Chocolate Pie 1929 Food

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).

OLD FASHIONED CHOCOLATE PIE

Steps:

• Pre-bake the two pie shells. Set aside and let cool.
• Separate the egg whites from the yolks.
• Place egg whites in a clean glass or metal mixing bowl, let come to room temperature.
• Place egg yolks in a large mixing bowl.
• Add cocoa.
• Add vanilla flavoring.
• Add sugar.
• Add milk.
• Add flour.
• Mix well with an electric mixer.
• Place mixture in a sauce pot over Medium heat.
• Add the butter, stirring constantly as mixture heats up.
• Cook until mixture is thick, stirring constantly. About 10 minutes.
• Remove from heat and let mixture cool for about 10 minutes.
• Beat the egg whites until soft peaks form.
• Add the sugar.
• Add the Cream of Tartar.
• Beat egg whites until stiff peaks form.
• Divide the cooked chocolate mixture into the two pie shells.
• Divide the meringue over the top of the pies.
• Bake at 350F degrees until top is lightly browned.
• Remove from oven, place on wire racks to cool.
• Refrigerate, uncovered for 2-3 hours to firm up.
• Enjoy!

OLD FASHIONED CHOCOLATE PIE

Steps:

• In lge saucepan, combine sugar, cocoa, flour& salt Gradually add water Cook& stir over med.
• heat until mixture comes to a boil Cook& stir for 1 minute or until thickened Remove from heat Stir in butter and vanilla Pour into pastry shell Refrigerate for 2-3 hrs.
• before slicing Garnish with whipped cream.

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

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Pulse the cookies in a food processor until finely chopped. With the processor running, add the butter. Press the crumbs into the bottoms of four 4 1/4-inch disposable aluminum pie pans. Bake until set, about 5 minutes. Let cool.
• For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Whisk in the milk and egg yolks. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes. The second it starts to bubble and thicken (it should be thick like pudding), remove it from the heat. Add the chocolate, butter and vanilla, then stir until everything is beautifully combined. Pour the pudding into the pie crusts and place in the fridge, uncovered, to chill for 4 hours. Serve topped with whipped cream.

OLD FASHIONED CHOCOLATE PIE RECIPE

Steps:

• In a saucepan mix together cornstarch, cocoa, sugar, and salt. Add milk and cook on medium heat constantly whisking until thickened, about 15 minutes. In a small bowl beat egg yolks. Set aside.
• Ladle out some of the chocolate mixture into beaten egg yolks, stirring constantly being sure not to scramble the eggs. This allows the eggs to come to proper temperature (the fancy term is called tempering). Then, add egg yolk mixture back into saucepan. Cook again until thickened, another 5 minutes.
• Take off the heat and add butter.
• Pour into the baked pie shell and refrigerate overnight. Top with whipped cream and a dusting of cocoa powder before serving.

CHOCOLATE PIE

Steps:

• Mix all together.
• Cook until thick.
• Pour into baked pie shell.
• Cover with meringue.
• Meringue: Beat 3 egg whites until foamy.
• Begin adding 6 tablespoons sugar gradually.
• Continue beating until mixture is shiny and stiff peaks form.
• Brown lightly in 370 degree oven for about 8 minutes.
• Watch to prevent burning.