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.
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 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
BROWN SUGAR PIE II
This is a brown sugar pie!!!
Provided by Donna
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C.)
- In a large bowl, combine brown sugar, white sugar, flour, eggs, milk and vanilla. Beat until smooth. Mix in the melted butter. Pour filling into pie crust.
- Bake in the preheated oven for 35 to 40 minutes, or until filling is set.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 40.1 g, Cholesterol 77.3 mg, Fat 12.8 g, Protein 1.9 g, SaturatedFat 7.7 g, Sodium 108.5 mg, Sugar 39.5 g
CHESS PIE
Remarkably simple and unforgettably delicious, Chess Pie is a Southern staple for good reason.
Provided by By Stephanie Wise
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 425° F.
- Unroll pie crust in ungreased 9-inch pie plate; press firmly against side and bottom. Fold over excess dough along edges, and pinch to seal; flute edges or press down with fork.
- Place sheet of cooking parchment paper on top of pie crust; fill with dried beans or pie weights. Bake crust 5 minutes, then remove parchment paper and beans. Bake another 2 to 3 minutes or until crust is just set and golden brown. Set aside to cool slightly. Reduce oven temperature to 350° F.
- Meanwhile, in large bowl, stir granulated sugar, cornmeal, flour, salt, melted butter, milk, vinegar and vanilla until well combined. In small bowl, beat eggs slightly, then add to sugar mixture; stir until well combined.
- Pour filling into pie crust. Bake 50 to 60 minutes or until filling is set and top of pie is deep golden brown. If crust edges brown too quickly during baking, cover edges with foil.
- Cool pie about 1 hour or until completely cooled on cooling rack before cutting. Sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 310, Carbohydrate 44 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 34 g, TransFat 0 g
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CLASSIC CHESS PIE RECIPE - SOUTHERN LIVING
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4.3/5 (10)
- Bake Pie Crust: Fit piecrust in a 9-inch pieplate according to package directions; fold edges under, and crimp. Line pastry with aluminum foil. Fill with dried beans or pie weights and bake at 425° for 4 to 5 minutes. Remove weights and foil; bake 2 more minutes or until golden. Cool.
- Make Pie: Stir together sugar, cornmeal, flour, salt, melted butter, milk, white vinegar, and vanilla extract until blended. Add eggs, and stir well before pouring into piecrust.
- Bake at 350° for 50 to 55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack. If desired, garnish with powdered sugar.
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- Add the eggs, one at a time, beating well after each. When the egg mixture is well beaten add the milk, vanilla, lemon juice and zest beat until smooth.
- Bake at 350 degreed F for 55-60 minutes. Check the pie after 30 minutes and place a piece of aluminum foil on top to keep it from getting too brown. (I spray the foil with a non-stick spray to keep it from sticking to the top of the pie.)
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