Chocolate Chess Pie Iii Food

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 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.

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.

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 400 degrees F (200 degrees C)
• Mix together sugar, cocoa, and melted butter. Stir in evaporated milk, beaten eggs, vanilla, and chopped pecans.
• Pour nut mixture into unbaked pie shell. Bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for 30 minutes.

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 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.