Chocolate Chess Pie Bars with A Buttery Shortbread Crust


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August 14, 2022 by Debra Obed. Chocolate chess pie needs to be refrigerated before it can be consumed as a regular dessert. Chessie can be stored in the fridge for an extended period of time. The reason why chess pie needs to be refrigerated is that it contains eggs. An egg has the potential to grow bacteria, which can make you sick if consumed.


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Pour dry ingredients into the chocolate-butter mixture and whisk until combined. Add the vanilla, stir to combine. Add the eggs, one at a time, mixing until smooth and combined. Pour the batter into the prepared pie shell. Bake the pie until the filling is puffed and set in the center, about 30 to 35 minutes.


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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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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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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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Add the cornstarch and 1 tablespoon of milk to a small mixing bowl and stir to combine. Drizzle in the remaining 1 cup of milk and set aside. In a large mixing bowl, whisk together sugar, cocoa, and salt. Stir in the butter, followed by the eggs, one at a time, the yolk, and the vanilla.


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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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Bake pre-made pie crust according to package directions. In a medium bowl, whisk together cocoa powder, sugar, and flour. Add the egg, melted butter, evaporated milk, and vanilla and stir until thoroughly combined. Pour the chocolate mixture into the prepared pie crust, only filling about ⅔rds of the way full.


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The same rules apply to savory pies as those with sweet fillings. If a savory pie has dairy, eggs, or meat, it must be refrigerated. So wrap up that chicken pot pie or egg-based Zucchini Pie to store it in the refrigerator for up to four days or in the freezer for up to two to three months. Always check the recipe for storage guidelines.


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In a medium-sized mixing bowl, whisk together 1½ cups sugar and ¼ cup unsweetened cocoa powder until thoroughly combined. Add 2 large eggs, ⅔ cup evaporated milk, 4 tablespoon butter, and 1 pinch salt and mix well. Pour the mixture into the pie crust and then bake at 350°F (175°C/Gas Mark 4) for 35-45 minutes.


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Reheat refrigerated pies in a 350F oven for about 15 minutes before serving. If you make a pumpkin, custard, or other egg- or dairy-based pie, it is best to store it in the refrigerator for up to four days. After eating a fruit pie, it should be stored at room temperature and eaten within two days.


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It is generally recommended to refrigerate chocolate chess pie if it has been sitting out at room temperature for more than two hours. This is especially important if the pie has a filling that contains milk, eggs, or cream. Refrigeration helps to slow down the growth of bacteria and other harmful pathogens, ensuring that the pie remains safe.


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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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Pour the mixture into the unbaked pie shell being cautious not to over-fill. Bake for 45 to 55 minutes or until a crust has formed completely across the top of the pie and is mostly set. There will still be some jiggle to the pie. Allow to cool completely before slicing and serving.


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Preheat oven 350 degrees. Prepare the bottom of the pie crust by rubbing 1 tablespoon softened butter on the bottom. Next, sprinkle 1 tablespoon sugar on top of the butter. In a large bowl combine the sugar, flour, cocoa powder, cornmeal and salt.


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Adjust oven to 350F/180C. In a large bowl whisk together the eggs, granulated sugar, and salt. Once fully combined add the flour and cocoa powder. Make sure to scrape down the sides of the bowl to make sure it is all evenly combined. Whisk in the melted butter, evaporated milk, and vanilla extract.