Vienna Chocolate Pie Recipes

Steps:

• Heat oven to 400°F
• Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie pan.
• In medium bowl, mix sugar, flour, instant coffee, cinnamon and salt.
• In large bowl, beat eggs with electric mixer on high speed until light in color.
• Beat in sugar mixture.
• Beat in buttermilk, vanilla, butter and chocolate until well combined (filling may look curdled).
• Pour into crust-lined pan.
• Sprinkle with almonds.
• Bake 25 to 30 minutes or until center is set and crust is deep golden brown.
• After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
• Cool completely, about 1 hour.

Steps:

• Preheat oven to 350 degrees. Line a 15x10 inch jelly roll pan with aluminum foil. Lightly grease. Beat butter and 1/2 cup sugar until light. Add egg yolks and beat until combined. Gradually add flour and beat until just combined. Press dough into bottom of pan.
• Bake 15 to 20 minutes.or until lightly browned. Remove from oven. Spread with preserves and sprinkle with chocolate chips.
• Beat egg whites and salt at high speed until foamy. Gradually add 1 cup of sugar beating until glossy, stiff peaks form. Fold in pecans. Spread over raspberry and chocolate mixture.
• Bake 30 to 35 minutes or until meringue is browned and crispy. Allow to cool completely and cut into bars.

Steps:

• Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch pie pan.Heat oven to 400°F. In medium bowl, combine sugar, flour, instant coffee, cinnamon and salt mix well. In large bowl, beat eggs at high speed until light in color. Beat in dry ingredients. Add buttermilk, vanilla, margarine and chocolate mix well. (Filling may look curdled.) Pour into crust-lined pan. Sprinkle with slivered almonds.Bake at 400°F. for 25 to 30 minutes or until center is set and crust is deep golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.*TIP: To substitute for buttermilk, use 1 teaspoon vinegar or lemon juice plus milk to make 1/2 cup.Nutrition Per Serving: Calories 480 Protein 7 g Carbohydrate 53g Fat 27g Sodium 330mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.