Granny Carvells Chocolate Pie Recipes

GRANNY CARVELL'S CHOCOLATE PIE

Steps:

• 1. Bake pie shell for 10 - 15 minutes in 350 degree oven while you prepare filling.
• 2. In heavy aluminum dutch oven style pan, melt butter over low heat.
• 3. Add sugar, cocoa and flour.
• 4. Add milk and egg yolks, stirring well.
• 5. Use wire whisk to stir over medium heat. Beat with whisk to make sure all flour is broken up and well blended.
• 6. Switch to large metal spoon, stirring continually until thickened to pudding consistency.
• 7. Add vanilla and beat well with spoon.
• 8. Pour filling into baked pie shell, and set aside while you prepare meringue.
• 9. In large mixing bowl, beat egg whites on low speed. Add sugar, one teaspoon at a time. Increase mixer speed to medium for three minutes. Continue to mix at high speed until stiff peaks are formed.
• 10. Top pie with meringue, sealing the edges. Put into 350 degree oven for about 10 minutes until well browned.

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.

CLASSIC ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350. Butter a 15-by-10-inch jelly-roll pan; line with parchment paper, leaving a 2-inch overhang on the two shorter sides.
• In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.
• Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.
• Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately.