My Family Cocoa Cream Pie Food

CHOCOLATE CREAM PIE

Steps:

• Beat the cream cheese, 1/2 cup of the sugar, the cocoa powder, milk and vanilla extract in a medium bowl with an electric mixer until fluffy.
• Spread in the chocolate cookie crust.
• Beat the heavy cream with the remaining 2 tablespoons of the sugar in a second medium bowl with an electric mixer until soft peaks form, then spread over the cream cheese layer. Top with shaved chocolate.

MY FAMILY COCOA CREAM PIE

Steps:

• This is a delightfully easy pie to construct. Use a store bought crumb crust for the easiest way. I make my own and I'm sure you must have a delightful family crust recipe. If not, use a baked pastry shell and save yourself some clean up.
• Combine coca, sugar, cornstarch, and salt in a saute pan. When thoroughly combined, stir half and half into it and blend until combined. NOTE: originally had heavy cream and skim milk but tested with all half and half and it is just as good and easier to use!
• Set over medium high heat and stir continually until mixture comes to a low controlled simmering boil. Let it low boil for 1 minute. Remove from heat. Stir in butter and vanilla and pour into prepared crust.
• Cover filling with plastic (like Saran) and cool for a while before putting in refrigerator. When thoroughly chilled, Cut 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.

ULTIMATE CHOCOLATE CREAM PIE

Steps:

• In top of double-boiler mix sugar, flour and salt.
• Whisk in 1 cup of the milk until smooth.
• Bring to a boil over medium heat, stirring briskly.
• Continue to stir and let boil until smoothly thickened (about 2 minutes).
• Remove from heat.
• With fork, beat eggs with remaining 1 cup of milk.
• Gradually stir into hot mixture.
• Return to heat and bring to a boil.
• Stir and boil until mixture thickens (about 1 minute).
• Remove from heat and stir in margarine and vanilla.
• Add 1/2 cup of semi-sweet chocolate chips and stir until melted.
• Spoon into prepared pie crust and cool.
• Serve with real whipped cream.
• For banana cream pie, omit chocolate chips, and slice 2 or 3 bananas into bottom of prepared pie crust and top with the pudding.
• For coconut cream pie, omit chocolate chips, and stir in 1/2 cup of coconut.
• I've never tried this, but it's on my list of things to do: stir in 1/2 cup of peanut butter (or peanut butter chips, I guess) for peanut butter cream pie (omitting the chocolate chips).

HERSHEY'S COCOA CREAM PIE

Steps:

• Prepare crust.
• Stir together cocoa, sugar, cornstarch and salt in medium saucepan.
• Gradually add milk, stirring until smooth.
• Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute.
• Remove from heat; stir in butter and vanilla.
• Pour into prepared crust.
• Press plastic wrap directly onto surface.
• Cool to room temperature.
• Refrigerate 6 to 8 hours.
• Top with whipped cream.
• Cover; refrigerate leftover pie.

COCOA CREAM PIE

Steps:

• Prepare pastry shell; cool.
• In medium saucepan, stir together sugar, cocoa, cornstarch, and salt.
• Gradually stir in milk.
• Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
• Boil 1 minutes; remove from heat.
• Gradually stir about half of the hot filling into yolks.
• Return all to saucepan; bring to gentle boil.
• Cook and stir 1 minute. Remove from heat; stir in butter and vanilla.
• Pour into pastry shell.
• Press plastic wrap directly onto surface.
• Cool.
• Refrigerate until set.
• Garnish with whipped cream and strawberries, if desired.

CHOCOLATE CREAM PIE

Steps:

• On a lightly floured surface, roll crust 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 crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large saucepan, combine the first 6 ingredients. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Whisk 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. , Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into crust. Cool for 1 hour. Chill until set. If desired, top with whipped cream and sprinkle with cocoa to serve.