Nannys Microwave Chocolate Pies Food

YUMMILICIOUS MICROWAVE CHOCOLATE PIE

Steps:

• 1. Chop chocolate with sharp knife into small pieces and set aside. NOTE** The original recipe calls for 6 squares of chocolate, but one day I only had 4 on hand and it turned out just fine!...and the nice thing about using 4 squares is that they come 8 to a box...so you can get 2 whole pies out of one box.
• 2. In microwave-safe glass bowl: combine cream, milk, egg yolks, sugar, powdered sugar, cornstarch and salt. Whisk until well-blended.
• 3. Microwave on high for 3 minutes (I have a 1000-watt microwave). Whisk.
• 4. Continue to microwave in 1 minute increments, whisking after each minute, until mixture is thick like pudding (can take up to 6 or so extra minutes depending on microwave).
• 5. Add vanilla and stir after it's cooked. **NOTE** If you stop here you have YUMMY vanilla custard that you can serve on its own or use as a base for other custard recipes!
• 6. Add chopped chocolate to hot custard mixture and stir until all melted and blended. Add coffee (or Kahlua, if desired) now.
• 7. For HOMEMADE crust: Mix crushed oreos and butter, press FIRMLY in pie plate.
• 8. Pour in cookie crust. Chill. Serve with whipped cream or dessert topping on top.

GRANNIE'S PEANUT BUTTER COOKIES (MICROWAVE)

Steps:

• 1. Place butter in a microsafe bowl, breaking it up into pieces.
• 2. Microwave at HIGH power for about 45 seconds. Cover with wax paper to prevent splattering.
• 3. Beat in the sugars, vanilla, peanut butter and eggs.
• 4. Combine flour, bran, oats and baking soda. Stir into butter mixture.
• 5. Press out half of dough into an 8-by-8-inch microsafe dish.
• 6. Shield corners of dish with foil to prevent overcooking.
• 7. Microwave at HIGH power for 4 to 5 minutes, turning a quarter turn 3 times during baking.
• 8. Cool before cutting into bars.
• 9. Repeat with second batch of dough.

MICROWAVE CHOCOLATE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In 1 1/2 quart casserole dish, mix together sugar, cornstarch, cocoa, salt and 1/2 cup of milk until smooth. Once it is mixed well, stir in remaining milk. Microwave on high for 5 to 8 minutes or until thick; stir halfway through cooking.
• In a small bowl, place a small amount of the hot mixture and beat together with egg yolks. Stir back into original mixture in casserole dish. Microwave on high for 1 1/2 to 2 minutes or until thickened; stir frequently. Blend in butter and the 1 teaspoon of vanilla. Pour mixture into pastry shell.
• To Make Meringue: In a small bowl, beat egg whites and cream of tartar until foamy. Gradually stir in 2 tablespoons of sugar at a time until stiff peaks form; stir in vanilla. Spread meringue over top of pie filling.
• Seal rim of pie with aluminum foil, then bake in preheated oven for about 8 minutes or just until meringue gets browned.

CHOCOLATE PIE

Steps:

• For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
• For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
• Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
• For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.

NANNY'S MICROWAVE CHOCOLATE PIES

Steps:

• This recipe makes two 9 inch pies. Cook pie shells first. Melt butter, add dry ingredients, add 2 whole eggs and six egg yolks. Save other egg whites for meringue. Add milk & vanilla last. Mix all well with a whisk. Cover with paper towel, cook in microwave for three minutes and stir. Cook for a total of 12 minutes, stirring after each 3 minute interval. Depending upon your microwave, twelve minutes should yield a stiff (grainy) pudding like texture.
• Pour into pie shells.
• Allow egg whites to sit at room temperature until you need to prepare the meringue. Beat 6 egg whites until stiff. Add one tablespoons of sugar for each egg white. Add 2-3 drops of vanilla. If not stiff add a pinch of salt or cream of tartar. "Ice" pies with meringue and brown in oven.

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.

MARVELOUS MICROWAVE CHOCOLATE CREAM PIE

Steps:

• Place first 6 ingredients in a blender and blend until well mixed.
• Pour mixture into a Pyrex or microwave-safe glass bowl or measuring cup.
• I use a 4-cup Pyrex measuring cup with a handle.
• Add butter to chocolate mixture.
• Microwave on HIGH for 10 minutes.
• During last 5 minutes, stop and stir every minute.
• (if your microwave doesn't have a turntable, you will need to turn the bowl, also, during the last 5 minutes.) By this time, chocolate mixture should be thickened.
• Remove and let cool slightly.
• Add vanilla and continue to cool.
• Pour into a cooked 9-inch pie crust which has been allowed to cool.
• For Meringue: Pre-heat oven to 350 degrees.
• Beat egg whites until foamy.
• Gradually add sugar and continue beating until meringue becomes stiff and glossy.
• Add vanilla and mix in well.
• Spread meringue over cooled pie filling in pie shell.
• Spread all the way to the edges and make"seal" over the filling.
• Place pie on cookie sheet.
• Bake in 350°F oven approximately 10-12 minutes or until peaks of meringue turn golden brown.
• Cool thoroughly before slicing.

NANNYS CHOCOLATE PIE 5 STAR FAMILY FAVORITE

Steps:

• Combine all accept vanilla and cook on low heat until very thick. Stir often to prevent scorching. Remove from heat- let sit a minute or two and stir in vanilla.
• Pour into pie shell.
• Top with meringue and bake as directed.
• I will be posting Nannys Meringue Recipe.

NANNY'S CHOCOLATE PIE

Steps:

• Mix sugar, cocoa,cornstarch,flour, salt milk & egg yolks in the blender.
• Pour into a heavy pot and cook over medium heat until thick.
• Add the butter and vanilla.
• Pour into a baked crust.
• Top with your favorite meringue and bake until the meringue is golden on the edges.