My Moms Chocolate Pie Recipes

Steps:

• Whisk the milk, granulated sugar, cocoa and cornstarch constantly in a nonreactive medium saucepan over medium-high heat until the cocoa has fully dissolved and the mixture starts to simmer, about 8 minutes. Reduce the heat to medium, and continue to cook, whisking, until the mixture thickens to the consistency of a light gravy, 6 to 7 minutes more. Stir in the chopped chocolate, vanilla and a pinch of salt and continue to cook, whisking, until the chocolate has melted and the pudding is thick and creamy, about 2 minutes more. Remove the pudding from the heat, add the butter and stir until the butter has melted.
• Divide the pudding evenly into six 6- to 8-ounce ramekins or glasses. Cover with plastic wrap, and refrigerate for 4 hours or overnight until cold and fully set.
• Before serving, pour the cream and confectioners' sugar into a chilled medium bowl. Whip the cream with a whisk or an electric mixer until soft peaks form, 2 to 3 minutes. Top each pudding with a dollop of whipped cream and chopped-chocolate garnish if using.

Steps:

• Combine all ingredients except butter in a saucepan.
• Cook over medium heat until thick like pudding, stirring constantly to prevent scorching and lumping.
• When mixture becomes thick, remove from heat and add butter; stir to combine.
• If lumping does occur, beat filling with a whip.
• Pour into pie shell.
• Make meringue according to your favorite recipe and top pie, sealing the edges with the meringue.
• Bake to brown meringue.
• Best if allowed to cool to lukewarm or room temperature.