Iron Skillet Chocolate Pie Recipes

IRON SKILLET CHOCOLATE PIE

Steps:

• Melt margarine in iron skillet.
• You can use a heavy sauce pot.
• That is what I use.
• Stir in cocoa, flour, sugar, salt to mixture.
• Add well-beaten egg yolks and milk.
• Cook on low heat; stirring with a whisk until thick.
• Add vanilla.
• Pour into 9" baked pie shell.
• Top with whipped cream.
• Store in the refrigerator.

S'MORES CAST-IRON PIE

Steps:

• Preheat the oven to 350 degrees F.
• Stir the graham cracker crumbs, melted butter and sugar together in a medium bowl until the mixture resembles wet sand. Press the crumbs into the bottom and up the sides of a 9-inch cast-iron skillet or glass pie plate.
• Bake the crumb crust for about 10 minutes, until a shade darker. Let cool.
• Place the chopped chocolate in a medium bowl.
• In a small saucepan, bring the cream to a bare simmer and then pour it over the chocolate. Let stand for 2 minutes, then stir the cream and chocolate together until totally smooth. Pour the chocolate into the crust and spread evenly. Let cool a bit.
• Preheat the broiler. Position an oven rack about 4 inches from the heating element.
• Arrange the marshmallows on top of the chocolate. Broil the pie until the marshmallows are puffed and golden brown, 2 to 3 minutes, rotating occasionally. Serve immediately.

GRANDMA'S CHOCOLATE CUSTARD PIE

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.

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).

IRON SKILLET CHOCOLATE PIE

Steps:

• For the Pie: Mix all dry ingredients. Melt butter in a 10 inch skillet. Add dry mixture and mix lightly. Combine egg yolks with milk, add to mixture, stirring constantly. Cook slowly until really thick. Remove from heat, add vanilla, blend well and pour into baked pie shell and let cool.
• For the meringue: Let 5 egg whites come to room temperature. Add a pinch of salt, a pinch of cream of tartar and 1/4 tsp. of vinegar. Beat until stiff and add 10 tablespoons of sugar until well blended. Pile on top of pie unevenly. Bake at 350 degrees for 15 minutes.

SHOOFLY CHOCOLATE PIE

Steps:

• Roll out dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Trim to 1/2 in. beyond rim of plate; flute edges. Sprinkle chocolate chips into crust; set aside., In a large bowl, combine flour and brown sugar; cut in shortening until crumbly. Set aside 1 cup for topping. Add the baking soda, water, egg and molasses to remaining crumb mixture and mix well. Pour over chips. Sprinkle with reserved crumb mixture., Bake at 350° until a knife inserted in the center comes out clean, 45-55 minutes. Let stand on a wire rack for 15 minutes before cutting. Serve warm.

IRON SKILLET APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in a large iron skillet and place in preheating oven until melted, about 5 minutes.
• Stir brown sugar into melted butter and place back in oven until bubbling, about 5 minutes.
• Gently lay 1 pie crust on top of butter-brown sugar mixture, without pressing crust down. Arrange apple slices on top of pie crust.
• Mix white sugar, cinnamon, and flour together in a bowl; sprinkle over apple slices. Place the remaining pie crust over apple slices, making slits in the top crust for ventilation. Seal the 2 crusts together.
• Bake in the preheated oven until top crust is lightly browned, about 45 minutes.