Grandmas Chocolate Velvet Pie With Sugar Cream Topping Food

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Steps:

• Microwave morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
• Beat cream cheese and extract in a large mixing bowl until light in color. Fold in whipped heavy cream. Spoon into crust. Refrigerate for at least 2 hours or until firm. Top with sweetened whipped cream, chocolate curls and nuts.

GRANDMA'S CHOCOLATE CUSTARD PIE

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.

GRANDMA JACKSON'S CHOCOLATE CREAM PIE

Steps:

• 1. Put all ingredients (for pie filling) in a saucepan and cook until thickened and bubbly. NOTE: I mix beaten egg yolks and milk together in a saucepan then add dry ingredients and butter; whisk until bubbly and thickened.
• 2. Pour into cooled pre-baked pie shell.
• 3. Make the meringue by beating egg whites until stiff. Add sugar one tablespoon at a time.
• 4. Add cream of tartar or baking powder (and vanilla if desired.)
• 5. Beat until stiff.
• 6. Put meringue on top of the pie.
• 7. Bake at 400 degrees 5-8 minutes or until lightly brown.
• 8. Cool on wire rack.

GRANDMA EMMA'S FUDGY CHOCOLATE PIE

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.

MY GRANDMOTHER'S CHOCOLATE PIE

Steps:

• 1. FOR CHOCOLATE PIE FILLING: Preheat oven to 350 degrees.
• 2. Mix all dry ingredients (cocoa, flour, and sugar) together in a boiler. Stir to blend well.
• 3. Add slightly beaten egg yolks into the dry ingredients. Slowly add the milk a bit at a time until well blended, Over LOW heat, cook stirring CONSTANTLY until thickened (about 5 minutes.) Remove from heat.
• 4. Add vanilla and butter and stir to blend well. Pour into a baked 9 inch pie crust.
• 5. TO PREPARE THE MERINGUE: Put the 3 egg whites in a small deep bowl. (I use a chilled aluminum bowl.) Beat on high until medium soft peaks begin to form.
• 6. Slowly add the sugar and beat until the egg whites are glossy and holds firm, stiff peaks.
• 7. Spoon over the chocolate mixture in the pie crust, pulling the meringue into peaks. Bake in a preheated oven until lightly browned.
• 8. Allow to cool, then refrigerate until ready to serve.

MY GRANDMA'S CHOCOLATE PIE

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.

GRANNY'S CHOCOLATE CREAM PIE

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

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.