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To ensure that your Chocolate Chess Pie stays delicious, it needs to be properly stored. When not in use, the pie should be tightly wrapped in plastic wrap or aluminum foil and kept in the refrigerator for up to three days. If you plan on storing the pie for a longer period, it should first be placed in an airtight container and then refrigerated.
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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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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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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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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.
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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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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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Preheat oven to 350ºF. Roll out and fit the pie crust to a 9-inch pie plate. Trim and crimp the edges of the crust and set aside. In a medium bowl, whisk together the sugar, cocoa powder, espresso powder (if using), cornstarch, eggs, melted butter, evaporated milk, vanilla extract, and salt until very smooth.
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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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In a medium bowl, whisk together the sugar, eggs, cocoa powder, vanilla, and salt. Slowly add the chocolate mixture and whisk to combine. Pour the mixture into the pie shell. Bake the assembled chocolate chess pie. Bake for 50 to 55 minutes, or until the edges are set and the center of the pie just slightly jiggles.
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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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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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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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Instructions. Preheat the oven to 325°F. In a large mixing bowl, combine the butter, sugar, cocoa powder, eggs, evaporated milk, and vanilla with a large wooden spoon or a hand-held mixer until thoroughly combined. Pour the mixture into the pie crust and spread it evenly, all the way to the edges. Bake for 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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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.