Grandmas Chocolate Velvet Pie With Sugar Cream Topping 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 :)

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Steps:

• Microwave morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
• Beat cream cheese and extract in a large mixing bowl until light in color. Fold in whipped heavy cream. Spoon into crust. Refrigerate for at least 2 hours or until firm. Top with sweetened whipped cream, chocolate curls and nuts.

GRANDMA JACKSON'S CHOCOLATE CREAM PIE

Steps:

• 1. Put all ingredients (for pie filling) in a saucepan and cook until thickened and bubbly. NOTE: I mix beaten egg yolks and milk together in a saucepan then add dry ingredients and butter; whisk until bubbly and thickened.
• 2. Pour into cooled pre-baked pie shell.
• 3. Make the meringue by beating egg whites until stiff. Add sugar one tablespoon at a time.
• 4. Add cream of tartar or baking powder (and vanilla if desired.)
• 5. Beat until stiff.
• 6. Put meringue on top of the pie.
• 7. Bake at 400 degrees 5-8 minutes or until lightly brown.
• 8. Cool on wire rack.

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.

GRANDMA'S CHOCOLATE PIE

Steps:

• Make Pie crust first. Place flour and sugar in a food processor. Pulse. Add about half of the butter. Pulse. Add the rest of the butter. Pulse until the mixture turns into coarse crumbs. Through the feed tube, slowly add the ice water and pulse until the dough gathers up into a ball. If it doesn't after a few seconds, add a few more drops of ice water until it does. Take the dough and flatten it into a disc and place it on a sheet of floured plastic wrap. Refrigerate for about 30 minutes.
• while waiting on the crust to chill.. bring all your ingredients on a stove top to a easy boil (leaving out marshmellows) Stirring always (careful not to burn your pudding)slowly add marshmallows once pudding mix is well combined, whisk til completely melted.
• Remove crust from fridge,You will need a 9-inch deep dish pie plate, sprayed with a little Pam and some pie weights or dried beans. Preheat the oven to 375 degrees F. Roll out the pie dough between two sheets of plastic wrap until it's a little larger than your pie dish. Transfer to the pie dish (the easiest way to do this is to roll up the sheet of dough around the rolling pin, transfer the rolling pan to the pie plate and unroll). Gentle press the dough down into the pie plate. Crimp the edges decoratively and dock the bottom of the dough with a fork or your fingers. Line the pie with a sheet of tin foil. Place either pie weights or dried beans in the pie plate. Gentle press down the pie weights so they fill in the bottom of the plate. Bake for 15 minutes. Take pie out of oven and gently remove the sheet of tin foil with the pie weights. Place pie back in oven and back for another 15 minutes. Check the pie dough and, if you see any large bubble forming, spear it with a knife tip.
• Once crust is completely cooked and cooled, place pudding mixture into pie pan. Set in fridge until ready to serve, right before serving, spread whipped topping onto the top of your pie, and shave Hershey's candy bar, onto the top of the pie, slice and serve!!!!! I hope you enjoy my family's tradition with your family and friends!!!!!

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.

GRANDMA'S CHOCOLATE VELVET PIE WITH SUGAR CREAM TOPPING

Steps:

• Filling melt the chocolate chips and begin to add in the cream cheese, blend together add vanilla, blend together using 1/2 of the pint of heavy whipping cream, fold into the chocolate mixture pour evenly into crust Chill for 4 hours Topping Using the other 1/2 of the heavy whipping cream, add in the sugar Using a hand whip or a beater whip together the cream and sugar until light and fluffy Add onto top of pie and decorate with shaved chocolate curls Chill for at least another hour Allow pie to come back to room temp for easier serving