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.
CHOCOLATE PIE I
One for the chocolate lovers!
Provided by Glenda
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 9
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).
Nutrition Facts : Calories 339.1 calories, Carbohydrate 46.5 g, Cholesterol 70.5 mg, Fat 15.6 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 6.5 g, Sodium 191 mg, Sugar 32.8 g
TIN ROOF PIE
This layered pie is good for the soul but not the waistline. Not sure where it came from as it's handwritten on a piece of notebook paper. Enjoy!! Cooking time is refrigeration time.
Provided by Lisa Lou Who
Categories Pie
Time 1h
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Crust:.
- In microwave or double boiler melt chocolate and butter.
- Spread onto the bottom and up sides of pie crust.
- Refrigerate until chocolate is set.
- Peanut Layer:.
- In a saucepan, over medium heat melt caramels and cream, stirring frequently until smooth.
- Remove from heat, stir in peanuts.
- Spoon into pie shell and refrigerate while you make the chocolate layer.
- Chocolate Layer:.
- In a small saucepan over low heat, melt chocolate and butter.
- Remove from heat.
- Let stand 15 minutes.
- Meanwhile beat cream and vanilla until soft peaks form.
- Carefully fold 1/3 of whipped cream into chocolate mixture.
- Fold in remaining whipped cream.
- Spread over peanut layer.
- Refrigerate until set.
- Topping:.
- In a small saucepan over medium heat melt topping ingredients.
- Drizzle over pie.
Nutrition Facts : Calories 1082.6, Fat 81.1, SaturatedFat 33.5, Cholesterol 101.2, Sodium 773.2, Carbohydrate 84, Fiber 7.5, Sugar 54.6, Protein 19.4
TIN ROOF PIE
With a chocolatey cookie crust, some vanilla ice cream and an ooey gooey caramel topping, this pie is one of the most scrumptious you'll ever taste.
Provided by My Food and Family
Categories Dairy
Time 4h35m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Add 1/2 cup each of the caramel topping and nuts to ice cream in bowl; swirl with spoon until marbleized. Spoon into crust.
- Freeze 4 hours or until firm.
- Drizzle pie with remaining caramel topping just before serving; sprinkle with remaining nuts.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 230 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 25 g, Protein 6 g
TIN ROOF CHOCOLATE PIE
This is a really good one!! Decadent!! Not as hard to make as it may look. Just follow the steps. Cook time is for chilling.
Provided by MizzNezz
Categories Dessert
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In small heavy saucepan, heat chocolate chips and butter, stirring until smooth.
- Spread over bottom of baked crust.
- Chill.
- In next small saucepan, cook and stir caramels and cream until smooth.
- Add peanuts; spoon into crust.
- In medium saucepan, combine milk, chocolate chips and marshmallows.
- Cook and stir on low until smooth.
- Remove from heat; add vanilla.
- Set aside to cool.
- Beat the 1 cup cream to soft peaks.
- Fold into the cooled chocolate mixture.
- Spoon into crust.
- Chill until set.
- When serving, melt the 3 caramels with the cream and butter.
- Let cool slightly.
- Top each serving with caramel mixture, whipped cream and a few chocolate chips.
OLD-FASHIONED CHOCOLATY PIE
Rich and oh-so-chocolaty, this silky pie is a cinch to prepare. The mouthwatering filling and flaky crust are an unbeatable combination that's sure to make this pie one of your family's favorite desserts, too.-Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 256 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 130mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
EASY CHOCOLATE PIE
This Easy Chocolate Pie is absolutely amazing. With only 5 ingredients it's almost impossible to ruin and I bet you already have the ingredients on hand! This no bake pie can also double as a freezer pie! Make ahead and thaw when ready to eat!
Provided by Janelle
Time 1h40m
Number Of Ingredients 6
Steps:
- If pie crust is not ready, bake now.
- In a double broiler or in a small pot on low heat, add 1/3 cup heavy cream and 3/4 cup semi sweet chocolate chips. Stir frequently until melted and smooth.
- Pour chocolate mixture into baked pie crust and freeze for 20 minutes.
- While pie is in the freezer, in same chocolate pan add 1/2 cup of heavy cream & 3/4 cup semi sweet chocolate chips. Mix frequently until chocolate is melted and smooth. Allow to cool to room temperature. If in a hurry, pop into the fridge to cool quickly.
- In a separate bowl, beat 1 cup of heavy cream and vanilla until soft peaks form.
- Add cooled chocolate mixture to heavy cream and continue beating until thick, creamy and soft peaks form.
- Pour this second chocolate layer into pie crust and return to freezer for 20 more minutes.
- In another bowl mix 1 cup heavy cream with 1/4 cup powdered sugar. until stiff peaks form. Spread over Chocolate pie.
- Top with chocolate shavings or grated chocolate.
- Serve immediately or return to freezer.
- Remove from freezer and transfer to fridge 1 hour before serving.
Nutrition Facts : Calories 1005 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 270 milligrams cholesterol, Fat 97 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 60 grams saturated fat, ServingSize 1, Sodium 157 grams sodium, Sugar 21 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 31 grams unsaturated fat
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