Chocolate Marvel Pie Recipes

CHOCOLATE PIE

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.

MARGARET'S SOUTHERN CHOCOLATE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift together the cocoa powder and the flour and pour them into a saucepan. Whisk the egg yolks and 1 1/3 cups sugar. Gradually add the evaporated milk, whisking constantly; slowly pour the milk mixture into the saucepan, whisking until combined.
• Cook over medium heat, stirring constantly with a flat-bottomed wooden spoon or spatula, until the mixture begins to thicken and coats the back of the spoon, about 15 minutes. Remove the custard from the heat and stir in the butter until melted. Pour the filling into the baked pie crust.
• To make the meringue topping: Combine the egg whites and cream of tartar in a clean glass or metal bowl; beat with an electric mixer until foamy. Gradually add sugar, a tablespoon at a time, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread the meringue over the chocolate filling.
• Bake in the preheated oven for 10 minutes, or until the tips of the meringue peaks are golden brown.

MOM'S CHOCOLATE MERINGUE PIE

Steps:

• Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
• In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.

QUICK CHOCOLATE MERINGUE PIE

Steps:

• Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside.
• Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, the cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.
• Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute.
• Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.
• Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and remaining 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

CHOCOLATE MARVEL PIE

Steps:

• Melt chocolate pieces with sugar and milk in double boiler, stirring occasionally. Cool.
• Beat in egg yolks, one at a time. Stir in vanilla.
• In separate bowl, beat egg whites until stiff. Fold into chocolate mixture.
• Pour into cooled pie shell. Refrigerate several hours or overnight.
• If desired, garnish with whipped cream and sprinkle with roasted chopped almonds.

CHOCOLATE-MARSHMALLOW PIE

Steps:

• Preheat the oven to 350 degrees F. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until finely ground. Add the melted butter and pulse a few times until combined. Press the mixture into the bottom and up the side of a 9-inch pie plate, making a thicker rim around the edge. Bake until the top edge is firm and the bottom is dry, about 15 minutes. Transfer to a rack and let cool completely.
• Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth. Transfer to a medium bowl and let cool 5 minutes. Whisk in the granulated sugar, eggs, vanilla and salt until smooth. Whisk in the flour until combined.
• Pour the filling into the cooled crust. Bake until the filling is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
• Make the topping: Combine the heavy cream, marshmallow cream and confectioners' sugar in a food processor and pulse, scraping down the processor, until the mixture is thick. Spoon the topping onto the center of the pie. Top with shaved chocolate.

CHOCOLATE MERINGUE PIE (THE BEST EVER)

Steps:

• Filling: Combine sugar, flour, cocoa and salt in a saucepan.
• Gradually stir in milk. Cook over medium heat, stirring constantly until thick.
• Pour a small amount into beaten eggs and stir well. Return to hot mixture and cook for 2 more minutes. Remove from heat. Add butter and vanilla, mixing well. Pour into a pie shell and set aside.
• Meringue: Preheat oven to 350.
• In a mixing bowl, beat egg whites on high speed of the electric mixer, gradually adding sugar and vanilla. Beat until mixture holds firm peaks. Spread meringue over pie.
• Bake for 12 to 15 minutes or until browned.

CHOCOLATE MARVEL CAKE

Steps:

• In a large bowl, combine 3 containers baby food, coffee, milk, egg whites and vanilla; beat until well blended. (Save remaining container of baby food for another use.) Combine the flour, sugar, cocoa, baking soda, baking powder and salt; add to coffee mixture. Beat for 2 minutes or until well blended (batter will be thin). , Pour into two 9-in. round baking pans that have been coated with cooking spray and lightly floured. Bake at 350° for 30-35 minutes or until cake pulls away from sides of pan. Cool for 10 minutes; remove from pans to wire racks to cool completely. , For frosting, in a small bowl, cream the butter, sugar and cocoa. Gradually add the milk, coffee and vanilla; beating well. Frost between layers and over top and sides of cake.

CHOCOLATE MARSHMALLOW PIE

Steps:

• Combine the first five ingredients in a heavy saucepan. Gradually add milk. Cook over medium heat, stirring constantly, until thickened. Remove from the heat. Add vanilla and marshmallow creme; stir just enough to distribute creme. Pour into pie crust; cool. Garnish with whipped cream.