Chocolate Ribbon Pie Grandma W Recipes

CHOCOLATE RIBBON PIE

Steps:

• Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until blended. Stir in half the COOL WHIP; spread onto bottom of crust.
• Beat pudding mixes and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.

CHOCOLATE RIBBON PIE

Steps:

• In a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. Beat until smooth. Gently fold in 1/2 of the whipped topping. Spread on the bottom of crust.
• In a large bowl, combine chocolate pudding mix with 2 cups milk. Beat with wire whisk for 2 minutes (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer.

CHOCOLATE RIBBON PIE, GRANDMA W

Steps:

• 1. Beat cream cheese with 1 T milk and sugar in bowl until well blended. Gently fold in 1/2 c cool whip. Spread in bottom of pie crust.
• 2. pour remaining milk into a bowl and add pudding mix. Beat with whisk 2 min or until well blended. Pour over cream cheese layer. Refrigerate at least 4 hours or until set.
• 3. Before serving, top with remaining cool whip.

GRANDMA JACKSON'S CHOCOLATE CREAM PIE

Steps:

• 1. Put all ingredients (for pie filling) in a saucepan and cook until thickened and bubbly. NOTE: I mix beaten egg yolks and milk together in a saucepan then add dry ingredients and butter; whisk until bubbly and thickened.
• 2. Pour into cooled pre-baked pie shell.
• 3. Make the meringue by beating egg whites until stiff. Add sugar one tablespoon at a time.
• 4. Add cream of tartar or baking powder (and vanilla if desired.)
• 5. Beat until stiff.
• 6. Put meringue on top of the pie.
• 7. Bake at 400 degrees 5-8 minutes or until lightly brown.
• 8. Cool on wire rack.

GRANDMA'S CHOCOLATE MERINGUE PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

CHOCOLATE RIBBON PIE

Steps:

• In large mixing bowl combine cream cheese, sugar and 1 tablespoon milk. Beat with wire whisk until well mixed.
• Gently stir in whipped topping. Spread onto bottom of crust.
• Pour 2 cup milk into clean large bowl.
• Add dry pudding mixes.
• Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
• Pour over cream cheese layer.
• Refrigerate 4 hours or until set.
• Just before serving, top with chocolate curls.
• Store any leftover pie in refrigerator.

GRANDMA'S CHOCOLATE CUSTARD PIE

Steps:

• Mix sugar, flour, and cocoa powder together in a bowl until well combined.
• Mix milk, egg yolks, and vanilla extract together in a separate large bowl. Add flour mixture and blend custard until smooth.
• Pour custard into a cast iron skillet over medium heat. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Beat egg whites, sugar, and vanilla extract together in a small bowl until peaks start to form. Spread the thick meringue mixture on top of the custard.
• Cook under the preheated broiler just until the peaks start to turn light brown, 1 to 2 minutes, being very careful not to let the meringue burn.
• Place the custard pie in the fridge or on Grandma's porch on a cool night until the custard congeals, about 2 hours.

CHOCOLATE RIBBON PIE

Steps:

• 1. Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until well blended. Stir in half the cool whip; spread onto bottom of crust. Beat pudding mixes and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust. Refrigerate 4 hours or until firm. Top with remaining cool whip just before serving.