br>Place Regular 9\" pie shell on a cookie sheet
Mix ingredients in order listed.
Pour into unbaked crust. Place in cold oven.
Cook at 350\u00b0 for 45 minutes or until the crust cracks.
Preheat oven to 325F degrees.
Combine sugar, cocoa, flour, and salt.
Blend in milk.
Beat in eggs 1 at a time.
Add butter and vanilla, beat until smooth.
Pour into prebaked pie shell.
Bake in 325* oven for 55-60 minutes.
Stir ingredients together.
Bake at 425\u00b0 for 5 minutes. Reduce heat to 380\u00b0 for 35 to 40 minutes.
Let set 30 minutes to 1 hour before serving.
Top with whipped cream, slivered almonds, shaved chocolate curls or serve plain.
Blend together butter or margarine, eggs, cocoa, sugar, milk, and vanilla with a hand mixer until smooth. Pour filling into unbaked pie shell.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until set. Let cool before slicing.
ver and refrigerate the pasty for about 30 minutes or
br>Let the butter and chocolate stand for about 5 minutes, until
egrees.
Bake both pie crusts blind for 8 minutes. Remove from
For topping - Mix molasses, hot water &
Preheat oven to 350\u00b0.
Prick pie crust and par- bake for 5 minutes.
Beat eggs well.
Add sugar and beat again.
Add milk, vanilla, chocolate and butter.
Pour into pie crust.
Bake at 350\u00b0 for 30 minutes or until pie begins to crack on top.
For Macarons:.
Preheat the oven
Sprinkle toasted pecans on pie crust.
Heat caramels and
Melt butter and chocolate in top of double boiler.
Mix the eggs, sugars, flour, milk and vanilla.
Add to chocolate mixture. Pour in unbaked pie shell.
Bake at 350\u00b0 for 25 to 30 minutes.
Melt chocolate and margarine in a saucepan on low heat. When melted, add the other ingredients; mix well. Pour into pie shell. Bake at 350\u00b0 for 25 to 30 minutes.
Melt butter.
Mix all ingredients together in a bowl.
Put in unbaked pie crust.
Bake in 350\u00b0 oven for 25 to 30 minutes. Double recipe for 9-inch glass pie dish or use thin frozen pie crust for single recipe.
inutes. Let cool in tins for 10 minutes, then transfer to
Melt butter; cool slightly.
Mix all ingredients.
Use chocolate, coconut or lemon to flavor to taste (1 tablespoon cocoa or 1/2 cup coconut or 3 tablespoons of lemon juice) and omit vanilla.
For plain Chess Pie, just use vanilla.
Combine all ingredients, except pie crust, in mixing bowl. Beat for 1 minute.
Pour into unbaked pie shell.
Bake in preheated 350\u00b0 oven for 1 hour.
LEMON CHESS TASSIES:
Beat butter and
Gently heat chocolate and margarine in a saucepan. Stir often until melted. Beat eggs until light and frothy, stir in syrup, sugar and vanilla. Then stir in chocolate and margarine mixture. Pour into 9 inch pie shell. Bake at 350\u00b0 for 35 - 40 minutes or until top is slightly crunch and filling is set. Do not overcook; the filling should remain soft inside. Excellent warm or cold, with ice cream. We have found it helps to cover edge of crust with foil to avoid burning.