Best Chocolate Chess Pie Recipes

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:

• 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.

ANGUS BARN'S CHOCOLATE CHESS PIE

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.

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.

CHOCOLATE PECAN CHESS PIE

Steps:

• Preheat oven to 325°F. Place baking sheet in oven. Stir butter and chocolate in heavy small saucepan over low heat until melted and smooth. Remove from heat; cool 10 minutes.
• Whisk sugar and eggs in medium bowl to blend. Whisk in chocolate mixture, then bourbon, vanilla and salt. Stir in pecans (filling will be thick). Spoon filling into crust.
• Place pie on baking sheet in oven. Bake until edges of filling puff and begin to crack and center is just set, about 30 minutes. Transfer pie to rack and cool completely. Serve with whipped cream.

CHOCOLATE CHESS PIE

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.

DOUBLE-CHOCOLATE CHESS PIE

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 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.

LUBY'S CAFETERIA CHOCOLATE CHESS PIE

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.

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.

CHOCOLATE PECAN CHESS PIE

Steps:

• 1. Preheat oven to 350 degrees. Roll the piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.
• 2. Microwave butter and chocolate squares in a large microwave-safe bowl at Medium (50% power) for 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in the evaporated milk, eggs, and 1 tsp vanilla.
• 3. Stir together the sugar and next three ingredients. Add the sugar mixture to the chocolate mixture, whisking until smooth. Pour the mixture into a prepared crust.
• 4. Bake the pie at 350 degrees for 40 minutes. Stir together the pecans, next two ingredients, and the remaining 1 tsp vanilla; sprinkle over the pie.
• 5. Bake an additional 10 minutes or until set. Remove from the oven to a wire rack and let cool. (about 1 hour).

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.

MS. ROSETTA'S OLD-FASHIONED CHOCOLATE CHESS PIE

Steps:

• 1. Pre-heat oven to 325 degrees. Combine sugars, cocoa, flour and salt. Mix well. Blend in cream. Beat in eggs.
• 2. Add cooled melted buttert and vanill, beating well until smooth. Pour into pre-baked pie shell.
• 3. Bake until filling is puffed and set, about 45 - 50 minutes. Let cool before cutting.

~ CHOCOLATE PECAN CHESS PIE ~

Steps:

• 1. Preheat oven to 325 Degree F. Have pie crust prepared and ready. In a small saucepan over medium heat, melt the butter and add the chocolate, stirring until melted and smooth. Set aside to cool for 8 - 10 minutes.
• 2. In a medium bowl, beat eggs, sugar, bourbon and salt, until well blended. Once chocolate mixture is cool, whisk into egg mixture until well blended. Fold in the pecans.
• 3. Pour into prepared pie crust. Bake for 45 - 55 minutes. There will be cracks on top, which is normal, as it cools they will pretty much go back together. Center should be set, but not overcooked. Once it starts cracking, it's close to being done.
• 4. Remove from oven to a rack to cool completely.
• 5. Serve with ice cream or whipped cream.Yum!

CHOCOLATE CHESS PIE II

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). 2. Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla. 3. 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 WITH VARIATIONS

Steps:

• 1. Preheat Oven to 350 Degrees
• 2. Place Regular Frozen 9" Pie Shell on cookie sheet (Note Pie Shell Does Not need to be thawed prior to baking)
• 3. In Small Microwavable Bowl combine 1/2 cup Semi Sweet Chocolate Chips, and 1/2 stick of butter. Microwave on Manuel Defrost or Lowest Microwave Setting until melted Approx. 1-3mins. (Work on step 4 while melting these ingredients). Stir and combine into ingredients in step 4 when melted.
• 4. In Medium Size Bowl combine the sugar, milk, eggs, vanilla, and flour, and mix with an electric mixer speed until blended. About 1 minute.
• 5. Pour melted Ingredients from Small Bowl in Step 3 with Blended ingredients in Large Bowl from Step 4, and mix with mixer until combined. About 1 minute.
• 6. Pour All combined Ingredients Into a Regular 9" Pie Shell, and Bake at 350 Degrees 45 minutes or until pie filling has a non shiny, hard, shell like appearance to it, and pie shell is a Medium Golden Brown. Cool completely Slice, and Serve with Whipped Topping on top. Note: (Do Not Overcook remove from oven when pie shell is a Medium Golden Brown. Filling Will Thicken More While Cooling).
• 7. Variations: 1)BUTTERSCOTCH:-Omit the 1/2 cup of Semi Sweet Chocolate Chips, and Substitute 1/2 cup of Semisweet Butterscotch Chips Instead. (Melt Butterscotch Chips with 1/2 stick of Butter). Add both to step 4 ingredients. 2)PEANUT BUTTER: Omit 1/2 cup Semisweet Chocolate Chips, and Substitute 1/2 cup Peanut Butter Instead-(Peanut Butter does Not need to be melted in microwave (Melt 1/2 stick of Butter only, and then add both to Step 4 Ingredients). 3)REESE'S CUP: Add 1/4th cup of Semisweet Chocolate Chips, and 1/4th cup Peanut Butter. Melt Chocolate Chips, with 1/2 stick Butter as per step 3. Do Not melt the Peanut Butter then add all 3 to step 4 ingredients.

"GRASSHOPPER" CHOCOLATE MINT CHESS PIE/MILKSHAKE

Steps:

• Preheat oven to 350 degrees F.
• Blind bake the pie shell. Set aside to cool.
• In a small saucepan, melt the butter over medium heat. Add the chopped chocolate and remove from the heat. Mix until the chocolate is melted.
• Whisk in the sugar, eggs, liqueur, flour, salt, and vanilla. Pour the filling into the pie shell. Bake for 28 to 30 minutes, or until the chocolate moves slightly. Let cool completely on a rack at room temperature.
• Serve the pie by itself, topped with whipped cream.

CHOCOLATE-PECAN CHESS PIE

Steps:

• 1. Preheat oven to 350°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. 2. Microwave butter and chocolate squares in a large microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in evaporated milk, eggs, and 1 tsp. vanilla. 3. Stir together granulated sugar and next 3 ingredients. Add sugar mixture to chocolate mixture, whisking until smooth. Pour mixture into prepared crust. 4. Bake pie at 350° for 40 minutes. Stir together pecans, next 2 ingredients, and remaining 1 tsp. vanilla; sprinkle over pie. Bake 10 more minutes or until set. Remove from oven to a wire rack, and cool completely (about 1 hour).

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:

• 1. Mix first 6 ingredients in mixing bowl; beat 1 minute.
• 2. Pour into pie crust.
• 3. Bake in preheated 350 degrees oven for 1 hour. Covering the edges of the pie with a pie shield or aluminum foil for half the baking time will prevent the crust from over-browning.
• 4. If the middle hasn't risen after an hour, cook the pie 5 to 10 minutes longer. Make sure the middle of the pie has risen so you know it has cooked completely.
• 5. Let cool.