Southern Sweet Chocolate Pie Recipes

MARGARET'S SOUTHERN CHOCOLATE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift together the cocoa powder and the flour and pour them into a saucepan. Whisk the egg yolks and 1 1/3 cups sugar. Gradually add the evaporated milk, whisking constantly; slowly pour the milk mixture into the saucepan, whisking until combined.
• Cook over medium heat, stirring constantly with a flat-bottomed wooden spoon or spatula, until the mixture begins to thicken and coats the back of the spoon, about 15 minutes. Remove the custard from the heat and stir in the butter until melted. Pour the filling into the baked pie crust.
• To make the meringue topping: Combine the egg whites and cream of tartar in a clean glass or metal bowl; beat with an electric mixer until foamy. Gradually add sugar, a tablespoon at a time, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread the meringue over the chocolate filling.
• Bake in the preheated oven for 10 minutes, or until the tips of the meringue peaks are golden brown.

SOUTHERN SWEET CHOCOLATE PIE

Steps:

• Heat oven to 375°F.
• Cook chocolate and butter in medium saucepan on very low heat until melted, stirring constantly. Remove from heat; gradually add milk, stirring constantly until well blended.
• Combine sugar, cornstarch and salt in medium bowl. Whisk in eggs and vanilla. Gradually whisk in chocolate mixture. Pour into crust; sprinkle with coconut and nuts. (Filling will almost completely fill crust.)
• Bake 45 min.or until top is puffed and browned, covering pie loosely with foil after 30 min. (Filling will be soft, but will set while cooling.) Cool 15 min. Refrigerate 4 hours.

SWEET CHOCOLATE PIE

Steps:

• Bake your pie shell and let it cool before adding the filling. In a large bowl whisk together the sugar, cocoa, flour, milk, vanilla and eggs. Cut butter into about three pieces and add to pie liquid. (The butter will melt while cooking). Cook on top of the stove on medium high heat, stirring constantly about 9 to 10 minutes until filling thickens
• Don't forget to stir because it will burn easily. If I think it is going to burn I move it from the burner for a minute or put it on the edge of the burner. Once the filling thickens, pour into cooled pie shell and let cool about 10 to 12 minutes before adding meringue.

SOUTHERN SWEET CHOCOLATE PIE

Steps:

• Preheat oven to 375 degrees F.
• Combine sugar, cornstarch and salt; add eggs and vanilla and beat until smooth. Set aside until needed.
• In a small saucepan, melt chocolate and butter over low heat; whisk until smooth. Remove from heat.
• Gradually whisk evaporated milk into melted chocolate.
• Blend chocolate mixture into sugar mixture until completely incorporated.
• Pour into pie crust. Do not over fill. If there's too much filling, see notes for remaining.
• Combine coconut and pecans; sprinkle over chocolate filling, covering the entire pie.
• Bake for 35 to 50 minutes or until browned and puffed up. If the center of the pie is puffed up, the pie is done. Be sure to drape the pie with foil about 20 minutes into cooking to prevent over-browning.
• Let cool for a minimum of 4 hours before cutting to let the filling set up.

THE ULTIMATE CHOCOLATE PIE

Steps:

• Prepare Crust: Preheat oven to 350°. Pulse first 3 ingredients in a food processor 4 to 5 times. Transfer crumb mixture to a medium bowl; stir in 1/2 cup melted butter. Press on bottom, up sides, and onto rim of a lightly greased (with cooking spray) 9-inch deep-dish pie plate. Bake 10 minutes. Cool on a wire rack. Prepare Filling: Whisk together 3/4 cup sugar and next 3 ingredients in a large saucepan. Whisk together half-and-half and egg yolks in a large bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, 6 to 8 minutes or just until mixture begins to boil. Cook, whisking constantly, 1 more minute; remove from heat. Whisk in semisweet chocolate and next 3 ingredients. Place plastic wrap directly on warm filling. Let stand 30 minutes. Spread filling in cooled crust; place plastic wrap directly on filling, and chill 30 minutes. Prepare Mousse: Microwave milk chocolate morsels and 3 Tbsp. heavy cream in a medium bowl at MEDIUM (50% power) for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals. Let stand 30 minutes, stirring occasionally. Beat 1 cup heavy cream at medium-high speed with an electric mixer until soft peaks form. Gently fold half of whipped cream into milk chocolate mixture until blended and smooth; fold in remaining whipped cream. Spread mousse over filling. Cover and chill 8 to 24 hours or until set. Top with Chocolate Whipped Cream just before serving.Note: We tested with Ghirardelli Semi-Sweet Chocolate Baking Bar and Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar.

SOUTHERN CHOCOLATE PIE

Steps:

• Melt chocolate with butter over low heat, stirring until blended. Remove from heat.
• Gradually blend in milk.
• In a seperate bowl mix sugar, cornstarch, and salt thoroughly. Beat in eggs and vanilla. Gradually blend in chocolate mixture.
• Pour into pie shell.
• Combine coconut and pecans; sprinkle over filling.
• Bake in moderate oven (375*) until top puffs and begins to crack-about 50 minutes. (Center of pie should be soft.).
• Cool at least 3 hours before serving.

SOUTHERN SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a pot of water to a boil; add sweet potatoes and boil until soft, 20 to 30 minutes. Remove and discard skin; mash potatoes in a bowl until lumps are removed.
• Mix 1 cup mashed sweet potatoes, sugar, condensed milk, butter, eggs, flour, cinnamon, nutmeg, allspice, and cloves together in a bowl. Divide batter evenly between the 2 pie crusts.
• Bake in the preheated oven until firm, about 45 minutes.