MINI CHOCOLATE PIES GRAHAM CRACKER CRUST RECIPES

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CHOCOLATE PIE RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Chocolate Pie Recipe | Trisha Yearwood | Food Network image

Trisha Yearwood's old-fashioned Southern-style Chocolate Pie recipe combines classic chocolate pudding filling with an airy meringue, all piled high into a Graham cracker crust.

Provided by Trisha Yearwood

Categories     dessert

Total Time 1 hours 40 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 13

1 sleeve graham crackers (9 whole crackers)
2 tablespoons granulated sugar 
6 tablespoons unsalted butter, melted 
1 cup milk
1 cup granulated sugar 
3 tablespoons all-purpose flour 
1 tablespoon unsweetened cocoa powder 
3 large eggs, separated 
2 tablespoons unsalted butter 
1/2 teaspoon vanilla extract 
1/4 teaspoon kosher salt 
Pinch of kosher salt
1/4 cup granulated sugar 

Steps:

  • For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
  • For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
  • Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
  • For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.

EASY MINI S’MORES PIES [RECIPE] | S’MORE SCOUT



Easy Mini S’mores Pies [Recipe] | S’more Scout image

These mini s’mores pies are delicious, fun, and easy-to-make little bundles of s’moresy joy. Hey, you can’t go wrong when most of the ingredients are the same as the traditional s’more.

Provided by Chris Peters

Total Time 21 minutes

Prep Time 10 minutes

Cook Time 8 minutes

Yield 6

Number Of Ingredients 3

6 mini Keebler Ready Crust Graham pie crusts
1/2 bag mini Kraft Jet Puffed marshmallows
3 full-sized Hershey's milk chocolate bars

Steps:

  • Pre-heat oven to 350°.
  • While the oven is pre-heating, place mini graham pie crusts on baking sheet.
  • For each pie crust, break apart half of a Hershey’s chocolate bar and add to the bottom.
  • Add mini marshmallows to the top of each pie.
  • Put the baking sheet full of mini s’mores pies into the oven. Bake for 8 minutes.
  • Remove from the oven and let cool for 3 minutes before devouring with family and friends.

Nutrition Facts : Calories 289 calories

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