Chocolate Chess Pie Recipe

No, it’s not black and white

Why “chess”? - is it a person’s name, or a place...hard to say. But to us, it means - yummmm!

Honestly, professional caterers seldom make pie crust from scratch. Read about how we do it, and how you can save lots of time too:Caterer’s Pie Secrets gives you lots of ideas, especially for larger parties.

Remember that good baking is more like careful chemistry. Measure your ingredients, avoid substitutions, and use ASK-a-CATERER for free party recipes and ideas.

Portions/ServingsThis recipe will feed 8 people, making one pie.
Read about Party Food Quantities to plan for more or less.


9/10 inch single crust pie, unbaked
1 1/2 cups white sugar
3 1/2 tablespoons cocoa
1/2 cup butter, melted
1 - 5 ounce can evaporated milk
2 eggs
1 teaspoon vanilla extract
3/4 cup chopped pecans


Preheat oven to 325°

Combine the sugar, cocoa and butter. Mix very well until smooth and creamy.

In a separate bowl, mix the milk and eggs until smooth.

Combine the sugar and egg mix, along with the vanilla and chopped pecans. Stir well.

Pour into the unbaked shell; Use your pie crust, or learn how we do it the easy and fast way:Caterer’s Pie Secrets

Bake for 30 minutes. Carefully reach into your oven with a potholder and giggle the edge of the pie pan back and forth, seeing if the center of the pie is moving. If it is, bake for another few minutes until it firms up.

This pie can be served as soon as it cools enough to handle, or store it at room temperature for a day or two.

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