Best Chocolate Piñon Pie Recipes

CHOCOLATE PIE RECIPE

Steps:

• Bake the pie crust until lightly golden brown.
• In a medium-sized bowl add the sugar, flour, and unsweetened cocoa and whisk together.
• Pour in the milk, vanilla extract, and egg yolks (save the whites in another bowl). Beat with a hand mixer until well combined.
• Add the butter to a skillet on medium heat.
• Next, pour the chocolate pie filling into the pan and cook until thick.
• Pour the pie filling back into a clean (and heat-safe) bowl and beat again to get rid of any lumps.
• Pour the filling into the cooked pie shell.
• Grab the bowl with the whites and add one more egg white.
• Add the cream of tartar to the bowl and beat until stiff peaks form.
• Pour the sugar into the bowl and beat again until the meringue is shiny.
• Spread the meringue over the pie. Bake at 350-degrees for about 10-15 minutes or until the meringue is golden brown.
• Allow the pie to set up for at least one hour before serving.

GRANDMA'S CHOCOLATE MERINGUE PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

CHOCOLATE PINON COOKIES

Steps:

• Preheat the oven to 350 degrees.
• With an electric mixer, in a medium size bowl, cream the butter and sugar. Stir in the vanilla, grated chocolate, and pine nuts. Mix in the flour and salt. Chill the dough.
• When ready to bake, roll out the dough, on a floured surface, to a 1/4 inch thickness. Cut out the cookies with a 2inch round cookie cutter. Gather the scraps together and reroll the dough to cut out more cookies. Place slightly apart on a nonstick baking sheet.
• Bake for 10 minutes, or until the cookies are dry and firm. When cool, dust the cookies with the powdered sugar.

SPICED PUMPKIN PIE WITH CHOCOLATE PINON NUT STREUSEL

Steps:

• For the cake: In the mixer with the paddle attachment, cream the almond paste, egg, powdered sugar and vanilla paste and mix until creamy with no lumps. Then add the egg yolks one at a time, mixing well after each addition.
• Change the paddle to the whisk, and whisk for another 6-8 minutes. Fold in the flour, then the melted butter.
• Whisk the egg whites and sugar together to a soft peak making a meringue. Lastly fold in the meringue.
• Spread on a cookie sheet in a very thin layer and bake at 375 degrees F for about ten minutes.
• For the mousse: Cook the sugar and water to a glucose/syrup consistency. Place the egg yolks in the mixer and whisk until the color is pale and the consistency is thick. Then add the sugar/water syrup slowly and whisk until room temperature.
• Warm the pumpkin puree with the vanilla paste and pumpkin spice. Whisk in the gelatin and mix well.
• Bring the heavy cream to a soft peak by whisking it in a mixer. Fold the puree mixture into the egg yolk mixture and then fold in the whisked heavy cream. Pour the batter onto the biscuit cake.
• For the streusel: In the food processor combine all of the ingredients together and mix until it becomes a corn meal consistency.
• Spread the mixture over a silpat and bake at 300 degrees F until crispy and dry, about fifteen minutes. Chill and break into pieces.
• For Serving: Divide the mousse pie into eight squares and top with the streusel. This dessert can be served with an optional scoop of vanilla ice cream.

CREAMY CHRISTMAS PINON PIE

Steps:

• Preheat oven to 400 degrees Cream butter and sugar together in mixer or mixing bowl. Stir in all the ingredients (except the Pinon), scraping bottom of bowl to mix completely with sugar and butter. Pour into pie crust. Sprinkle pinons evenly atop mixture. Gently place pie in the center of oven, with foil or baking pan underneath to catch any overflow. Bake for a total of 1 hour. The first 15 minutes at 400 degrees, lower the oven to 375 degrees for the rest of the cooking time. after the second 15 minutes of cooking rotate 180 degrees to even browing. Continue rotating the pie every 15 mintues as it bakes until the pie has risen, is browning, and is becoming firm, with clear liquid bubbles in the center. cool on rack for 1 hour.

CHOCOLATE-PIñON PIE

Steps:

• Preheat oven to 300°. Process piñons and chocolate in a food processor until ground. Beat butter at medium speed with an electric mixer until creamed; add sugar, and beat until sugar dissolves. Add egg yolks to butter mixture; add zest and piñon mixture, and beat until blended. Beat egg whites at high speed until stiff peaks form. Fold egg whites, one-third at a time, into butter mixture. Pour batter into a buttered, floured 8-inch round cake pan lined with parchment paper. Bake for 45 minutes or until pie shrinks away from edges of pan. Cool and slice with a wet knife.

CHOCOLATE PECAN PIE

Steps:

• Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
• On a lightly floured surface, after removing plastic wrap, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. Chill crust for 30 minutes.
• While the dough chills, heat the oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Remove foil and bake until very pale golden, 5 to 10 minutes longer.
• Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. Cool.
• Make the filling: In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool.
• In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour the mixture into the prepared crust. Arrange pecans over filling. Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes. Remove pie from the oven and cool completely on a wire rack before serving.