What is a great recipe for chocolate pie?!?

Answer 1

my dad used to always make banana cream or chocolate cream pie. they are so simple: he would buy frozen pie crust, bake it as directed; let cool. then take a chocolate pudding from jello brand and make as directed on box. pour into shell, refrigerate and then put cool whip on top. you can even shave a chocolate bar on top. its really fast and easy, but its super good.

Answer 2

I saw this on a Paula Deen episode and it looked so delicious. I tried it and oh this was so good. I did make a few changes though after really reading the reviews. I did have to cook it about 10-15 minutes longer than the recipe asked for. It could be my oven, but check your pie with a knife to see it is done after the 35 minutes. Like I said, I had to add more time to mine. I also left out the bourbon, because I don't drink bourbon or cook with it often so I didn't want to buy a bottle just for the pie. Turned out great. Ingredients * 1 (9-inch) unbaked pie shell * 2 cups pecan halves * 3 large eggs, beaten * 3 tablespoons butter, melted * 1/2 cup dark corn syrup * 1 cup sugar * 2 tablespoons good-quality bourbon * 3 ounces semisweet chocolate, chopped Directions Preheat the oven to 375 degrees F. Cover bottom of pie crust with pecans. In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25minutes or until pie is set. Remove from oven and cool on a wire rack.

Answer 3

Muddy Licious Chocolate Pie

Pie Dough
1 cup all-purpose flour
1 egg yolk
1 tablespoon sugar
1/2 cup unsalted butter, chilled, cut into pieces

Filling
1/2 cup unsalted butter, chilled, cut into pieces
4 ounces unsweetened chocolate
4 eggs
1 1/2 cups sugar
1/2 tablespoon vanilla extract ( you can also use other flavors such as almond or cherry)
Make the pie dough: Sift the flour into a large bowl. Make a well in the center, and add the egg yolk and sugar. Using your fingers, mix the ingredients together. Quickly work the butter into the flour mixture. Press into a ball, wrap in plastic wrap, and chill for 1 hour.
Remove the dough from the refrigerator and roll out to fit a 9-inch pie dish. Transfer to pie dish, trim the edges, and refrigerate for at least an hour.
Preheat the oven to 325F. Make the filling:
Melt the butter and chocolate in the top of a double boiler over simmering water. When both are melted, stir them together. Set aside to cool just slightly.
Beat the eggs in a medium bowl until they are thick and pale yellow, mix in the sugar and vanilla, and add the chocolate mixture. Pour the filling into the pie crust.
Bake the pie for 30 minutes. Remove from the oven and let cool to room temperature before serving.
Makes one 9-inch pie to serve 4 to 6.

Answer 4

CHOCOLATE PIE

3 eggs, separated
3/4 c. sugar
2 1/2 c. milk
5 level tbsp. flour
1/4 tsp. salt
1 tsp. vanilla
3 squares chocolate
2 tbsp. butter
1 pie crust, baked

Mix flour and sugar in small bowl; set aside.
In separate bowl, beat egg yolks lightly, stir
in a little milk, add melted butter.

Stir in flour and sugar; beat well. Add milk
and salt and melted chocolate squares.
Cook over medium heat, stir constantly, until thick.

Remove from heat, add vanilla,
cool to room temperature.
Pour into cooled pie shell.

Answer 5

Chocolate-Bourbon Pecan Pie:

Prep: 10 min., Cook: 5 min., Bake: 55 min.

1/2 (15-ounce) package refrigerated piecrusts
1 1/2 cups chopped pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon or water
4 large eggs
1/4 cup butter or margarine, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt

Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.

Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.

Bake at 325° for 55 minutes or until set; cool on wire rack.

Yield: Makes 8 servings

Answer 6

White Chocolate Macadamia Nut Pie

Ganache:
3/4 cup semisweet chocolate chips
1/2 cup heavy cream

Filling:
6 1/2 ounces cream cheese, softened
1/3 cup sugar
1/3 cup heavy cream, plus 3/4 cup, whipped soft
6 1/2 (1-ounce) squares premium white baking chocolate, melted
1/2 teaspoon orange zest
2/3 cup roasted, chopped macadamia nuts
1 pre-baked deep-dish (9-inch) pie shell
Garnish:
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1 to 2 ounces chopped macadamia nuts

Ganache:
Place chocolate chips in a metal mixing bowl. Bring cream to a simmer over medium heat. Pour simmering cream over chips and stir until melted. Set aside and allow to cool to room temperature.
Filling:
Beat cream cheese and sugar with a handheld electric mixer until smooth. Scrape bowl with a spatula and mix in 1/3 cup heavy cream. Add the melted white chocolate, zest, and nuts and stir just until incorporated. Fold in the whipped cream. Spread into pre-baked pie shell and level off using a rubber spatula. Put in freezer until frozen.

To finish pie, place the ganache in the microwave on low for no more than 10 seconds at a time. Stir after each warming, until ganache pours loosely but is not even close to boiling. Be very careful when warming chocolate, as it will burn very quickly when heated in the microwave. Once chocolate is scorched it is unusable. Spread warm ganache over top of frozen pie, smoothing to the edges with a spatula.

Garnish:
Beat cream and confectioners' sugar with a handheld electric mixer to stiff peaks. Transfer to a piping bag and pipe edges of pie with whipped cream. Sprinkle macadamia nuts over top. Refrigerate until ready to serve.

Answer 7

Using a pre-baked pie crust, smear the bottom/sides with peanut butter, then fill with chocolate pudding.

Answer 8

Chocolate Layered Pie
INGREDIENTS
1/2 cup chopped pecans
1/2 cup butter, melted
1 cup all-purpose flour
1 cup frozen whipped topping, thawed
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
1 (5.9 ounce) package instant chocolate pudding mix
2/3 cup milk
2 cups frozen whipped topping, thawed
DIRECTIONS
Mix together pecans, melted butter, and flour. Pat into the bottom and up the sides of a 9 inch pie plate. Bake at 350 degrees F (175 degrees C) until lightly browned. Remove from oven, and set aside to cool.
In a mixing bowl, blend 1 cup whipped topping, cream cheese, and confectioners sugar until creamy. Spread into cooled crust.
Whisk together pudding mix and milk. Spread evenly over cheese layer, and the spread remaining whipped topping on top. Chill 1 1/2 to 2 hours.

CHOCOLATE CREAM PIE
For crust
1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)
5 tablespoons unsalted butter, melted
1/4 cup sugar
For filling
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 oz fine-quality bittersweet chocolate (not unsweetened), melted
2 oz unsweetened chocolate, melted
2 tablespoons unsalted butter, softened
1 teaspoon vanilla

For topping
3/4 cup chilled heavy cream
1 tablespoon sugar




Make crust:
Put oven rack in middle position and preheat oven to 350°F.
Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.

Make filling:
Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).

Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.

Spoon filling into crust and chill pie, loosely covered, at least 6 hours.

Make topping:
Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.

Cooks' note:
Pie (without topping) can be chilled up to 1 day.

Makes 8 to 10 servings.

Answer 9

www.allrecipes.com have a lot of good chocolate pie recipes. Hopw you find a good one. Get the one with the 5 star rating because that is usually the best one.

Answer 10

Check out allrecipes.com & you'll be sure to find an endless choice of recipes for chocolate pies from readers :)