Chocolate Chess Pie With Variations Food

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 RECIPE

Steps:

• First, make the pie dough. In a large liquid measuring cup, whisk together the water and vinegar. Add the ice and whisk, Refrigerate while you prep the rest of the ingredients.
• Freeze the butter. Cut the butter into 1-inch cubes and place them in a small bowl. Freeze while you prep the rest of the ingredients.
• Mix the dry ingredients, then add the butter. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Beat on low until just combined, about 15 seconds. Add the butter all at once and beat on low until the mixture has the texture of coarse meal, with pea-sized pieces of butter throughout, about 3 minutes.
• Add water. Remove the ice water mixture from the refrigerator. With the mixer on low, add 4 Tablespoons of liquid from the ice water mixture. Beat on low for 2 to 3 minutes, or until the dough clumps around the paddle and/or sides of the bowl. If the dough seems too dry, add more liquid from the ice water mixture 1 teaspoon at a time.
• Prep the dough for refrigerating. Tip the dough out onto a lightly floured counter with the spatula. Quickly knead the dough into a rough ball. Wrap the dough tightly in plastic wrap and flatten into a small disc. Refrigerate for at least 1 hour.
• Form the bottom crust. Roll out the disc of chilled dough on a lightly floured counter and fit it onto a 9-inch pie pan. Crimp the edge and use a fork to poke holes all over the bottom and sides of the dough. Cover loosely with plastic wrap and freeze overnight.
• Prep the oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Line a sheet pan with parchment paper and place the frozen crust, still in its plate, in the center of the pan. Cover the crust with foil, making sure the crimped edges are completely covered and that there are no gaps between the foil and the crust. Fill with pie weights and spread them out so they are more concentrated around the edges of the crust.
• Prebake the crust and make the egg wash. Bake for 35 minutes. While the crust is in the oven, make the egg wash: In a small bowl, whisk together the egg, water, and salt.
• Eggwash the crust. Remove the sheet pan from the oven, keeping the oven on. Carefully lift out the pie weights and foil. Use a pastry brush to coat the bottom and sides of the pie crust (but not the crimped border) with a thin layer of egg wash. Bake, uncovered, for an additional 5 minutes. Set aside on a wire rack to cool slightly while you make the chocolate chess pie filling.
• Make the chocolate chess pie filling. Place the butter and dark chocolate in the top pan of a double boiler or in a heatproof bowl set over a heavy-bottomed sauce pan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water). Cook over medium heat, using a heatproof rubber spatula to stir the mixture and scrape the sides of the bowl occasionally, until the butter and chocolate have melted and combined, about 10 minutes. Set the double boiler or bowl on a wire rack and let the chocolate mixture cool while you prep the other ingredients.
• Mix the ingredients for the chocolate chess pie filling. In a medium bowl, whisk together the sugar, eggs, cocoa powder, vanilla, and salt. Slowly add the chocolate mixture and whisk to combine. Pour the mixture into the pie shell.
• Bake the assembled chocolate chess pie. Bake for 50 to 55 minutes, or until the edges are set and the center of the pie just slightly jiggles. Cool on a wire rack.
• Serve and store. Serve slightly warm or at room temperature. The pie can be kept at room temperature, under a cake dome or a large bowl turned upside down, for up to 3 days.

CHOCOLATE CHESS PIE WITH VARIATIONS

Steps:

• 1. Preheat Oven to 350 Degrees
• 2. Place Regular Frozen 9" Pie Shell on cookie sheet (Note Pie Shell Does Not need to be thawed prior to baking)
• 3. In Small Microwavable Bowl combine 1/2 cup Semi Sweet Chocolate Chips, and 1/2 stick of butter. Microwave on Manuel Defrost or Lowest Microwave Setting until melted Approx. 1-3mins. (Work on step 4 while melting these ingredients). Stir and combine into ingredients in step 4 when melted.
• 4. In Medium Size Bowl combine the sugar, milk, eggs, vanilla, and flour, and mix with an electric mixer speed until blended. About 1 minute.
• 5. Pour melted Ingredients from Small Bowl in Step 3 with Blended ingredients in Large Bowl from Step 4, and mix with mixer until combined. About 1 minute.
• 6. Pour All combined Ingredients Into a Regular 9" Pie Shell, and Bake at 350 Degrees 45 minutes or until pie filling has a non shiny, hard, shell like appearance to it, and pie shell is a Medium Golden Brown. Cool completely Slice, and Serve with Whipped Topping on top. Note: (Do Not Overcook remove from oven when pie shell is a Medium Golden Brown. Filling Will Thicken More While Cooling).
• 7. Variations: 1)BUTTERSCOTCH:-Omit the 1/2 cup of Semi Sweet Chocolate Chips, and Substitute 1/2 cup of Semisweet Butterscotch Chips Instead. (Melt Butterscotch Chips with 1/2 stick of Butter). Add both to step 4 ingredients. 2)PEANUT BUTTER: Omit 1/2 cup Semisweet Chocolate Chips, and Substitute 1/2 cup Peanut Butter Instead-(Peanut Butter does Not need to be melted in microwave (Melt 1/2 stick of Butter only, and then add both to Step 4 Ingredients). 3)REESE'S CUP: Add 1/4th cup of Semisweet Chocolate Chips, and 1/4th cup Peanut Butter. Melt Chocolate Chips, with 1/2 stick Butter as per step 3. Do Not melt the Peanut Butter then add all 3 to step 4 ingredients.

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 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.

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 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.