Grammys Chocolate Pie Recipes

GRANNY'S COCOA CREAM PIE RECIPE - (3.8/5)

Steps:

• Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. While stirring, mix in the vanilla. Cream pies take some time to thicken, so stir... and stir (10 to 15 minutes). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill for several hours before serving. Add whipped cream, cool whip, or a baked meringue for the topping if you like :)

GRAMMY DAVIS'S CHOCOLATE PIE

Steps:

• Heat 1 Cup milk in pan and turn fire off. Add grated choclate to melt. In separate bowl mix flour, sugar, egg yolks, vanilla and salt to cold milk. Mix well and add to hot milk. Cook mixture over low heat until smooth keep stiring to keep from scorching.
• Add mixture to pie shell and bake at 350 degrees for 30 minutes. Transfer to fridge to cool and set up. Top with whipped topping.

GRAMMY'S CHOCOLATE PIE

Steps:

• Mix dry ingredients. Add egg yolks and milk. Cook over medium-high heat, stirring constantly, until thick and bubbly. Take off heat and add vanilla. Stir. Pour into the baked pie crust. Meringue: Beat egg whites until stiff. Fold in sugar. Put meringue on pie filling and brown in 375° oven.

GRANNY'S CHOCOLATE CREAM PIE

Steps:

• Combine sugar, flour and cocoa in saucepan.
• Stir in milk and cook over medium heat until thick.
• Remove from heat and temper in egg yolks.
• Return to heat and simmer 2 more minutes.
• Remove from heat and stir in butter and vanilla.
• Pour into baked pie shell.
• Top with meringue.
• Bake 400 degree oven for 10 minutes until lightly brown.
• Chill.
• Merinque:.
• Beat egg whites and cream tartar until frothy.
• Beat in sugar and vanilla until stiff peaks form.
• Spoon on top of custard.

MY GRANDMA'S CHOCOLATE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cream cheese and sugar together in a bowl using an electric mixer. Mix in eggs. Add 1/2 the German chocolate and 1/2 the semisweet chocolate; beat until thick and smooth. Pour into the prepared pie crust.
• Bake in the preheated oven until set, 30 to 35 minutes. Let cool completely, about 30 minutes. Chill in the refrigerator for 4 hours.
• Mix remaining German chocolate and semisweet chocolate with sour cream in a bowl. Spread over chilled pie. Return to the refrigerator until firm, about 1 hour.