Chocolate Custard Pie Recipes

Steps:

• Mix sugar, flour, and cocoa powder together in a bowl until well combined.
• Mix milk, egg yolks, and vanilla extract together in a separate large bowl. Add flour mixture and blend custard until smooth.
• Pour custard into a cast iron skillet over medium heat. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Beat egg whites, sugar, and vanilla extract together in a small bowl until peaks start to form. Spread the thick meringue mixture on top of the custard.
• Cook under the preheated broiler just until the peaks start to turn light brown, 1 to 2 minutes, being very careful not to let the meringue burn.
• Place the custard pie in the fridge or on Grandma's porch on a cool night until the custard congeals, about 2 hours.

Steps:

• 1. Preheat oven to 450'F Bake pie crust for about 8 minutes, or until just golden.
• 2. In a large mixing bowl cream the butter and sugar together with a hand mixer until smooth.
• 3. In a small sauce pan bring the heavy cream to a scald. Pour 8 ounces of your 10 ounce chopped chocolate into the scalded cream. Add vanilla to cream chocolate mixture and stir until completely melted.
• 4. Meanwhile in a small bowl, whisk eggs yolks until smooth. Then add your flour to your egg yolks one 1/2 tablespoon at a time until completely smooth.
• 5. With a whisk, slowly pour hot chocolate cream mixture into the egg yolk mixture, whisking the entire time! (The hot chocolate and cream will cook the egg yolks. Whisking will keep the yolks from clumping and making you an omelet..eww!)
• 6. Let chocolate egg yolk mixture to cool completely!!!! (Can not emphasis this more. Pop it in the freezer for 10 minutes if you have to, just make sure it isn't hot!)
• 7. Pour chocolate mixture into butter sugar mixture and beat with a hand mixer on high for 4-5 minutes. This is your chocolate custard!!! :-D
• 8. Spread your chocolate custard filling into the 9 inch pie crust.
• 9. Top the filling with the remaining chopped chocolate.
• 10. Spoon whipped topping on top of the filling and spread out evenly. I dusted the top of the pie with cocoa powder because it was pretty!
• 11. Chill for 3 hours before serving. (Again, I froze the pie. If you like frozen custard, this pie rocks frozen!!! Just a little harder to cut.)

Steps:

• Prepare crust: Pulse flour, sugar, and salt in a food processor 3 to 4 times or until combined. Add butter and shortening and pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture; pulse 5 to 6 times or until dough clumps together, adding up to 1 tablespoon water, 1 teaspoon at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; turn edges under and crimp. Prick the bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.
• Bake in the preheated oven for 12 minutes. Remove pie weights and parchment paper and continue to bake until lightly browned and crisp, 10 to 12 minutes more. Transfer to a wire rack and cool while preparing filling.
• Prepare filling: Whisk together sugar, flour, cocoa powder, and salt in a large saucepan. Whisk together heavy cream, milk, and egg yolks in a medium bowl until completely blended. Gradually whisk egg mixture into sugar mixture.
• Cook over medium heat, whisking constantly, just until mixture begins to boil, 6 to 8 minutes. Cook for 1 more minute, whisking constantly. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter, and vanilla until chocolate and butter have melted and mixture is completely smooth.
• Spread filling in the cooled crust. Place plastic wrap directly on the warm filling and chill in the refrigerator until set, 8 to 24 hours.
• Prepare topping: Beat heavy cream and vanilla at medium-high speed with an electric mixer until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form.
• Just before serving, top pie with whipped cream.

Steps:

• Fit pie crust into a 9-inch deep-dish pie plate; fold edges under and crimp.
• Bake at 400 degrees for 6 minutes; cool crust on a wire rack.
• Reduce oven temperature to 350 degrees.
• Meanwhile, beat butter, sugar, and flour and medium speed with an electric mixer until blended.
• Add eggs, buttermilk, and vanilla; beat well.
• Fold in chocolate morsels.
• Pour into prepared crust.
• Bake at 350 for 1 hour until just set and lightly browned.
• Cool completely before serving.

Steps:

• In a small saucepan, stir together syrup, milk, and sugar.
• Cook over low heat, stirring constantly, until mixture bubbles at edges.
• Set aside.
• In a medium bowl, beat together eggs and vanilla until well-blended.
• While stirring constantly, slowly pour in heated milk.
• Stir until well combined.
• Pour into pie shell.
• Bake in a preheated 350 F oven until knife inserted near center comes out clean, about 40-45 minutes.
• Cool on wire rack.
• Serve warm or refrigerate and chill thoroughly to serve cold.
• Garnish with whipped cream and mint leaves, if desired, just before serving.