Chocolate Pie Food

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CHOCOLATE PIE I



Chocolate Pie I image

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

1 (9 inch) pie shell, baked
¼ cup butter
1 ¼ cups white sugar
2 tablespoons unsweetened cocoa powder
3 tablespoons all-purpose flour
2 egg yolks
1 cup milk
½ teaspoon vanilla extract
2 egg whites

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

CHOCOLATE PIE



Chocolate Pie image

Perfect for parties - creamy rich chocolate on a digestive biscuit base!

Provided by summerlaura

Time 20m

Yield Serves 4

Number Of Ingredients 6

100g Digestive Biscuits
60g Butter
50g Butter
100ml Double Cream
200g Chocolate
Top With Whipped Cream & Sprinkle With Grated Chocolate!

Steps:

  • Crush Biscuits.
  • Melt 60g Butter & Add Crushed Biscuits.
  • Put Mixture Into Serving Dish & Press Down.
  • Put In Fridge To Set.
  • In A Saucepan:
  • Melt 50g Butter - When Butter Is ALMOST Melted Add The Cream & Remove From Heat.
  • Stir In Chunks Of The Chocolate. Mix Until Ingredients Are Combined & All Chocolate Is Melted.
  • Pour Over Set Biscuit Base & Return To Fridge Until Set.

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.

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

This pie is so rich. It is so quick and easy. It is also enjoyed quick and easy. You must try this for your next Chocolate Pie. I HAVE to make it EVERY Thanksgiving, especially for son Kevin and son-in-law Dwain. My sister-in-law, Sherry, entered it in their 1996 church cookbook, "Give Us This Day Our Daily Bread", Wise County, Texas.

Provided by Young Living in Tex

Categories     Pie

Time 25m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 8

1 2/3 cups water
3 tablespoons cornstarch
5 tablespoons cocoa
1 (14 ounce) can eagle brand sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 (9 inch) baked pastry shells

Steps:

  • Mix water and cornstarch and cocoa until smooth.
  • Sir in Eagle Brand milk and egg yolks.
  • Cook until thick in saucepan or microwave.
  • Stir in 2 tablespoons butter.
  • Add vanilla.
  • Cool slightly (stirring occasionally).
  • Pour into baked pie shell.
  • For meringue: Preheat oven to 400°.
  • Top with meringue and brown.
  • Or may top with whipped cream after chilling pie.

OLD FASHIONED CHOCOLATE PIE



Old Fashioned Chocolate Pie image

Make and share this Old Fashioned Chocolate Pie recipe from Food.com.

Provided by Boca Pat

Categories     Pie

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup sugar
1/3 cup baking cocoa
1/4 cup all-purpose flour
1 pinch salt
2 1/4 cups water
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon vanilla extract
1 pastry shells, baked (9inches)
whipped cream, for topping

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.

Nutrition Facts : Calories 335.9, Fat 13, SaturatedFat 4.2, Cholesterol 5.1, Sodium 209.5, Carbohydrate 54.4, Fiber 2.2, Sugar 33.5, Protein 3.4

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

This beautiful pie is great for entertaining, since the rich, creamy filling will be a surefire hit with anyone who likes chocolate pudding.

Categories     Chocolate     Dessert     Freeze/Chill     Christmas     Thanksgiving     Kid-Friendly     Quick & Easy     Winter     Chill     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 17

For crust:
1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)
5 tablespoons unsalted butter, melted
1/4 cup sugar
For filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 oz fine-quality bittersweet chocolate (not unsweetened), melted
2 oz unsweetened chocolate, melted
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
For topping:
3/4 cup chilled heavy cream
1 tablespoon sugar

Steps:

  • Make crust:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.
  • Make filling:
  • Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
  • Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
  • Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
  • Make topping:
  • Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.

FROZEN SWEET CHOCOLATE PIE



Frozen Sweet Chocolate Pie image

Satisfy your taste buds with this Frozen Sweet Chocolate Pie. You'll enjoy the flavors of sweet chocolate, cream cheese and whipped topping all in a graham cracker pie crust for a delicious sweet chocolate pie.

Provided by My Food and Family

Categories     Home

Time 4h30m

Yield Makes 8 servings.

Number Of Ingredients 6

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/3 cup milk, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
2 cups thawed COOL WHIP Whipped Topping
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Microwave chocolate and 2 Tbsp. of the milk in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted. Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended. Refrigerate 10 min. to cool.
  • Add whipped topping; stir gently until well blended. Spoon into crust.
  • Freeze 4 hours or until firm. Let stand at room temperature or in refrigerator about 15 min. or until pie can be cut easily. Store leftover pie in freezer.

Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 20 g, Protein 3 g

CHOCOLATE CREAM PIE



Chocolate cream pie image

Indulge in this crowd-pleasing dessert: a chocolate mousse and custard tart hybrid with rich chocolate filling, whipped cream and chocolate shavings

Provided by Emily Lambe - Digital writer, bbcgoodfood.com

Categories     Dessert

Time 40m

Number Of Ingredients 13

75g caster sugar
625ml whole milk
6 egg yolks (freeze the whites for another recipe)
2 tbsp cornflour
100g salted butter, chopped
200g dark chocolate (at least 70% cocoa solids), chopped
1 tsp vanilla extract
25 chocolate crème-filled sandwich biscuits
75g butter, melted
300ml whipping or double cream
2 tbsp icing sugar
1 tsp vanilla extract
chocolate shavings, to decorate

Steps:

  • First, make the base. Blitz the biscuits to fine crumbs in a food processor, or tip into a sandwich bag and bash with a rolling pin. Add the melted butter and pulse to combine. Tip into a 22cm pie dish and press into the base and up the side using the back of a spoon. Keep chilled.
  • Tip the sugar and milk into a medium saucepan over low-medium heat, and whisk until the milk is steaming and the sugar has dissolved. Meanwhile, whisk the egg yolks and cornflour together in a bowl to make a smooth paste.
  • Add a few spoonfuls of the hot milk to the yolk mixture, whisking to loosen. Slowly whisk this back into the saucepan of hot milk. Continue to whisk until the mixture begins to thicken to a custard-like consistency, about 3-5 mins.
  • Remove the pan from the heat and whisk in the butter, dark chocolate and vanilla until the chocolate and butter have melted and the mixture is completely smooth. Pour this over the chilled base and smooth the surface with a spatula. Cover with a circle of baking parchment to prevent a skin forming and chill until set (about 3-4 hrs). Will keep chilled for up to 24 hrs.
  • Just before you're ready to serve, whip the cream, icing sugar and vanilla together to soft peaks using an electric whisk. Spoon this over the middle of the pie and gently spread to the edge using the back of the spoon. Sprinkle with chocolate shavings. Or, you could also try sprinkling with crushed candy cane pieces for a mint-chocolate flavour.

Nutrition Facts : Calories 655 calories, Fat 48 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

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