MOM'S CHOCOLATE MERINGUE PIE
This pie features a homemade chocolate custard, and is topped with meringue.
Provided by Mary Ann Benzon
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.
Nutrition Facts : Calories 267 calories, Carbohydrate 43.8 g, Cholesterol 81.7 mg, Fat 8.5 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 3.3 g, Sodium 224.4 mg, Sugar 31.9 g
MOM'S CHOCOLATE PUDDING
My mom came to the United States from Colombia when she was 16 years old. She married at 17, had her first child by 18 and quickly needed to find her way in the kitchen. New American convenience foods were a novelty to her, and we were occasionally treated to pudding from the store. My brother loved chocolate pudding so much that, once my mom became more fluent in the kitchen, she decided to try making it from scratch. Chocolate pudding became one of our favorite childhood treats, and it's still one that makes me remember my mom and all the fun and nostalgia of my childhood in the 1960s and '70s. - Claudia Sidoti, Manager, Test Kitchen
Provided by Food Network Kitchen
Categories dessert
Time 4h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the milk, granulated sugar, cocoa and cornstarch constantly in a nonreactive medium saucepan over medium-high heat until the cocoa has fully dissolved and the mixture starts to simmer, about 8 minutes. Reduce the heat to medium, and continue to cook, whisking, until the mixture thickens to the consistency of a light gravy, 6 to 7 minutes more. Stir in the chopped chocolate, vanilla and a pinch of salt and continue to cook, whisking, until the chocolate has melted and the pudding is thick and creamy, about 2 minutes more. Remove the pudding from the heat, add the butter and stir until the butter has melted.
- Divide the pudding evenly into six 6- to 8-ounce ramekins or glasses. Cover with plastic wrap, and refrigerate for 4 hours or overnight until cold and fully set.
- Before serving, pour the cream and confectioners' sugar into a chilled medium bowl. Whip the cream with a whisk or an electric mixer until soft peaks form, 2 to 3 minutes. Top each pudding with a dollop of whipped cream and chopped-chocolate garnish if using.
MAMA PAT'S CHOCOLATE BROWNIE PIE
Steps:
- Preheat the oven to 375 degrees F. Line the piecrust shell with parchment paper, and fill it with pie weights, dried beans, or uncooked rice. Bake for 15 minutes. Remove the pie weights and parchment paper. Return the pie crust to the oven, and bake until lightly browned, about 5 minutes more. Remove to a wire rack, and cool for 30 minutes.
- Meanwhile, let the prepared ganache stand at room temperature 30 minutes.
- Sprinkle the brownie cubes on the bottom of the pie crust; top with the caramel sauce, drizzling it evenly. Beat the ganache, heavy cream, and espresso with an electric mixer on medium-high speed until fluffy. Using a spatula, spread the ganache mixture evenly over the top of the pie.
- Chill the pie, uncovered, for 2 hours. Dust with the confectioners' sugar just before serving.
- Put the chocolate chips in a heatproof mixing bowl. Stir together the cream, corn syrup, vanilla, and salt in a small saucepan; bring to a boil over medium-high. Pour the hot cream mixture over the chocolate chips, making sure all the chips are submerged. (Do not stir or touch the chocolate mixture.) Cover the bowl with plastic wrap, and let it stand for 5 minutes.
- Using a spatula and starting from the bottom of the bowl, gently move the mixture from side to side to begin combining the chocolate with the cream mixture. Gradually and slowly stir from the middle until smooth and blended, 2 to 3 minutes.
MOM'S MOST REQUESTED CHOCOLATE PIE
This chocolate pie is not only a Southern traditional dish, but my mom has to make 2 to take to church lunches. Most people go back for dessert only to find all the pie gone - the smart ones get their piece on the first trip through. This is pie is also served as "birthday cake" on most everyone's special day. And the only way to top it off is with a piled-high meringue!
Provided by Redneck Epicurean
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except butter in a saucepan.
- Cook over medium heat until thick like pudding, stirring constantly to prevent scorching and lumping.
- When mixture becomes thick, remove from heat and add butter; stir to combine.
- If lumping does occur, beat filling with a whip.
- Pour into pie shell.
- Make meringue according to your favorite recipe and top pie, sealing the edges with the meringue.
- Bake to brown meringue.
- Best if allowed to cool to lukewarm or room temperature.
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
MOTHER'S TURTLES® PIE
From my mother Jackie's collection of recipes, this is no everyday pie. Give it a try!
Provided by David Boland
Categories Desserts Pies Chocolate Pie Recipes
Time 2h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Place pie shell in a 9-inch pie dish.
- Heat caramels and 1/3 cup sweetened condensed milk together in a saucepan over low heat until caramels are melted, 3 to 5 minutes. Spread caramel mixture into the bottom of pie shell.
- Heat margarine and chocolate together in a saucepan over low heat until melted and smooth, 3 to 5 minutes. Remove from heat.
- Beat eggs, remaining sweetened condensed milk, water, vanilla extract, and salt together in a large bowl until smooth. Stir chocolate mixture into egg mixture; pour over caramel mixture. Top pie with pecans.
- Bake in the preheated oven until center of pie is set, about 35 minutes. Cool pie for 1 hour at room temperature. Chill in refrigerator.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 32.9 g, Cholesterol 42.8 mg, Fat 17.4 g, Fiber 1.3 g, Protein 5.6 g, SaturatedFat 5.9 g, Sodium 203.8 mg, Sugar 25.2 g
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