Chocolate Pie Recipe 445

CHOCOLATE PIE I

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).

OLD FASHIONED CHOCOLATE PIE

Steps:

• Pre-bake the two pie shells. Set aside and let cool.
• Separate the egg whites from the yolks.
• Place egg whites in a clean glass or metal mixing bowl, let come to room temperature.
• Place egg yolks in a large mixing bowl.
• Add cocoa.
• Add vanilla flavoring.
• Add sugar.
• Add milk.
• Add flour.
• Mix well with an electric mixer.
• Place mixture in a sauce pot over Medium heat.
• Add the butter, stirring constantly as mixture heats up.
• Cook until mixture is thick, stirring constantly. About 10 minutes.
• Remove from heat and let mixture cool for about 10 minutes.
• Beat the egg whites until soft peaks form.
• Add the sugar.
• Add the Cream of Tartar.
• Beat egg whites until stiff peaks form.
• Divide the cooked chocolate mixture into the two pie shells.
• Divide the meringue over the top of the pies.
• Bake at 350F degrees until top is lightly browned.
• Remove from oven, place on wire racks to cool.
• Refrigerate, uncovered for 2-3 hours to firm up.
• Enjoy!

CHOCOLATE PIE

Steps:

• Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.
• Pour in milk and egg yolks, and whisk together.
• Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
• Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.
• Cut into slices and serve with whipped cream!

LADD'S CHOCOLATE PIE

Steps:

• In a large saucepan over medium heat, stir together the sugar, cornstarch and salt. Pour in the milk, then the beaten eggs. Cook, stirring, until the mixture comes to a boil. Remove from the heat and add the chocolate, butter and vanilla. Stir until the chocolate is all melted. Pour into the baked pie shell and chill in the fridge for several hours until set.
• Serve plain to Ladd, serve topped with everything for Ree!

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.

QUICK AND EASY CHOCOLATE PIE

Steps:

• Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk until well blended and mixture just begins to thicken. Stir in chocolate morsels, if desired.
• Add contents of Reddi-wip can; stir gently but quickly until well blended. Pour into crust; cover.
• Refrigerate 6 hours, or until set. Cut into 8 slices to serve. Garnish with additional Reddi-wip and crushed candy, if desired.

OLD FASHIONED CHOCOLATE PIE

Steps:

• In lge saucepan, combine sugar, cocoa, flour& salt Gradually add water Cook& stir over med.
• heat until mixture comes to a boil Cook& stir for 1 minute or until thickened Remove from heat Stir in butter and vanilla Pour into pastry shell Refrigerate for 2-3 hrs.
• before slicing Garnish with whipped cream.

OLD-FASHIONED CHOCOLATY PIE

Steps:

• Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack., In a large saucepan, combine sugar, cocoa, flour and salt; gradually add water. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes. Remove from the heat; stir in butter and vanilla. , Pour into crust. Refrigerate 2-3 hours before serving. Garnish with whipped cream and chocolate sprinkles.

CHOCOLATE PIE II

Steps:

• In a medium microwave-safe bowl, combine sugar, flour, and cocoa powder. Mix well. While stirring, slowly pour in milk. Mix until smooth.
• Microwave cocoa mixture in 1 minute increments, stirring after each increment. Continue until mixture thickens, about 7 minutes.
• Slowly pour egg yolks into cocoa mixture, whisking rapidly until yolks are incorporated. Stir in vanilla extract and butter or margarine. Pour filling into baked pie shell. Chill before serving. Store in refrigerator.

MOO-LESS CHOCOLATE PIE

Steps:

• Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
• Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
• Preheat the oven to 350 degrees F.
• Spin the cookies and sugar in a food processor until fine crumbs. Then drizzle in the butter, pulsing to combine. Press this mixture firmly and evenly into the bottom, up the sides and just over the lip of a 9-inch metal pie pan.
• Bake on the middle rack of the oven until crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.

CHOCOLATE PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Pulse the cookies in a food processor until finely chopped. With the processor running, add the butter. Press the crumbs into the bottoms of four 4 1/4-inch disposable aluminum pie pans. Bake until set, about 5 minutes. Let cool.
• For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Whisk in the milk and egg yolks. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes. The second it starts to bubble and thicken (it should be thick like pudding), remove it from the heat. Add the chocolate, butter and vanilla, then stir until everything is beautifully combined. Pour the pudding into the pie crusts and place in the fridge, uncovered, to chill for 4 hours. Serve topped with whipped cream.

CHOCOLATE CHIP PIE IV

Steps:

• In a mixing bowl, mix sugar and flour.
• Stir in beaten eggs, butter, nuts, chocolate chips and vanilla. Mix well.
• Pour mixture into pie crust. Place pie pan on cookie sheet. Bake in a preheated 325 degree F (165 degree C) oven for one hour.

MOM'S MOST REQUESTED CHOCOLATE PIE

Steps:

• Combine all ingredients except butter in a saucepan.
• Cook over medium heat until thick like pudding, stirring constantly to prevent scorching and lumping.
• When mixture becomes thick, remove from heat and add butter; stir to combine.
• If lumping does occur, beat filling with a whip.
• Pour into pie shell.
• Make meringue according to your favorite recipe and top pie, sealing the edges with the meringue.
• Bake to brown meringue.
• Best if allowed to cool to lukewarm or room temperature.

CHOCOLATE MOUSSE

Steps:

• Bring an inch of water to a boil in a medium saucepan. Combine the cream and chocolate in a large heatproof bowl. When the water boils, turn the heat to low so the water is barely simmering or just steaming. Set the bowl over the saucepan and melt the chocolate, gently stirring with a whisk now and then.
• While the chocolate melts, whisk the egg whites in a clean bowl using a stand mixer or electric hand mixer on medium speed. When the whites are foamy, add the sugar in a slow stream while whisking. Continue whisking until stiff peaks form. The whites should look glossy but not dry, and, when you lift the whisk from the mixture, a peak should form in the bowl and hold.
• Once the chocolate has melted completely, turn off the heat but leave the bowl over the saucepan. Holding the bowl with a kitchen towel, add the egg yolks one at a time, whisking after each addition. If the mixture looks broken, remove the bowl from the saucepan, cool for a minute, then add 1 tablespoon cream and whisk just until shiny and smooth. Whisk in the vanilla. (Don't worry if it still doesn't look completely smooth. It will come together in the next step.)
• Add a quarter of the beaten whites to the chocolate mixture and stir gently with a flexible rubber spatula until incorporated but still a little streaky. This will make it easier to fold in the remaining whites to create an airy mousse by gradually lowering the temperature of the chocolate (tempering) and making the mixture loose.
• Add the rest of the whites and fold them in by running the spatula from 12 o'clock on the bowl to 6 o'clock, then scooping up the chocolate on the bottom and gently folding it over the whites as you move toward 9 o'clock. Rotate the bowl 90 degrees and repeat. Continue folding just until the last streak of white disappears. It's OK if there are a few lumps of whites left. It's better to not deflate the batter by folding too much.
• Scoop into a pretty bowl or into individual cups or bowls for serving if you'd like. Otherwise, keep it in the mixing bowl. Refrigerate the mousse uncovered until cool, then cover and refrigerate for at least 4 more hours and preferably 24. The covered mousse can be refrigerated for up to 5 days.
• If you'd like to serve the mousse with whipped cream, whisk heavy cream until soft peaks form. A cup or two of heavy cream is plenty for this amount of mousse. Serve the mousse cold, straight from the refrigerator, with the whipped cream.