Grab Another Slice 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.
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
GRAB ANOTHER SLICE CHOCOLATE PIE
Good and healthy enough for you to ask for another slice with no guilt. From runner's world. Cooking time includes refrigeration time for pie.
Provided by Topher
Categories Dessert
Time 2h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Coat a pie plate with nonstick spray.
- In a saucepan, warm the peanut butter and honey over low heat until the peanut butter has melted.
- Remove the pan from the heat and stir in the cereal.
- Press the cereal mixture into the bottom and up the side of the pie plate.
- Freeze for 1 hour.
- Prepare the instant pudding according to the package directions.
- Immediately pour the pudding into the prepared piecrust.
- Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 132.2, Fat 5.5, SaturatedFat 2.1, Cholesterol 8.5, Sodium 264.5, Carbohydrate 18.3, Fiber 0.8, Sugar 5.4, Protein 4.2
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