CHOCOLATE PIE MADE WITH COCOA RECIPES

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HERSHEY'S COCOA CHOCOLATE PIE | JUST A PINCH RECIPES



Hershey's Cocoa Chocolate Pie | Just A Pinch Recipes image

This old fashioned stately chocolate pie is made the quick and easy modern way~ with a microwave oven; so forget stirring over a hot stove with a double boiler. This chocolate pie is a snap to make and even more fun to eat! *NOTE* Although I stated the prep time and cook time is 10 minutes for each, I did not include making the meringue and baking until meringue is light golden brown. Add another 10 minutes--- 5 minutes to prep and 5 minutes to cook your meringue pie.

Provided by Kay Skipper @Kay112

Categories     Pies

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 12

1 cup(s) sugar
3 tablespoon(s) cornstarch
3 tablespoon(s) hershey's cocoa
1/8th teaspoon(s) salt
2 - egg yokes, beaten (save the egg whites for later use)
2 cup(s) whole milk
2 tablespoon(s) butter (doesn't have to be melted)
1 teaspoon(s) vanilla
1 - 9" deep pie crust, baked (375 to 400 degrees for 10 to 15 minutes)
1 - egg white (discard the egg yolk) to be included with the other two egg whites for the meringue.
1/4th teaspoon(s) cream of tarter (optional) for making meringue enter stiff peak faster.
1/2 cup(s) sugar (for meringue)

Steps:

  • Bake the pie shell on 375 to 400 degree temp. This should take approximately 10 to 15 minutes so begin watching your pie shell that last 5 minutes due to varying ovens.
  • In a microwaveable mixing bowl, mix cornstarch, cocoa, sugar and salt thoroughly-- breaking up all cornstarch lumps; stir in slightly beaten egg yolks. With an electric mixer, mix all together as you add a tablespoon of the whole milk. (Scrape down the sides of the mixing bowl with spatula to blend all thoroughly.) Add another tablespoon of whole milk and mix all very thoroughly and then add another tablespoon of the milk until the pie filling is very creamy and without any lumps. Now slowly add a 1/2 cup of milk at a time until all milk is thoroughly blended in.
  • Place mixing bowl of uncooked pie filling in the micorwave and cook on high for 3 minutes. Stir using a spatula, raking down the sides of the bowl. Cook on HIGH for 3 more minutes, stopping around the 1 1/2 minute mark to blend the chocolate pie filling together. Continue to cook on high for another 1 1/2 minutes or until the chocolate pie filling is thick like pudding. *TIP* (Sometimes, I pull the bowl out of the microwave oven around the 4th to 5th minute to mix the pie filling very thoroughly with the electric mixer.)
  • Once it is cooked, which it should be cooked around the 6th to 7th minute, add two tablespoons of butter and then 1 teaspoon of vanilla; stir and allow to cool at room temperature an hour or two.
  • Add cooked and cooled pie filling to cooked pastry pie shell.
  • *Meringue* To make meringue, beat the 3 egg whites until stiff (approximately 4 to 5 minutes. (When you begin beating on high speed of mixer, add your 1/4th tsp of Cream of Tarter and then slowly add a tablespoon of sugar at a time until 1/2 cup of sugar is blended.) Bake in oven @ 375 to 400 degrees for several minutes to 5 minutes, until meringue is light golden brown. Chill in refrigerator for several hours before serving. For more tips on making meringue, check out my recipe on how to make Coconut Cream Pie. The meringue recipe is more in depth.

CHOCOLATE BUTTERMILK PIE - JUST A PINCH RECIPES



Chocolate Buttermilk Pie - Just A Pinch Recipes image

What a fabulous old-fashioned pie! It's perfect for chocolate lovers. The filling of this pie has a crunchy, sugary top and a gooey, chocolaty center. Super rich, this pie has almost a tangy flavor. Very sweet, we loved our slice with a cold glass of milk. One batch makes two chocolate pies and we couldn't get enough.

Provided by Shelia Senghas @earthbaker

Categories     Pies

Prep Time 15 minutes

Cook Time 45 minutes

Yield 12

Number Of Ingredients 9

2 - unbaked deep-dish pie shells (9 in or larger)
2 stick(s) unsalted butter, room temperature
3 3/4 cup(s) sugar
1/2 cup(s) all-purpose
1/3 cup(s) cocoa powder
6 - eggs
1/4 teaspoon(s) salt (optional)
1 1/2 teaspoon(s) vanilla extract
1 cup(s) plus 4 Tbsp. buttermilk

Steps:

  • Combine sugar and butter and mix until well blended.
  • Beat in the eggs, one at a time, and mix well.
  • Combine and whisk the flour, cocoa, and salt until mixed. Then add to the butter mixture.
  • Add buttermilk and vanilla to the mixture. Stir until well mixed.
  • Pour into pie shells and bake at 350 for 45 minutes. Or, as oven temperatures vary, bake as long as it takes for the pie to be firm and not jiggle in the middle.
  • Cool completely before cutting. Store leftover pie in the refrigerator.
  • Note: I used an electric mixer though this recipe can easily be mixed by hand. Adapted from Karen’s Buttermilk Pie My older sister Karen always made the Buttermilk Pie for our Thanksgiving and Christmas dinner, and though I’m not sure where she got her recipe, I am sure that it was the best Buttermilk Pie that anyone in our family ever made. Yes, even better than mine. My beloved sister passed away in 1999 a few days after Christmas. The following year I decided to make her Buttermilk Pie in honor of her. I contacted family members and began a search for her recipe. To my dismay no one had it. My mother said my sister had written down the recipe for her, however, after searching she could not find it either. Each year I make a buttermilk pie from recipes I have found in books and online and none of them tasted the same. I am happy to say that while looking through old recipes of my mother’s, after 13 years, I found my sister’s handwritten recipe in time to bake it for Thanksgiving and my family got to enjoy a piece of Karen’s Buttermilk Pie as we reminisced about her and holidays past.

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