Chocolate Chess Pie
Last Updated on June 20, 2023 by Annie
Crispy on top with a chocolate custard center, this decadent chocolate chess pie makes the perfect addition to your holiday dessert table. Made with coconut oil and non-dairy milk this chocolate pie is a dairy-free dream!
For my family, chess pie is one of those recipes. It’s just not a family holiday without a slice of chess pie. But like many family traditions and recipes you’ve made 100 and a half times, there comes a time to try something new. But, if your family is anything like mine and you take away the staple dessert you better be bringing something even better and dare I say worthy of replacing its predecessor. Enter, chocolate chess pie.
WHAT IS CHESS PIE?
A decadent custard-like pie, chess pie contains egg, sugar, milk, butter, vinegar, and cornmeal. Cornmeal is used as a stabilizing agent which gives the pie it’s signature crispy top.
Why We Love Dairy-Free Chocolate Chess Pie
You know I am always down for a delicious slice of chocolate everything. This dairy-free chocolate chess pie makes an appearance at every Friendsgiving we host and with good reason. Here’s why we can’t get enough of this fudgy pie:
- Chocolatey center. This pie has a fudgy chocolate center that is beyond addictive.
- Chocolate + Vanilla vegan ice cream= the dream team!
- The flaky buttery crust. This classic crisco pie crust is the salty, buttery vehicle cradling the gooey chocolate filling.
HOW TO MAKE CHOCOLATE CHESS PIE
INGREDIENTS
- Pie Crust– If you are making your own Crisco pie crust, you will need flour, salt, crisco, and ice water. Additionally you can buy a pre-made pie crust as many brand are naturally dairy-free, just be sure to check the ingredients before buying.
- Cocoa powder– natural, unsweetened cocoa powder works best in this recipe
- Sugar– granulated sugar
- Corn meal– gives the pie it’s signature crispy top
- Coconut oil– melted and slightly cooled
- Eggs– at room temperature
- Vinegar– white or apple cider vinegar
- Vanilla– a deep flavored vanilla you can’t help but take a few whiffs of before pouring into your pie.
- Non-dairy milk– at room temperature. I’ve used almond milk and oat milk and find they both work well in the recipe.
Step-by-Step DIRECTIONS
Make the pie crust
If you are planning to use a pre-made pie crust skip this section and move to the chess pie filling.
- Mix dry ingredients: In a small bowl stir together flour and salt.
- Cut in shortening: Using a pastry blender, cut vegetable shortening into the flour mixture until crumbly.
- Fold in ice water: Next add 1 Tablespoon of ice water at a time to the flour mixture. Stir the mixture until it is almost all combined.
- Shape and store: Form the dough into a disk, wrap with plastic wrap and store in the refrigerator for at least 30 minutes or up to 3 days.
Make the Chess Pie Filling
- Mix dry ingredients with coconut oil: In a medium bowl whisk together sugar, cocoa powder, corn meal, and melted coconut oil.
- Add eggs: Next add eggs, one at a time, whisking after each addition.
- Whisk in wet ingredients: Whisk in vinegar, vanilla, and non-dairy milk. Carefully whisk in until smooth. Set aside.
- Roll the pie crust out into a 13-14 inch circle, then transfer to a 9-inch pie pan.
- Fold the extra pie dough under at the edges.
- Poke the pie dough with a fork.
- Add filling: Pour the chocolate chess mixture into the unbaked pie crust.
- Bake for 45-50 minutes until center is set.
- Cool: Remove from oven and allow to cool before slicing and serving with dairy-free whipped cream.
Helpful Kitchen Tools
Here are just a few simple kitchen tools I have in my kitchen that help make this chocolate pie recipe a little easier.
- Pastry Blender (Amazon affiliate link)– A comfortable handle with sharp blades that make cutting butter and shortening into dry ingredients delightful.
- 9-inch Pie Pan (Amazon affiliate link)– It never hurts to have a few reusable pie pans around.
- Pastry Mat (Amazon affiliate link)– The most helpful tool (aside from a rolling pin) when it comes to rolling the right sized pie crust.
Serving Suggestions
A few of my favorite ways to dish out this chocolate chess pie include:
- Topped with a vegan whipped topping like Truwhip Vegan.
- Served warm with your morning cup of coffee. Don’t knock breakfast pie until you try it y’all.
- Right out of the pie pan after waiting a respectable 30 seconds after baking. No judgement here.
DAIRY-FREE SWAPS TO CHOCOLATE CHESS PIE
When it comes to converting a classic pie like chess pie to dairy-free, here are a few tips to keep in mind:
- Replace buttermilk with a non-dairy milk makes this recipe dairy-free. I typically use oat milk when it comes to baking.
- Also using a non-dairy whipped cream to top the pie will also keep this pie recipe deliciously dairy-free.
FREQUENTLY ASKED QUESTIONS ABOUT CHOCOLATE CHESS PIE
IS COCOA POWDER DAIRY-FREE?
Cocoa powder is naturally dairy-free. While the process of turning cocoa beans into chocolate bars, chocolate chips, and other chocolate products might contain dairy, cocoa powder remains dairy-free. This is because cocoa powder comes from ground, roasted cocoa beans.
It’s also important to note, unsweetened cocoa powder is different from hot cocoa mix which typically does contain sugar and powdered milk. I always suggest double checking the ingredient labels to be sure you are using cocoa powder and not hot cocoa mix.
HOW DO I MAKE THIS RECIPE TREE-NUT FREE?
Swap the melted coconut oil with 1/3 cup melted vegan butter. Allow to cool slightly before adding into the mixture.
CAN I MAKE THIS PIE IN ADVANCE?
Yes! My grandmother has been known to make chess pie well before the intended serving date. Unfortunately that meant occasionally forgetting about the pie entirely and serving it a year later…
From a freshness perspective I would suggest making the pie at most up to 3 months in advance. Allow the pie to cool completely before freezing. When you are ready to serve simply remove from the freezer a few hours before serving.
OTHER DAIRY-FREE DESSERTS
Find yourself craving more delicious dairy-free desserts?? Here are a few packed with chocolate to satisfy your sweet tooth!
If you tried this delicious Chocolate Chess Pie and enjoyed it feel free to leave a comment below! I would love to hear how it went! You can also snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
You can also get delicious dairy-free recipes and tips by signing up for my newsletter!
Chocolate Chess Pie
Decadent and chocolaty, this creamy chocolate chess pie is a dairy-free dessert everyone will enjoy!
Ingredients
Pie Crust
- 1½ cup Flour
- ½ teaspoon Salt
- ½ cup Shortening Crisco
- 4 Tablespoon Ice Water
Chocolate Chess Pie
- 1½ cup Sugar
- ¼ cup Cocoa Powder
- 1½ teaspoon Corn Meal
- ⅓ cup Coconut Oil melted
- 3 Eggs room temperature
- 1 teaspoon Vinegar
- 2 teaspoons Vanilla
- ¼ cup Non-dairy milk room temperature
Instructions
Make Pie Dough
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In a small bowl whisk together 1½ cup flour and ½ teaspoon salt. Using a pastry blender, cut in ½ cup shortening.
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Using a spatula, stir in 1 Tablespoon ice water at a time until all 4 Tablespoons have been incorporated.
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With your hand knead the pastry together, should take about 4-5 turns, then shape into a disk, cover and chill for about 30 minutes.
Make Chocolate Chess Pie
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Preheat the oven to 350°F.
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In a medium bowl, whisk together 1½ cup sugar, ¼ cup cocoa powder, 1½ teaspoons corn meal, and ⅓ cup melted coconut oil.
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Next add 3 eggs, one at a time, whisking after each addition. This will result in a thicker consistency, similar to brownie batter.
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Next add 1 teaspoon vinegar, 2 teaspoons vanilla, and ¼ cup non-dairy milk. Carefully whisk in until smooth. Set aside.
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Roll the pie crust out into a 13-14 inch circle, then transfer to a 9-inch pie pan. Fold the extra pie dough under at the edges. Poke the pie dough with a fork.
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Pour the chocolate chess mixture into the unbaked pie crust. Bake for 45-50 minutes until center is set.
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Remove from oven and allow to cool before slicing and serving with dairy-free whipped cream or dairy-free ice cream!
Recipe Notes
Nut-free option– Swap the melted coconut oil with ⅓ cup melted vegan butter. Allow to cool slightly before adding into the mixture.
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