GONE TO HEAVEN CHOCOLATE PIE RECIPES

FRENCH SILK CHOCOLATE PIE I RECIPE | ALLRECIPES

French Silk Chocolate Pie I Recipe | Allrecipes image

This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like.

Provided by Ruth

Categories No-Bake Pies

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Yield 1 8-inch pie

Number Of Ingredients 6

Ingredients

½ cup butter, room temperature
¾ cup white sugar
2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 prepared 8 inch pastry shell, baked and cooled

Steps:

Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 293.7 calories, CarbohydrateContent 27.3 g, CholesterolContent 77 mg, FatContent 20.6 g, FiberContent 1.3 g, ProteinContent 3.2 g, SaturatedFatContent 10.6 g, SodiumContent 182.7 mg, SugarContent 19 g

GRANDMA’S CHOCOLATE PIE | HOMESICK TEXAN

Grandma’s chocolate pie | Homesick Texan image

Provided by Lisa Fain

Yield 8

Number Of Ingredients 12

Ingredients

4 tablespoons cocoa or 1 1/2 squares baking chocolate
3/4 cups sugar
5 tablespoons all-purpose flour
1/4 teaspoon salt
2 egg yolks, lightly beaten
1 1/2 cups whole milk
1/2 teaspoon vanilla
1 tablespoon of butter
1 unbaked 9-inch piecrust
2 egg whites
1/8 teaspoon kosher salt
4 tablespoons sugar

Steps:

Preheat the oven to 350° F.
In a saucepot, whisk together the cocoa, sugar, flour, salt, egg yolks, and milk.
On medium heat, cook while stirring until it bubbles and thickens, about 5 to 10 minutes. If it becomes lumpy, just beat out the lumps. (It will not get any thicker in the oven so cook until it’s as thick as you want it.)
Remove the chocolate filling from the heat and stir in the vanilla and butter.
Meanwhile, as you make the custard, poke holes in the piecrust with a fork and bake it until it’s brown, about 20 minutes.
To make the meringue, beat the egg whites with salt and when they start to get fluffy add the sugar.
Pour the chocolate custard into the baked pie shell and top with the beaten egg whites. Bake it until it the peaks on the meringue are lightly browned, about 10 minutes. Serve warm.
Grandma says: “It’s real good hot, wonderful cold and you can even eat it frozen—then it’s like a popsicle!”

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