Chess Pies are traditionally flavored with vanilla, though there are a lot of recipes for lemon-flavored ones. I decided to post the chocolate version of the Mini Chess Pies recipe for those who would like to try it. Strangely enough, my family doesn’t like them as much as they like the traditional vanilla ones, but who’s to say you wouldn’t like the chocolate ones better? The best way to find out is to give them a try yourself. Don’t forget to let me know what you think!
MINI CHOCOLATE CHESS PIES
- 2 boxes refrigerated rolled pie crust
- 4 large eggs
- 1 cup sugar
- 1/2 cup buttermilk
- 1/3 cup butter, melted
- 2 teaspoons vanilla extract
- 2 (1-oz.) squares unsweetened baking chocolate,
- Preheat oven to 350°.
- Lightly grease the cups of two 24-cup miniature muffin pans. If using non-stick pans, no need to grease.
- Unroll refrigerated pie dough onto a lightly floured surface and cut out 48 circles with a biscuit cutter in size needed to cover bottom and sides of each muffin cup. You will have some left-over pie dough which you can press into a ball, wrap tightly in plastic wrap and freeze for future use.
- Place 1 dough circle into each cup of muffin pans and press into bottom and sides using fingers or a tart tamper.
- In a medium bowl, whisk together eggs, sugar, buttermilk, melted butter and vanilla.
- In a small bowl, heat chocolate in microwave for 1 to 1½ minutes, stirring at 30-second intervals, until completely melted and smooth.
- Whisk melted chocolate into egg mixture.
- Pour into pie crusts in muffin pans.
- Bake 18 to 20 minutes or until filling is just set. Don’t overbake or pies will be dry.
- Cool in pans for 5 minutes, then transfer each mini pie to wire rack and allow to cool completely before serving.
NOTE: If you would prefer to make your own pie crust from scratch instead of using ready-made refrigerated pie dough, here is a good recipe.
PIE CRUST FOR MINI CHESS PIES
- 1 pkg. (8-oz.) cream cheese, softened
- 1 cup butter, softened
- 2 1/2 cups all-purpose flour
- Beat cream cheese and butter at medium speed with an electric mixer until smooth and creamy. You could also do this in a food processor.
- Gradually add flour to butter mixture, beating at low speed until well combined.
- Divide mixture into 48 balls and place one ball into each cup of muffin pans.
- Press each ball into bottom and up sides of muffin cup using fingers or a tart tamper.
- Cover and chill in refrigerator for 30 minutes before using.