Best Chocolate Ribbon Pie Grandma W Recipes

GRANDMA'S CHOCOLATE PIE

Steps:

• 1. Combine cocoa, sugar, salt, and flour in saucepan. Gradually stir in evaporated milk and water. Cook, stirring constantly until slightly thickened.
• 2. Pour a little of the hot mixture into egg yolks that have been slightly beaten. Pour back into pan, cook 1 minute, remove from heat and add vanilla and butter. stir until blended.
• 3. Beat the egg whites and cream of tartar on medium speed until foamy. Add extract, beat until soft peaks form. Beat in sugar 1 tablespoon at a time, on high, until stiff peaks form.
• 4. Pour cocoa mix into a baked, cooked pie shell. Top with meringue, bake in preheated oven at 350F for 15 minutes or until golden.

GRANDMA'S CHOCOLATE PIE

Steps:

• In a medium saucepan, stir pudding mix into 2 cups milk with wire whisk.
• Stirring constantly, cook on medium heat.
• Add chocolate chips while heating, stirring until they are melted. Continue cooking until mixture comes to full boil.
• Remove from heat; add butter and vanilla.
• Put lid on pot and let sit for 5 minutes.
• Pour into your favorite pie crust and refrigerate until set.
• Serve with whipped cream or cool whip.

CHOCOLATE RIBBON PIE

Steps:

• 1. Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until well blended. Stir in half the cool whip; spread onto bottom of crust. Beat pudding mixes and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust. Refrigerate 4 hours or until firm. Top with remaining cool whip just before serving.

CHOCOLATE RIBBON PIE

Steps:

• In large mixing bowl combine cream cheese, sugar and 1 tablespoon milk. Beat with wire whisk until well mixed.
• Gently stir in whipped topping. Spread onto bottom of crust.
• Pour 2 cup milk into clean large bowl.
• Add dry pudding mixes.
• Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
• Pour over cream cheese layer.
• Refrigerate 4 hours or until set.
• Just before serving, top with chocolate curls.
• Store any leftover pie in refrigerator.

MY GRANDMOTHER'S CHOCOLATE PIE

Steps:

• 1. FOR CHOCOLATE PIE FILLING: Preheat oven to 350 degrees.
• 2. Mix all dry ingredients (cocoa, flour, and sugar) together in a boiler. Stir to blend well.
• 3. Add slightly beaten egg yolks into the dry ingredients. Slowly add the milk a bit at a time until well blended, Over LOW heat, cook stirring CONSTANTLY until thickened (about 5 minutes.) Remove from heat.
• 4. Add vanilla and butter and stir to blend well. Pour into a baked 9 inch pie crust.
• 5. TO PREPARE THE MERINGUE: Put the 3 egg whites in a small deep bowl. (I use a chilled aluminum bowl.) Beat on high until medium soft peaks begin to form.
• 6. Slowly add the sugar and beat until the egg whites are glossy and holds firm, stiff peaks.
• 7. Spoon over the chocolate mixture in the pie crust, pulling the meringue into peaks. Bake in a preheated oven until lightly browned.
• 8. Allow to cool, then refrigerate until ready to serve.

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.

MY GRANDMA'S CHOCOLATE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cream cheese and sugar together in a bowl using an electric mixer. Mix in eggs. Add 1/2 the German chocolate and 1/2 the semisweet chocolate; beat until thick and smooth. Pour into the prepared pie crust.
• Bake in the preheated oven until set, 30 to 35 minutes. Let cool completely, about 30 minutes. Chill in the refrigerator for 4 hours.
• Mix remaining German chocolate and semisweet chocolate with sour cream in a bowl. Spread over chilled pie. Return to the refrigerator until firm, about 1 hour.

CHOCOLATE PIE

Steps:

• 1. Melt butter and chocolate squares in saucepan over medium heat. Remove from heat and allow to cool slightly.
• 2. Beat eggs with sugar and vanilla in a medium mixing bowl; add chocolate mixture and mix well.
• 3. Pour in pie shell or follow directions for shortbread crust.
• 4. Shortbread crust Combine flour, sugar and salt in a medium size bowl. Add butter and using large fork or hands work butter in flour mixture until dough comes together as a ball. Press dough into a tart pan. Fill with chocolate filling. Bake at 350 for 30-35 min.
• 5. Using either type crust (regular or shortbread) bake at 350 for 30-35 min. ***This chocolate pie does have a "rugged" look because of the slightly crunchy top. Yes, the pie may crack while cooling. Yes, it is a bit hard to tell when the pie is done; and yes, a toothpick will still come out with chocolate on it after 30 -35 min baking time but the pie solidifies while cooling. It does look a little "jiggly" upon taking it out of the oven. Hope this helps with any questions and or concerns.

GRANDMA JACKSON'S CHOCOLATE CREAM PIE

Steps:

• 1. Put all ingredients (for pie filling) in a saucepan and cook until thickened and bubbly. NOTE: I mix beaten egg yolks and milk together in a saucepan then add dry ingredients and butter; whisk until bubbly and thickened.
• 2. Pour into cooled pre-baked pie shell.
• 3. Make the meringue by beating egg whites until stiff. Add sugar one tablespoon at a time.
• 4. Add cream of tartar or baking powder (and vanilla if desired.)
• 5. Beat until stiff.
• 6. Put meringue on top of the pie.
• 7. Bake at 400 degrees 5-8 minutes or until lightly brown.
• 8. Cool on wire rack.