Chocolate Seduction Pie Recipes

Steps:

• Turn oven on 350°F.
• Parbake the pie crust for 10 minutes.
• Melt the butter and chocolate together in microwave, no more than 50 seconds at a time and stir until no chunks are left, its smooth.
• whisk in sugar and half & half until the sugar is almost dissolved.
• Whisk in the eggs, yolk, and vanilla.
• Pour into the pie shell and place in the oven.
• Bake the pie for 10-15 minutes and rotate, bake another 10-15 minutes. When pie is puffed, crusted over and set in the middle remove from the oven and cool to room temperature.
• Top with a raspberry sauce and creme fraiche if you like.

Steps:

• For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
• For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
• Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
• For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.

Steps:

• Make the crust: Preheat the oven to 350 degrees. Combine the chocolate crumbs and sugar in a bowl. Add the butter and stir until well mixed. Reserve 1/2 cup of the mixture, then press the rest into a 9-inch pie plate, pressing it evenly over the bottom and up the sides of the plate. Bake for 8 minutes. Set aside to cool.
• Make the filling: Using an electric mixer, cream the butter and sugar together until light and fluffy. Mix in the salt, vanilla and brandy, if using. Add the chocolate and mix well. Add the eggs, 1 at a time, mixing well after each addition.
• Scrape the filling into the pie shell and sprinkle the reserved crumb mixture over the top. Refrigerate for 2 hours to set. Cut into wedges and serve.

Steps:

• Pre-heat oven to 350 F.
• Combine crushed chocolate wafers and melted butter. Press into 10" pie dish or springform pan.
• Melt 1 cup butter with chocolate in double boiler over barely simmering water stirring frequently.
• Add sugar and cream and stir until sugar dissolves.
• Remove from over water.
• Beat eggs and yolk together to blend in a small bowl before slowly adding to chocolate mixture stirring constantly until thick and smooth.
• Blend in vanilla.
• Pour into crumb crust.
• Bake until completely set about 45-55 minutes.
• Serve warm or cool completely and decorate with whipped cream and chocolate curls.