CHOCOLATE PIE I
One for the chocolate lovers!
Provided by Glenda
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 9
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).
Nutrition Facts : Calories 339.1 calories, Carbohydrate 46.5 g, Cholesterol 70.5 mg, Fat 15.6 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 6.5 g, Sodium 191 mg, Sugar 32.8 g
COCONUT (HAUPIA) AND CHOCOLATE PIE
This pie is a chocolate coconut lover's dream, very rich and delicious.
Provided by HOKU3
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
- In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.
- In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.
- Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.
Nutrition Facts : Calories 653.7 calories, Carbohydrate 69.9 g, Cholesterol 63.6 mg, Fat 42.5 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 25.6 g, Sodium 179.1 mg, Sugar 47 g
HERSHEY'S COCOA CREAM PIE
Make and share this Hershey's Cocoa Cream Pie recipe from Food.com.
Provided by RecipeNut
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare crust.
- Stir together cocoa, sugar, cornstarch and salt in medium saucepan.
- Gradually add milk, stirring until smooth.
- Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute.
- Remove from heat; stir in butter and vanilla.
- Pour into prepared crust.
- Press plastic wrap directly onto surface.
- Cool to room temperature.
- Refrigerate 6 to 8 hours.
- Top with whipped cream.
- Cover; refrigerate leftover pie.
Nutrition Facts : Calories 378.8, Fat 16, SaturatedFat 6.8, Cholesterol 24.3, Sodium 278.3, Carbohydrate 54.1, Fiber 1.4, Sugar 31.3, Protein 5.5
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CHOCOLATE HAND PIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (6)Category DessertCuisine AmericanTotal Time 4 hrs
- Place the flour, cocoa powder, sugar, salt, and cubed butter into a large food processor. Pulse 15-20x until coarse crumbs form. Alternatively, you can use a large bowl and pastry cutter. Slowly drizzle in the cold milk or cream while pulsing (or stirring). After all the milk or cream is added, the dough should look slightly shaggy and be a little soft. If it’s too dry, add another Tablespoon of milk or cream. Try not to overwork the dough. Divide the dough in half and form each into 1 inch thick discs. Wrap each disc tightly in plastic wrap and refrigerate for 2 hours and up to 5 days.
- On a floured work surface (you can “flour” with cocoa powder too!), carefully roll out each pie dough with a rolling pin. Cut into heart shapes (using a 3 inch heart cookie cutter). Re-roll any scraps. Refrigerate the hearts as you prepare the filling. (I make room and refrigerate them on 2 baking sheets.)
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- In a medium saucepan, whisk together the sugar, flour, cocoa, and salt. Add the milk and whisk until smooth. Cook over medium heat, stirring constantly until the mixture begins to thicken. Pour half of the hot mixture in with the egg yolks while whisking constantly with a fork, then transfer the mixture back into the pan. Continue to cook for 1 minute over medium heat while stirring constantly. Remove from heat and whisk in the butter and vanilla.
- Pour the hot mixture into the prepared pie crust. Place a piece of plastic wrap directly onto the pie filling. Refrigerate for at least 6 hours or overnight. Serve with freshly whipped cream.
- Add the whipping cream to a large mixing bowl. Using the whisk attachment, (or use a hand mixer), whisk the cream on medium speed until it’s just starting to slightly thicken. Add the sugar and vanilla and whisk on high speed until the whipping cream forms soft to medium peaks. Serve immediately or refrigerate for up to 2 days.
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