Blender Chocolate Pie Food

BLENDER GERMAN CHOCOLATE PIE

Steps:

• Put all dry ingredients into blender.
• Blend just until combined.
• Add remaining items, blend well.
• Pour into unbaked pie shell.
• Bake at 400 degrees for 30 minutes.

BLENDER CHOCOLATE PIE

Steps:

• Put all ingredients except egg whites and 3 Tablespoons sugar into blender.
• Blend for 30 seconds on high; scrape down any dry ingredients; blend 30 seconds more.
• Pour into unbaked piecrust and bake at 375°F for 25-30 minutes or longer until set.
• Make meringue with the three egg whites by beating on high speed with a hand mixer while gradually adding 3 Tb sugar, until peaks form.
• Spread over pie and bake until golden.

BLENDER CHOCOLATE FUDGE PIE

Steps:

• Preheat oven to 350 degrees.
• Put first 6 ingredients in blender and mix well.
• Pour into pie shells and bake for 35-40.
• Remove from oven while center is still shaky.

CHOCOLATE MERINGUE PIE

Steps:

• Make the crust:
• In a large bowl, stir together the flour, sugar and salt. Cut in the shortening with a pastry blender or 2 knives used like a scissor, or mix with your fingertips until the mixture resembles coarse crumbs. Sprinkle 2 tablespoons of the ice water over the flour mixture, tossing with a fork; adjust enough of the remaining water, by the tablespoon, tossing, so that the dough holds together. Flatten into a disk and wrap in plastic wrap. Refrigerate for 1 hour.
• Preheat the oven to 425 degrees F. On a lightly floured surface, with a lightly floured rolling pin, roll out the dough into an 11-inch circle. Fit into a 9-inch pie plate. Fold the edge under to make a stand-up edge; crimp. Prick the bottom all over with a fork. Bake until golden brown, 12 to 14 minutes. Remove the pie plate to a wire rack to cool.
• Make the filling:
• In a heatproof bowl, lightly beat the egg yolks to break up, and then set aside. In a small, heavy saucepan, stir together the sugar, flour and salt. Gradually stir in the scalded milk. Cook over medium-low heat, whisking, until thickened and bubbly, 6 to 8 minutes. Stir a little of the hot mixture into the yolks. Stir the yolk mixture back into the saucepan. Heat over very low heat, stirring, for 2 minutes, and do not let boil. Remove the saucepan from the heat. Whisk in the chocolate, butter, and vanilla until melted and smooth. Scrape into a clean bowl. Press a piece of plastic wrap directly on the surface of the filling and let cool for 10 minutes. Remove the plastic wrap and scrape the filling into the piecrust. Cool on a wire rack.
• Make the meringue:
• Preheat the oven to 350 degrees F.
• In a small saucepan, stir together the cornstarch, 2 tablespoons of the sugar, and the water. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and thickens, 2 to 3 minutes. Remove the saucepan from the heat. In a large bowl, add the salt to the egg whites. With an electric mixer at medium speed, beat just until soft peaks form. Add the cornstarch mixture and beat until creamy. Gradually beat in the remaining sugar and continue to beat until soft peaks form, 6 to 8 minutes. Spread the meringue mixture over the cooled chocolate filling, make sure the meringue touches the piecrust edge all the way around. Bake until the meringue is golden and its internal temperature registers 150 degrees F on an instant-read thermometer, 25 to 30 minutes. Serve soon after. Cover and refrigerate any leftovers.

CHOCOLATE IMPOSSIBLE PIE

Steps:

• Heat oven to 350F degrees.
• Mist the inside of a 9-inch pie baking dish with nonstick spray and set aside.
• Add eggs, melted chocolate, milk, sugar, butter, salt, coffee and vanilla to the container of a blender. Blend for 15 seconds or so to combine everything. Add baking mix and whirl again for about 15 seconds to combine.
• Pour into pie dish and bake for about 30 minutes. Check to make sure the center is cooked by inserting a toothpick or the sharp tip of a knife right in the center -- when you pull it out it should not be coated in batter, and the center of the pie shouldn't be loose or very jiggly.
• Remove pie from oven and set on heat-proof surface to cool. The top may crack a bit as it cools; this is normal. (And frankly, this is just the excuse you need for some whipped cream on top.)
• When cool, slice and serve, Garnish with whipped cream and berries, if you like. Or strew the top with some crushed candies, for fun.
• Serves 8.

CHOCOLATE BLENDER PIE

Steps:

• Mix eggs, sugar,milk, and cocoa in blender for 1 minute.
• Add 1/2 stick melted butter, pinch of salt, and 1 teaspoons vanilla.
• Blend;pour into unbaked pie shell.
• Bake at 350 degrees for 40-45 minutes.

BLENDER CHOCOLATE MOUSSE II

Steps:

• In blender container, combine chocolate chips, sugar and eggs. Pour in hot milk and brandy. Blend on medium speed until this mixture is smooth. Pour into 8 demitasse cups or pots de creme. Chill in refrigerator at least 1 hour.

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).

MEL'S BLENDER PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch pie pan.
• Place the eggs, flour, milk, sugar, coconut, and vanilla extract into a blender. Blend on high speed until the coconut has been finely chopped. Pour this mixture into the prepared pie pan; sprinkle with cinnamon.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Cool on a wire rack to room temperature; refrigerate until cold before serving.

TOFU CHOCOLATE PIE

Steps:

• Make crust if needed by crushing graham crackers until fine and adding sugar and butter.
• Press into a 9" pie pan and bake at 350F for 10 minutes. (This makes 1 crust).
• Process tofu in blender or cuisinart until completely smooth (if you use a blender this may need to be done in more than one batch).
• Melt chocolate chips. Add to tofu along with honey and flavourings. Pour into crust and refrigerate for at least 4 hours, or until completely firm.
• It can also be frozen, if you like.