Grannys Chocolate Pie Recipes

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GRANNY'S CHOCOLATE MERINGUE PIE



Granny's Chocolate Meringue Pie image

Provided by Food Network

Categories     dessert

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon salt
3/4 cup solid vegetable shortening
1 tablespoon sugar
6 to 7 tablespoons ice cold water
3 ounces bittersweet chocolate, chopped
1 1/4 cups sugar
1/4 cup cornstarch
Pinch salt
3 cups milk
3 eggs, separated
1 teaspoon pure vanilla extract
2 tablespoons butter

Steps:

  • In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12 inches in diameter and 1/8 of an inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and place in the oven. Bake until golden, about 15 to 20 minutes. Remove from the oven and cool completely.
  • In a saucepan, combine the chocolate, 1 cup sugar, cornstarch and salt. Mix well. Stir in the milk. Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Cook for 3 minutes, stirring constantly. Beat the egg yolks. Add 1/2 cup of the hot mixture to the egg yolks and mix well. Add the mixture back to the saucepan and continue to cook for 2 minutes. Remove from the heat and stir in the vanilla and butter. Pour the filling into the prepared pie shell and cool completely. Cover with plastic and refrigerate until chilled.
  • Preheat the oven to 375 degrees F.
  • Beat the egg whites, on medium speed, until soft peaks form, about 2 minutes. Add the remaining sugar and continue to beat until stiff peaks form. Spread the meringue evenly over the pie. Place in a preheated 350 degree oven, on the top rack and bake until golden brown, about 10 minutes. Remove and cut into individual servings.

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

GRANDMA'S CHOCOLATE PIE



Grandma's Chocolate Pie image

Probably the easiest chocolate pie recipe you will find, this one is a big winner with everyone who tries it. My Grandma served it every time she made pies for dessert and there were never any leftovers. I use store bought pie crusts, but my Grandma made them from scratch.

Provided by karen

Categories     Pie

Time 25m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 6

3 1/2 ounces jello chocolate pudding mix (cook & serve, not instant)
2 cups milk
1/3 cup chocolate chips
1/2 teaspoon vanilla extract
2 tablespoons butter
1 pie crust

Steps:

  • In a medium saucepan, stir pudding mix into 2 cups milk with wire whisk.
  • Stirring constantly, cook on medium heat.
  • Add chocolate chips while heating, stirring until they are melted. Continue cooking until mixture comes to full boil.
  • Remove from heat; add butter and vanilla.
  • Put lid on pot and let sit for 5 minutes.
  • Pour into your favorite pie crust and refrigerate until set.
  • Serve with whipped cream or cool whip.

Nutrition Facts : Calories 341.6, Fat 19.9, SaturatedFat 8.6, Cholesterol 21.6, Sodium 287.3, Carbohydrate 37.8, Fiber 2.4, Sugar 12.1, Protein 5.4

MY GRANDMA'S CHOCOLATE PIE



My Grandma's Chocolate Pie image

I got this recipe from my grandma and it is still the best chocolate pie I have tried! Definitely a must-try for chocolate lovers!

Provided by Lost24fan

Categories     Desserts     Pies     Chocolate Pie Recipes

Time 6h20m

Yield 8

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 eggs
4 ounces German sweet chocolate, melted, divided
4 ounces semisweet chocolate, melted, divided
1 (8 inch) prepared graham cracker crust
½ cup sour cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix cream cheese and sugar together in a bowl using an electric mixer. Mix in eggs. Add 1/2 the German chocolate and 1/2 the semisweet chocolate; beat until thick and smooth. Pour into the prepared pie crust.
  • Bake in the preheated oven until set, 30 to 35 minutes. Let cool completely, about 30 minutes. Chill in the refrigerator for 4 hours.
  • Mix remaining German chocolate and semisweet chocolate with sour cream in a bowl. Spread over chilled pie. Return to the refrigerator until firm, about 1 hour.

Nutrition Facts : Calories 545 calories, Carbohydrate 45.1 g, Cholesterol 129.3 mg, Fat 38.8 g, Fiber 2.1 g, Protein 9.2 g, SaturatedFat 21.1 g, Sodium 320.4 mg, Sugar 35.2 g

GRANNY'S COCOA CREAM PIE RECIPE - (3.8/5)



Granny's Cocoa Cream Pie Recipe - (3.8/5) image

Provided by mikeimmell

Number Of Ingredients 8

1/2 cup cocoa
1/4 cup cornstarch/or arrowroot powder (or 1/2 cup all purpose flour)
3 egg yolks
1 1/2 cup sugar
1/4 teaspoon salt
2 cup milk
1 teaspoon vanilla
9 " pre-baked pie shell

Steps:

  • Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. While stirring, mix in the vanilla. Cream pies take some time to thicken, so stir... and stir (10 to 15 minutes). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill for several hours before serving. Add whipped cream, cool whip, or a baked meringue for the topping if you like :)

GRANDMA'S CHOCOLATE MERINGUE PIE



Grandma's Chocolate Meringue Pie image

My grandmother served this old fashioned chocolate pie recipe after Sunday dinner each week, usually with an apology it was "too runny" or something else was wrong with it. Of course, grandma's chocolate pie was never less than perfect! - Donna Vest Tilley, Chesterfield, Virginia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust pie
3/4 cup sugar
5 tablespoons baking cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, room temperature, beaten
1 teaspoon vanilla extract
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 317 calories, Fat 11g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.

GRANNY'S CHOCOLATE CAKE



Granny's Chocolate Cake image

This cake recipe was adapted from the chef Larry Forgione, who served his grandmother's cake recipe at his restaurant An American Place. The dessert proved so popular that every time he tried to take it off of the menu, he said his customers threatened to riot. It's a perfect proportion of crumb to buttercream, ideal for birthdays or other celebrations where layer cake is required.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 12

Butter and flour for preparing pans
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
1 teaspoon vanilla extract
11 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
4 ounces unsweetened chocolate, melted
Chocolate frosting (see recipe)

Steps:

  • Preheat oven to 350 degrees. Butter 3 9-inch round cake pans, and line the bottoms with wax or parchment paper. Lightly butter the paper. Dust pans with flour, and shake out excess.
  • Sift together the flour, baking soda, baking powder and salt. In a small bowl, combine buttermilk and vanilla.
  • In a large bowl, using an electric mixer set at medium-high speed, cream the butter. Slowly add the sugar, and continue beating until well blended and light colored. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with the buttermilk mixture in 2 or 3 additions, beating well after each addition. Beat in the melted chocolate until well blended. Spoon batter into prepared pans, and smooth tops with a rubber spatula.
  • Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in the pans on wire racks for 10 minutes, then invert onto other racks and peel off the paper. Invert again, and let cool completely on the racks. Frost with chocolate frosting.

Nutrition Facts : @context http, Calories 459, UnsaturatedFat 7 grams, Carbohydrate 60 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 309 milligrams, Sugar 32 grams, TransFat 1 gram

OLD-FASHIONED CHOCOLATE PIE



Old-Fashioned Chocolate Pie image

Preparing this old-fashioned pie brings back memories. When I was a girl, we cranked homemade ice cream to serve with it.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 15

1/2 cup water
1-1/2 ounces unsweetened chocolate
1/4 cup butter, cubed
2/3 cup sugar
1-1/2 teaspoons vanilla extract
FILLING:
1/4 cup shortening
3/4 cup sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 unbaked pastry shell (9 inches)
2 tablespoons chopped nuts, optional

Steps:

  • In a small saucepan, bring the water, chocolate and butter to a boil; boil for 1 minute. Remove from the heat; stir in sugar and vanilla until smooth. Set aside. , In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into pastry shell. Carefully pour reserved chocolate mixture over filling. Sprinkle with nuts if desired. Cover edges of pastry with foil. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 467 calories, Fat 23g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 372mg sodium, Carbohydrate 63g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

GRANNY'S CHOCOLATE CREAM PIE



Granny's Chocolate Cream Pie image

Make and share this Granny's Chocolate Cream Pie recipe from Food.com.

Provided by debbies dishes

Categories     Dessert

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

3 egg yolks, beaten
1 cup sugar
1/4 cup plain flour
2 cups milk
4 tablespoons cocoa, heaping
1 teaspoon vanilla
2 tablespoons butter
1 pie shell, baked
3 egg whites
1/4 teaspoon cream of tartar
8 tablespoons sugar
1 teaspoon vanilla

Steps:

  • Combine sugar, flour and cocoa in saucepan.
  • Stir in milk and cook over medium heat until thick.
  • Remove from heat and temper in egg yolks.
  • Return to heat and simmer 2 more minutes.
  • Remove from heat and stir in butter and vanilla.
  • Pour into baked pie shell.
  • Top with meringue.
  • Bake 400 degree oven for 10 minutes until lightly brown.
  • Chill.
  • Merinque:.
  • Beat egg whites and cream tartar until frothy.
  • Beat in sugar and vanilla until stiff peaks form.
  • Spoon on top of custard.

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