Mrs Dunlaps Chocolate Pie Recipes
MRS. DUNLAP'S CHOCOLATE PIE
Steps:
- Scald 2 cups milk with chocolate chips. Stir unti smooth. Sift flour, cornstarch, 1 cup sugar and salt. Mix with remaining 1/2 cup milk. Add to chocolate mixture, stirring constantly until thickened (about 15-20 minutes). Cook 10 minutes longer. Remove from fire, gradually add some of the chocolate mixture to beaten egg yoks and return to pan. Cook 2 minutes longer. Remove from fire, add butter and vanilla. Pour into baked pie shell. Cool. Chill. Serve with Cool Whip.
FRENCH SILK CHOCOLATE PIE III
Very rich chocolate pie that's perfect with coffee! Garnish with whipped cream if desired. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
Provided by Laura Nielsen
Categories No-Bake Pies
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream butter and sugar until pale yellow and very fluffy. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg. Pour filling into baked pie shell. Refrigerate 4 hours before serving.
Nutrition Facts : Calories 779.6 calories, Carbohydrate 52.7 g, Cholesterol 215 mg, Fat 63.6 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 36.4 g, Sodium 487.3 mg, Sugar 38 g
MRS. FIELD'S CARAMEL CHOCOLATE TARTLETS RECIPE - (4.8/5)
Provided by HeatherS
Number Of Ingredients 13
Steps:
- In medium bowl combine flour, sugar and butter with a pastry cutter until dough resembles coarse meal. Add egg yolks, vanilla. Gradually add ice water until dough can be shaped into a ball. Or, use a food processor fitted with a metal blade to combine flour, sugar and butter until resembles coarse meal. Add egg yolks, vanilla and ice water by Tablespoonfuls, and process until dough begins to form a ball. Flatten dough into a disk and wrap tightly in plastic wrap or place in plastic bag. Chill 1 hour or until firm. On floured board using a floured rolling pin, roll out dough to 1/4 inch thickness. Cut 4 inch rounds to fit into 3 1/2 inch diameter tart pans. Gently press into tart pans and place in refrigerator for 15 minutes. Preheat oven to 400°F. Remove tart shells from refrigerator and prick bottoms with a fork. Bake 13-15 minutes or until edges begin to turn golden brown. Cool tart shells to room temperature. To prepare the caramel filling: Combine butter, brown sugar and corn syrup in a heavy 2-quart saucepan. Place over medium heat, and stir constantly until sugar dissolves. Turn heat to high and boil without stirring for 2 minutes, or until large bubbles form. Remove from heat and stir in cream. Cool caramel 5 minutes and then pour into tart shells. Cool caramel tartlets to room temperature. Use a vegetable peeler to slowly and carefully shave curls from the chocolate bar. SPrinkle tartlets with chocolate curls. Yield:8 tartlets
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