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.
CHOCOLATE CHESS PIE
Chocolate fans, this old-fashioned Southern chocolate chess pie recipe is for you! It's rich, fudgy, and so simple to make!
Provided by The SouthernPlate Staff
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Combine sugar, melted butter, cocoa powder, eggs, vanilla, and evaporated milk in a large mixing bowl. Beat this chocolate mixture with an electric mixer at medium speed until well combined, or about 1 to 2 minutes.
- Pour chocolate mixture into the unbaked pie shell and bake until set in the center, or about 35 to 40 minutes. Allow to cool completely. Dust with confectioner's sugar, if desired.
- Excellent served at room temperature or chilled. Store covered in the refrigerator.
Nutrition Facts : Calories 357 kcal, ServingSize 1 serving
DOUBLE-CHOCOLATE CHESS PIE
Cookbook author (and Martha's former colleague!) Virginia Willis always brings a Southern touch to her baking. Here, she takes a traditional chess pie to decadent new heights with the addition of dark chocolate chips and cocoa powder.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 14
Steps:
- Crust: Pulse flour and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal, 8 to 10 seconds. Pulse in egg yolks.
- While pulsing, add ice water, 1 tablespoon at a time. Pulse until mixture holds together as a soft but not crumbly or sticky dough. Shape dough into a disk and wrap in plastic; refrigerate until firm and evenly moist, about 30 minutes.
- Lightly flour clean work surface and a rolling pin. Place dough in center of floured surface. Roll out dough, starting in center and rolling up to, but not over the edge. Give dough a quarter turn and continue rolling, repeating quarter turns until you have a disk about 1/8 inch thick.
- Transfer dough to a 9-inch pie dish. Gently tuck dough into pie dish, being careful not to stretch or pull dough. Let dough settle into bottom of pie dish. Take a small piece of dough and shape it into a ball. Use ball as a tool to press around bottom edges of pie dish, snugly shaping dough to pie dish without tearing it. Crimp or flute edges as desired. Prick bottom of dough all over with the tines of a fork to help prevent shrinkage during baking. Refrigerate until firm, about 30 minutes.
- Preheat oven to 425 degrees. Line dough with parchment, pressing it into corners and edges, then fill with dried beans, rice, or pie weights. Bake until sides are golden, 25 minutes. Remove beans and parchment; continue baking until crust is light golden-brown, 5 minutes more. Reduce oven temperature to 325 degrees.
- Filling: In a heatproof bowl set over (not in) a pan of simmering water, melt butter and chocolate. In a separate bowl, whisk eggs until smooth. Add sugar, cocoa, cornmeal, and salt; whisk well to combine. Add butter-chocolate mixture, buttermilk, and vanilla; whisk well to combine. Pour into warm crust.
- Bake until set and not wiggling, 45 minutes (cover with parchment-lined foil if pie is getting too dark during the last 15 minutes of baking). Transfer to a wire rack; let cool completely, at least 2 hours.
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.
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
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
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