CHOCOLATE CHESS TARTS
Make and share this Chocolate Chess Tarts recipe from Food.com.
Provided by spatchcock
Categories Pie
Time 1h
Yield 12 3inch tarts
Number Of Ingredients 7
Steps:
- Combine first three ingredients in a small saucepan; cook over low heat, stirring frequently, until chocolate and butter melt.
- Cool slightly.
- Combine eggs and sugar in a large bowl; add chocolate mixture and vanilla, stirring until blended.
- Pour into tart shells; place filled pies on a baking sheet.
- Bake at 350 degrees for 30 minutes or until set.
- Cool on a wire rack.
Nutrition Facts : Calories 167.3, Fat 8, SaturatedFat 4.8, Cholesterol 48.8, Sodium 52.6, Carbohydrate 23.5, Fiber 0.8, Sugar 21, Protein 2.5
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
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
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.
MINI CHESS PIES
This is my grandmother's recipe we've had for generations, with some modifications since most of you won't have pans like my grandma's. If you like, substitute your favorite sweet shortbread pastry for the plain pastry crust.
Provided by Ginny
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups.
- Roll out pastry and cut out 18 circles with a 3-inch round cutter. Fit one pastry circle into each muffin cup. Set aside.
- Place raisins in a large saucepan. Add enough water to barely cover raisins. Boil on stovetop until water is absorbed and raisins are soft. Cool partially, then stir in butter or margarine, sugar, nuts, and vanilla.
- After butter or margarine is melted and all ingredients are blended, stir in eggs. Mix well. Spoon mixture into pastry-lined muffin cups, filling each one 2/3 full.
- Bake in preheated oven for 30 minutes or until set in center and golden brown on top.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 27.6 g, Cholesterol 47.8 mg, Fat 21.7 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 8.7 g, Sodium 185.4 mg, Sugar 16.2 g
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MINI CHOCOLATE CHESS TARTS RECIPE | MYRECIPES
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5/5 (2)Total Time 1 hr 20 minsServings 60
- Preheat oven to 350°. Unroll piecrusts on a flat surface. Cut 60 rounds, using a 2 1/2-inch cutter. Press rounds onto bottoms and up sides of a lightly greased (with cooking spray) 24-cup miniature muffin pan. Refrigerate remaining piecrust rounds until ready to use.
- Whisk together sugar and next 4 ingredients in a medium bowl. Whisk in melted butter, vinegar, and vanilla. Add eggs, whisking until well blended. Spoon about 1 heaping teaspoonful chocolate mixture into each piecrust shell.
- Bake at 350° for 20 to 24 minutes or until set and crust is golden brown. Cool completely on a wire rack (about 30 minutes). Repeat with remaining piecrust rounds and chocolate mixture.
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Servings 48Total Time 1 hr 50 mins
- Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed until blended. Shape mixture into 48 balls, and place on a baking sheet; cover and chill 30 minutes.
- Preheat oven to 350°. Place 1 dough ball into each cup of 2 lightly greased (24-cup) miniature muffin pans, and shape each into a pastry shell.
- Whisk together eggs and next 4 ingredients. Microwave chocolate in a microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals; stir chocolate into egg mixture. Pour into pastry shells.
- Bake at 350° for 18 to 22 minutes or until filling is set. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 20 minutes). Garnish, if desired.
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