Merlotte’s Chocolate Chess Pie

by Jennifer on June 7, 2012

in Awesome Treats, Book Themed Desserts, Pies & Crumbles, True Blood Desserts, TV Themed Desserts

Are you in Bon Temps and have a hankering for some down-home cookin’?

Saddle up to Merlotte’s Bar and Grill.

Image from HBO

Sure, the clientele leaves a lot to be desired, but the waitress seems to know exactly what you need before you ask – weird! The vampires drinking Tru-Blood at the bar are making you a bit nervous, but you can’t leave until you have a slice of Merlotte’s renowned chocolate chess pie!

Everyone always thinks of pecan pie as the quintessential Southern pie, but I wanted to try something different. Chess pies are simple, scrumptious, and Southern – and you can’t beat that! The pie creates its own sugary, crispy crust as it bakes – it does all of the work for you.

Chocolate Chess Pie

Serves 8

Adapted from


  • 1 9 inch par-baked pie crust (if using refrigerated or frozen pie crust, follow directions on box for par-baking)
  • 1 3/4 cups white sugar
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1/2 cup whole, evaporated milk
  • 3 eggs
  • 1/3 cup unsalted butter, room temperature
  • 1 teaspoon vanilla

1. Preheat oven to 325 degrees.

2. Whisk together the sugar, cocoa powder, salt, and flour until well-combined. Slowly whisk in the evaporated milk.

3. Beat in the eggs, one at a time. Add vanilla and butter. Beat until smooth.

4. Pour into par-baked pie shell and bake for 55-60 minutes.

5. Dig in!



Leave a Comment

{ 4 comments… read them below or add one }

1 Liz @ IHeartVegetables June 7, 2012 at 9:26 am

Oh my gosh that looks SO good!

P.S. Welcome to Virginia Bloggers!!


2 Jennifer June 7, 2012 at 9:28 am

Thank you, thank you, Liz! :)


3 Zahran November 2, 2012 at 6:08 am

I can NEVER find evaporated milk in my supermarkets! Can i use condensed milk or something instead? Please give me a substitute (other than half and half cause thats not available either) i really want to make this!


4 Jennifer November 2, 2012 at 8:01 am

Hi Zahran! I’m sorry you’re having trouble finding evaporated milk! It is a little difficult to substitute, but the best way is to take 2 cups of whole milk (full fat) and simmer gently until the amount is reduced to one cup. I’m never done this before, so I can’t offer any more details! You could also use the amount amount of heavy whipping cream – I’ve never done this with this particular recipe, so I can’t say that it would turn out exactly the same. Hope this helps!


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