Easiest Ever Chocolate Pie Food

THE WORLD'S BEST CHOCOLATE PIE

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.

CHOCOLATE PIE

Steps:

• Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.
• Pour in milk and egg yolks, and whisk together.
• Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
• Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.
• Cut into slices and serve with whipped cream!

BEST CHOCOLATE CREAM PIE

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.

BEST EVER CHOCOLATE PIE - WITH SEVEN MINUTE FROSTING

Steps:

• FOR PIE CRUSTS (2 crusts).
• Mix flour & salt in mixing bowl.
• Using pastry blender, cut in Crisco until pea size.
• Add cold water and mix with fork.
• Form ball with hands. Don't over mix.
• Roll out on floured pastry sheet.
• Bake at 375-400 until golden brown.
• FOR PIE FILLING (for 1 pie):.
• In large mixing bowl combine sugar, flour and cocoa.
• Add milk using wire whip and Mix well.
• Cook in microwave for 2 minutes and whip.
• Cook in microwave for another minute and whip.
• Add beaten eggs and cook for 2 minutes in microwave and whip. (You may need to cook for another minute or two until the right consistency.).
• After cooking add butter and vanilla.
• Cool for a few minutes and pour into cooked pie shell.
• Cover filling with plastic wrap and refrigerate.
• When pie is chilled, top with 7 minute frosting (see recipe below).
• Use a kitchen torch to brown frosting.
• FOR SEVEN MINUTE FROSTING - TOPPING for 2 pies.
• Place all ingredients except vanilla in top of double boiler (not over heat).
• Beat 1 minute with electric mixer to blend.
• Place over boiling water and cook, beating constantly, till frosting forms stiff peaks, about 7 minutes (don't overcook).
• Remove from boiling water. Add vanilla, beat till spreading consistency, 2 minutes.
• Spread on chilled chocolate pies. Brown top with cooking torch and serve.

CHOCOLATE MERINGUE PIE (THE BEST EVER)

Steps:

• Filling: Combine sugar, flour, cocoa and salt in a saucepan.
• Gradually stir in milk. Cook over medium heat, stirring constantly until thick.
• Pour a small amount into beaten eggs and stir well. Return to hot mixture and cook for 2 more minutes. Remove from heat. Add butter and vanilla, mixing well. Pour into a pie shell and set aside.
• Meringue: Preheat oven to 350.
• In a mixing bowl, beat egg whites on high speed of the electric mixer, gradually adding sugar and vanilla. Beat until mixture holds firm peaks. Spread meringue over pie.
• Bake for 12 to 15 minutes or until browned.