Chocolate Fantasy Pie Recipes

CHOCOLATE PIE I

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).

FANTASY CHOCOLATE PIE

Steps:

• To make crust: In a large bowl, stir together flour, cinnamon and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. Place dough ball between 2 pieces of plastic wrap then roll from center to edges into to a 12-inch circle.
• Strip away one side of the plastic wrap and transfer pastry, dough side down, into a 9-inch pie plate. Ease pastry into pie plate without stretching then strip away plastic wrap from the top side. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
• For filling: In a medium bowl, combine eggs, corn syrup, granulated sugar, butter, vanilla and salt.
• In pastry shell, layer milk chocolate chips, semisweet chocolate chips and white chocolate chips, 1 cup coconut, pecans and almonds. Slowly pour egg mixture over all, allowing egg mixture to sink down into filling. To prevent overbrowning, cover edge of pastry shell with foil.
• Bake the pie in a 350 degree oven for 30 minutes. Remove the foil; bake for 20 to 25 minutes more or until the center of pie appears set when gently shaken. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours.