Best Ever Chocolate Pie With Seven Minute Frosting Recipes

BEST EVER CHOCOLATE PIE - WITH SEVEN MINUTE FROSTING

Steps:

• FOR PIE CRUSTS (2 crusts).
• Mix flour & salt in mixing bowl.
• Using pastry blender, cut in Crisco until pea size.
• Add cold water and mix with fork.
• Form ball with hands. Don't over mix.
• Roll out on floured pastry sheet.
• Bake at 375-400 until golden brown.
• FOR PIE FILLING (for 1 pie):.
• In large mixing bowl combine sugar, flour and cocoa.
• Add milk using wire whip and Mix well.
• Cook in microwave for 2 minutes and whip.
• Cook in microwave for another minute and whip.
• Add beaten eggs and cook for 2 minutes in microwave and whip. (You may need to cook for another minute or two until the right consistency.).
• After cooking add butter and vanilla.
• Cool for a few minutes and pour into cooked pie shell.
• Cover filling with plastic wrap and refrigerate.
• When pie is chilled, top with 7 minute frosting (see recipe below).
• Use a kitchen torch to brown frosting.
• FOR SEVEN MINUTE FROSTING - TOPPING for 2 pies.
• Place all ingredients except vanilla in top of double boiler (not over heat).
• Beat 1 minute with electric mixer to blend.
• Place over boiling water and cook, beating constantly, till frosting forms stiff peaks, about 7 minutes (don't overcook).
• Remove from boiling water. Add vanilla, beat till spreading consistency, 2 minutes.
• Spread on chilled chocolate pies. Brown top with cooking torch and serve.

THE WORLD'S BEST CHOCOLATE PIE

Steps:

• Gather the ingredients.
• Blend the sugar, cornstarch, flour, salt, and 1 cup of milk together with a wire whisk.
• Whisk in the remaining 2 cups of milk.
• Cook over medium heat for 8 to 9 minutes, until the mixture thickens, stirring it constantly.
• Remove from the heat and whisk in the egg yolks.
• Return to medium heat and cook, stirring the mixture constantly for 2 to 3 minutes more.
• Remove from the heat and stir in the chocolate squares, butter, and the vanilla. Stir until smooth and all the chocolate is melted.
• Cool for 5 to 10 minutes, stirring occasionally. Pour into graham cracker pie and shell refrigerate for 4 hours. Make the Topping
• Gather the ingredients.
• Beat the whipping cream until soft peaks form.
• Add the sugar slowly and beat until stiff peaks form.
• Spread onto the cooled pie.
• Sprinkle with 1/2 teaspoon of Hershey's cocoa and serve.

BEST CHOCOLATE FROSTING

Steps:

• Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

SEVEN-MINUTE FROSTING

Steps:

• Bring a few inches of water to a boil in a medium saucepan over medium-high heat. Whisk the egg whites, sugar, water, corn syrup, vanilla, cream of tartar and salt in a large heatproof glass bowl. Set the bowl on top of the pan (do not let the bottom of the bowl touch the water). Beat with a hand mixer on low speed until the sugar dissolves and the mixture starts to thicken, 1 to 2 minutes. (If any sugar crystals form on the side of the bowl, brush them down with a wet pastry brush.) Increase the speed to medium high and beat until stiff glossy peaks form, about 7 minutes.
• Remove the bowl from the pan and beat until the frosting cools slightly, about 30 seconds. Use while still slightly warm -- the frosting will firm up and form a hard shell when it cools. Do not refrigerate the frosted cake or the frosting may weep.

SEVEN-MINUTE FROSTING

Steps:

• Combine the sugar, cream of tartar, salt, egg whites, and water in a large mixing bowl or double boiler of at least a 2-quart capacity.
• Set over simmering, not boiling, water over moderate heat.
• Beat with a hand electric mixer at high speed for about 5 to 7 minutes, until the frosting stands in definite peaks when the beater is lifted.
• Remove from the water and continue beating for several minutes, until the frosting has cooled and no longer feels hot to your finger, and stands in soft, smooth, billowy peaks.
• Beat in the vanilla.
• You will have enough to generously fill and frost an 8 or 9 inch two-layer cake or a 9 or 10 inch tube cake.

PERFECT SEVEN-MINUTE FROSTING

Steps:

• In a small, heavy-bottom saucepan, combine 3/4 cup sugar, corn syrup, and 4 tablespoons water. Place over medium heat, stirring occasionally, until sugar has dissolved, about 4 minutes. Rub a bit of the mixture between your fingers, making sure any graininess has disappeared. Raise heat, and bring to a boil without stirring. Continue boiling, occasionally washing down the sides of the pan with a pastry brush dipped in cold water to prevent sugar from crystallizing, until a candy thermometer registers 230 degrees, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.) Remove the syrup from heat (temperature will keep rising).
• Meanwhile, in the bowl of an electric mixer, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. With mixer on medium-low speed, pour syrup in a steady stream down side of bowl (to avoid splattering).
• Beat the frosting on high speed until cool, about seven minutes. It should be thick and shiny. Use immediately.

FLUFFY 7 MINUTE FROSTING

Steps:

• Combine sugar, water, egg whites, corn syrup, and salt in the top of a double boiler; blend.
• Place over simmering water.
• Using an electric mixer, beat the mixture constantly at high speed for 7 minutes or until the mixture triples in volume and holds firm peaks.
• Remove from heat; beat in vanilla.
• Spread on cooled 2 layer cake.