Chocolatenutkentuckypie Recipes

CHOCOLATE CANDY PIE

Steps:

• Whisk together the cocoa powder, cornstarch, sugar and salt in a medium saucepan. Gradually whisk in the milk in a slow stream. Whisk in the egg yolks.
• Place the mixture over medium heat and cook, whisking constantly, until it just begins to boil, 6 to 7 minutes. Reduce the heat to low and cook, whisking, until thick, about 1 minute. Remove from the heat and transfer to a large bowl. Whisk in the butter and vanilla. Cover with plastic wrap, pressing directly onto the surface of the pudding to prevent a skin from forming. Cool to room temperature, about 1 hour.
• Fold the chopped candy into the pudding. Whip 3/4 cup of the cream with an electric mixer just until stiff peaks form. Fold a third of the whipped cream into the pudding to lighten it, and then fold in the other two-thirds until no streaks remain. Transfer to the pie crust and freeze until firm but not frozen solid, about 3 hours.
• Whip the remaining 1/2 cup cream just until soft peaks form. Spread over the pie and garnish decoratively with sliced or chopped candy.

CHOCOLATE COCONUT CREAM PIE

Steps:

• Bake pie pastry. Cool. , Meanwhile, in a saucepan, combine sugar, cornstarch and salt; stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Beat egg yolks lightly. Stir a little of the hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in butter and vanilla. Pour 1-1/2 cups mixture into small bowl; add coconut to bowl and set aside. , Combine chocolate layer ingredients; blend into remaining mixture in saucepan. Return to heat; cook and stir until mixture begins to boil. Remove from the heat; spread 1 cup over bottom of pie crust. Top with coconut mixture and finish with remaining chocolate mixture. , For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over hot filling, sealing to edges of pie crust. Bake at 350° for 12-15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving.

CHOCOLATE-WALNUT PIE

Steps:

• Heat oven to 350°F.
• Press pie crust in 8- or 9-inch pie plate; crimp edges as desired. Place in refrigerator.
• In large bowl, mix flour, brown sugar and salt. Add eggs, melted butter and vanilla; mix until combined. Stir in walnuts and chocolate chips. Spread evenly in pie crust.
• Bake 45 to 50 minutes or until pie is golden. Cool completely before serving, 1 to 2 hours. Top each serving with whipped cream.

BASIC KENTUCKY CHOCOLATE WALNUT PIE

Steps:

• Mix flour and sugar. Add eggs, then butter. Add nuts, chocolate chips and vanilla extract. Mix thoroughly.
• Pour mixture into an unbaked pie shell.
• Bake in a preheated 350 degree oven for 35 - 45 minutes. Test with tooth pick; pie should be chewy but not runny -- Bake longer, if necessary.

CHOCOLATE NUT KENTUCKY PIE

Steps:

• Preheat oven to 350ºF.
• Cream butter and sugar.
• Add beaten eggs, flour, salt, and Kentucky Bourbon (or vanilla).
• Add chocolate chips and nuts.
• Stir well.
• Pour into partially baked pie shell and bake for 30 minutes, or until center is set.
• Serve with whipped cream or vanilla ice cream.

CHOCOLATE WALNUT KENTUCKY PIE

Steps:

• 1. Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined. Add half of the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulsing until it is the size of small peas. Add the bourbon and pulse until moistened. Pour in 1 to 2 tablespoons ice water, a bit at a time, until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Chill until firm, at least 1 hour or overnight.
• 2. Preheat the oven to 350 degrees F. Roll out the dough on a lightly-floured surface to an 11-inch circle and fit into a 9-inch pie plate, crimping the edges. Chill to set the crust, 20 minutes.
• 3. Prick the bottom and sides of the crust with a fork. Fit the crust with aluminum foil and weigh it down with pie weights or dry beans. Bake until the edge of the crust is just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.
• 1. Pour the walnuts and chocolate into the bottom of the cooled crust. Combine the sugar, flour, butter and salt in a small bowl until smooth and set aside. Lightly whisk together the corn syrup, bourbon, vanilla and eggs in a large bowl. Stir together the hot water and baking soda before whisking into the egg mixture. Stir in the flour mixture and then pour over the nuts and chocolate. Bake until the crust is golden and the filling is just set, about 45 minutes. Cool completely on a rack. Serve with whipped cream if desired.

NO BAKE DOUBLE CHOCOLATE COCONUT PIE

Steps:

• Have ready a greased 9 inch pie plate. In a saucepan over low heat, melt butter. Stir in chopped chocolate until melted. Reserve 1/4 cup toasted coconut and set aside. Mix remaining 1 1/4 cup toasted coconut into chocolate mixture. Press coated coconut over bottom and up sides of pie plate. Refrigerate 20 minutes or until firm.
• In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form. reserve 1 cup for garnish and set aside in refrigerator. to the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk. Beat until mixture mounds when dropped from beaters.
• Arrange banana slices on bottom and up the side of pie shell. Spoon chocolate pudding mixture over bananas. Refrigerate at least 1 hour to set. To serve, garnish with reserved whipped topping, toasted coconut and the cherries.

SUSIE'S DARK CHOCOLATE-COCONUT PIE

Steps:

• Combine the cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. Bake at 325° for 12-15 minutes or until crust is set. Cool on a wire rack., In a large heavy saucepan, combine the sugar, cornstarch and salt. Stir in coconut milk and whole milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the coconut, butter and extracts until butter is melted. Pour into cooled crust. Refrigerate for 10 minutes., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in butter. Cool until slightly thickened. Spread over filling. Garnish with toasted coconut. Refrigerate for at least 2 hours before serving. Store leftovers in the refrigerator.

CHOCOLATE NUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix 1/2 cup chopped walnuts, flour and butter until well blended . Press mixture into a 9x13 inch pan. Bake in preheated oven for 15 to 20 minutes, or until lightly browned. Allow to cool.
• In a medium bowl, beat cream cheese and sugar until smooth. Fold in 1 1/2 cups of the whipped topping. Spread over cooled crust.
• In a medium bowl, mix chocolate pudding according to directions on package. Spread over cream cheese layer. Prepare vanilla pudding according to directions on package and spread over chocolate layer. Top with remaining whipped topping and sprinkle with 1/2 cup chopped walnuts.