chocolate pie recipes?

Question

i am looking for chocolate pie recipes.. i dont want to google them ..

do you have one you love? i would like to get them from people who have actually ate them ..

my grandma used to make it but age is getting the better of her now and well can't ask her

thanks yall, i haven't had one since i was a kid but wanted to make some for the holidays ..

and to the person about googling.. thats why i asked for those who have a recipe they enjoy, i didn't ask them to search for one ..

to the one about the noose, you have been reported

Answer 1

Chocolate Cream Pie

1/2 cup milk
1 1/2 cups miniature marshmallows or 16 large jet-puffed marshmallows
1 bar (8 ounces) milk chocolate, chopped
1 cup whipping (heavy) cream
1 package (6 ounces) ready-to-use graham cracker or chocolate-flavored pie crust

1. Heat milk, marshmallows and chocolate in 3-quart saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and blended. Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon.
2. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie shell. Refrigerate uncovered about 8 hours or until set. Garnish with milk chocolate curls and whipped cream if desired. Immediately refrigerate any remaining pie after serving.

OR

Chocolate Meringue Pie

Pie Crust:
1 1/4 cups all-purpose flour
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons cold vegetable shortening or lard
1/4 teaspoon salt
2 tablespoons ice water, or more as needed
Chocolate Filling:
4 ounces bittersweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter, cut into bits and softened
4 large egg yolks
1 cup sugar
3 1/2 cups milk
6 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vanilla

Meringue Topping:
4 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
Finely grated bittersweet chocolate, as garnish

For the pie crust: In a medium bowl using a pastry blender or fork, mix together the flour, butter, shortening, and salt until the mixture resembles coarse crumbs. Add 2 tablespoons ice water and mix just until the water is incorporated. Add more water as needed to make a smooth dough. Form the dough into a disk, wrap tightly in plastic wrap, and let rest in the refrigerator for 1 hour.
Remove from the refrigerator and place on a lightly floured surface. Roll the pastry to a large round, about 12-inches in diameter. Transfer to a deep dish 9-inch pie pan, trim to within 1/2-inch of the pan, and crimp decoratively. Prick with a fork, cover, and refrigerate for 20 to 30 minutes.

Preheat the oven to 400 degrees F.

Line the shell with parchment paper and fill with pie weights. Bake for 10 minutes. Remove the paper and bake until golden brown, about 10 to 15 minutes. Remove from the oven and cool on a wire rack.

Filling: In the top of a double-boiler, or in a metal bowl set over a pot of barely simmering water, melt the bittersweet and unsweetened chocolates and butter, stirring, until smooth. Remove from the heat.

In a bowl, beat the egg yolks with the sugar until thick and pale yellow.

In a medium, heavy saucepan, heat milk. Add 1 cup of the hot milk mixture to the yolks and whisk until smooth. Add the beaten yolk mixture to the saucepan with the hot milk and bring to a simmer over medium-low heat. Whisk in the cornstarch and salt and cook over very low heat until thickened. Simmer, whisking constantly, until thick and smooth, about 3 minutes. Remove from the heat and whisk in the melted chocolate and vanilla. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and cool completely. Pour the filling into the crust and refrigerate until cold, at least 4 hours or overnight.

Meringue: In a large non-reactive bowl using an electric mixer, beat the egg whites with the cream of tartar and salt until soft peaks start to form. Slowly add the sugar while beating and continue to beat until glossy and stiff peaks form. (Be careful not to overbeat, as will be difficult to spread.)

Preheat the oven to 325 degrees F.

Spread the meringue over the chocolate pie, smoothing out to the pastry edges (so the meringue won't draw up during baking). With a dull knife, make decorative peaks in the meringue. Bake until the meringue is golden, about 14 to 15 minutes.

Remove from the oven and let cool for at least 2 hours in the refrigerator. Sprinkle with grated chocolate, and serve.

OR

Moo-Less Chocolate Pie

2 cups chocolate chips,
1/3 cup coffee liqueur
1 block silken tofu
1 teaspoon vanilla extract
1 tablespoon honey
1 prepared chocolate wafer crust

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.
Combine the tofu, chocolate mixture, and honey in the blender jar. Liquefy until smooth.

Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.

Answer 2

This is an AAMMAAZING chocolate pie recipe...We eat this every thanksgiving...enjoyyy 1 cup sugar 3 tablespoons all-purpose flour 3 tablespoons cocoa 1 dash salt 1 1/2 cups milk 2 egg yolks (reserve whites for meringue) 1 tablespoon butter 1 (9 inch) pie crusts, baked 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.

Answer 3

Chocolate Amaretto Pie

This recipe comes from an old Eagle Brand recipe brochure. Anything with both chocolate and amaretto has to be delicious!
1 unbaked 9-inch pie crust
1 package (3 ounces) cream cheese, softened
2 ounces unsweetened chocolate, melted
1/8 teaspoon salt
1 can (14 ounces) Eagle Brand Sweetened Condensed Milk
2 eggs
1/4 to 1/3 cup amaretto liqueur
1 cup sliced or slivered almonds, toasted if desired*

Preheat oven to 350°. In a large mixing bowl, beat cream cheese with chocolate and salt until well blended. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix well. Stir in amaretto and almonds. Pour into crust. Bake 30 to 35 minutes or until center is set. Cool. Serve warm or chilled with a dollop of whipped topping or ice cream. Cover and refrigerate leftovers. *To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden

Answer 4

Banana Chocolate Cream Pie

3/4 cup sugar
1/4 cup cornstarch
1/4 cup + 1 Tablespoon cocoa powder
1/4 teaspoon salt
2 cups milk
2 egg yolk, beaten
1 teaspoon vanilla
3 bananas, sliced & divided
1 (8-inch) prepared graham cracker pie crust
1/2 cup whipping cream

Mix the sugar, cornstarch, 1/4 cup cocoa and salt in top of a double boiler. Blend in 1/2 cup milk and
egg yolks, stir until smooth. Stir in remaining milk. Cook cocoa mxture over boiling water, stirring
continually, until thickened, about 5 minutes. Remove from heat; stir in vanilla. Cool slightly. Arrange
a third of the banana slices in bottom of pie crust. Spoon half the chocolate mixture over bananas.
Repeat layering. Cover loosely and refigerate 15 minutes. Beat cream with electric mixer set at high
speed until soft peaks form, about 5 minutes. Top each serving with whipped cream; garnish with
remaining banana slices and cocoa.

Answer 5

Well, I'm not into chocolate pie but I do know one recipe I've used a few time... (rummages through Microsoft Documents).

Chocloate Cream PIE!

6 eggs, separated

1/4 C. flour

2 C. sugar

3 C. milk

1/2 t. salt

1/2 C. cocoa

2 t. vanilla flavoring

Mix sugar, cocoa, egg yolks and flour. Mix together and add milk, salt and vanilla. Cook until thick; remove from heat and add 1 stick butter. Pour into two baked pie shells; add meringue and brown in 325°F. oven.

Meringue:

2 T. sugar

6 more T. sugar

1 T. cornstarch

1/2 C. water

3 egg whites

1/8 t. salt

1/2 t. vanilla

Combine 2 tablespoons sugar with cornstarch in small pan, add water and cook over medium heat, stirring constantly, until mixture is thick and clear. Beat egg whites with salt and vanilla until soft mounds form.

Add 6 tablespoons sugar gradually, beating well. Add hot mixture and continue to beat until meringue stands in stiff peaks. Spoon over filling and bake until brown.

Pie crust:

1 C. graham cracker crumbs

1 1/3 C. cocoa

1/4 C. sugar

1/3 C. melted butter

1/2 C. chocolate chips

Preheat oven to 350°F. Combine graham cracker crumbs, cocoa and granulated sugar in a 9-inch pie pan. Stir in melted butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes.

Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.

Note: Makes 1 pie crust, so double if making the full amount of filling and meringue.

I found it ALONG with lots of others... (Looks for more questions.)

Answer 6

Chocolate Caramel Ice Cream Pie:

1 cup Nutella (chocolate hazelnut spread)
1/2 pint dark chocolate ice cream, softened
1 9-inch dark chocolate cookie crust
3/4 pint caramel (dulce de leche) ice cream, softened
1/4 cup chopped hazelnuts, optional
Caramel sundae syrup

Place unopened jar of Nutella in a pan of hot water and let sit 10 minutes (or heat 1 cup in a bowl in a microwave set on high for 10 to 15 seconds). Spoon chocolate ice cream into cookie crust and use a spatula to smooth surface. Drop teaspoonfuls of Nutella (about 1/2 cup) on top of ice cream. Place in freezer for 15 minutes. Spoon caramel ice cream over Nutella and return to freezer for 15 minutes. Drizzle remaining 1/2 cup of Nutella over top of caramel ice cream. Top with hazelnuts, if desired. Freeze until firm, 3 hours or overnight.

Before serving, allow pie to sit at room temperature 10 minutes. Cut slices with a large knife dipped in warm water and dried with paper towels. Drizzle a small amount of caramel syrup on dessert plates and top with a slice of pie.

Yield: Serves 6

Answer 7

I have a couple...I just can't seem to make plain pies, so I don't have a plain old chocolate pie recipe; but here are a few chocolate pies you'll have people drueling over...
Mississippi Mud Pie -
Preheat oven to 350.

Crust:

2 Cups Flour
2 Sticks butter (melted)
2 Cups pecan pieces

Mix flour and pecan pieces together in bowl, Pour add melted butter, pour into 9x13 pan. Bake at 350 for 20 minutes or until light brown. Remove and cool completely.

Filling:

2 large containers Cool Whip
2 8oz Philly Cream Cheese
Powdered Sugar
1 large box of INSTANT chocolate pudding
1 large box of INSTANT french vanilla pudding
2 Cups pecan pieces.

There are 3 steps. You must do these in order. STEP 1: Mix in a bowl, 1 large container of Cool Whip, 1 cup powdered sugar, 2 8oz Philly cream cheese. With a mixer, beat sugar and cream cheese until well blended. Add Cool Whip and blend lightly until all is mixed. Spread this on the crust. Place in refrigerator. STEP 2: In a bowl, mix large box of instant chocolate pudding and 3 cups of milk. Mix until it starts to thicken, then pour over Step 1 without disturbing that layer. Refrigerate 10 minutes. STEP 3: In a bowl, mix large box of instant french vanilla pudding and 3 cups of milk. Mix until it starts to thicken, then pour over step 2 without disturbing that layer. Refrigerate 10 minutes.

Topping:

Take 1 large container of Cool whip and 1 cup of pecan pieces. Mix together and spread over the top. Keep in the refrigerator.
-------------------------------------
Mocha Fudge Pie -
1/3 c hot water
4 tsp instant coffee granules, divided
1/2 box light fudge brownie mix @2c
2 tsp vanilla extract, divided
2 egg whites
veg cooking spray
3/4 c milk
3 TBS Kahlua
1 pkg choc instant pudding and pie mix
3 c cool whip
chocolate curls *opt

Combine hot water and 2 TBS coffee granules in a medium bowl. Add brownie mix, 1 tsp vanilla, and egg whites; stir until well blended. Pour mixture into a 9 in pie pan coated with cooking spray. Bake at 325 for 22 min. Let crust cool completely.
Combine milk, 2 TBS Kahlua, 1 tsp coffee, remaining tsp vanilla, and pudding mix in a bowl.Beat at medium speed with electric mixer for 1 min. Gently fold in 1 1/2 c cool whip. Spread pudding mix on top of brownie crust. Combine remaining 1 tsp coffee and remaining 1 TBS Kahlua in bowl, stir well. Gently fold in remaining 1 1/2 c cool whip. Spread over pudding pie mixture. Garnish with choc curls if desired. Serve immediately or
covered loosely store in refrigerator.
----------------------------- and my favorite...
Chocolate Pecan Bourbon Pie-
2 oz unsweetened chocolate
1/2 stick butter
3 eggs
1 c sugar
3 TBS bourbon
3/4 c pure can syrup
splash vanilla
1/4 tsp salt
1 bag pecans

Melt butter and chocolate in pan. In a bowl combine eggs and sugar and wisk. Add remaining ingredients (except pecans) and wisk. Pour in chocolate and wisk. Roll out pie dough and place in pie pan. Scatter pecans in bottom of pan. Place pie pan on baking sheet and bake.

Answer 8

If you don't want to a google them, what makes you think I do?