Chocolate Tapioca Pie Recipe 415

Steps:

• Milk the milk, tapioca, egg, and sugar together in a saucepan until the sugar has dissolved; allow to stand for 5 minutes.
• Whisk in the chocolate and cocoa powder.
• Place over medium heat, bring to a boil, whisking constantly, and let boil for 2 minutes.
• Remove from heat and whisk in the vanilla extract. Allow to cool for 20 minutes. Serve warm or chilled.

Steps:

• Beat egg, milk, sugar and tapioca with wire whisk in medium saucepan until well blended; let stand 5 min. Add chocolate.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in vanilla.
• Cool 20 min. (Pudding thickens as it cools.) Stir. Serve warm or chilled. Stir before serving.

Steps:

• Beat egg lightly in medium saucepan with wire whisk. Add sugar and tapioca; mix well. Gradually add milk, beating well after each addition. Let stand 5 minutes. Add chocolate. Bring to boil on medium heat, stirring constantly. Reduce heat to medium-low; cook until chocolate is completely melted, stirring constantly. Remove from heat.
• Stir in vanilla. Cool 20 minutes; stir. (Pudding thickens as it cools.)
• Serve warm or chilled. Store leftover pudding in refrigerator.

Steps:

• Prepare crust: Heat the oven to 350°F and arrange a rack in the middle. Place cookies in the bowl of a food processor fitted with a blade attachment and process until the pieces are about the size of peas. Stop the motor, add the melted butter, and continue to process until the crumbs are fine, about the size of coarsely ground coffee (you should have about 1 1/2 cups). Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into fine crumbs until uniform. Transfer to a medium bowl, add melted butter, and mix until evenly combined. Pour crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant, about 10 to 15 minutes. Remove to a wire rack to cool completely before filling. Filling: In a large saucepan, partially melt the chocolate/s over low heat or melt chocolate in a double boiler. Add the sugar, tapioca, milk and beaten egg and whisk together. Cook over medium heat, stirring constantly until mixture has thickened and comes to a full boil. Continue cooking for 3 minutes from this point. Remove from heat and stir in Kahlua or vanilla. Pour pudding into a prepared chocolate cookie crust. Refrigerate for 3 hours or until chilled and firm. Top with whipped cream if desired.

Steps:

• Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely.
• Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.
• In a double boiler, melt the chocolate over very softly simmering water.
• Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
• Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving.
• The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.

Steps:

• In a medium-size saucepan, whisk together coconut milk, sugar, tapioca and eggs.
• Mix thoroughly and let rest 5 minutes.
• Meanwhile, toast coconut in a dry skillet over high heat, stirring constantly until golden brown.
• Pour onto a plate to cool.
• Cook tapioca mixture over medium-high heat, stirring constantly, until it comes to a full boil.
• Remove from heat and mix in vanilla and coconut extracts.
• Set saucepan in a bowl of ice water and stir filling until cold, about 4 minutes.
• Whip cream in a medium bowl until stiff.
• Carefully fold filling into whipped cream until mixed.
• Spoon into pie shell and sprinkle edges with toasted coconut.
• Cover and refrigerate 30 minutes, then serve.

Steps:

• Mix milk, salt, and tapioca in 3 quart saucepan. Cook and stir until begins to thicken.
• Separate egg yolks from whites. Set whites aside.
• Mix egg yolks, sugar, and cocoa in separate saucepan. Heat and mix until creamy. Add cocoa mixture to tapioca mixture and heat until boils and thickens, stirring constantly. Add vanilla.
• Remove from heat. Beat egg whites until stiff then fold whites into tapioca mixture. Pudding may be eaten warm or refrigerated. My family prefers to eat it cold.