CHOCOLATE CHESS PIE
Make and share this Chocolate Chess Pie recipe from Food.com.
Provided by Bev I Am
Categories Pie
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 520.7, Fat 24.8, SaturatedFat 11.1, Cholesterol 126.2, Sodium 313.4, Carbohydrate 70.6, Fiber 2.7, Sugar 50.2, Protein 7.7
CHOCOLATE CHESS PIE
Prepare to checkmate all the other desserts on the table when you bring this Chocolate Chess Pie. Made with chocolate pudding and COOL WHIP, this Chocolate Chess Pie takes just 15 minutes to prep.
Provided by My Food and Family
Categories Festive 2018
Time 4h25m
Yield 12 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 280, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 70 mg, Sodium 280 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 17 g, Protein 4 g
SIMPLE CHOCOLATE CHESS PIE
This recipe was given to me by Judy B. Pruden many years ago. I have always enjoyed it; it is rich and chocolatey!
Provided by alligirl
Categories < 60 Mins
Time 40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 360.7, Fat 20.4, SaturatedFat 9.7, Cholesterol 78.1, Sodium 240, Carbohydrate 42, Fiber 0.8, Sugar 31.4, Protein 3.3
CHESS PIE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h35m
Yield 8 to 10 servings (one 9-inch pie)
Number Of Ingredients 13
Steps:
- For the pie: Preheat the oven to 350 degrees F. Place the blind-baked pie shell on a rimmed sheet pan.
- In a large bowl, whisk together the granulated sugar and eggs until combined. Add the butter, milk, flour, cornmeal, vinegar, vanilla and salt. Whisk until well blended.
- Pour the filling into the prepared pie shell and bake until the center of the custard is just set and the edges are slightly puffy, 45 to 50 minutes. Let cool completely
- For the whipped cream: Beat the cream with the confectioners' sugar and vanilla until soft peaks form. Chill until ready to serve.
- Slice the pie and serve with a dollop of whipped cream.
CHOCOLATE CHESS PIE
This recipe is one that my family loves, and there are several variations that can be made instead. I have included the amounts and ingredients for the variations, and my tips for knowing when the pie is done along with the best way to make 2 pies instead of just 1. I hope you love these as much as we do.
Provided by Crackerjack4u
Categories Pie
Time 40m
Yield 1-2 Pies, 4-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 638.1, Fat 33, SaturatedFat 9.4, Cholesterol 97.3, Sodium 419, Carbohydrate 80.6, Fiber 2.3, Sugar 55.9, Protein 7.7
CHOCOLATE CHESS PIE II
This is so easy and absolutely delicious!
Provided by Susan Bern
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 50.8 g, Cholesterol 66.8 mg, Fat 16.1 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 6.9 g, Sodium 194.3 mg, Sugar 39.5 g
CHOCOLATE PECAN CHESS PIE
Categories Bourbon Chocolate Dessert Bake Kentucky Derby Pecan Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Place baking sheet in oven. Stir butter and chocolate in heavy small saucepan over low heat until melted and smooth. Remove from heat; cool 10 minutes.
- Whisk sugar and eggs in medium bowl to blend. Whisk in chocolate mixture, then bourbon, vanilla and salt. Stir in pecans (filling will be thick). Spoon filling into crust.
- Place pie on baking sheet in oven. Bake until edges of filling puff and begin to crack and center is just set, about 30 minutes. Transfer pie to rack and cool completely. Serve with whipped cream.
CHOCOLATE CHESS PIE
Use two pantry ingredients to amp up this Southern classic: cocoa powder and espresso powder. The easy filling only calls for a bowl and a whisk -- no mixer required!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h50m
Yield Serves 8 to 10
Number Of Ingredients 9
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.
FUDGY CHOCOLATE CHESS PIE
This is a traditional way of making chess pie. Every good southern cook knows you have to add some cornmeal. To be honest, I don't really know why but that's how my mother did it so I will too.
Provided by mary winecoff
Categories Pie
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Combine sugar, cornmeal, cocoa, flour and salt in a large mixing bowl.
- Stir to mix.
- Add eggs, milk, vanilla, and butter.
- Stir until smooth.
- Blend in pecans.
- Pour filling into unbaked crust.
- Place in oven and bake for l hour or until filling is set and crust is golden.
- If crust begins to brown too fast, lower oven to 325F and place a ring of foil over the crust.
Nutrition Facts : Calories 752.4, Fat 43, SaturatedFat 15.1, Cholesterol 184.5, Sodium 710.3, Carbohydrate 88.1, Fiber 4.2, Sugar 67.8, Protein 9.5
CHOCOLATE CHESS PIE
This is one of my mother's go-to recipes. It's a yummy spin on classic chocolate chess pie. - Ann Dickens, Nixa, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 436 calories, Fat 22g fat (13g saturated fat), Cholesterol 93mg cholesterol, Sodium 240mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
CLASSIC CHESS PIE
Classic chess pie filling consists of butter, eggs, flour and sugar. There are many variations, however, and I am partial to my spins! In this recipe, cornmeal and buttermilk add a boost in texture and tang that brings me home to my Southern roots. The oven temperature is lowered to cook the egg-based custard low-and-slow, making for a smooth and more tender filling.
Provided by Food Network
Categories dessert
Time 4h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- For the crust: Whisk together the flour and salt in a large bowl. Remove the butter from the freezer and work it into the dough by hand, working quickly to keep the butter as cold as possible. (Cold butter flakes are the secret to a flaky crust.) Be sure to leave pea-size butter flecks visible. Slowly pour the ice water into flour mixture. Using your hands, mix until a dough starts to form. Be careful not to overmix. It should appear shaggy but cohesive.
- Lightly dust a clean work surface with flour. Using a rolling pin, roll the dough out into a 1/4-inch-thick circle, 12 inches in diameter. Transfer the dough round to a 9-inch pie dish. Press the dough down into the dish. Tuck any overhanging dough back under the rim, using your hands to create a thick outer edge. Use a fork to crimp the edges or your hands to pinch for a more professional look. Place in the freezer to chill for 15 minutes.
- Remove from the freezer. Using a toothpick or a fork, poke holes in the bottom of the crust. Line the crust with parchment paper and fill the raw pie shell with pie weights or dried beans. Blind bake for 15 to 20 minutes until it begins to lightly brown. Remove from the oven and remove the parchment and pie weights.
- Beat the egg and 1 tablespoon water in a small bowl. Brush the edges of the crust with the egg wash. Return to the oven and bake until light golden, about 10 minutes. Remove and let cool completely before filling. Lower the oven temperature to 325 degrees F.
- For the filling: Whisk together the melted butter, sugar and eggs in a large bowl. Once combined, stir in the buttermilk, cornmeal, vanilla and salt. Pour the custard into the cooled pie crust. Bake for 50 to 55 minutes, checking the pie after 30 minutes and tenting the crust with foil if it is browning too quickly. When the pie is ready, a skewer inserted into the center should come out clean and it should reach an internal temperature of 200 degrees F.
- Cool on a wire rack for 3 to 4 hours. If cut while too warm, the filling will not be set. Once cooled, sprinkle with confectioners' sugar, cut into slices and serve.
CHOCOLATE CHESS PIE
Make and share this Chocolate Chess Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 511.7, Fat 29, SaturatedFat 13.4, Cholesterol 182.4, Sodium 296.2, Carbohydrate 58.1, Fiber 1.3, Sugar 42.5, Protein 6.1
CHOCOLATE CHESS PIE
A southern recipe for a rich chocolate pie with pecans. Passed down from my Mother and Grandmother.
Provided by Lola
Categories Desserts Pies Chocolate Pie Recipes
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 41.9 g, Cholesterol 65.7 mg, Fat 23.4 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 8.9 g, Sodium 188.2 mg, Sugar 31.9 g
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