Recipe: Chocolate Chess Pie
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INGREDIENTS:
1 1/2 cups white sugar
3 tablespoons unsweetened cocoa powder
2 eggs
1 (5 ounce) can evaporated milk
1/4 cup melted butter
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Directions
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 with Graham Cracker Crust
If you love chocolate pie you'll LOVE this Chocolate Chess Pie - it's like a fudgy brownie in a pie crust! I'm making it with a graham cracker crust for a change - it's the perfect pie tradition.
PRINTABLE RECIPE:
RECIPE:
INGREDIENTS
CRUST:
1 ½ cups graham cracker crumbs (about 9 whole graham crackers)
14 cup granulated sugar
7 tablespoons unsalted butter melted
FILLING:
8 tablespoons unsalted butter
4 ounces semisweet baking chocolate chopped
1 tablespoon all purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
3 large eggs
1 large egg white
1 cup Reese’s Peanut Butter Cups chopped (I used minis, but any size is fine, just chop them), optional (see note)
Chocolate Whipped Cream for garnish
INSTRUCTIONS
Note on the pie: if you’re using a 9” standard pie plate it will be a very full pie, as you can see from the photos. Bake it on a cookie sheet just in case, but it should not spill over. You can use up to a 10” pie plate, but do not use anything smaller than 9”. If you have a 9” deep dish pie plate, you can use that as well.
Make the crust: Preheat oven to 350°F. Grind the graham crackers in a food processor until they are a fine crumb. (You can also place them in a large gallon size ziploc bag and roll them with a rolling pin.) Place in a bowl and stir in sugar and melted butter with a fork. Press into the bottom and up the sides of a 9-10” or 9” deep dish pie plate. Bake until firm, about 10 minutes.
Make the filling: Melt the butter with chocolate in a medium sized bowl. I did this in the microwave, heating on high in 30 second increments, stirring between each, until the chocolate is melted and smooth. (You can also do it in a bowl set over a pan of simmering water.)
Once the chocolate is melted and smooth, whisk in the flour, sugar, vanilla, and salt. Whisk in eggs and egg white, one at a time, until the mixture is smooth. Stir in the chopped peanut butter cups, if using. Pour mixture into prepared crust. Bake until the top is puffed and filling is set in the center, 35-45 minutes. Let cool, serve at room temperature. Top with whipped cream or ice cream. (Note that I get pretty slices because I chill my pies a few hours before cutting. That’s the secret to perfect slices!)
RECIPE NOTES
You can leave out the peanut butter cups or swap it with chocolate chips or nuts for other variations.
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How To Make A Chocolate Chess Pie! | Baking With Brennan
Hello there everyone!!! So I am so happy to finally be back!! I find it funny how every year I manage to plan and film so many fall and halloween videos and they never go up! But every year I manage to get a thanksgiving video up!! I hope you enjoyed it and I will see you next time!!
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Angus Barn Chocolate Chess Pie Lisa's Version with Blackberry Whip Cream
Lisa always tells good stories while she bakes and there's no shrortage of that in this recipe video. She came upon the recipe card for a Chocolate Chess Pie at one of her her favorite restaurants and now adds whip cream. She did not have the ingredient for flavoring the whip cream so did a substitution and just like has a new recipe... Blackberry Whip Cream. What a combo!