Vienna Chocolate Pie Food
VIENNA CHOCOLATE PIE
A reliable and delicious old pie recipe from Pillsbury
Provided by Cookie Madness
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Prepare a 9 inch deep dish pastry crust as you would for a filled (cream) type pie. That means bake it or par-bake it. These days we usually par-bake. If using a Pillsbury crust, follow directions on box. If using a homemade crust, see note.
- Preheat the oven to 400 degrees F.
- In medium bowl, mix sugar, flour, instant coffee, cinnamon and salt.
- In large bowl, beat eggs with electric mixer on high speed until light in color. Beat in sugar mixture. Beat in buttermilk, vanilla, butter and chocolate until well combined (filling may look curdled). Pour into crust-lined pan. Sprinkle with almonds.
- Bake 25 to 30 minutes or until center is set and crust is deep golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool completely, about 1 hour. Transfer to refrigerator to chill.
VIENNA CHOCOLATE PIE
A Pillsbury Bake-Off® Contest recipe from 1959, this recipe is considered a classic.
Provided by Pillsbury Kitchens
Categories Dessert
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie pan.
- In medium bowl, mix sugar, flour, instant coffee, cinnamon and salt. In large bowl, beat eggs with electric mixer on high speed until light in color. Beat in sugar mixture. Beat in buttermilk, vanilla, butter and chocolate until well combined (filling may look curdled). Pour into crust-lined pan. Sprinkle with almonds.
- Bake 25 to 30 minutes or until center is set and crust is deep golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool completely, about 1 hour.
Nutrition Facts : Calories 480, Carbohydrate 56 g, Cholesterol 140 mg, Fat 5, Fiber 1 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 39 g, TransFat 0 g
VIENNA CHOCOLATE PIE
Make and share this Vienna Chocolate Pie recipe from Food.com.
Provided by Juenessa
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400°F
- Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie pan.
- In medium bowl, mix sugar, flour, instant coffee, cinnamon and salt.
- In large bowl, beat eggs with electric mixer on high speed until light in color.
- Beat in sugar mixture.
- Beat in buttermilk, vanilla, butter and chocolate until well combined (filling may look curdled).
- Pour into crust-lined pan.
- Sprinkle with almonds.
- Bake 25 to 30 minutes or until center is set and crust is deep golden brown.
- After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
- Cool completely, about 1 hour.
Nutrition Facts : Calories 439.6, Fat 24.8, SaturatedFat 12.3, Cholesterol 136.9, Sodium 256.1, Carbohydrate 51.4, Fiber 1.9, Sugar 39.4, Protein 6.4
VIENNA CHOCOLATE BARS
Make and share this Vienna Chocolate Bars recipe from Food.com.
Provided by Jesters Lace
Categories Bar Cookie
Time 1h35m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line a 15x10 inch jelly roll pan with aluminum foil. Lightly grease. Beat butter and 1/2 cup sugar until light. Add egg yolks and beat until combined. Gradually add flour and beat until just combined. Press dough into bottom of pan.
- Bake 15 to 20 minutes.or until lightly browned. Remove from oven. Spread with preserves and sprinkle with chocolate chips.
- Beat egg whites and salt at high speed until foamy. Gradually add 1 cup of sugar beating until glossy, stiff peaks form. Fold in pecans. Spread over raspberry and chocolate mixture.
- Bake 30 to 35 minutes or until meringue is browned and crispy. Allow to cool completely and cut into bars.
Nutrition Facts : Calories 200.1, Fat 11.2, SaturatedFat 4.5, Cholesterol 23.8, Sodium 71, Carbohydrate 24.3, Fiber 1.2, Sugar 15, Protein 2.3
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