Ruth Ellens Chocolate Pie Recipes

CHOCOLATE PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Pulse the cookies in a food processor until finely chopped. With the processor running, add the butter. Press the crumbs into the bottoms of four 4 1/4-inch disposable aluminum pie pans. Bake until set, about 5 minutes. Let cool.
• For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Whisk in the milk and egg yolks. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes. The second it starts to bubble and thicken (it should be thick like pudding), remove it from the heat. Add the chocolate, butter and vanilla, then stir until everything is beautifully combined. Pour the pudding into the pie crusts and place in the fridge, uncovered, to chill for 4 hours. Serve topped with whipped cream.

ELLEN'S CHERRY-CHOCOLATE PIE

Steps:

• 1. Prepare pudding as directed on package (do not use instant). Cool for 15 minutes.
• 2. Pour pudding into pre-baked pie shell. Chill for 3-4 hours.
• 3. Spoon cherry pie filling over chilled pie, covering entire top of pie. Garnish with whipped cream as desired. Serve.
• 4. Refrigerate any leftover portions.
• 5. To prebake pie crust for a filled pie: Prick the bottom of the pie crust with a fork, covering well. Cut a piece of parchment paper to fit and place into pie shell. Weigh the paper down with pie weights or about a pound of dry beans. Bake in a preheated 400º oven, directly on rack, for 10-15 minutes until edges are starting to brown. Remove from oven and remove the parchment paper and weights. Let crust cool before filling.