Best Chocolate Chess Pie Tartlets Recipes

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DOUBLE-CHOCOLATE CHESS PIE



Double-Chocolate Chess Pie image

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

2 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon fine sea salt
1 stick (1/2 cup) cold unsalted butter, cut into cubes
2 large egg yolks
5 to 6 tablespoons ice water
1 stick (1/2 cup) unsalted butter
1/4 cup bittersweet chocolate chips (1 1/2 ounces)
4 large eggs, room temperature
1 1/2 cups sugar
1/4 cup Dutch-process cocoa powder
2 tablespoons fine yellow cornmeal
1/4 teaspoon fine sea salt
1/2 cup buttermilk, room temperature
1 teaspoon pure vanilla extract

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 II



Chocolate Chess Pie II image

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

1 ½ cups white sugar
3 tablespoons unsweetened cocoa powder
2 eggs
1 (5 ounce) can evaporated milk
¼ cup melted butter
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

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 CHESS TARTLETS



Chocolate Chess Tartlets image

These little tartlets are so easy to make and present beautifully on a dessert tray. Try serving them sitting on a slice of kiwi ...beautiful! The recipe makes approximately 60 tartlets, so these would be wonderful to serve at luncheons, bridal or baby showers, even large family get-togethers. From Southern Living April 2006.

Provided by Dreamgoddess

Categories     Dessert

Time 45m

Yield 60 tartlets

Number Of Ingredients 10

1 1/2 cups sugar
3 tablespoons unsweetened cocoa
1 1/2 tablespoons cornmeal
1 tablespoon all-purpose flour
2 teaspoons white vinegar
1/2 cup butter, melted
1 dash salt
3 large eggs, lightly beaten
60 frozen miniature phyllo cups, thawed (5 packages)
frozen whipped topping, thawed for garnish

Steps:

  • Combine the sugar, cocoal, cornmeal, flour, vinegar, butter and salt; mix well.
  • Add the eggs; stir to combine.
  • Spoon 1 heaping teaspoon of the chocolate into each phyllo shell.
  • Place on ungreased baking sheets.
  • Bake at 350 degrees for 25 minutes, or until set.
  • Cool completely on wire racks.
  • Garnish with whipped topping.
  • Store in an airtight container for up to three days.

Nutrition Facts : Calories 38.4, Fat 1.8, SaturatedFat 1.1, Cholesterol 14.6, Sodium 17.1, Carbohydrate 5.4, Fiber 0.1, Sugar 5, Protein 0.4

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