Bavarian Chocolate Pie Recipes

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 25 minutes. Remove foil and weights; bake until golden brown, 4-6 minutes longer. Cool on a wire rack., For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla. In a small heavy saucepan, mix sugar and cornstarch. Whisk in whole milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Pour into crust., For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Pour over filling., Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours.

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a microwave, melt chocolate and butter; stir until smooth. Gradually add milk; set aside. , In a large bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla. Gradually stir in chocolate mixture. Pour into crust. Combine pecans and coconut; sprinkle over filling. , Bake until puffed and browned, 45-50 minutes. Cool on a wire rack 4 hours. Refrigerate until serving (filling will become firm as it cools).

Steps:

• In a medium saucepan, combine the 1/3 cup sugar and the cornstarch. Stir in the milk, chocolate, and 1 tablespoon butter or margarine. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
• Gradually stir about 1 cup of mixture into egg yolks. Return mixture to saucepan; bring to boiling. Cook and stir 2 minutes more. Stir in vanilla.
• Turn the hot pie filling into the baked pie shell.
• In another saucepan, combine the beaten egg, evaporated milk, the 1/2 cup sugar, and 1/4 cup butter or margarine. Cook and stir over medium heat just till the mixture is thickened and bubbly. Stir in the coconut and pecans.
• Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack; chill thoroughly.

Steps:

• Mix crushed wafers and butter together and pat into a buttered 8 x 11-inch cake pan. Chill.
• Soften gelatin in cold water and set aside. In top of double boiler
• combine eg yolks, sugar, salt, and milk. Add custard to gelatin mixture and cool. Fold stiffly beaten egg whites, whipped cream, and vanilla into gelatin-custard mixture. Pour into crust.
• May be garnished with additional cookie crumbs. Chill for several hours before serving.

Steps:

• Grease the base of a 20cm springform cake pan. Place biscuits in food processor and process to fine crumbs. Add melted butter and process to combine. Press crumbed mixture into base of pan and refrigerate for 30 minutes or until firm.
• Combine milk, marshmallows and chocolate in heatproof bowl. Place mixture over a saucepan of simmering water. Stir mixture until smooth. Remove bowl from pan.
• (Or if you are careful you can use the microwave on low for step 2 ).
• Combine gelatine and 1 tablespoon of cold water in heatproof cup. Stand cup in simmering water and stir until gelatine completely dissolved, stir the gelatine into chocolate mixture, cool mixture for 30 minutes.
• (When mixture is cool). Gently fold through whipped cream into chocolate mixture, when blended pour over biscuit base. Cover and refrigerate for 4 hours or until set.
• Spread extra cream over pie and top with shaved chocolate to serve.

Steps:

• Crust.
• Crush up the package of Chocolate Wafers (Save 1/4 cup crushed wafers for the topping).
• Add the 1/3 cup melted butter to the crushed up Chocolate Wafers.
• Press mixture into the bottom of an 9 x 9 pyrex dish.
• Chill while making the filling.
• Soften gelatin in water.
• Combine egg yolks, sugar and salt, then slowly add scaled milk.
• Cook in a double boiler until the mixture coats a spoon,about 10 minutes stirring occasionally. Do not overcook.
• Add softened gelatin and mix well, then cool the mixture.
• Add the vanilla.
• Fold in the beaten egg whites and whipped cream.
• Pour mixture onto the Chocolate Wafer crust.
• Sprinkle the 1/4 cup of dry Chocolate Wafers over the top.
• Chill throughly.

Steps:

• Combine sugar, flour, salt and 1/2 cup cold milk; mix well. Scald remaining 1 1/2 cups milk and add chocolate. Stir until chocolate is melted. Add scalded milk and chocolate to the first mixture and cook until thickened.
• Beat egg yolks slightly and add slowly to hot mixture, stirring constantly. Continue to cook over low heat for 2 to 3 minutes. Remove from heat and add remaining ingredients except pie shell.
• Cool and pour into baked pie shell. Chill and top with whipped cream.