Best Mamaw Johnsons Chocolate Pie Recipes

Mom's Most Requested Chocolate Pie image

Provided by Redneck Epicurean

Categories Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup sugar
3 tablespoons all-purpose flour
3 tablespoons cocoa
1 dash salt
1 1/2 cups milk
2 egg yolks (reserve whites for meringue)
1 tablespoon butter
1 (9 inch) pie crusts, baked

Steps:

Combine all ingredients except butter in a saucepan.
Cook over medium heat until thick like pudding, stirring constantly to prevent scorching and lumping.
When mixture becomes thick, remove from heat and add butter; stir to combine.
If lumping does occur, beat filling with a whip.
Pour into pie shell.
Make meringue according to your favorite recipe and top pie, sealing the edges with the meringue.
Bake to brown meringue.
Best if allowed to cool to lukewarm or room temperature.

Mamaw Pie Recipe image

Provided by Gagoo

Categories Pie

Time 10h30m

Yield 2 Pies

Number Of Ingredients 8

2 (9 inch) deep dish pastry pie crusts
1/4 cup butter (salted)
1 (7 ounce) package flaked coconut
1 cup pecans (rough chopped, the texture makes this pie what it is)
1 (8 ounce) package cream cheese, softened (you can use full fat or 1/3 fat, but I wouldn't do fat free})
1 (14 ounce) can sweetened condensed milk
2 (8 ounce) containers whipped topping, thawed
1 (14 ounce) jar caramel ice cream topping (this salted caramel one is fantastic, just use unsalted butter, instead)

Steps:

Bake your pie shells according to package directions and let them cool completely.
While your pie shells are baking, melt the butter in a skillet over medium and add the pecans and coconut. Toast your coconut and pecans in the butter until they become golden brown (roughly 10 minutes). Keep stirring constantly -- these can scorch easily. Set them aside to let them cool.
In a large mixing bowl, beat the cream cheese and sweetened condensed milk together until creamy. Fold in your whipped topping by hand -- be careful not to "break it down" too much, but still get it incorporated nicely (it's such a fine line, isn't it?).
Have your baked and cooled pie shells ready to fill -- it's time to start layering!
Start by using 1/2 of your cream cheese mixture and divide that evenly between the two pie shells (so, technically, each pie will get 1/4 of the mixture).
Drizzle 1/4 of your caramel sauce over the cream cheese mixture on each pie, use 1/4 per pie and 1/2 the jar total for this layer.
Sprinkle 1/4 of the pecan/coconut mixture over the caramel on each pie. Again, use 1/2 of the mixture total.
Repeat the layers, using the remaining ingredients. Place pies in the freezer overnight.
You'll pull them out about about 20-30 minutes before serving to let them thaw a bit. You can store them in your freezer for about a month. I double wrap mine in Press-N-Seal and then add an additional layer of foil on top of that, to prevent any freezer burn.

Mamaw Johnson's Chocolate Pie image

Provided by Angela Johnson

Categories Chocolate

Number Of Ingredients 14

DRY INGREDIENTS:
3/4 c sugar
4 Tbsp all purpose flour
2 Tbsp cocoa
WET INGREDIENTS:
2 c milk
2 egg yolks
1 Tbsp butter or margarine
1/2 tsp vanilla
MERINGUE:
2 egg whites
2 Tbsp sugar
1/4 tsp cream of tartar
9 inch pie shell. get regular, not the deep dish

Steps:

1. In a bowl, mix all the dry ingredients together and set aside.
2. Next, use a double boiler and add the milk and egg yolks first, then start adding in the bowl of dry ingredients.
3. Cook and constantly stir until chocolate is thick, then add butter and stir it in til it melts, then add your vanilla and stir it in well.
4. Take it off the stove and set it to the side to cool off.
5. Meanwhile, take your 9 inch pie and bake according to what the directions say.
6. In another bowl, beat your egg whites until fluffy, then add the sugar and cream of tar tar and continue beating til nice and fluffy.
7. Pour your chocolate mixture into the baked pie shell, then spread your Meringue over the top.
8. Pop in the oven on Broil, to lightly brown the top.