Chocolate Syrup Pie Recipes

CHOCOLATE-MAPLE PECAN PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar, cocoa powder and salt in a food processor. Pulse in 3 tablespoons butter until the mixture looks like cornmeal. Add the remaining 5 tablespoons butter and pulse into pea-size pieces. Pulse in the vodka until the dough clumps together but is still crumbly. If the dough is too dry, mix in the ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until very firm, at least 2 hours or overnight.
• Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges. Refrigerate until firm, at least 1 hour.
• Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until the crust looks dry around the edges, about 20 minutes. Remove the foil and weights and bake until dry all over, 10 to 15 more minutes. Transfer to a rack to cool.
• Make the filling: Whisk the melted butter, egg, flour and salt in a large bowl until smooth, then whisk in the maple syrup and heavy cream. Pour into the cooled crust and top with the pecans in a decorative pattern.
• Carefully cover the edges of the crust with foil. Bake until the filling is set, 55 to 65 minutes. Transfer to a rack to cool completely, about 3 hours.

HOMEMADE HERSHEY PIE + RECIPE VIDEO

Steps:

• Before you do anything, start on your Homemade Hershey Syrup. (If you are making Homemade Whipped Cream without a whipped cream maker, place bowl and whisk in freezer to prepare for the process.)
• In a large bowl whisk together your Hershey Chocolate Pudding along with 1 1/2 C of milk. Place in fridge to let firm up.
• In another large bowl mix the cream cheese until it's softened. Add in vanilla and powdered sugar, mix until combined.
• Spoon the cream cheese mixture into the chocolate pie crust and spread until you have a nice even layer. Place in the freezer to firm up, grabbing your bowl from the freezer.
• Make homemade whipped cream.
• Once your whipped cream is complete, place half of it into your pudding and fold to incorporate it into the pudding. Once the whipped cream and pudding are combined, pour mixture over the top of the cream cheese mixture in the pie crust.
• For your final layer spread the remaining whipped cream over the entire top of the pudding. Next using a spoon drizzle the syrup over the top of the whipped cream. Place back into the freezer for at least 6 hours, overnight if possible.
• You'll want to thaw the entire pie for about 30 minutes prior to serving. Once thawed, cut with a sharp knife and serve!

CHOCOLATE SYRUP

Steps:

• Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

CHOCOLATE SYRUP PIE

Steps:

• 1. In large saucepan stir together flour and sugar until there are no lumps. Add well beaten eggs, milk and chocolate syrup. Stir until well blended and bring to a boil over med-high heat.
• 2. Cook in saucepan until thickened. Remove from heat and add vanilla and butter. Stir until well mixed. Pour into prepared pie crusts or use as pudding if desired. Chill. Serve with whipped cream.

CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350°F.
• Mix eggs, sugar, corn syrup, chocolate, butter and vanilla in a large bowl using a spoon. Stir in pecans.
• Pour into pie crust.
• Bake on center rack of oven for 50 to 60 minutes, or until pie appears barely set. (See tips for doneness below.)
• Cool for 2 hours before serving.

CHOCOLATE IMPOSSIBLE PIE

Steps:

• Heat oven to 350F degrees.
• Mist the inside of a 9-inch pie baking dish with nonstick spray and set aside.
• Add eggs, melted chocolate, milk, sugar, butter, salt, coffee and vanilla to the container of a blender. Blend for 15 seconds or so to combine everything. Add baking mix and whirl again for about 15 seconds to combine.
• Pour into pie dish and bake for about 30 minutes. Check to make sure the center is cooked by inserting a toothpick or the sharp tip of a knife right in the center -- when you pull it out it should not be coated in batter, and the center of the pie shouldn't be loose or very jiggly.
• Remove pie from oven and set on heat-proof surface to cool. The top may crack a bit as it cools; this is normal. (And frankly, this is just the excuse you need for some whipped cream on top.)
• When cool, slice and serve, Garnish with whipped cream and berries, if you like. Or strew the top with some crushed candies, for fun.
• Serves 8.

HOMEMADE HERSHEY'S CHOCOLATE SYRUP

Steps:

• Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until smooth. Bring this mixture to a boil. Allow it to boil for one minute, be careful this does not over boil. Remove from heat, when this cools add the vanilla.

ARMAGNAC CHOCOLATE ALMOND TART

Steps:

• In a large bowl, mix flour, ground almonds, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; press onto bottom and up sides of an ungreased 9-in. tart pan with removable bottom. Place on a baking sheet. For filling, sprinkle slivered almonds over crust. In top of a double boiler or a metal bowl over hot water, melt butter and chocolate; stir until smooth. Remove from heat. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in golden syrup, Armagnac, vanilla and salt until well blended. Gradually beat in chocolate mixture. Slowly spoon filling over almonds. Bake until set, 35-40 minutes. Cool completely on a wire rack.,