GRANDMA’S CHOCOLATE PIE | HOMESICK TEXAN
Provided by Lisa Fain
Yield 8
Number Of Ingredients 12
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!”
FREEZER CARAMEL DRIZZLE PIE RECIPE | ALLRECIPES
This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night.
Provided by Karen Neilson
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Total Time 12 hours 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2 - 9 inch pies
Number Of Ingredients 8
Steps:
- Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
- In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
Nutrition Facts : Calories 546.7 calories, CarbohydrateContent 58 g, CholesterolContent 35.4 mg, FatContent 34.3 g, FiberContent 1.8 g, ProteinContent 5.8 g, SaturatedFatContent 19 g, SodiumContent 366 mg, SugarContent 35.5 g
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