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
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
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
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.
ANGUS BARN'S CHOCOLATE CHESS PIE
This recipe is courtesy of Angus Barn in Raleigh NC Thad Eure Jr. and Charles M. Winston opened the Angus Barn in 1960 when this part of Raleigh was a pastoral, country setting. Today, the Angus Barn is in the midst of the action between the RDU Airport, Raleigh and Durham. It is consistently ranked as one of the top 100 restaurants in the U.S.. When you pay your bill, this recipe is given to you on a beautifully decorated card. It is a most requested recipe from their restaurant. I have had the pleasure in indulging in this sinfully delicious dessert on several occasions, OK I'll be honest, EVERY TIME I go to Angus Barn LOL... It is incredibly delicious with the richness only chocolate can bring and let me tell you, your chocolate craving will be gone with the indulgence of this pie! The time is not including making your own pie crust, if that is what you use. ************************************************For those of you wondering what the pie looks like and to see the original recipe go to: http://abclocal.go.com/wtvd/story?section=resources/lifestyle_community/food/recipes&id=5985711. It shows the recipe and the cooks who make it and how their pie comes out using this EXACT recipe! Click On RECIPES where it says CHECK IT OUT, down on the left hand side of the column... Then TYPE IN Angus Barn and it will pull it up, then click on the picture of the pie to bring it up...
Provided by Lindas Busy Kitchen
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and chocolate.
- Mix with other ingredients which have been blended together.
- Pour into pie crust,.
- Bake 35 minutes, at 350.
- Top 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
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
DARK CHOCOLATE CHESS PIE
Make and share this Dark Chocolate Chess Pie recipe from Food.com.
Provided by Rhonda in Texas
Categories Pie
Time 1h
Yield 2 pies
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Bake both pie crusts blind for 8 minutes. Remove from oven to rack. Decrease oven temperature to 375 degrees.
- In large saucepan on low melt butter and chocolate, stirring occasionally. In medium bowl, combine sugar and flour with wire whisk. In another bowl, whisk together eggs, vanilla and evaporated milk. Add a couple of tablespoonfuls of the melted chocolate mixture to the egg mixture and stir.
- Add both sugar and egg mixtures to pan of melted chocolate. Stir to combine. Increase heat to medium and stir constantly for 10 minutes.
- Evenly divide filling between the 2 pie pans. Bake for 30 minutes.
- Makes 2 Pies. (One to share and one to eat?)
- Serve with whipped cream.
Nutrition Facts : Calories 3799.7, Fat 224.2, SaturatedFat 113.2, Cholesterol 927.9, Sodium 2000.1, Carbohydrate 432.2, Fiber 20.9, Sugar 302.6, Protein 54.3
LUBY'S CAFETERIA CHOCOLATE CHESS PIE
For those enchanted with cafeteria food. Chocolate lovers will especially enjoy this richly flavored version of the South's classic Chess Pie.
Provided by Molly53
Categories Dessert
Time 1h
Yield 2 pies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In large bowl, combine sugar, flour, butter, and cocoa.
- Mix well.
- Add eggs one at a time, mixing well after each addition.
- Add evaporated milk, corn syrup, chocolate, and vanilla.
- Mix well.
- If using refrigerated crust, unroll and place into pie pan.
- Pour batter into pie shell.
- Bake 45 to 50 minutes or until wooden pick inserted in center comes out almost clean.
- Do not overbake.
Nutrition Facts : Calories 238.7, Fat 10.6, SaturatedFat 4.9, Cholesterol 50.7, Sodium 130.3, Carbohydrate 33.3, Fiber 0.7, Sugar 21.2, Protein 3.6
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 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
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
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 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
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