Chocolate Chess Pie

Chess pie is a southern holiday tradition. It is a custardy pie with a texture similar to pecan pie (minus the nuts).
This year for Thanksgiving I wanted to make something a little different so I dug around on the Internet with the idea of making a chess pie. Low and behold, I stumbled upon this recipe for a chocolate chess pie and boy howdy am I glad I did. This may be the best pie I've ever made.
Down to the nitty gritty:

Your favorite 9-inch deep-dish pie crust
1/2 cup (1 stick) unsalted butter, cut into pieces
4 ounces unsweetened chocolate, coarsely chopped
1 1/4 cups sugar
1 tablespoon fine yellow cornmeal
1/4 teaspoon salt
1/2 teaspoon cinnamon
3 large eggs, at room temperature
1 large egg yolk
1/4 cup milk
1 1/2teaspoons vanilla extract
Vanilla ice cream or whipped cream (optional)
Instructions
Follow the prebake instructions in steps 1 and 2 of the Pumpkin Meringue Pie recipe, but lower the heat to 325° after prebaking.
Put the butter in the top of a double-boiler set over, but not in, slow-simmering water (or place a heat-safe glass or metal bowl in a similarly sized pot). Scatter the chocolate over the butter without mixing and let it stand until the chocolate and butter have melted, about 6 minutes. Whisk the chocolate mixture until it's smooth, then remove it from the heat and set it aside for 10 minutes to cool.
In a large bowl, use your hands to combine the sugar, cornmeal, salt, and cinnamon. In another bowl, lightly beat together the eggs and yolk. Add them to the sugar mixture, along with the milk and vanilla extract, and whisk together until they're evenly blended. Then whisk in the chocolate mixture until smooth and pour the filling into the piecrust.
Place the pie on the center oven rack and bake it for 35 minutes. Rotate it 180 degrees, then continue to bake until it puffs up and forms a thin crusty layer, about 20 minutes more. Transfer the pie to a wire rack to cool for at least 1 1/2 hours. Serve it slightly warm or at room temperature, with vanilla ice cream or whipped cream, if you like. Serves 10.

Nutritional Information
Per serving (one slice): Calories 429 ● Total Fat 25 g (38% DV) ● Saturated Fat 13 g (66% DV) ● Cholesterol 115 mg (38% DV) ● Sodium 220 mg (9% DV) ● Total Carbohydrate 48 g (16% DV) ● Fiber 1 g (6% DV) ● Sugars 31 g ● Protein 5 g (10% DV)

Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ghirardelli Chocolate Souffle'

1/4 c and 2 tbsp granulated sugar
1 tbsp flour
 1/2 c heavy whipping cream or half and half
4 eggs, seperated
1-1/2 bars (6 oz) semi-sweet baking chocolate, melted
1/2 tsp vanilla
pinch salt
pinch cream of tartar
2 tsp. confectioner's sugar

Preaheat to 375. Butter a 1-1/2 qt ceramic souffle' dish. Sprinkle the inside of the dish with 2 tbsp of the sugar to coat. In a medium sized heavy saucepan, combine the remaining granulated sugar and flour and mix well. Add the whipping cream. Cook over medium heat until the sugar melts. Beat egg yolks. Gradually add a small amount of the warm sugar-cream mixture to the egg yolks, stirring continuously. Pour the egg mixture into the saucepan and mix well. Remove the saucepan from the heat. Stir in the melted chocolate, vanilla, and salt. Set aside to cool. In a large bowl, beat the egg whites with the cream of tartar until soft peaks form. Gently fold the cooled chocolate mixture into the egg whites until no streaks of white remain. Spoon the souffle' into the prepared dish. Bake 30-35 muntes or until puffed. Dust with confectioner's sugar. Serve immediately. Makes 8 servings.

Ghirardelli Chocolate Cheesecake

Crust:
1-1/2 c thin chocolate wafers, crushed
1/4 c butter, melted

Filling:
16 oz. cream cheese, softened
1/2 c sugar
3 eggs
1 bar (4 oz) Semi-Sweet baking chocolate, melted

Topping
1 bar (4 oz) Semi-Sweet baking chocolate, melted
1/2 c sour cream

Crust: Mix wafer crumbs with butter and press with spoon onto bottom and part way up sides of 8" or 9" springform pan.

Filling: Preheat oven to 350. With a mixer, blend cream cheese with sugar; add eggs. Add melted chocolate to cream cheese mixture, beating until thick and smooth. Pour into prepared crust. Bake for 30-40 minutes or until firm in center. Chill 4 hours or overnight.

Topping: stir melted chocolate into sour cream, spread over top, chill until firm.

Makes 10-12 servings

Creamy Berry Pie

Crust:
6 tbsp butter
12 graham cracker boards, crushed
1 tbsp sugar
pinch salt

Filling and Berries:
1 envelope unflavored gelatin
3 tbsp water
1 pkg (8 oz) cream cheese, softened
1 cointainer (8 oz) sour cream
1/3 c sugar
1 tsp vanilla
1/4 c strawberry jelly
1 pkg (6 oz) raspberries
1 c blueberries
1 c strawberries, halved and quartered
1/2 oz white chocolate
1/2 tsp vegetable oil

1. Crust: Melt butter in microwave for 20 seconds. In a medium bowl, stir graham sugar, and salt. Add butter- stir until crubs are evenly moistened. Press up sides and bottom of 9-inch pie plate. Use the bottom of a glass to firmly pack crumbs. Refrigerate while making filling.

2. Filling: In a small microwave-safe bowl, sprinkle gelatin over water. Let stand for 3 minutes. In a large bowl, combine cream cheese, sour cream, sugar, and vanilla. Beat with an electric mixer until smooth.

3. Transfer softened gelatin to microwave, heat 15-30 seconds. Stir until smooth. With mixer running, pour gelatin into cream cheese mixture and beat until smooth. Pour into chilled crust and smooth. Cover and refrigerate 3 hours or overnight.

4. Melt jelly in microwave for 10 seconds. Gently toss with berries in large bowl. Remove plastic from pie. Top pie with berries. Microwave chocolate and oil. Stir until smooth. Drizzle over pie. Slice and serve chilled. Refrigerate leftovers.

*You can make this with just one type of berry.

Lemonaide Pie

1 (12 oz) can Evaporated Milk, frozen for 1-1/2 hour
1 c sugar
1 pkg pink lemonaide

Whip milk on high speed until fluffy and slowly add sugar, continuing to whip. When peaks form by lifting beaters it is enough. Add lemonaide mix and blend thoroughly. Pour into Graham Cracker crust and freeze until firm.

Pumpkin Cheesecake

Libby's

Crust:
1-1/2 c graham cracker crumbs
1/3 c butter or margerine, melted
1/4 c sugar

Cheesecake:
3 pkg (8 oz) cream cheese, softened
1 c granulated sugar
1/4 c packed brown sugar
2 large eggs
1-3/4 c libby's pumpkin
2/3 c (5 fl oz can) evaporated milk
2 Tbsp cornstarch
1-1/4 tsp cinnamon
1/2 tsp nutmeg

Topping:
1 container (16 oz) sour cream at room temp
1/3 cup granulated sugar
1 tsp vanilla

Preheat to 350
For Crust:
Mix graham cracker crumbs, butter, and sugar. Press onto bottom and 1 inch up side of a 9-inch springform pan. Bake 6-8 minutes (do not brown). Cool for 10 minutes

For Cheesecake:
Beat cream cheese, sugar, and brown sugar until fluffy. Beat in eggs, pumpkin, and evap. milk. Add cornstarch, cinnamon & nutmeg. Beat well. Pour into crust
Bake 55-60 minutes or until edge is set but center still moves slightly.

For Topping:
Mix sour cream, sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Chocolate Turtle Cheesecake

1 (7 oz) pkg caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 (9 inch) chocolate crumb piecrust
2 (3 oz) pkgs cream cheese, softened
1/2 cup sour cream
1-1/4 c milk
1 pkg chocolate instant pudding mix
1/2 c fudge topping

1. Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust

2. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix, process for about 30 seconds longer.

3. Pour pudding mixture over caramel layer. Cover evenly. Chill loosely covered until set- about 15 minutes

4. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill loosely covered until serving time.

Chocolate Chip Ice Cream Pie

1/2 cup chocolate syrup
1/2 cup semisweet chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream softened

1. Coat bottom and sides of an 8-inch pie plate lightly with butter

2. Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave until hot, about 45 seconds. Stir until  smooth. Reserve 1/4 cup of the chocolate mixture.

3. Combine remaining chocolate mixture and ceral in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm- about 15 minutes.

4. Combine reserved chocolate mixture and sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm- about 1 hour.

Chocolate Banana Cream Pie

Keebler

1 chocolate pie crust
1 pkg (4 serving size) instant vanilla flavor pudding and pie filling
1 cup cold milk
1 tub (8 oz) frozen non-dariy whipped topping, thawed
1/2 tsp. vanilla
2 medium bananas sliced
Optional: 1/2 cup chocolate sundae syrup

1. In mixing bowl, combine pie filling, milk, vanilla, and 1/2 of the whipped topping; mix on low speed until blended. Increase speed and beat until thick, about 2 minutes.

2. Pour 1/3 of mixture into crust; layer sliced banans on top, reserving 1/2 banana for garnish. Pour remaining filling into crust. Chill 2 hours.

3. Garnish with remaining bananas, whipped topping, and optional chocolate sundae syrup.

Blueberry Cream Pie

Camille Farias

2 Graham Cracker Crusts
1 (8 oz) pkg cream cheese (softened)
1 envelope dream whip
1 c sugar
1 can blueberry pie filling
2 c whipped cream

Make dream whip and combine with sugar, cool whip, cream cheese.
Keep cool.
Spread on bottom of crusts. Cover with berries and marble.
Chill until set and serve cold. Garnish with more whipped cream.

Pie Crust

Linda Streeper

3 c sifted flour
1-1/4 cup Crisco                break to pea size with fork
1 tsp Baking Powder
1 tsp salt

1 tbsp vinager
5 tbsp ice water                 mix
1 beaten egg

Seperate into 5 balls and can use pastry cloth floured. Refrigerate to make easier.

Makes 5 pie shells.

Graham Cracker Crust

Camille Farias

1 pkg Graham Crackers
1/2 c sugar
6 tbsp butter

crush graham crackers in blender, add butter and sugar, mix well.
Press into pie tin and refrigerate well

Graham Cracker Crust

Camille Farias

1 pkg Graham Crackers
1/2 c sugar
6 tbsp butter

crush graham crackers in blender, add butter and sugar, mix well.
Press into pie tin and refrigerate well

Chocolate Raspberry Cheesecake

Camille Farias

1 graham crust
6 oz softened cream cheese
1 can sweetened condensed milk
1 egg
3 tbsp lemon juice
1 tsp vanilla
1 cup raspberries
chocolate glaze

Preheat to 350. Beat cream cheese until fluffy. Beat in milk until smooth. Add egg, lemon, and vanilla.
Arrange berries on crust. Carefully pour in mixture. Bake 30-35 minutes or until set.
Top with glaze and chill.

Glaze: in small saucepan, melt 2 oz. semi-sweet baking chocolate w 1/4 cup whipping cream. Cook, stirring, until thick and smooth.

Raspberry Blintz Casserole

Linda Morten

Preheat oven to 350
Grease a 3 quart rectangular baking dish, set aside (9x13)
1. Batter: combine 6 eggs, 2 egg whites, 1-1/2 c sour cream, 2 tsp finely shredded orange peel, 1/2 c orange juice, and 1/4 cup softened butter in blender or food processor. Process until smooth. Add 1 c flour, 1/2 c sugar, and 2 tsp baking powder. Process until smooth. Transfer to medium bowl and set aside.
2. Filling: in blender combine 1 (15 oz) container cottage cheese; and 1 (8 oz) pkg cream cheese, softened; 2 egg yolks, 2 tbsp sugar; and 2 tsp vanilla. Cover; blend until smooth. Set aside. Pour about 2 cups of the batter into prepared dish. Spoon filling mixture over batter in dish; swirl filling into batter with a knife. Pour remaining batter evenly over mixture in dish.
3. Bake approx. 45 minutes or until puffed and lightly golden. Cool 30 minutes on a wire rack (edges may fall during cooling). Serve with raspberry-orange sauce. If desired, serve with fresh raspberries, orange sections, and  mint sprigs.

Raspberry Orange Sauce: Wash blender. Thaw 1 (10 oz) pkg frozen raspberries in syrup; do not drain. Place in blender. Cover and blend or process until smooth. Strain through a fine mesh sieve; discard seeds. Place puree' in small pan. Stir in 1 tbsp cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in 1/3 cup orange juice. Serve warm or at room temperature.

Grand Prize Tin Roof Chocolate Pie

Carol Piermarini

1/3 cup semi-sweet chocolate chips
1 tbsp butter
1 baked deep-dish 9-inch pastry shell
20 caramels
1/3 cup heavy whipping cream
1-1/2 cups lightly salted peanuts, coarsely chopped
1/2 cup milk
1-1/3 cups semi-sweet chocolate chips
15 large marshmallows
1/4 tsp vanilla extract
1 cup heavy whipping cream

Topping Ingredients
3 caramels
2 tbsp heavy whipping cream
1 tbsp butter
Whipped Cream
1/3 cup semi-sweet chocolate chips

1. In a small saucepan, combine 1/2 cup morsels and 1 tbsp. butter. Cook and stir over low heat until melted and smooth. Spread chocolate mixture around bottom and sides of teh baked pastry shell; refrigerate about 15 minutes or until chocolate is set.

2. In another small saucepan combine 20 caramels and the 1/3 cup heavy cream. Cook and stir over medium until the carmels are melted and mixture is smooth. Stir in the peanuts. Spoon peanut mixture into pie shell; cover and refrigerate while preparing chocolate mixture

3. For chocolate mixture; in a medium saucepan combine milk, 1-1/3 cups morsels and the marshmallows. Cook and stir over low heat until chocolate and marshmallows are melted and mixture is smooth. remove from heat; stir in vanilla; set aside until cool.

4. When chocolate mixture is cool, heat the 1 cup heavy whipping cream until soft peaks form. Fold into the chocolate mixture. Spoon chocolate mixture over peanut layer in pie shell (will be full). Refrigerate until set, at least 3 hours (or cover and refrigerate overnight).

5. Before serving, in a small saucepan, melt 3 caramels. 2 tbsp of heavy whipping cream and 1 tbsp of butter over low heat. Let cool slightly. Top each serving with caramel mixture, whipped cream, and remaining chocolate chips. Serve immediately.

Serves 10-12

Chocolate Chunk Pecan Pie

1 unbaked 9 inch deep dish pie shell
3 large eggs
1 cup light corn syrup
1/2 cup granulated sugar
1/4 cup butter or margerine, melted
1 tsp vanilla extract
1 cup pecan halves, coarsely chopped
3/4 cup semi-sweet chocolate chunks

Preheat to 350. Combine Eggs, corn syrup sugar, butter, and vanilla extract in medium bowl with a wire whisk. Stir in pecans. Sprinkle chunks over bottom of crust. Pour pecan mixture into pie shell. Bake for 50-55 minutes. If browning too quickly, cover with foil. Cool on wire rack for 2 hours, refrigerate until serving time.

Serves 8

The BEST Pumpkin Pie

Camille Farias

2 c sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 tsp nutmeg
4 large eggs
1 can (29 oz) Pumpkin Puree' (Libby's)
2 cans (12 oz) Evaporated Milk
2 unbaked 9 inch deep dish pie shells or 4 9 inch shallow pie shells

Mix sugar, salt, cinnamon, ginger, cloves, and nutmeg in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shells
Bake in preheated 425 oven for 15 minutes. Reduce temp to 350. Bake 40-50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve or refrigerate

*This is the recipe off the back of the Libby's Pumpkin can, with a few tweaks in it. Use Libby's if you can find it. I've used store brand pumpkin before and it's not so good. The extra sweetness and spice really up the yumminess of this recipe, and it's always the first pumpkin pie at Thanksgiving dinner to disappear.

Chocolate Strawberry Delight

1 graham cracker crust
1 container cool whip
1 pkg chocolate instant pudding
1 c sour cream
1 oz semi-sweet chocolate, melted
1 pt strawberries
2 tsp melted butter

Mix cool whip, pudding, and sour cream. pour 1/2 over crust. Laywer strawberries over pudding and cover with remaining mixture. mix butter and chocolate and drizzle over the top.

Chocolate Turtle Pie

1 premade Graham Cracker Crust
3 eggs, beaten
1 can (14 oz) Eagle Brand Sweetened Condensed Milk
2 Tbsp. butter or margerine
1 cup coarsely chopped pecans
3/4 milk chocolate chips (or semi-sweet)
Caramel Ice Cream Topping

1. Preheat oven to 350. Combine eggs, sweetened condensed milk, and butter. Stir in nuts and chips. Pour into pie crust
2. Bake 35 to 40 minutes or until a knife inserted near center comes out clean. Cool.
3. Best if served at room temperature with caramel topping. Refrigerate leftovers.