 cup. Hope this helps!

      Reply
  22. barber2001

    September 19, 2022 at 5:51 pm

    I think this might just be the best chocolate chess pie recipe I have tried….and at 63 I have tried a lot 🙂

    Reply
    • Stacey

      September 20, 2022 at 2:55 pm

      Thank you so much!

      Reply
  23. CeCe

    July 3, 2022 at 8:54 pm

    Thank you for sharing such a wonderfully delicious recipe. Followed it to the letter and it turned out perfect as usual. I found this recipe two years ago and have used it several times, and it’s always a hit.

    Reply
    • Stacey

      July 5, 2022 at 11:07 am

      So glad to hear you’ve enjoyed it, CeCe!!

      Reply
  24. Deb Taber

    June 18, 2022 at 10:03 pm

    My husband and I have been married almost 24 years. His very favorite pie in the entire world is chocolate chess pie. Specifically his beloved grandmother’s recipe. I have followed her recipe for 23 years and the pies never set. NEVER SET in 23 years. Talk about frustrating. My sweet man never complained, happily ate them anyway, even when having to eat the chocolate part with a spoon. I decided to try your recipe, because it’s very similar to his grandmothers, with the exception of a few changes in quantities of ingredients and the addition of cornstarch. I baked it today and was so hopeful when pulling it out of the oven. It looked firm and had a beautiful top. We dove into it tonight and (insert drumroll here 😀 ) IT SET!!!! And it was so delicious! I cannot begin to tell you how happy it made me to present to him a perfectly set chocolate chess pie. Will be trying some of your other recipes. Thank you so much for sharing this.

    Reply
  25. kay

    May 30, 2022 at 4:46 pm

    This was absolutely delicious. I only had a 12 oz can of evaporated milk so I weighed out five ounces on my kitchen scale. I made it in a regular sized Keebler graham cracker crust (which it fit exactly) covering the edges with a pie crust shield before I put it in the oven on top of a sheet pan. It did not spill over at all though. This is now my go to chocolate pie as it is that good.

    Reply
    • Stacey

      June 7, 2022 at 2:02 pm

      Awesome! I’m so glad to hear that you enjoyed it!

      Reply
  26. Meg

    May 17, 2022 at 5:48 pm

    It was great and super nostalgic for me, thanks! It was the easiest recipe I’ve ever done too since you just pour everything in and bake 🙂

    Reply
    • Stacey

      May 19, 2022 at 11:10 am

      Such an easy recipe!

      Reply
  27. Tina M

    May 15, 2022 at 9:03 pm

    I was visiting North Carolina and I had a slice of Chocolate Chess Pie at a restaurant and it was delicious. I’m from Chicago and we don’t have it here (that I know of!). I tried your recipe today and it was perfect! Thank you!

    Reply
    • Stacey

      May 17, 2022 at 8:13 am

      So glad you enjoyed it!

      Reply
  28. Vicki G

    April 26, 2022 at 9:55 pm

    Made 2 today to take to a meeting. I love the recipe, so easy to make. As much as I love chocolate chess pie, this was a bit too sweet and a little “grainey” for me. I will work this out with your recipe because I believe this recipe is the best

    Reply
    • Stacey

      April 27, 2022 at 8:12 am

      Glad to hear you enjoyed it. Reducing the sugar shouldn’t be a problem.

      Reply
  29. Elizabeth

    April 22, 2022 at 7:46 pm

    I have been dreaming about this pie for about 30 years. A restaurant my parents used to take me to here in Maine had chocolate chess pie for dessert. It was my favorite dessert of all time. They closed. I thought they had made up the name and never really tried to find a recipe, since I didn’t know that was it’s actual name. I was watching a cooking show that mentioned chocolate chess pie last week and immediately googled recipes. Your’s was the one I landed on. It did not disappoint. 30+ years later my taste buds are happy dancing again. Thank you.

    Reply
    • Stacey

      April 25, 2022 at 8:27 am

      That is so sweet! I am so happy to be able to bring those memories back!

      Reply
  30. Mary

    March 29, 2022 at 3:52 am

    I made this chocolate chess pie for a Pi day contest two weeks ago. It was my first time making a Chocolate Chess Pie, and I was very happy with the results . Thank you for a great recipe.

    Reply
    • Stacey

      April 4, 2022 at 10:01 am

      I am so glad that you enjoyed it! It’s one of my favorites as well!

      Reply
  31. Kendall

    March 28, 2022 at 10:57 pm

    Fabulous. Made in a heavier duty disposable pie pan today (Did use 3.5 TBL cornstarch due to warmer humid weather on southern coast of Florida) after shedding emotional tears in a Publix – as after almost 64 years of living without baking with real dairy/milk I have discovered I can use the a2 milk and not suffer. I actually was able to get a2 Half and Half, to substitute for evap milk, at Publix. The a2 milk is a true life changer for me!!! This recipe I googled while teary was my choice – I was determined to make the pie I so enjoyed at a local restaurant years ago. And this is it – first go! God is so good. The only question is how does their premade, store-bought (shortbread?) crust seem like it’s never been in an oven at all?? Do they cook filling before filling the crust?? Covered my crust w/foil after 20 mins, maybe not soon enough? Lightly browned and okay. But restaurant’s pie crust always seemed never “re-baked.” And I ate their pie for well over a decade after church on Sundays. Not a fluke.
    Thank you, and also thank you to a2 company in USA and distributors! I suggest beating eggs, then not overbeating your mixture once added in. My filling actually sat for 30 mins prior to my short re-stir and then pouring to bake. Readers may not realize lactose-free milk will not set up as well in puddings, etc. Get 2 oven therms to check for hotter areas before you cook. I lightly patted sprinkled reg flour on top/bottom of single crust prior to filling as it was a higher sugar pie.
    I am storing pie in fridge and will take out to room temp to enjoy more tomorrow. Again, thank you and we do appreciate your kind responses!

    Reply
    • Stacey

      April 4, 2022 at 10:07 am

      That a2 milk is a real game changer for lots of folks. When it comes to the restaurant’s pie crust, it’s really hard to say. They may have covered the crust the entire time. Thanks so much for the tip about using lactose free milk.

      Reply
  32. Rebecca

    March 21, 2022 at 4:55 pm

    My daughter wants to make chocolate chess pie for her 3rd grade States Fair. She has Virginia and researched this Southern staple (plus she adores chocolate). We need to make 60 mini pies for the project. I bought premade mini (3 inch) pie crusts. Any guesses on temperature and baking time for a bunch of small pies?

    Reply
    • Stacey

      March 22, 2022 at 12:00 pm

      How fun! I wish we had projects like that when I was a kid! If I were to guess, I’d say 350° for 20 to 25 minutes. Hope they turn out great for her!

      Reply
      • Rebecca

        March 22, 2022 at 1:16 pm

        Thank you for the quick feedback. I’m a fine baker, but only because I follow recipes and instructions exactly, so I appreciate the thought from an experienced baker. I will report back after we give it a try!

        Reply
  33. Amanda H

    March 14, 2022 at 7:38 pm

    Chose this for our PIE day (3-14-2022) celebration. SO GLAD I DID!!

    Absolutely the BEST chocolate pie ever!! I will be serving this for every holiday and pot luck this year and probably many years to come. So easy and the ingredients are regular everyday items. Thank you!!

    Reply
    • Stacey

      March 16, 2022 at 8:19 am

      Thanks! So glad you enjoyed it!

      Reply
  34. Teresa Erickson

    January 23, 2022 at 7:51 pm

    I made this for my husbands 70th birthday. He loves chocolate pie and has always had chocolate pie on his birthday, since a small child. He told me a few minutes ago and I quote “in 70 years, this is the best chocolate pie I have ever eaten and I’ve eaten a lot of them!” . Thank you so much for the recipe.

    Reply
    • Stacey

      January 24, 2022 at 10:28 am

      This put quite the smile on my face this morning!! I’m so glad that he enjoyed it! Please tell him we said Happy Birthday!!

      Reply
  35. Cathy

    December 25, 2021 at 1:20 pm

    I recently made this with a store-bought graham cracker crust. The pie was set-up right out of the oven, no jiggling or anything! The chocolate taste was amazing.. the only problem I had was with the crust, it got overdone to the point of being dark and crunchy. My kids actually liked it, haha! But I prefer a softer, lighter pie crust and will try shortbread next time. Or make my own 😉 Thanks for the recipe!

    Reply
    • Stacey

      January 4, 2022 at 2:02 pm

      So glad that it turned out great for you! The long cook time might be why the crust got so dark. I’ve never tried it with a graham cracker crust, but it sounds great!

      Reply
  36. Dee

    December 24, 2021 at 1:34 pm

    Amazing! And so easy! My granddaughter and I really enjoyed making this. And eating it!

    Reply
    • Stacey

      December 24, 2021 at 3:46 pm

      Love hearing that!!

      Reply
  37. Chelsea Armitage

    December 21, 2021 at 12:19 pm

    I have made this pie several times and it has been delicious! Rave reviews from everyone. It is my go-to pie recipe to wow a crowd. I use 1/2 dark chocolate powder and 1/2 regular cocoa powder and it really gives it a deep flavor. I have never had a problem with the pie setting (though I did have to double check with the can of milk, I was using a large can and almost ruined it!).
    Thanks!

    Reply
    • Stacey

      December 21, 2021 at 4:31 pm

      That sounds delicious! So glad you caught the milk size before you used it!

      Reply
      • Kevin R Murphy

        December 21, 2021 at 8:36 pm

        is 325 or 350 to bake

        Reply
        • Stacey

          December 22, 2021 at 3:00 pm

          Hi Kevin! You should bake the pie at 350°F.

          Reply
  38. Stacey

    December 21, 2021 at 9:57 am

    Going to try this for Christmas as a surprise for my sister. I’m thinking of maybe trying it using either a walnut or pecan pie crust and reducing the sugar a bit. Wish me luck!

    Reply
    • Stacey

      December 21, 2021 at 4:33 pm

      Changing up the crust sounds amazing! Hope your sister enjoys it!

      Reply
  39. Terri

    December 20, 2021 at 11:30 am

    Best pie ever! Thin crispy top, silky chocolate underneath. Can’t wait to make it again. Thank you for sharing the recipe.

    Reply
    • Stacey

      December 20, 2021 at 1:58 pm

      Awesome! So glad to hear you enjoyed it!

      Reply
  40. Amy

    December 4, 2021 at 8:04 pm

    Is it possible that you didn’t halve the sugar when you halved the recipe? It was way too sweet for us! The texture and everything was fine but even with ice cream it was unbearably sweet.

    Reply
    • Stacey

      December 6, 2021 at 10:26 am

      Pie? Too sweet? I’m kidding, of course. No, seriously, I’ve always made it this way and not had any complaints about it being too sweet. That being said, you can certainly reduce the amount of sugar if you wish.

      Reply
      • Shirley

        October 16, 2022 at 9:45 pm

        Read only a couple of comments re amount of sugar.
        What would be the least amount of sugar one could use? So important in the situations I would love to make this for— chocolate lovers. Yes, we should omit dessert!
        Will really appreciate your answer.
        Thanking you

        Reply
        • Stacey

          October 17, 2022 at 10:22 am

          I can’t say for sure as I have only ever made it with the amount of sugar that is written!

          Reply
  41. Mandy

    November 24, 2021 at 10:42 am

    I wonder if the ones that didn’t set up right used a mixer rather than whisking or stirring with a fork by hand? The mixer will ruin this pie for sure! My crusts also recommended putting the cookie sheet you set it on it the oven to preheat, not preheating that might have done it as well.

    Reply
    • Stacey

      November 24, 2021 at 11:17 am

      Those things can certainly have an effect. I think in most cases it’s because folks used the wrong size can of evaporate milk.

      Reply
  42. Janice Nebgen

    November 12, 2021 at 5:15 pm

    This is my favorite pie. I have made it several times. Big hit every time. I was wondering if you have any suggestions for making this in High altitudes?

    Reply
    • Stacey

      November 16, 2021 at 11:44 am

      Thanks, Janice! I don’t have much experience with high altitude baking, but found this helpful: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking

      Reply
  43. Sarah

    November 12, 2021 at 4:33 pm

    This is a wonderful pie!! Thank you Stacey😊

    Reply
    • Stacey

      November 16, 2021 at 11:45 am

      So glad to hear you enjoyed it!!

      Reply
  44. Margi

    November 12, 2021 at 12:48 pm

    I only have one that wants pumpkin pie so I’ve been looking for weeks as to what to serve instead. This is going to be the one and a mile high apple pie. One of the things I do once I read the comments is to highlight the areas of the recipes that seem to be causing the most problem so that I don’t do the same. Can’t wait for Thanksgiving. Seeing son for 1st time in almost 2 years.

    Reply
    • Stacey

      November 16, 2021 at 11:47 am

      What a joy it will be to see him, Margi! I hope y’all have an incredible time together! Happy Thanksgiving!

      Reply
  45. Victoria

    November 12, 2021 at 10:52 am

    This was the best chocolate chess pie that I have ever made. I followed the recipe and it set up perfectly with no cracks! Excellent, rich chocolate flavor. Shared a FEW slices (I was a little stingy 😈)with friends and everyone wanted the recipe. Thank you Stacey for another award winning recipe.

    Reply
    • Stacey

      November 16, 2021 at 11:47 am

      Fantastic! I’m so glad to hear it turned out perfect for you!!

      Reply
  46. Corinne

    November 5, 2021 at 12:51 pm

    Hey Stacey! Just wanted to say that I follow the recipe exactly and this is EXACTLY what chocolate chess pie should taste like. For the past thirty years, my family has been celebrating Thanksgiving in the Shenandoah Valley, eating chocolate chess pie for dessert. Last year, with COVID, the place we always go was closed, so we had Thanksgiving at home…I had to try to recreate the magic pie and this recipe was SPOT ON!! Fast forward a year later and I’ve made it at least 8 times–rave review from all family and friends. Thank you so very much, with love from my whole family.

    Reply
    • Stacey

      November 8, 2021 at 2:41 pm

      This put a HUGE smile on my face! So glad to hear it turned out great for you, Corrine!

      Reply
  47. Anastasia

    October 17, 2021 at 12:53 pm

    I came to the comment section to see if someone has already asked about a crustless pie. I made this pie once, and it’s amazing! I wanted to make this again for my ladies group, but we have a lady that can only eat gluten-free. The ingredients all look gluten-free except for the crust. I think I’ll try it crustless. Wish me luck! 😁

    Reply
    • Stacey

      October 18, 2021 at 10:38 am

      Let me know how it turns out!

      Reply
      • Angie

        December 7, 2022 at 10:30 pm

        I purchase gluten free cookies and crush them, add butter and sugar. Press into pie plate

        Reply
        • Stacey

          December 8, 2022 at 9:52 am

          Thanks for that tip!

          Reply
  48. Stephen Hindman

    October 17, 2021 at 11:08 am

    Do you even need to read these comments? This recipe is by Stacey Little. If you still need convincing, buy his recipe book and start on page one. Probably my favorite wedding present 5 years ago… this is an amazing pie and couldn’t be easier.

    Reply
    • Stacey

      October 18, 2021 at 10:38 am

      Thanks so much, Stephen!

      Reply
  49. Christie Collier

    September 23, 2021 at 10:39 am

    When I first started making this pie, I failed to realize that it calls for only 5oz. of evaporated milk. This caused the pie to not set completely or at all.

    Reply
    • Stacey

      September 24, 2021 at 4:24 pm

      Oh no! So how much evaporated milk did you end up using?

      Reply
  50. Courtney

    August 16, 2021 at 3:24 pm

    My pie tasted like a brownie pie. It was good. Very rich & sweet, perfect with a cup of black coffee..My pie set perfectly, no issues.

    Reply
    • Stacey

      August 17, 2021 at 2:44 pm

      I think brownie pie sounds amazing! Glad to hear you enjoyed it! Thanks for taking the time to let us know how it turned out!

      Reply
  51. Jennifer

    July 24, 2021 at 5:02 pm

    I made this pie for my family, followed the recipe exactly ( but I used a regular, frozen, store-bought pie crust ) and it turned out amazing!!! ???? I made sure not to over-fill, and placed it on a baking sheet as well. My entire family loved it! Didn’t last very long lol

    Reply
    • Stacey

      July 27, 2021 at 11:00 am

      So glad to hear y’all enjoyed it!

      Reply
  52. Sharon Miller

    April 15, 2021 at 12:57 pm

    My Grandma made chocolate chess pie. I just popped mine in the oven. Thanks for the recipe.

    Reply
    • Stacey

      April 15, 2021 at 1:14 pm

      Hope it turns out GREAT for you!!

      Reply
  53. Brittney

    March 19, 2021 at 9:57 am

    Love this pie! Sometimes my pie will not crackle on top and that’s my favorite part!?

    Reply
    • Stacey

      March 19, 2021 at 10:44 am

      Hmmm… Let me put some thought into that.

      Reply
  54. Rashidah Lovick

    March 14, 2021 at 9:47 pm

    This is a SERIOUSLY good pie!!! Possibly the best pie I’ve ever made!! WHERE has chocolate chess pie been all my life?! The only change I made was cutting back the sugar by a 1/4 cup.

    Reply
    • Stacey

      March 15, 2021 at 3:50 pm

      So glad to hear you enjoyed it!!

      Reply
  55. April

    March 11, 2021 at 10:19 pm

    Just cooked this pie for the first time ever and much to my surprise it turned out absolutely perfect!! I used 2 regular frozen pie crusts and this recipe filled both just right. I also used 5 oz evaporated milk and baked at 350 for 50 minutes. It set perfectly, tasted better than I imagined it would and the crust was so perfectly crispy and flaky. I don’t have a dollop or cool whip to add to it but will be sure to have some for next time. Thanks so much!! ♥️

    Reply
    • Stacey

      March 15, 2021 at 3:53 pm

      Awesome! It’s certainly one fo my favorites!

      Reply
  56. Jessa

    March 11, 2021 at 2:28 pm

    Would replacing the corn starch with corn meal and a bit of flour work? I don’t have corn starch.

    Reply
    • Stacey

      March 11, 2021 at 4:02 pm

      Flour will work. It can actually be made without it completely, but the cornstarch is a little insurance policy to help it set.

      Reply
  57. emily

    March 4, 2021 at 11:58 am

    My pie also did not set after being baked for 55 minutes and refrigerated overnight. It was a birthday pie so frustrating! It did taste good but did not present well. Very disappointed.

    Reply
    • Stacey

      March 4, 2021 at 12:12 pm

      Ugh! I hate to hear that! I just made this last week and had no trouble at all with it setting and I can not figure out what’s happening. A quick Google search shows that nearly all the Chocolate Chess Pies out there call for similar ingredient amounts and instructions. It’s got to be another variable like oven temperature. I’m going to test mine again with a higher temp and see if it helps.

      Reply
  58. Trish Foster

    January 25, 2021 at 6:32 pm

    I made this recipe exactly as written. It was delicious!! I let my pie crust come to room temperature also. This pie was fudgy goodness!!

    Reply
    • Stacey

      January 26, 2021 at 11:27 am

      Wonderful! I’m so glad it turned out great for you!

      Reply
  59. Emily Johnson

    December 27, 2020 at 6:58 pm

    I try and follow this recipe to a tee. 5 and 6 year olds measure the ingredients but I watch like a hawk. It is the BEST ever. It’s my go-to, most requested, most loved. Thank you!

    Reply
    • Stacey

      December 29, 2020 at 9:15 am

      So glad you’ve enjoyed it! And I love hearing about little ones getting in the kitchen, too!

      Reply
  60. Summer

    November 25, 2020 at 10:50 pm

    I just took this pie out of the oven. It has a beautiful crusty top and smells heavenly. I can’t wait to try this tomorrow for thanksgiving. Thank you for the recipe!

    Reply
    • Stacey

      November 27, 2020 at 8:22 am

      I can smell it now! Sure hope y’all enjoyed it!

      Reply
  61. VirginiaT

    November 24, 2020 at 8:01 pm

    So I know this recipe is fantastic because I made it last year. I don’t know what I’ve done wrong, but my pies aren’t setting right, and I was wondering if anyone would know a solution.

    Reply
    • Stacey

      November 25, 2020 at 12:00 pm

      Often times, folks are using the wrong size can of evap milk. Are you sure that you’re using the small (5-ounce) can?

      Reply
  62. Annette Pasquarella

    October 28, 2020 at 8:48 pm

    I have made this pie for years and it is always a hit. I usually put whole pecan halves on top and just gently dip or push them in the liquid so they get wet and then bake. It is a good version. This time I just made it without and it turned out great. But I have a question – do you know the nutritional content and for 1 piece out of what total slices of pie? Thanks!

    Reply
    • Stacey

      October 29, 2020 at 1:37 pm

      Hi Annette! That sounds amazing! I don’t calculate the nutritional content, but a site like myfitnesspal.com will allow you to input the ingredients and calculate it that way.

      Reply
  63. Doris coker

    August 4, 2020 at 1:53 pm

    Im about to make this pie. Sure hope 325°works as i usually use 350°

    Reply
    • Stacey

      August 4, 2020 at 2:22 pm

      Yep. It works just fine. Just make sure you use a 5-ounce can of evap milk. Apparently some folks are using a 10-ounce.

      Reply
  64. Diane J.

    July 13, 2020 at 5:52 pm

    O…M..GEEEEEE! THANK YOU! Yes, I just had to yell that out. I see myself as a pretty good cook and have made regular chess pies, buttermilk pies and cobblers. For some reason I wanted a nibble of chess pie. Nooooo, not an ordinary chess pie; not even a lemon would do. I wanted a taste of chocolate. After sifting through several blogs and recipes I chose this recipe. I didn’t have cornstarch or evaporated milk so I had to take a scientific chance and make some exchanges. I used 2% milk and all-purpose flour. All I can say is that I’m THRILLED with the outcome. It turned out to be a nice, sort of fluffy custard. Im pleased and will make this again. I’m going to go through your recipes to see what else I can “cook up to take a bite out of”. Thanks again.

    Reply
    • Stacey

      July 14, 2020 at 11:08 am

      Sweet! I’m so glad that you enjoyed it! Thanks for taking the time to leave me this glowing review!!

      Reply
  65. jodi

    June 16, 2020 at 8:01 pm

    do you think this could be frozen? I am catering a party and would like to make the desserts a few days in advance to get them out of the way. Refrigerating for a couple of days would be OK too, but if it could be frozen, I would make it the weekend before.

    Reply
    • Stacey

      June 19, 2020 at 11:34 am

      Freezing pies can be tricky. I think it would work, but I’ve not tried it myself.

      Reply
  66. Michael

    May 3, 2020 at 3:16 pm

    I love this pie so much! I am a major chocolate fiend. The first time I ever had a chocolate chess pie was on vacation, visiting my wife’s family in the South. We had dinner at Golden Corral and I spotted the pie as part of the dessert buffet. I thought it was just a chocolate pudding pie. Boy, was I wrong! I was so much better! It is thicker, richer, and fudgier than a pudding pie. I started searching the internet trying to figure out exactly what that little slice of heaven was. Once I learned it was a chocolate chess pie, I went on a mission to try as many recipes as I could find. This recipe is my favorite one so far, and it is incredibly easy to throw together. I love it!

    Reply
    • Stacey

      May 4, 2020 at 10:26 am

      Awesome! Thanks so much, Michael! I’m so happy to hear this one has been your favorite! It’s certainly a favorite of mine as well!

      Reply
  67. Dawn Wetterman

    February 19, 2020 at 9:55 am

    Reading the comments, i wonder if the pies that didnt set up ended up with a whole 10oz can of evaporated milk?

    Reply
    • Stacey

      February 19, 2020 at 12:50 pm

      That’s actually a really great point! I do wonder that now.

      Reply
  68. Dorthy Stem

    January 22, 2020 at 5:04 pm

    I have been making this pie for a while my family just loves it, however the last few times I made it, it cracked across the top and never set. What am I doing or not doing?

    Reply
    • Stacey

      January 23, 2020 at 2:18 pm

      This pie does often crack, but I find it’s just part of the character. As to it not setting, is the entire pie not set or just the center?

      Reply
  69. Miss D

    December 29, 2019 at 9:19 pm

    I made my first pie exactly according to the recipe and it was awesome and I just made another pie identical except I put less sugar because on top of the pie I shaved white chocolate and dark chocolate and walnuts on top of it and it was awesome as well thank you for such a good recipe and an easy one at that!!

    Reply
    • Stacey

      January 7, 2020 at 3:16 pm

      That sounds amazing! So glad you’ve enjoyed this recipe!!

      Reply
  70. Olivia

    November 28, 2019 at 9:59 am

    Hi, how long should I cook this at a higher altitude?

    Reply
    • Stacey

      November 28, 2019 at 10:08 am

      I can’t say for sure, but I’d add about 5 minutes.

      Reply
  71. French

    November 27, 2019 at 8:20 pm

    I made the recipe as is, and it filled completely a deep dish pie shell. When it cooked it came over the edges of the shell, all the way around, not just a little bit; luckily I had the shell on a cookie sheet so it didn’t spill into the oven floor. I don’t bake a lot of pies, so I didn’t recognized that I was probably overfilling it. Thoughts?

    Reply
    • Stacey

      November 27, 2019 at 9:50 pm

      Check the size of the deep dish. I made two today and they worked fine as written. So glad you had them on the cookie sheet, but hate you had a little trouble.

      Reply
  72. Lacey

    November 27, 2019 at 6:13 pm

    Is this calling for 1 and 1/2 sugar or just 1/2 cup off sugar?

    Reply
    • Stacey

      November 27, 2019 at 9:49 pm

      1 1/2 cups or 1 + 1/2 cups or 1.5 cups

      Reply
  73. Michele Lyons

    November 24, 2019 at 3:42 pm

    Does this pie need to be refrigerated?

    Reply
    • Stacey

      November 26, 2019 at 12:34 pm

      If it’s consumed within a day or so, it’s probably fine left out.

      Reply
  74. Amber

    November 14, 2019 at 12:11 am

    This was a delicious and super easy pie to make! Fantastic chocolate flavor, and though it is very sweet, easily the best chocolate pie I’ve ever made or eaten. Great texture. I did end up baking the pie longer for the middle to set (still had a slight jiggle-similar to cheesecake)…closer to 60 min. Will be my go to chocolate pie from now on. Thank you so much!

    Reply
    • Stacey

      November 14, 2019 at 8:51 am

      So glad you enjoyed this one so much, Amber! It’s certainly one of my favorites.

      Reply
  75. Kathy Williams

    November 6, 2019 at 9:10 pm

    Yum!!!! Yum!!!!! Yum!!!!!!! Such a delicious, delectable, and delightful pie!! Thank you so much for this recipe of perfection!!!!!!!!!

    Reply
    • Stacey

      November 7, 2019 at 12:34 pm

      So glad you enjoyed it so!!

      Reply
  76. Jenna Ward

    September 10, 2019 at 2:02 pm

    Hi! So if I want the consistency to be a little thicker and fudgy (is that even a word lol), would I add in a little more corn starch or maybe cook it a little longer? I’ve attempted to make this pie about 10 times now (not this particular recipe, but similar) and every single time it comes out just a little runny. Still good and still edible, but too thin and not completely set. Although I’ve followed the recipes exactly. Any suggestions?

    Reply
    • Stacey

      September 10, 2019 at 2:11 pm

      Hi Jenna!
      Being that you’ve had trouble with several different recipes, have you checked to ensure your oven is heating to the correct temp?

      Reply
      • Jenna Ward

        September 10, 2019 at 5:47 pm

        Hmmm, no I haven’t ever checked that . How would I check that? My pie is in the oven as we speak. Fingers crossed! I didn’t add anything. I followed your recipe exactly!

        Reply
        • Stacey

          September 11, 2019 at 10:37 am

          You can grab an oven thermometer in most big box stores and on Amazon and you can just hang it on one of the racks and compare the temp it reads with the oven set temps to make sure they match. Let me know how it turned out! 🙂

          Reply
  77. Amy

    September 5, 2019 at 3:08 pm

    Could I use something else instead of corn starch?

    Reply
    • Stacey

      September 5, 2019 at 4:01 pm

      You can use flour, but the result may not be quite the same.

      Reply
      • Gaye Whittington

        November 23, 2019 at 12:20 pm

        You would need to use self-rising flour if you substitute the corn starch. The corn starch would give it a smoother texture.

        Reply
        • Stacey

          November 26, 2019 at 12:40 pm

          I think regular or all purpose should both work in this case – I just much prefer the corn starch.

          Reply
  78. Christopher E Crabtree

    August 31, 2019 at 8:36 pm

    I made this tonight. I did add a pinch of salt. Perfection. Thanks for the great classic.

    Reply
    • Stacey

      September 3, 2019 at 11:55 am

      Awesome! Glad it turned out great for you!

      Reply
  79. Judith Fox

    August 2, 2019 at 5:51 pm

    I have printed off some of your recipes that I am going to make, especially the peach chess pie. Looks really good. Your chocolate pie recipe looks like the one I make, so I dug out my recipe. It’s exactly the same except for the corn starch. My pie is one I’ve made many times for church dinners and funerals and I never bring home any left overs. I wonder why you use corn starch? Also I bake mine at 350 instead of 325. I will try your recipe, will you try yours w/o corn starch?

    Reply
    • Stacey

      August 6, 2019 at 3:41 pm

      The corn starch is like an insurance policy to make sure it’s going to thicken up the way it should.

      Reply
  80. Elsa Tanner

    July 28, 2019 at 1:04 pm

    Thank you for this recipe. It is the closest anyone has came to my Aunt Bessie’s pie. This is going to be a family favorite and staple for special occasions! Bless you.

    Reply
    • Stacey

      July 29, 2019 at 1:30 pm

      Nothing makes me happier than hearing things like that. So glad you enjoyed it!

      Reply
  81. L. Almond

    July 6, 2019 at 7:27 am

    Love this recipe! I made this yesterday and it was a hit with my family.

    Reply
    • Stacey

      July 9, 2019 at 9:50 am

      So glad y’all enjoyed it!!

      Reply
  82. Hope

    May 13, 2019 at 4:41 pm

    Have you ever tried it with a graham cracker crust or Oreo crust?

    Reply
    • Stacey

      May 14, 2019 at 11:08 am

      I haven’t, but it sounds like something worth trying!

      Reply
    • Shannon Skipworth

      December 8, 2020 at 5:02 pm

      Just cooked one in a graham cracker crust, I think it’s better than a regular crust. I also use graham cracker crust for my regular chocolate pie as well.

      Reply
      • Stacey

        December 10, 2020 at 12:51 pm

        I LOVE this idea!! Thanks for sharing!!

        Reply
  83. Pilar

    May 3, 2019 at 8:45 am

    Would it work the same if you add pecans?

    Reply
    • Stacey

      May 4, 2019 at 2:42 pm

      I’m not sure. I’ve not tried that.

      Reply
  84. Pat

    February 23, 2019 at 4:48 pm

    Can you use a deep dish pie crust for 1 pie or do you just need to use the regular pie crust? I’m using frozen ones in the tin pies.

    Reply
    • EileenWest

      February 24, 2019 at 4:04 pm

      I just put mine in the oven in a frozen pie crust, and it filled fine, and doesn’t look too skimpy. My question is does a frozen crust need to be parbaked for this pie?

      Reply
      • Stacey

        February 25, 2019 at 3:41 pm

        No, there’s not need to par bake, but you can. You just might need to shield the edges with some aluminum foil to keep it from getting too brown when baking the pie.

        Reply
    • Stacey

      February 25, 2019 at 3:42 pm

      Deep dish will work, it will just not fill it all the way up.

      Reply
  85. Janice Nebgen

    February 13, 2019 at 4:23 pm

    Do you have to use unsalted butter?

    Reply
    • Stacey

      February 14, 2019 at 12:15 pm

      It’s best to control the salt content in the pie, but salted will work just fine.

      Reply
  86. Lynn Rickman

    February 13, 2019 at 3:25 pm

    Oh my goodness, this sounds like one everyone’s gonna have to try and love! Thanks for sharing!

    Reply
    • Stacey

      February 14, 2019 at 12:10 pm

      Sure hope you’ll enjoy!!

      Reply
      • Debbie dowell

        November 27, 2019 at 5:19 pm

        I made this last week was Delicious. Made two more tonight for Thanksgiving. Thanks for sharing this recipe

        Reply
        • Stacey

          November 27, 2019 at 5:31 pm

          Wonderful! So glad you’ve enjoyed this one! I just made two as well!

          Reply
  87. Teena

    February 13, 2019 at 11:20 am

    Hey y’all, can you make this without the crust? Just bake it in the pie shell? Has anybody tried that?

    Reply
    • Stacey

      February 13, 2019 at 12:59 pm

      I can’t say I’ve ever tried it that way. Is there a particular reason you want to bake it that way?

      Reply
  88. WWZ

    February 12, 2019 at 8:54 pm

    Did you really mean a 5 ounce can of evaporated milk or should it be 15 ounces?

    Reply
    • Stacey

      February 13, 2019 at 10:39 am

      No, it’s a 5 ounce can.

      Reply
      • Emily

        September 11, 2019 at 4:46 pm

        As good as this pie is, you will probably need the rest of that can of evaporated milk to make more!

        Reply
        • Stacey

          September 12, 2019 at 11:13 am

          Love that idea!!

          Reply
          • Dani

            September 3, 2020 at 1:04 am

            I didn’t have evaporated milk on hand so I used half heavy cream and half 2% milk. Also increased the cornstarch to 4 level tablespoons and baked for one full hour. It set up perfectly.

          • Stacey

            September 3, 2020 at 2:03 pm

            Glad to hear it!

  89. Kristina

    February 12, 2019 at 3:15 pm

    OOooh! I can’t wait to make this for my family for Valentine’s Day! Happy Hearts Day!

    Reply
    • Stacey

      February 13, 2019 at 10:40 am

      Sure hope they’ll love it!

      Reply
      • Kristina

        February 15, 2019 at 7:39 am

        Everyone DID love it, Stacey. You rocked our Valentine’s dessert! I just mistakenly added a whole 11 ounce can of Evaporated Milk instead of 5 ounce. I had to bake it a bit longer, but the flavor was milk chocolate goodness!

        Reply
        • Stacey

          February 15, 2019 at 8:19 am

          Awesome!! So glad y’all enjoyed it!!!

          Reply
  90. Deanna MCK

    February 12, 2019 at 1:33 pm

    This looks like a winner to me…. I think I’ll make it this week. Thanks for your recipes. I’ve saved quite a few of them. All delicious!

    Reply
    • Stacey

      February 13, 2019 at 10:41 am

      Love hearing that!! Thanks, Deanna!

      Reply
      • Lisa Trevino

        August 31, 2021 at 1:49 pm

        Mine was crackled when it came out of the oven. Did I over cook?

        Reply
        • Stacey

          September 1, 2021 at 9:25 am

          No, it often does crack, so it should be just fine.

          Reply
    • Brooks Finch

      October 12, 2019 at 3:22 pm

      Hello. I followed the recipe 100%. I did use a frozen deep dish crust, but mine did not set up. Even over night in the fridge, it was a cold mess. Any suggestions??

      Reply
      • Stacey

        October 16, 2019 at 9:44 pm

        With 3 tablespoons of cornstarch, I just can’t imagine why it didn’t set up.

        Reply
        • Lindsay

          November 17, 2019 at 8:00 am

          I attempted this pie last night and followed the recipe exactly. Mine also didn’t set.

          Reply
          • Stacey

            November 18, 2019 at 12:47 pm

            At all or just in the middle?

          • Dawn Wetterman

            February 19, 2020 at 9:52 am

            Reading the comments, i wonder if the pies that didnt set up ended up with a whole can of evaporated milk?

    • Natalie Aguirre

      January 31, 2021 at 10:27 am

      I made this pie last night and the actual steps were pretty easy but somewhere I went wrong! The center of my pie never set. I used 5 oz of evaporated milk and cooked it at 325° for about 50 minutes when the crust was fully formed. The outside edge is perfect! Really delicious! The center has raw crust and filling the consistency of ganache. I put it in the fridge overnight to set up and it didn’t help. Tips??

      Reply
      • Stacey

        February 1, 2021 at 9:49 am

        I’m struggling because I’ve had a few folks complain about their pies not setting, but for the life of me, can’t get that problem to happen when I make this. It always turns out perfectly cooked. In your case, I think maybe some more time in the oven would have fixed it. Oven temps can vary a bit and since you only cooked it for 50 minutes, I’m guessing it could have stood 10 to 15 minutes more. It’s just so hard to say since I can’t be there in the kitchen with you.

        Reply
        • Natalie

          February 1, 2021 at 4:15 pm

          I’ll try that. I still have a pie crust left in my fridge! Thank you!!(:

          Reply
    • Rita williams

      July 13, 2022 at 8:08 pm

      This was super easy. I hate to cook. Mine turned out great. Very tasty. Set in middle too. I baked 50 mins at 350°

      Reply

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