Mm Chocolate Pie Recipes

CHOCOLATE PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a cast iron skillet over medium low heat, melt the butter.
• Combine one cup of the sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
• Add the sugar and egg mixture to the skillet with the melted butter or margarine and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn)! Add the vanilla. Pour the mixture into the baked crust.
• Beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).

MINI CHOCOLATE PIES

Steps:

• Start by preheating your oven to 325 degrees. Then place your mini pie crust on a baking sheet.
• Now in a saucepan you will add your milk and cream and whisk until it is warmed and simmering. Make sure to stir often to prevent burning.
• Add in your coffee and whisk until incorporated. Remove your chocolate pie filling from the heat.
• Now add in your sugar, salt, and both chocolates. Stir until the chocolate is fully melted down.
• In a small bowl add in your room temperature eggs, and whisk well. Then slowly stir them into the pie mixture. They have to be room temperature or they will cook into scrambled eggs.
• Pour the chocolate mixture into your tart shells, and bake for 15-20 minutes or until the chocolate filling is fully cooked.
• Place your mini chocolate pies on a cooling rack to cool down. Then serve and enjoy.

MOM'S CHOCOLATE MERINGUE PIE

Steps:

• Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
• In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.