Fudgy Chocolate Chess Pie Recipe Bake or Break

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In a large bowl, whisk together the sugar, cocoa powder, espresso powder (if using), and salt, breaking up any lumps. Add the melted butter, evaporated milk, eggs, and vanilla. Whisk to combine. Pour the filling into the prepared crust and very carefully transfer the pie to the bottom rack of the oven.

Fudgy Chocolate Chess Pie Recipe Bake or Break

Preheat oven to 350 degrees F. In a large bowl, whisk together sugar, cornmeal, cocoa and salt. Add eggs, melted butter, corn syrup and vanilla; mix well. Pour into unbaked pie crust. Bake for 45-50 minutes, or until mostly set - there will still be a little bit of jiggle in the center when you shake the pie.

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Instructions. Prepare the pie crust according to the recipe and chill for at least 1 hour. On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place in pie dish; trim off any excess along the edges. Flute the edges with your fingertips. Prick the bottom of the crust with a fork.

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Instructions. Preheat oven to 350°F. Place your crust in a 9" pie plate and crimp edges as desired. Chill until ready to fill. Whisk melted butter, sugar, and eggs until smooth. Add the salt, flour, cornmeal, vanilla, and vinegar, whisk until smooth, then whisk in milk. Stir in chocolate chips.

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Set aside and let cool for 2-3 minutes. In a large bowl, whisk the sugar, cocoa powder, espresso powder, and salt together until combined. Whisk in the heavy cream, vanilla, 2 eggs, and 1 egg yolk. Finally, whisk in the cooled butter/chocolate. Bake: Pour filling into pre-baked pie crust (crust can still be warm).

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Preheat oven to 350-degrees. Thaw the pie crust, if frozen. Add the sugar and unsweetened cocoa to a large bowl and whisk together. Next, add the eggs, evaporated milk, butter, and vanilla extract and mix well. Pour into the pie crust and bake for approximately 55 minutes. The center will still be a tad jiggly.

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Preheat your oven to 350 degrees. Prep 9″ pie pan with nonstick cooking spray. Unroll pre-made pie crust into pan and press to fit the shape of the tin. Add two eggs to a mixing bowl and whisk them up. Next add cocoa powder and sugar and stir it all up. Pour in melted butter, evaporated milk, and vanilla extract.

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Beat. In a mixing bowl, beat eggs, sugar, and vanilla. Beat. Slowly pour melted chocolate and butter into the mixing bowl with sugar mixture.Beat until completely blended together. Bake. Pour chocolate mixture into a regular pie crust. Bake at 350 degrees for 35 minutes. Cool.

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Combine butter and chopped chocolate in a medium-sized heatproof bowl and heat in the microwave in 25-second increments, stirring in between, until chocolate and butter are completely melted and the mixture is smooth. Set aside. In a separate bowl, combine heavy cream, eggs and egg yolks, sugar, and vanilla extract.

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Instructions. Preheat oven to 350. Combine sugar, melted butter, cocoa powder, eggs, vanilla, and evaporated milk in a large mixing bowl. Beat this chocolate mixture with an electric mixer at medium speed until well combined (about 1 to 2 minutes).

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1 Preheat the oven to 375°F. Step. 2 On a lightly floured work surface, roll the piecrust into a 12-inch circle. Transfer to a 9-inch pie plate (no more than 1 1/4-inch deep). Tuck the edges under and crimp as desired. Freeze for 20 minutes. Prick the bottom of the crust 8 to 10 times, all over, with a fork.

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Remove the foil and pie weights, lower the oven temperature to 350 degrees and continue baking the crust until golden, 10 to 15 minutes. Step 5. Cool completely on the baking sheet, at least 30 minutes. Step 6. While the crust cools, melt the butter in a medium saucepan over medium heat.

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As the crust cools, you can prepare the chocolate chess pie filling: Reduce the oven temperature to 350°F: The filling needs to bake at a lower oven temperature than the pie crust. Combine the dry ingredients: In a large mixing bowl whisk together the sugar, cocoa powder, cornstarch, instant espresso powder, and salt. Mix in the wet ingredients: Whisk in the evaporated milk, melted butter.

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Mix sugar and cocoa together in a large bowl. Beat eggs in a medium bowl with an electric mixer until light and fluffy; stir into cocoa mixture. Beat in evaporated milk, butter, and vanilla. Pour mixture into unbaked pie crust. Bake in the preheated oven until set, about 45 minutes.

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In a large mixing bowl, whisk together the sugar, cocoa powder, and salt. Add the eggs and whisk until well combined. Add the melted butter, milk, and vanilla, and whisk until well combined. Pour into the pie crust.

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Preheat the oven to 400°F and place the oven rack in the center of the oven. Roll out the pie dough and place it into your pie plate. Trim any excess dough and crimp the edges to make a decorative pattern. Place the pie pan in the refrigerator until you are ready to bake.