Mothers Homemade Chocolate Pie Recipes

MOTHER'S DAY PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Generously grease and flour a 9-inch pie plate.
• In a medium bowl, mix together sugar, flour, and salt. Stir in melted butter and vanilla extract. Add eggs one at a time, mixing well after each addition. Mix in evaporated milk followed by coconut. Pour mixture into pie plate.
• Bake in preheated oven for 35 to 40 minutes, or until custard is nearly set and a knife inserted near the center of the pie comes out clean. Let cool, then refrigerate before serving.

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.

MOM'S SECRET CHOCOLATE PIE RECIPE

Steps:

• Beat cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl; spread into the prepared graham cracker crust.
• Whisk chocolate pudding mix and milk together in a bowl; pour over the cream cheese layer before it has a chance to set. Refrigerate until pudding sets, about 10 minutes.
• Top pie with 1 cup whipped topping; refrigerate at least 1 hour more before serving.

MOTHER'S HOMEMADE CHOCOLATE PIE

Steps:

• 1. In large kettle mix cocoa, sugar, salt and flour and whisk together.
• 2. In separate bowl whisk together egg yolks and milk. Add egg/milk mixture to your kettle and put on stove over medium heat.
• 3. Bring mixture to a boil whisking "constantly" and continue to cook, while whisking, until thickens and bubbly all over. Take off the burner and stir in butter and vanilla.
• 4. Once the butter has melted your chocolate pudding is ready to put into your crust. You can then top with meringue or cool and cover with whipped cream.

NO-BAKE SIMPLE JELL-O PUDDING CHOCOLATE PIE RECIPE

Steps:

• BEAT cream cheese, adding 1 cup milk gradually.
• ADD ⅔ cup cold milk and whip until thick, then ADD JELL-O Chocolate Pudding.
• POUR mixture into pie crust and let chill.
• SERVE with whipped topping or chocolate shavings! (optional)

MOM'S MOST REQUESTED CHOCOLATE PIE

Steps:

• Combine all ingredients except butter in a saucepan.
• Cook over medium heat until thick like pudding, stirring constantly to prevent scorching and lumping.
• When mixture becomes thick, remove from heat and add butter; stir to combine.
• If lumping does occur, beat filling with a whip.
• Pour into pie shell.
• Make meringue according to your favorite recipe and top pie, sealing the edges with the meringue.
• Bake to brown meringue.
• Best if allowed to cool to lukewarm or room temperature.

CHOCOLATE PIE

Steps:

• Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.
• Pour in milk and egg yolks, and whisk together.
• Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
• Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.
• Cut into slices and serve with whipped cream!

SWEET CHOCOLATE PIE

Steps:

• Bake your pie shell and let it cool before adding the filling. In a large bowl whisk together the sugar, cocoa, flour, milk, vanilla and eggs. Cut butter into about three pieces and add to pie liquid. (The butter will melt while cooking). Cook on top of the stove on medium high heat, stirring constantly about 9 to 10 minutes until filling thickens
• Don't forget to stir because it will burn easily. If I think it is going to burn I move it from the burner for a minute or put it on the edge of the burner. Once the filling thickens, pour into cooled pie shell and let cool about 10 to 12 minutes before adding meringue.

FROZEN CHOCOLATE PIE RECIPE

Steps:

• Melt chocolate chips by microwaving the chips in a microwave safe dish at 50% heat. Start with 45 seconds, and then stir and continue heating in 15 second intervals until the chocolate is smooth and melted. Do not over cook.
• In a separate bowl, blend together powdered sugar and soft butter until creamy and smooth. Add vanilla and chocolate and combine again.
• Crack one egg into the pie mixture at a time blending until smooth.
• Pour the mixture into a 9-inch graham cracker pie shell. Freeze overnight, setting the pie on a level surface in your freezer. Serve topped with whipped topping!

MY MOTHER'S CHOCOLATE PIE

Steps:

• Cook sugar, salt, milk, cocoa, flour, and egg yolks in double boiler until thick.
• Add vanilla and butter. Pour into baked pie crust.
• Most of the time, Mother made a meringue from the egg whites and browned the pie in the oven. Later in life, she used either real whipped cream or Cool Whip instead, and I liked that just as much. Easier!

MOM'S OLD FASHIONED CHOCOLATE PIE

Steps:

• Bake pie crust until golden
• Combine first 4 ingredients in a sauce pan; set aside.
• Combine milk and egg yolks.
• Stir milk and egg yolks into mixture; add butter.
• Cook over medium heat, and stir constantly until mix thickens and boils.
• Remove from heat; stir in vanilla; spoon into
• pastry shell
• Beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form. Add vanilla Spoon onto pie, spreading to crust edge to seal filling in. Bake at 325° for 15 to 18 minutes, until nicely browned.