Dark Chocolate Chess Pie Recipes

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.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. In a large saucepan, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Gently stir in butter and vanilla until butter is melted. Spoon into crust. Cool on a wire rack. Cover and chill for at least 3 hours. If desired, serve with whipped cream and grated chocolate.

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.

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.

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.