Chocolate Chess Pie Ii Food

CHOCOLATE CHESS PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla.
• Pour mixture into 9 inch unbaked pie shell and bake at 350 degrees F (175 degrees C) for 45 minutes or until set. Let cool before slicing.

CHOCOLATE CHESS PIE

Steps:

• Heat oven to 350°F.
• Microwave butter and chocolate in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter and chocolate are completely melted and mixture is well blended, stirring every 30 sec. Cool 10 min.
• Line 9-inch pie plate with pie crust as directed on package.
• Add eggs, sugar and dry pudding mix to butter mixture; whisk until blended. Gradually add milk, mixing well after each addition. Pour into crust.
• Bake 55 min. to 1 hour or until center is almost set and edge of pie is slightly puffed. Cool completely.
• Refrigerate 2 hours.
• Serve topped with COOL WHIP.

CHOCOLATE CHESS PIE

Steps:

• Preheat oven to 325F degrees.
• Combine sugar, cocoa, flour, and salt.
• Blend in milk.
• Beat in eggs 1 at a time.
• Add butter and vanilla, beat until smooth.
• Pour into prebaked pie shell.
• Bake in 325* oven for 55-60 minutes.

CHOCOLATE CHESS PIE

Steps:

• Preheat oven to 350 degrees.
• Place Regular 9" pie shell on a cookie sheet, or pizza pan.
• In small microwavable bowl melt chocolate chips, and margarine in microwave on low heat or manual defrost for 3mins or until melted. (Do not over heat or popping will occur).
• Combine in med size bowl eggs, milk, vanilla, sugar, and flour then mix with electric mixer on low setting or fork until blended approximately 1 minute.
• Stir melted chocolate chips, and margarine with a fork until blended then add to above items, and blend with electric mixer on low setting until combined.
• Pour into Regular 9" Pie Shell and bake 30-45 mins until crust is a med golden brown.
• (Do Not over cook crust as it will change the flavor.) My motto is if the crust is a med brown and the center of the pie has stopped shaking, it's time to stop this pie from baking. Pie will thicken some upon cooling.
• Let Cool approximately 15 mins and cut into 8 slices before serving. Add whipped topping if desired.
• NOTE: When I Make 2 pies I use 2 small bowls, and 2 med bowls then mix as directed above because it changes the flavor of these pies if you double the ingredients in the same bowls.
• Variations: Plain Chess Pie Omit chocolate chips from recipe.
• Peanut Butter Variation add 1/4th cup peanut butter, instead of chocolate chips
• Chocolate/Peanut Butter Variation 1/8th cup peanut butter, and
• 1/8th cup semisweet chocolate chips.
• Note: In The Variations with peanut butter, you do Not need to melt the peanut butter in the microwave.

CHESS PIE

Steps:

• Preheat oven to 350 degrees F.
• Cream the butter and sugar. Add yolks, vanilla, and cream. Fold in cornmeal. Pour into unbaked pie shell and bake 35 to 40 minutes. Filling should be firm, but not too crisp.
• Put the flour, butter, and salt into the bowl of a food processor. Pulse this mixture until butter resembles small pebbles. Transfer to large bowl and add ice water and mix.
• Turn out dough onto a lightly floured surface. Using the palm of your hand, flatten the dough against the cutting board; mixing the flour, water, and butter. Butter pieces should be visible. Press into plastic wrap and shape into disc. Chill for at least 1/2 hour before rolling out to line a 9-inch pie tin.
• Yield: 8 to 10 servings

CHOCOLATE CHESS PIE I

Steps:

• Blend together butter or margarine, eggs, cocoa, sugar, milk, and vanilla with a hand mixer until smooth. Pour filling into unbaked pie shell.
• Bake at 375 degrees F (190 degrees C) for 45 minutes, or until set. Let cool before slicing.

CHOCOLATE PIE II

Steps:

• In a medium microwave-safe bowl, combine sugar, flour, and cocoa powder. Mix well. While stirring, slowly pour in milk. Mix until smooth.
• Microwave cocoa mixture in 1 minute increments, stirring after each increment. Continue until mixture thickens, about 7 minutes.
• Slowly pour egg yolks into cocoa mixture, whisking rapidly until yolks are incorporated. Stir in vanilla extract and butter or margarine. Pour filling into baked pie shell. Chill before serving. Store in refrigerator.

CHOCOLATE CHESS PIE II

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). 2. Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla. 3. Pour mixture into 9 inch unbaked pie shell and bake at 350 degrees F (175 degrees C) for 45 minutes or until set. Let cool before slicing.

CHOCOLATE CHESS PIE

Steps:

• On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Lightly prick bottom of dough with a fork. Refrigerate 30 minutes.
• Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
• Reduce oven temperature to 350 degrees; place a foil-lined baking sheet below rack. In a large bowl, whisk together sugar, eggs, cocoa, espresso powder, and salt. Whisk in butter. Pour filling into crust. Place pie dish directly on rack; bake until filling wobbles slightly in center when gently shaken, 55 minutes to 1 hour. Transfer to wire rack; let cool completely, 2 hours. Refrigerate, uncovered, at least 2 hours and up to 2 days. Serve with whipped cream.

CHOCOLATE CHESS PIE

Steps:

• Place the butter in the top of a double boiler; place over barely simmering water.
• Scatter the chocolate around the butter.
• Let the butter and chocolate stand for about 5 minutes, until melted, stirring once or twice once the melting is underway.
• Remove the top insert; whisk the mixture until smooth and set aside to cool briefly; whisk the mixture again until smooth.
• In a large mixing bowl, combine the sugar, cornmeal, and salt, tossing with your hands to mix.
• Add in the eggs, egg yolk, milk, and vanilla; whisk until well mixed.
• Pour the chocolate mixture into the bowl; whisk briefly until smooth.
• Pour filling into cooled pie shell.
• Place pie on the center oven rack in a 325° oven; bake 35-40 minutes, then rotate the pie 180°, so the part that faced the back of the oven now faces the front of the oven.
• Continue to bake about 20-25 more minutes or until the pie develops a uniformly thin upper crust.
• The entire top of the pie may puff up as a single piece, unlike many other egg-based pies, where just the edge alone will rise up.
• Place pie on a wire rack; let cool at least 1 1/2 hours.
• Serve slightly warm or at room temperature or cover loosely with foil, refrigerate, and serve cold.

CHOCOLATE CHESS PIE

Steps:

• Combine flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape dough into a disk. Wrap and refrigerate 1 hour or overnight., On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk eggs, sugars, melted chocolate, milk, flour and vanilla. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning., Bake at 325° until a knife inserted in the center comes out clean, 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled.

SIMPLE CHOCOLATE CHESS PIE

Steps:

• Preheat oven to 350º.
• Prick pie crust and par- bake for 5 minutes.
• Beat eggs well.
• Add sugar and beat again.
• Add milk, vanilla, chocolate and butter.
• Pour into pie crust.
• Bake at 350º for 30 minutes or until pie begins to crack on top.

DARK CHOCOLATE CHESS PIE

Steps:

• Preheat oven to 400 degrees.
• Bake both pie crusts blind for 8 minutes. Remove from oven to rack. Decrease oven temperature to 375 degrees.
• In large saucepan on low melt butter and chocolate, stirring occasionally. In medium bowl, combine sugar and flour with wire whisk. In another bowl, whisk together eggs, vanilla and evaporated milk. Add a couple of tablespoonfuls of the melted chocolate mixture to the egg mixture and stir.
• Add both sugar and egg mixtures to pan of melted chocolate. Stir to combine. Increase heat to medium and stir constantly for 10 minutes.
• Evenly divide filling between the 2 pie pans. Bake for 30 minutes.
• Makes 2 Pies. (One to share and one to eat?)
• Serve with whipped cream.

CHOCOLATE CHESS PIE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine sugar, cocoa and melted butter. Beat until smooth. Beat in eggs, milk and vanilla. Pour filling into pie shells.
• Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.