Paula Jeans Extreme Chocolate Pie Recipes

PAULA JEAN'S EXTREME CHOCOLATE PIE

Steps:

• 1. Crust: Combine melted butter, graham cracker crumbs and 1/4 c. sugar in a bowl. Mix and press into a 9-inch pie pan and bake at 375 for 8-10 minutes. Set aside to cool while making filling.
• 2. Filling: Simmer the half & Half, salt & 3 T. sugar over medium high heat, stirring. Whisk the egg yolks in a bowl until thickened; add the cornstarch and the remaining sugar and continue whisking about a minute.
• 3. Drizzle 1/4 c. of the cream mixture into the yolk mixture to temper the eggs. Add another 1/4 c. and continue to stir. Return the yolk mixture to the saucepan with the cream mixture, whisking, until thick. Bubble will begin to appear and pop on the surface-then stir and cook a few seconds longer. Remove from heat and whisk in butter, chocolates and vanilla.
• 4. Pour into crust and chill overnight before serving with whipped cream (recipe follows)
• 5. Whip the cream with a mixer, add the sugar and vanilla and whip until soft peaks form.

PAULA DEEN'S RICH CHOCOLATE MERINGUE PIE RECIPE - (3.9/5)

Steps:

• Preheat oven to 325°F. In a large heavy saucepan, combine flour, cocoa, and sugar. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into prepared piecrust. Using the back of a spoon, spread meringue (recipe below) over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sift cocoa over the top of the pie if desired. Store in refrigerator. MILE-HIGH MERINGUE: Separate a cold egg by transferring the yolk between the broken halves and letting the white drip into a small bowl. Transfer the white into a metal or glass mixing bowl. Separate the next egg over the small bowl as well-not over the mixing bowl. This way, if some of the yolk gets in the white, then you have lost only one egg. Let egg whites come to room temperature. Beat the egg whites at the mixer's top speed until the mixture looks like sea form on a beach. Add cream of tartar to the foam to help stabilize the meringue. Keep beating egg whites at high speed until they reach soft peaks. When you lift the beaters from the beaten egg whites, the peaks will stand up straight and then fall over. Add the sugar gradually, about a tablespoon at a time, all while beating at a high speed. When you lift the beaters, the meringue pulls into pointy peaks that stay that way. At this stage, add the vanilla, and beat just long enough to mix it in.