My Chocolate Pie Recipes

Steps:

• 1. FOR CHOCOLATE PIE FILLING: Preheat oven to 350 degrees.
• 2. Mix all dry ingredients (cocoa, flour, and sugar) together in a boiler. Stir to blend well.
• 3. Add slightly beaten egg yolks into the dry ingredients. Slowly add the milk a bit at a time until well blended, Over LOW heat, cook stirring CONSTANTLY until thickened (about 5 minutes.) Remove from heat.
• 4. Add vanilla and butter and stir to blend well. Pour into a baked 9 inch pie crust.
• 5. TO PREPARE THE MERINGUE: Put the 3 egg whites in a small deep bowl. (I use a chilled aluminum bowl.) Beat on high until medium soft peaks begin to form.
• 6. Slowly add the sugar and beat until the egg whites are glossy and holds firm, stiff peaks.
• 7. Spoon over the chocolate mixture in the pie crust, pulling the meringue into peaks. Bake in a preheated oven until lightly browned.
• 8. Allow to cool, then refrigerate until ready to serve.

Steps:

• 1. Prepare pie crust (homemade or frozen, your choice) and bake.
• 2. In large saucepan, add all the rest of the ingredients for the pie. Using a whisk, stir constantly and cook until real thick.
• 3. Remove and add to your pie crust.
• 4. Using a metal bowl, add your egg whites (I use 4 for a better meringue) and 1/4 teaspoon cream of tartar.
• 5. Using a mixer, beat until stiff. As you beat the whites, add 6 tablespoons of sugar, a little at a time, beating all of the time.
• 6. When you get this done, add meringue to the top of your pie.
• 7. Take a frozen Reese's cup and shave it all over your pie meringue.
• 8. Brown in the oven.
• 9. I set mine at about 375 degrees, turning occasionally, for even brownness.

Steps:

• 1. Bake off your pie shell and let cool. In a heavy saucepan, combine your egg yolks, sugar, salt, flour and cocoa powder and beat until smooth.
• 2. Slowly whisk or stir in the milk and cook over medium heat, stirring constantly until the mixture thickens about 8-10 minutes.
• 3. Reduce your heat to very low and cook until quite thick, 3 or 4 minutes more. Remove from the heat, add butter and stir until the butter melts. Stir in the vanilla.
• 4. Transfer to a bowl, cover with plastic wrap laid directly on the surface of the custard, and let stand until slightly cool, about 10 minutes. Preheat oven to 350. Pour the filling into your cooled pie shell and top with small mounds of meringue and bake until meringue is lightly browned, 10-15 minutes. Cool on rack. I like to serve this slightly warm or room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a cast iron skillet over medium low heat, melt the butter.
• Combine one cup of the sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
• Add the sugar and egg mixture to the skillet with the melted butter or margarine and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn)! Add the vanilla. Pour the mixture into the baked crust.
• Beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.