Best Chocolate Pie Recipe ...Seriously
Baking this chocolate pie recipe at home is a tasty way to impress family and friends! My mom makes a fluffy meringue pie topping, but that’s totally optional, because you can always just top the dessert with whipped cream to make a super simple chocolate cream pie.
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Chocolate Pie Recipe:
1 DEEP DISH PIE CRUST
Chocolate Filling Ingredients:
1 cup SUGAR
2½ cups MILK
1 oz. UNSWEETENED CHOCOLATE (shaved)
3 EGG yolks (reserve the egg whites for the meringue)
½ tsp SALT
5 Tbsp CORNSTARCH
½ tsp VANILLA EXTRACT
½ tsp ALMOND EXTRACT
Meringue Ingredients:
2 Tbsp SUGAR
1 Tbsp CORNSTARCH
½ cup WATER
3 EGG WHITES
¼ tsp CREAM OF TARTAR
then another 4 Tbsp SUGAR
Make your own pie crust from scratch, or to make the recipe super easy, just bake up a pre-made frozen pie crust.
Firstly, bake the crust and have it cooled and ready before beginning to make the chocolate pie filling.
Chocolate Pie Filling:
In a saucepan, add the sugar, cornstarch, salt, and shaved chocolate.
On medium heat, gradually stir milk into the saucepan and continue stirring 15-20 minutes until the chocolate is melted and the mixture thickens and begins to bubble.
Once bubbling, set a timer for 1 minute and stir as the chocolate mixture simmers.
Remove the saucepan from the heat.
Crack 3 eggs and separate the yolks from the whites into separate bowls (set the whites aside to use with the meringue topping).
Temper the egg yolks by slowly spooning 4-5 Tbsp of the heated, thickened chocolate mixture in with the yolks, stirring constantly so as not to cook the eggs.
Once the yolks are tempered stir the egg yolk/chocolate mixture back into the saucepan with the heated filling.
Return the saucepan to the stove and bring the filling back to a simmer, and cook for 1 final minute, stirring all the while.
Remove saucepan from the stove and stir in vanilla and almond extract.
Now pour the chocolate filling into the pre-baked pie shell and set pie aside to cool.
Meringue Topping:
In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water.
Mix the three ingredients well and heat over medium heat, stirring until the mixture thickens and clears slightly from milky to opaque.
Set sauce pan aside in a pan of water to cool.
In a mixing bowl add the egg whites and cream of tartar.
Beat 20-30 seconds until frothy.
Add 2 Tbsp of sugar into the frothy mix and then beat for another 10 seconds.
Add 2 more Tbsp of sugar and continue beating the mixture until it thickens and peaks begin to form.
Now add the cooled, opaque mix of sugar and cornstarch into the meringue and continue to beat.
Beat until nice, stiff peaks form.
Take a spatula and spread the meringue evenly over the cooled chocolate pie filling. Cover the filling completely, overlapping slightly onto the edges of the pie crust.
Lightly chop the top of the meringue to form peaks on top of the pie.
Slide the pie into an oven preheated to 400 degrees F and bake meringue for 10-12 minutes, or until the top of the top of the meringue shows a nice color.
Remove the pie from the oven and allow to cool completely before slicing. This will take several hours!
When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.
100 Yr Old - Chocolate Pie Recipe - Old Fashioned Baking Doesn't Have to be Hard
100 Yr Old - Chocolate Pie Recipe - Old Fashioned Baking Doesn't Have to be Hard - Recipe Download:
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#collardvalleycooks #chocolatepie #pierecipes #chocolatemeringue
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Granny’s Chocolate Cream (Recipe is in our Vol. 1 Cookbook)
REFRIGERATED PIE CRUST
1 CUP SUGAR
2 HEAPING TBSP. COCOA
3 TBSP. CORN STARCH
1 CUP EVAPORATED MILK
1 CUP WATER
4 EGG YELLOWS (SAVE WHITES FOR MERINGUE)
1/4 STICK SALTED BUTTER
1 TSP. VANILLA
Preheat oven to 375 degrees. Put pie crust in 9-inch
standard pie plate. Crimp edges to form edging (see video
tutorial). Prick pie crust with a fork and bake for 14minutes
or until golden brown. Take out of oven and turn down
temperature to 325 degrees. In a glass batter bowl whisk
together sugar, cocoa, and corn starch. Add milk, water,
and egg yolks,whisk well.Cook in microwave on high for 4
minutes. Remove from microwave, whisk wellmaking sure
to whisk along sides and bottom to incorporate starch that
may have settled. Continue to cook at 1-minute intervals
until thick and creamy. Take out and whisk in vanilla and
butter. Place in pre-baked pie crust. Top with meringue.
Sealmeringue around edges of crust leaving no holes. Bake
in 325-degree oven for 25 minutes until golden.
Meringue:
4 EGG WHITES (ROOM TEMP)
1/4 CUP SUGAR MIXED WITH 2 TSP. CORN STARCH
1/2 TSP. CREAM OF TARTER
Preheat the oven to 325 degrees. Add egg whites to a clean
dry mixing bowl. Use stainless steel if available. Mix
whites on high speed until they begin to foam. Add cream
of tartar and gradually add sugar/starch mixture while
beating on high. Beat until stiff peaks form (do not over beat).
Should be ready within 3 minutes.
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Easy Chocolate Pie Recipe
This Chocolate Pie is a classic dessert recipe that everyone will love. A tender, buttery homemade pie crust filled with a decadent chocolate filling, this pie is perfect for any get together as you can make it ahead of time as it has to set in the fridge. The filling is softer than my chocolate silk pie, with a light, silky, rich character that you'll love!
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Recipe: Double Chocolate Pie
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The best recipes of your day: easy to prepare
INGREDIENTS:
1 (9 inch) pie crust, baked
1 1/2 cups white sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
3/4 cup semisweet chocolate chips
2 (1 ounce) squares unsweetened chocolate, chopped
4 egg yolks, beaten
1 tablespoon vanilla extract
Directions
Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.
Chocolate French Silk Pie Recipe | rich chocolate pie
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INGREDIENTS:
For the Crust:
1 1/4 cups (150 gr) all-purpose flour
1/2 tsp kosher salt
1/3 cup (75 gr) shortening or cold butter cut into small pieces
2-4 TBSP (30 ml-60 ml) ice water
For the Filling:
1 cup (220 gr) unsalted butter, room temperature
1 1/2 cups (294 gr) granulated sugar
4 ounces (112 gr) unsweetened chocolate, melted and cooled slightly (I used ghiradelli 100% chocolate)
2 tsp vanilla extract
2 TBSP (13 gr) cocoa powder (optional, but intensifies the chocolate flavor and color)
1/4 tsp instant espresso powder (optional, but intensifies the chocolate flavor)
4 large eggs, room temperature (*use pasteurized eggs to eliminate risk of foodborne illness)
For the Topping:
1 cup (237 ml) cold heavy whipping cream
1 tsp vanilla extract
1/3 cup (40 gr) powdered sugar
chocolate shavings, optional
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Chocolate french silk pie is an incredibly rich chocolate pie with a chocolate mousse filling and a whipped cream topping. The filling is intensely chocolate in flavor and is very rich from the high ratio of butter and eggs in the mousse.
Traditional french silk pie is made with a classic pie crust which is what I prefer. I think the contrast of the salty crust is perfect with the rich filling. However, if you prefer, you can use a graham cracker crust or an oreo crust.
This pie is always a showstopper! I bring this along to most holiday gatherings and it is always the most popular dessert offered!
#pierecipe #bakerbettie #chocolatedessert
Double Chocolate Pumpkin Pie
A chocolate pie shell made with olive oil if filled with silky pumpkin pie and chocolate swirls, making this a show-stopper of a holiday pie.
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Prep Time: 30 mins
Cook Time: 60 mins
Yield: Serves 8
Ingredients:
• 1 2/3 cup all-purpose flour
• 1/3 cup cocoa powder, unsweetened
• 2 TBS granulated sugar
• 1 tsp salt
• 1/2 cup extra virgin olive oil
• 1/4 cup water
• 2 cup pumpkin purée
• 3 eggs, large
• 1 cup brown sugar, light, packed
• 1 TBS cornstarch
• 1 1/2 tsp cinnamon, ground
• 1/2 tsp ginger, ground
• 1/4 tsp nutmeg, ground
• 1/8 tsp cloves, ground
• 1 1/2 cup heavy cream
• 1 1/2 oz chocolate chips, dark, melted
Full Instructions with pics ▶
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