Bevs Chocolate Pie Recipes

CHOCOLATE ALMOND HAND PIES

Chocolate Almond Hand Pies image

Provided by Bev Weidner

Categories dessert

Time 1h5m

Yield 8 hand pies

Number Of Ingredients 7

Ingredients

One 14.1-ounce box of 2 pie crusts
All-purpose flour, for dusting
3 ounces cream cheese (a little under half a block), at room temperature
1 cup semisweet chocolate chips
3 tablespoons unsalted butter, melted
One 2-ounce package sliced almonds
2 teaspoons turbinado sugar

Steps:

Preheat the oven to 350 degrees F.
Roll out one pie crust on a work surface lightly dusted with flour and cut into 4 equal wedges with a pizza cutter or knife. Spread 2 teaspoons of cream cheese over each piece, leaving about 1/2 inch bare around the edges. Sprinkle 2 tablespoons chocolate chips over the cream cheese and gently fold the crust over, creating a triangular hand pie. Using a fork, press the edges to seal, and place the pies on a large ungreased baking sheet. Repeat the process with the remaining crust.
Brush the butter over each hand pie and lightly press the sliced almonds into the tops of the hand pies in a single layer. Brush the almonds with a little bit of melted butter and lightly sprinkle the turbinado sugar over each hand pie.
Bake until the tops are golden brown, 25 to 35 minutes. Let rest a couple of minutes and serve warm or at room temperature

CHOCOLATE PIE

Chocolate Pie image

Provided by Trisha Yearwood

Categories dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 sleeve graham crackers (9 whole crackers)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
1 cup milk
1 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
3 large eggs, separated
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Pinch of kosher salt
1/4 cup granulated sugar

Steps:

For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.

BISHOP'S CHOCOLATE PIE

Bishop's Chocolate Pie image

We lived in Des Moines from 1974-76 and discovered Bishop's Cafeteria at Merle Hay Mall. Anytime we had out-of-town guests, they always wanted to dine there. And of course, everybody had to have a slice of Bishop's Chocolate Pie for dessert. This is a copycat recipe that my mother-in-law gave me many, many years ago. I'm making 4 pies today -- one to keep and 3 to send to Ronald McDonald House tomorrow for a supper that my sorority chapter is serving. There are many variations of this receipe, and this is the one from the kitchen of Helen Julis Court, Ottumwa IA.

Provided by Tona C.

Categories < 15 Mins

Time 15m

Yield 2 pies, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 (6 ounce) package instant chocolate pudding mix
1 1/3 cups cold milk
4 cups vanilla ice cream, softened
1 teaspoon vanilla
2 graham cracker pie crust, ready-made
1 (8 ounce) carton Cool Whip
1/2 cup milk chocolate chips

Steps:

Beat pudding and milk together until it is smooth and begins to thicken.
Add ice cream and vanilla and mix well.
Pour evenly divided into pie crusts.
Add a layer of Cool Whip and sprinkle half the chocolate chips on each pie.
Refrigerate until serving time or freeze (especially if you plan to take it somewhere). Don't let it set out too long before serving. Cut into 6-8 slices while the filling is still firm.
VARIATION: Try vanilla pudding with strawberry ice cream; top with Cool Whip, sliced strawberries, and chocolate chips.

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