Worlds Best Chocolate Pie Recipes

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CHOCOLATE PIE



Chocolate Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 13

1 sleeve graham crackers (9 whole crackers)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
1 cup milk
1 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
3 large eggs, separated
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Pinch of kosher salt
1/4 cup granulated sugar

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.

MARGARET'S SOUTHERN CHOCOLATE PIE



Margaret's Southern Chocolate Pie image

A rich, creamy chocolate pie reminiscent of old-fashioned Southern home cookin'!

Provided by Becky

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup unsweetened cocoa powder
¼ cup all-purpose flour
3 egg yolks
1 ⅓ cups white sugar
1 (12 fluid ounce) can evaporated milk
3 tablespoons butter
1 (9 inch) pie shell, baked
3 egg whites
⅛ teaspoon cream of tartar
6 tablespoons white sugar

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.

Nutrition Facts : Calories 431.6 calories, Carbohydrate 62.9 g, Cholesterol 102 mg, Fat 17.7 g, Fiber 1.4 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 227.2 mg, Sugar 47.6 g

THE WORLD'S BEST CHOCOLATE PIE



The World's Best Chocolate Pie image

This wonderful chocolate pie is made with Baker's chocolate and a homemade whipped cream topping served in a graham cracker crust.

Provided by Diana Rattray

Categories     Dessert     Pie

Time 4h34m

Number Of Ingredients 15

For the Pie:
1 (9-inch) prepared graham cracker pie shell
1 cup sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 cups of milk, divided
3 egg yolks , slightly beaten
4 (1-ounce) squares unsweetened baking chocolate
2 tablespoons unsalted butter
2 teaspoons vanilla extract
For the Topping:
2 cups heavy whipping cream
1/2 cup sugar
1/2 teaspoon Hershey's cocoa

Steps:

  • Gather the ingredients.
  • Blend the sugar, cornstarch, flour, salt, and 1 cup of milk together with a wire whisk.
  • Whisk in the remaining 2 cups of milk.
  • Cook over medium heat for 8 to 9 minutes, until the mixture thickens, stirring it constantly.
  • Remove from the heat and whisk in the egg yolks.
  • Return to medium heat and cook, stirring the mixture constantly for 2 to 3 minutes more.
  • Remove from the heat and stir in the chocolate squares, butter, and the vanilla. Stir until smooth and all the chocolate is melted.
  • Cool for 5 to 10 minutes, stirring occasionally. Pour into graham cracker pie and shell refrigerate for 4 hours. Make the Topping
  • Gather the ingredients.
  • Beat the whipping cream until soft peaks form.
  • Add the sugar slowly and beat until stiff peaks form.
  • Spread onto the cooled pie.
  • Sprinkle with 1/2 teaspoon of Hershey's cocoa and serve.

Nutrition Facts : Calories 676 kcal, Carbohydrate 66 g, Cholesterol 175 mg, Fiber 3 g, Protein 11 g, SaturatedFat 23 g, Sodium 265 mg, Sugar 48 g, Fat 42 g, ServingSize 1 Pie (8 Servings), UnsaturatedFat 0 g

MOM'S MOST REQUESTED CHOCOLATE PIE



Mom's Most Requested Chocolate Pie image

This chocolate pie is not only a Southern traditional dish, but my mom has to make 2 to take to church lunches. Most people go back for dessert only to find all the pie gone - the smart ones get their piece on the first trip through. This is pie is also served as "birthday cake" on most everyone's special day. And the only way to top it off is with a piled-high meringue!

Provided by Redneck Epicurean

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup sugar
3 tablespoons all-purpose flour
3 tablespoons cocoa
1 dash salt
1 1/2 cups milk
2 egg yolks (reserve whites for meringue)
1 tablespoon butter
1 (9 inch) pie crusts, baked

Steps:

  • Combine all ingredients except butter in a saucepan.
  • Cook over medium heat until thick like pudding, stirring constantly to prevent scorching and lumping.
  • When mixture becomes thick, remove from heat and add butter; stir to combine.
  • If lumping does occur, beat filling with a whip.
  • Pour into pie shell.
  • Make meringue according to your favorite recipe and top pie, sealing the edges with the meringue.
  • Bake to brown meringue.
  • Best if allowed to cool to lukewarm or room temperature.

BEST CHOCOLATE CREAM PIE



Best Chocolate Cream Pie image

This filling just on it's own is good enough to serve for a pudding or mousse, this is a beautiful pie that makes a wonderful after dinner dessert to serve to your guests. It can also be made using a graham cracker crust, if you are a serious chocolate lover, then you will love this pie. Plan ahead this pie needs to chill for 6 hours or more before serving. Please do not cut into it before the 6 hours, as it will not be set enough. Make certain to finely chop the chocolate well so it will incorporate into the hot cream, you can do this, and bake the crust well in advance.

Provided by Kittencalrecipezazz

Categories     Pie

Time 7h

Yield 1 (9-inch) pie

Number Of Ingredients 15

1 1/3 cups chocolate wafer crumbs (can use store-bought ready-made chocolate crust or use a graham cracker crust)
1/3 cup butter, melted
1/3 cup sugar (can use less)
2/3 cup sugar
2 tablespoons sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups half-and-half cream
8 (1 ounce) semi-sweet chocolate baking squares (grated or chopped very small)
2 tablespoons butter, softened
1 1/2 teaspoons vanilla
2 cups whipping cream (measure 2 cups before whipping)
1/4 cup sugar (or to taste)
grated semisweet chocolate

Steps:

  • Set oven to 350 degrees F (middle rack).
  • To make crust: mix together all ingredients.
  • Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
  • Bake for 12 minutes: cool completely.
  • For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
  • Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
  • Remove from heat and add in butter and vanilla.
  • Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
  • Spoon the filling into the crust and cover lighty with plastic wrap.
  • Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
  • Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.

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