Vs Creamy Chocolate Pie Food

V'S CREAMY CHOCOLATE PIE

Steps:

• POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. (Mixture will be thick.).
• SPREAD 1-1/2 cups of the pudding onto bottom of crust.
• Gently stir half of the whipped topping into remaining pudding. Spread over pudding layer in crust; top with the remaining whipped topping.
• REFRIGERATE 3 hours or until set. Store leftover pie in refrigerator.

COOL CREAMY CHOCOLATE PIE

Steps:

• In medium saucepan, combine sugar, cocoa, cornstarch, flour and salt; blend in milk and egg yolks.
• Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
• Remove from heat; blend in butter and vanilla.
• Pour into graham cracker crust; press plastic wrap directly onto surface.
• Chill.
• Top with sweetened whipped cream or whipped topping before serving.

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.

VELVETY CHOCOLATE CREAM PIE

Steps:

• Combine cocoa, sugar, cornstarch and salt in a medium saucepan. Blend in milk until smooth.
• Cook and stir over medium heat until mixture comes to a boil.
• Boil and stir for 3 minutes. Remove from heat. Blend in butter and vanilla. Pour into pie shell. Carefully press plastic wrap directly onto pie filling. Chill 3 to 4 hours. Serve with sweetened whipped cream or topping and chocolate curls, if desired.
• Note: Cook time is cooling time. You can also use a cooled crumb crust for shell.

CHOCOLATE CREAM PIE II

Steps:

• In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
• Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.