Best 10 Chocolate Chess Pie I Recipes

CHOCOLATE CHESS PIE I

Steps:

• Blend together butter or margarine, eggs, cocoa, sugar, milk, and vanilla with a hand mixer until smooth. Pour filling into unbaked pie shell.
• Bake at 375 degrees F (190 degrees C) for 45 minutes, or until set. Let cool before slicing.

CHOCOLATE CHESS PIE

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.

CHOCOLATE CHESS PIE

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.

CHOCOLATE CHESS PIE

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.

FUDGY CHOCOLATE CHESS PIE

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.

CHOCOLATE CHESS PIE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine sugar, cocoa and melted butter. Beat until smooth. Beat in eggs, milk and vanilla. Pour filling into pie shells.
• Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.

CHOCOLATE CHESS PIE II

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.

CHOCOLATE CHESS PIE

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.

CHOCOLATE CHESS PIE

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.

SIMPLE CHOCOLATE CHESS PIE

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.