GRANDMA EMMA'S FUDGY CHOCOLATE PIE
My grandmother's chocolate cream pie was a staple of my childhood. Homemade custard filling with a dense texture. Very rich, not too sweet, and oh-so-satisfying. For convenience, I make this with a store-bought graham cracker crust and top with whipped cream, but she used to make hers with a prebaked pastry crust topped with meringue. Either way, it's delicious. Hope you enjoy!
Provided by Brendles
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 4h35m
Yield 8
Number Of Ingredients 10
Steps:
- Cream sugar and yolks together in a large saucepan. Add milk, cocoa powder, cornstarch, and salt; whisk until no lumps remain. Add half-and-half and heat over medium heat, whisking constantly until filling is thickened, about 20 minutes.
- Turn off heat when filling starts to bubble; continue to stir for 1 minute. Remove thickened filling from the warm burner. Add butter and vanilla extract, stirring well until melted and well incorporated. Let filling sit to cool slightly, about 10 minutes.
- Stir filling well and pour into graham cracker crust, smoothing the top with a spatula. Chill, uncovered, in the refrigerator for 4 hours.
Nutrition Facts : Calories 475.9 calories, Carbohydrate 70.3 g, Cholesterol 156.7 mg, Fat 20.4 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 8.7 g, Sodium 381.6 mg, Sugar 51.5 g
MY GRANDMA'S CHOCOLATE PIES
My grandma didn't measure anything so this is as close as I could get. I never said it was a healthy recipe. It can be made without the evaporated milk and using low fat or skim milk and using margarine instead of butter but please use real vanilla and a good quality cocoa. You might have to adjust the cornstarch or cocoa depending on how thick or chocolaty you like your pies. I make 2 of these pies for every church covered dish meal and never get to bring a slice home. Oh yes...you can cook the filling in a large double boiler to avoid scorching it, it just takes longer.
Provided by Danzy
Categories Pie
Time 55m
Yield 2 pies
Number Of Ingredients 12
Steps:
- Stir together sugar, cornstarch, salt and cocoa in a heavy 3 quart boiler.
- Beat egg yolks with milk and stir into dry ingredients.
- Add butter that has been cut into small cubes and cook over medium heat, stirring constantly until mixture thickens and just begins to "bubble".
- You must stir constantly or this filling will scorch.
- Remove from heat and stir in vanilla and pour into baked pie shells and let cool some.
- Make a meringue from the 6 egg whites, cream of tarter and sugar.
- Spread on top of pies and brown in the oven at 325°F.
- Remove pies from oven when meringue is nicely brown.
- Let cool at least 30 minutes before you attempt to cut these pies.
- Let the kids or dear hubby have the pot and stirring spoon to lick clean.
Nutrition Facts : Calories 2740.9, Fat 115.5, SaturatedFat 53.7, Cholesterol 729.5, Sodium 1868.9, Carbohydrate 376.8, Fiber 10.7, Sugar 244.2, Protein 62.2
GRANNY'S COCOA CREAM PIE RECIPE - (3.8/5)
Provided by mikeimmell
Number Of Ingredients 8
Steps:
- Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. While stirring, mix in the vanilla. Cream pies take some time to thicken, so stir... and stir (10 to 15 minutes). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill for several hours before serving. Add whipped cream, cool whip, or a baked meringue for the topping if you like :)
MY GRANDMA'S CHOCOLATE PIE
I got this recipe from my grandma and it is still the best chocolate pie I have tried! Definitely a must-try for chocolate lovers!
Provided by Lost24fan
Categories Desserts Pies Chocolate Pie Recipes
Time 6h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix cream cheese and sugar together in a bowl using an electric mixer. Mix in eggs. Add 1/2 the German chocolate and 1/2 the semisweet chocolate; beat until thick and smooth. Pour into the prepared pie crust.
- Bake in the preheated oven until set, 30 to 35 minutes. Let cool completely, about 30 minutes. Chill in the refrigerator for 4 hours.
- Mix remaining German chocolate and semisweet chocolate with sour cream in a bowl. Spread over chilled pie. Return to the refrigerator until firm, about 1 hour.
Nutrition Facts : Calories 545 calories, Carbohydrate 45.1 g, Cholesterol 129.3 mg, Fat 38.8 g, Fiber 2.1 g, Protein 9.2 g, SaturatedFat 21.1 g, Sodium 320.4 mg, Sugar 35.2 g
GRANDMA'S CHOCOLATE PIE
Probably the easiest chocolate pie recipe you will find, this one is a big winner with everyone who tries it. My Grandma served it every time she made pies for dessert and there were never any leftovers. I use store bought pie crusts, but my Grandma made them from scratch.
Provided by karen
Categories Pie
Time 25m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, stir pudding mix into 2 cups milk with wire whisk.
- Stirring constantly, cook on medium heat.
- Add chocolate chips while heating, stirring until they are melted. Continue cooking until mixture comes to full boil.
- Remove from heat; add butter and vanilla.
- Put lid on pot and let sit for 5 minutes.
- Pour into your favorite pie crust and refrigerate until set.
- Serve with whipped cream or cool whip.
Nutrition Facts : Calories 341.6, Fat 19.9, SaturatedFat 8.6, Cholesterol 21.6, Sodium 287.3, Carbohydrate 37.8, Fiber 2.4, Sugar 12.1, Protein 5.4
GRANDMA'S NO-ROLL-CRUST CHOCOLATE PIE
I like this because I'm not very good with rolling out pie crusts and the prep time and cook time are fast when you need something on the run. I also wanted to share the recipe because it's very old. My grandma said this has been passed on for a very long time. I have added the chocolate pudding and Cool Whip to make it an even faster recipe.
Provided by Jeff Neidecker
Categories Pie
Time 25m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Pour the oil and milk into the flour, sugar, and salt.
- Blend the mixture.
- Press into the pie pan with your fingers.
- Make a design with a fork if wanted.
- Bake 15 minutes at 375°F.
- Cool and fill with pudding and frost with Cool Whip.
GRANDMA'S CHOCOLATE CUSTARD PIE
Straight from grandma's kitchen, a delicious Southern holiday tradition. A smooth and rich chocolate dessert that will have you asking for thirds.
Provided by TRISTESS00
Categories Desserts Pies Custard and Cream Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix sugar, flour, and cocoa powder together in a bowl until well combined.
- Mix milk, egg yolks, and vanilla extract together in a separate large bowl. Add flour mixture and blend custard until smooth.
- Pour custard into a cast iron skillet over medium heat. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Beat egg whites, sugar, and vanilla extract together in a small bowl until peaks start to form. Spread the thick meringue mixture on top of the custard.
- Cook under the preheated broiler just until the peaks start to turn light brown, 1 to 2 minutes, being very careful not to let the meringue burn.
- Place the custard pie in the fridge or on Grandma's porch on a cool night until the custard congeals, about 2 hours.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 33.9 g, Cholesterol 52.6 mg, Fat 10.8 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 3.4 g, Sodium 184 mg, Sugar 21.8 g
GRANDMA'S FUDGE PIE
Grandma Rosemary Ochs' fudge pie.
Provided by Krisyaden
Categories Chocolate Pie
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter and chocolate in a pan over low heat.
- Remove from the heat. Add sugar, eggs, corn syrup, and vanilla; stir until well combined. Pour into the pie crust.
- Bake in the preheated oven until mostly set but slightly jiggly, 40 to 45 minutes.
- Remove from the oven and cool to room temperature before serving; filling will thicken as it cools.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 54.6 g, Cholesterol 123.5 mg, Fat 24.7 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 12.2 g, Sodium 146.1 mg
GRANNY'S CHOCOLATE CREAM PIE
Make and share this Granny's Chocolate Cream Pie recipe from Food.com.
Provided by debbies dishes
Categories Dessert
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine sugar, flour and cocoa in saucepan.
- Stir in milk and cook over medium heat until thick.
- Remove from heat and temper in egg yolks.
- Return to heat and simmer 2 more minutes.
- Remove from heat and stir in butter and vanilla.
- Pour into baked pie shell.
- Top with meringue.
- Bake 400 degree oven for 10 minutes until lightly brown.
- Chill.
- Merinque:.
- Beat egg whites and cream tartar until frothy.
- Beat in sugar and vanilla until stiff peaks form.
- Spoon on top of custard.
GRANDMA'S CHOCOLATE MERINGUE PIE
My grandmother served this old fashioned chocolate pie recipe after Sunday dinner each week, usually with an apology it was "too runny" or something else was wrong with it. Of course, grandma's chocolate pie was never less than perfect! - Donna Vest Tilley, Chesterfield, Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 317 calories, Fat 11g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.
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