Paula Deen Chocolate Cream Pie Food

PAULA DEEN CHOCOLATE CREAM PIE

Steps:

• In a bowl, beat yolks and milk together.
• In a saucepan, mix together the sugar, cocoa, flour and salt. Slowly add in the yolks and milk mixture and stir well. Start cooking over low heat and add in butter and vanilla.
• Transfer this mixture to a bowl and let it cool. Preparethe pie crust in a baking dish. When mixture is cooled down then pour it intothe pie crust.

BITTERSWEET CHOCOLATE CREAM PIE

Steps:

• In a medium heavy saucepan, whisk together the sugar, cornstarch, egg yolks, and salt. Whisk in the milk. Cook over low heat for 10 to 15 minutes or until thickened to the consistency of pudding, stirring constantly. Strain the custard into a bowl. Stir in the butter and vanilla until butter is melted.
• In the top of a double boiler set over simmering water, melt the chocolate, stirring until smooth. Fold one-fourth of the chocolate into the custard, then fold in the remaining chocolate. Spoon the filling into the piecrust. Chill for at least 2 hours or until set. Before serving, top with whipped cream and chocolate shavings.

PAULA DEEN'S RICH CHOCOLATE MERINGUE PIE RECIPE - (3.9/5)

Steps:

• Preheat oven to 325°F. In a large heavy saucepan, combine flour, cocoa, and sugar. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into prepared piecrust. Using the back of a spoon, spread meringue (recipe below) over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sift cocoa over the top of the pie if desired. Store in refrigerator. MILE-HIGH MERINGUE: Separate a cold egg by transferring the yolk between the broken halves and letting the white drip into a small bowl. Transfer the white into a metal or glass mixing bowl. Separate the next egg over the small bowl as well-not over the mixing bowl. This way, if some of the yolk gets in the white, then you have lost only one egg. Let egg whites come to room temperature. Beat the egg whites at the mixer's top speed until the mixture looks like sea form on a beach. Add cream of tartar to the foam to help stabilize the meringue. Keep beating egg whites at high speed until they reach soft peaks. When you lift the beaters from the beaten egg whites, the peaks will stand up straight and then fall over. Add the sugar gradually, about a tablespoon at a time, all while beating at a high speed. When you lift the beaters, the meringue pulls into pointy peaks that stay that way. At this stage, add the vanilla, and beat just long enough to mix it in.

PAULA DEEN'S CHOCOLATE ALMOND PIE

Steps:

• Melt marshmallows and candy bars in milk in a double boiler.
• Remove from heat and allow to cool, and add vanilla.
• If using whipped cream, whip until set.
• Combine whipped cream/Cool Whip thoroughly, and pour into prepared crust and chill.
• Delicious with a dollop or whipped cream.

CHOCOLATE CHIP PIE (THE DEEN BROTHERS)

Steps:

• Preheat oven to 350°F; grease two 9-inch pie plates; set aside.
• In a large bowl, sift together the flour, salt, baking soda, and baking powder.
• In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar.
• Add the eggs, one at a time, beating until incorporated.
• Beat in the vanilla.
• Add flour mixture, a little at a time, and mix until fully combined.
• Fold in the 3 cups chocolate chips and, if desired, the walnuts.
• Divide the dough between the prepared pie plates and smooth the tops with a spatula.
• Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking.
• Let pies cool completely on a wire rack.
• While the pies cool, whip the cream until soft peaks form (tips curl).
• Add the confectioners' sugar and whip until just combined.
• Fold in the chocolate chips.
• Refrigerate whipped cream until ready to use.
• Spread the whipped cream over the pies and serve.

CHOCOLATE ALMOND PIE ALA PAULA DEEN

Steps:

• In a large heatproof bowl set over pot of simmering water, combine marshmallows, candy bars and milk; cook, stirring until melted. Remove from heat; cool.
• Beat 1 cup cream until soft peaks form; fold into chocolate-marshmallow mix. Pour into pie crust. Refrigerate at least 4 hours or overnight. Just before serving beat remaininng 1 1/2 c cream, sugar and almond extract until stiff peaks form. Spread over pie. If desired, garnish with chocolate curls.