Chocolate Custard Pie Recipes

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GRANDMA'S CHOCOLATE CUSTARD PIE



Grandma's Chocolate Custard Pie image

Straight from grandma's kitchen, a delicious Southern holiday tradition. A smooth and rich chocolate dessert that will have you asking for thirds.

Provided by TRISTESS00

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 9

¾ cup white sugar
2 tablespoons self-rising flour
1 tablespoon cocoa powder, or more to taste
2 cups whole milk
2 eggs, separated
1 teaspoon vanilla extract
1 pre-baked pie shell
1 pinch white sugar, or to taste
1 dash vanilla extract, or to taste

Steps:

  • Mix sugar, flour, and cocoa powder together in a bowl until well combined.
  • Mix milk, egg yolks, and vanilla extract together in a separate large bowl. Add flour mixture and blend custard until smooth.
  • Pour custard into a cast iron skillet over medium heat. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Beat egg whites, sugar, and vanilla extract together in a small bowl until peaks start to form. Spread the thick meringue mixture on top of the custard.
  • Cook under the preheated broiler just until the peaks start to turn light brown, 1 to 2 minutes, being very careful not to let the meringue burn.
  • Place the custard pie in the fridge or on Grandma's porch on a cool night until the custard congeals, about 2 hours.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 33.9 g, Cholesterol 52.6 mg, Fat 10.8 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 3.4 g, Sodium 184 mg, Sugar 21.8 g

CHOCOLATE PIE I



Chocolate Pie I image

One for the chocolate lovers!

Provided by Glenda

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 9

1 (9 inch) pie shell, baked
¼ cup butter
1 ¼ cups white sugar
2 tablespoons unsweetened cocoa powder
3 tablespoons all-purpose flour
2 egg yolks
1 cup milk
½ teaspoon vanilla extract
2 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a cast iron skillet over medium low heat, melt the butter.
  • Combine one cup of the sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
  • Add the sugar and egg mixture to the skillet with the melted butter or margarine and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn)! Add the vanilla. Pour the mixture into the baked crust.
  • Beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).

Nutrition Facts : Calories 339.1 calories, Carbohydrate 46.5 g, Cholesterol 70.5 mg, Fat 15.6 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 6.5 g, Sodium 191 mg, Sugar 32.8 g

CHOCOLATE CUSTARD PIE



Chocolate Custard Pie image

Crispy, homemade crust filled with a decadent, rich chocolate filling and topped with billowy, sweetened whipped cream! What's not to love?! Garnish with unsweetened cocoa powder or chocolate curls.

Provided by Pam Lolley

Categories     Custard and Cream Pies

Time 9h40m

Yield 8

Number Of Ingredients 20

1 ½ cups all-purpose flour
1 tablespoon white sugar
½ teaspoon salt
6 tablespoons cold unsalted butter, cubed
3 tablespoons cold shortening, cut into chunks
4 tablespoons ice water, or more as needed
¾ cup white sugar
¼ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
1 cup heavy whipping cream
1 cup whole milk
4 large egg yolks
1 (4 ounce) bar semisweet chocolate, finely chopped
2 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter
2 teaspoons vanilla extract
2 cups heavy whipping cream
2 teaspoons vanilla extract
3 tablespoons white sugar

Steps:

  • Prepare crust: Pulse flour, sugar, and salt in a food processor 3 to 4 times or until combined. Add butter and shortening and pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture; pulse 5 to 6 times or until dough clumps together, adding up to 1 tablespoon water, 1 teaspoon at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; turn edges under and crimp. Prick the bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.
  • Bake in the preheated oven for 12 minutes. Remove pie weights and parchment paper and continue to bake until lightly browned and crisp, 10 to 12 minutes more. Transfer to a wire rack and cool while preparing filling.
  • Prepare filling: Whisk together sugar, flour, cocoa powder, and salt in a large saucepan. Whisk together heavy cream, milk, and egg yolks in a medium bowl until completely blended. Gradually whisk egg mixture into sugar mixture.
  • Cook over medium heat, whisking constantly, just until mixture begins to boil, 6 to 8 minutes. Cook for 1 more minute, whisking constantly. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter, and vanilla until chocolate and butter have melted and mixture is completely smooth.
  • Spread filling in the cooled crust. Place plastic wrap directly on the warm filling and chill in the refrigerator until set, 8 to 24 hours.
  • Prepare topping: Beat heavy cream and vanilla at medium-high speed with an electric mixer until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form.
  • Just before serving, top pie with whipped cream.

Nutrition Facts : Calories 815.5 calories, Carbohydrate 63.9 g, Cholesterol 258.6 mg, Fat 60.1 g, Fiber 3.2 g, Protein 9.1 g, SaturatedFat 34.7 g, Sodium 271.6 mg, Sugar 37.2 g

CHOCOLATE CHIP-BUTTERMILK CUSTARD PIE



Chocolate Chip-Buttermilk Custard Pie image

This is a recipe of my mom's. It made it into the Southern Living Cook-Off cookbook for 2003. This is a rich, decadent pie.

Provided by JeriBinNC

Categories     Pie

Time 1h11m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 8

0.5 (15 ounce) package refrigerated pie crusts
1/2 cup butter, softened
1 1/2 cups sugar
3 1/2 tablespoons all-purpose flour
3 large eggs
3/4 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate morsels

Steps:

  • Fit pie crust into a 9-inch deep-dish pie plate; fold edges under and crimp.
  • Bake at 400 degrees for 6 minutes; cool crust on a wire rack.
  • Reduce oven temperature to 350 degrees.
  • Meanwhile, beat butter, sugar, and flour and medium speed with an electric mixer until blended.
  • Add eggs, buttermilk, and vanilla; beat well.
  • Fold in chocolate morsels.
  • Pour into prepared crust.
  • Bake at 350 for 1 hour until just set and lightly browned.
  • Cool completely before serving.

Nutrition Facts : Calories 596.1, Fat 29.5, SaturatedFat 15.4, Cholesterol 102.1, Sodium 277.3, Carbohydrate 77.3, Fiber 3.1, Sugar 56.7, Protein 6.7

CHOCOLATE CUSTARD PIE



CHOCOLATE CUSTARD PIE image

Categories     Chocolate     Dessert     Bake     Quick & Easy

Yield 12-20 (it's very rich)

Number Of Ingredients 9

3/4 cup heavy cream
1/3 cup milk
(or, 1 cup heavy cream and a splash of milk)
7 ounces bittersweet chocolate (grated or finely chopped)
The better the chocolate, the better the pie.
1 large egg, lightly beaten
1 pre­made pie crust
1 teaspoon apricot preserves
Optional: a splash of pure vanilla extract.

Steps:

  • Preheat oven to 375°. Bring cream and milk to a simmer; if using the vanilla, add it after the mixture comes to a simmer. Remove from heat, add the chocolate, and whish until it is melted. Let the chocolate mixture cool until it is lukewarm, then whisk in the egg until it is thoroughly blended. Put the apricot preserves into the pie crust, and spread the preserves all over the bottom of the crust. Pour the custard into the pie crust, and bake in a 375° oven about 12-15 minutes, or until the filling is almost set but still trembling in the center. Transfer to a wire rack to cool. Serve with whipped cream.

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