Chocolate Pie Recipe Using Cocoa Powder

CHOCOLATE CREAM PIE

Steps:

• Mix water and cornstarch and cocoa until smooth.
• Sir in Eagle Brand milk and egg yolks.
• Cook until thick in saucepan or microwave.
• Stir in 2 tablespoons butter.
• Add vanilla.
• Cool slightly (stirring occasionally).
• Pour into baked pie shell.
• For meringue: Preheat oven to 400°.
• Top with meringue and brown.
• Or may top with whipped cream after chilling pie.

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).

EGGLESS CHOCOLATE PUDDING/PIE FILLING

Steps:

• Combine dry ingredients and gradually stir in milk.
• Cook over medium heat, stirring constantly.
• Bring to a slow boil, and stir constantly one minute.
• Remove from heat, and stir in butter and vanilla.
• Fill dessert dishes or pie shell, and chill until cool.
• Makes 4-6 pudding servings or filling for 8" pie.

CHOCOLATE CREAM PIE II

Steps:

• In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
• Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

HERSHEY'S COCOA CHOCOLATE PIE

Steps:

• 1. Bake the pie shell on 375 to 400 degree temp. This should take approximately 10 to 15 minutes so begin watching your pie shell that last 5 minutes due to varying ovens.
• 2. In a microwaveable mixing bowl, mix cornstarch, cocoa, sugar and salt thoroughly-- breaking up all cornstarch lumps; stir in slightly beaten egg yolks. With an electric mixer, mix all together as you add a tablespoon of the whole milk. (Scrape down the sides of the mixing bowl with spatula to blend all thoroughly.) Add another tablespoon of whole milk and mix all very thoroughly and then add another tablespoon of the milk until the pie filling is very creamy and without any lumps. Now slowly add a 1/2 cup of milk at a time until all milk is thoroughly blended in.
• 3. Place mixing bowl of uncooked pie filling in the micorwave and cook on high for 3 minutes. Stir using a spatula, raking down the sides of the bowl. Cook on HIGH for 3 more minutes, stopping around the 1 1/2 minute mark to blend the chocolate pie filling together. Continue to cook on high for another 1 1/2 minutes or until the chocolate pie filling is thick like pudding. *TIP* (Sometimes, I pull the bowl out of the microwave oven around the 4th to 5th minute to mix the pie filling very thoroughly with the electric mixer.)
• 4. Once it is cooked, which it should be cooked around the 6th to 7th minute, add two tablespoons of butter and then 1 teaspoon of vanilla; stir and allow to cool at room temperature an hour or two.
• 5. Add cooked and cooled pie filling to cooked pastry pie shell.
• 6. *Meringue* To make meringue, beat the 3 egg whites until stiff (approximately 4 to 5 minutes. (When you begin beating on high speed of mixer, add your 1/4th tsp of Cream of Tarter and then slowly add a tablespoon of sugar at a time until 1/2 cup of sugar is blended.) Bake in oven @ 375 to 400 degrees for several minutes to 5 minutes, until meringue is light golden brown. Chill in refrigerator for several hours before serving. For more tips on making meringue, check out my recipe on how to make Coconut Cream Pie. The meringue recipe is more in depth.

ALL-TIME FAVORITE CHOCOLATE PUDDING AND PIE FILLING

Steps:

• 1. In a medium saucepan, mix all dry ingredients. Whisk well.
• 2. Gradually add milk to dry ingredients in the saucepan. Whisk until smooth and well blended.
• 3. Cook over medium-high heat. Stir constantly. Mixture will come to a boil. Boil 1 minute or until the pudding is thick. The pudding will not thicken up when it cools.
• 4. Remove from heat. Add butter and vanilla. Whisk to blend.
• 5. Pour into serving dishes.
• 6. For a pie, pour into a cooled and baked 9" pie crust.
• 7. Cover with plastic wrap. Cool in refrigerator for 4-6 hrs or until firm.
• 8. Top with chilled sweetened whipped cream.

COCOA PIE

Steps:

• In a heavy saucepan, combine sugar, flour, cocoa and salt. Add water; mix well and cook until thickened. Remove from the heat; add vanilla and butter. Cool slightly. Pour into pie crust. Refrigerate. Garnish with whipped cream.

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!