County Fair Chocolate Pie Recipes

Steps:

• 1. FOR THE PIE FILLING: Combine sugar, cocoa powder, and salt in a medium saucepan. Set aside.
• 2. Combine milk and egg yolks, whisking thoroughly. Stir egg/milk mixture into dry ingredients well, then drop in butter.
• 3. Cook mixture over medium heat, stirring CONSTANTLY till mixture thickens and boils. (just keep stirring...it will eventually thicken!)
• 4. Remove from heat and stir in vanilla.
• 5. Pour evenly into pre-baked pie shell. Set on cooling rack while you prepare the meringue topping.
• 6. FOR THE MERINGUE TOPPING: Moisten corn starch with a small amount of cold water in a medium saucepan. Not too runny, but there should be no dry corn starch.
• 7. Stir the boiling water into the moistened corn starch.
• 8. Cook over medium heat until thick and clear. (Be patient, it will happen.) Set pan aside and let thickened corn starch cool.
• 9. Beat egg whites in a chilled bowl until soft peaks are formed. Add salt, then add sugar gradually, beating briefly between additions.
• 10. Beat in the cooked and cooled corn starch mixture until meringue forms stiff peaks.
• 11. Spoon over cooled (or nearly cooled) pie, swirling artfully into delicate peaks. Brown in oven set to 375 F, keeping a constant watch as it can burn quickly.
• 12. Remove from oven and allow to cool completely before chilling in refrigerator.
• 13. To serve, grate milk chocolate over pie before cutting. Keep covered and store in refrigerator.

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt; stir in cherries until blended. Let stand for 30 minutes. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. , Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with cherry filling. Bake at 375° for 45 minutes or until crust is golden brown and filling is bubbly. Cover edges during the last 20 minutes to prevent overbrowning., Meanwhile, roll out remaining pastry to 1/8-in. thickness. Cut into 12-14 large stars and 16-18 small stars; place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until golden brown. Remove to a wire rack to cool. Sprinkle with confectioners' sugar. Place stars randomly over cooled pie. Sprinkle edges of pie with confectioners' sugar.

Steps:

• in a mixing bowl, beat the butter, sugar, flour, eggs and vanilla until well blended.
• stir in nuts and chips.
• pour into pastry shell.
• bake at 325 degrees for 1 hour or until golden brown.
• cool on a wire rack for 1 hour.
• store in refrigerator.

Steps:

• In a bowl, beat the butter, sugar, flour, eggs, and vanilla until well blended. Stir in nuts and chips. , Pour into pie shell. Bake at 325° for 1 hour or until golden brown. Cool on a wire rack.