Best Nanas Chocolate Pie Recipes

NANA'S RUINED CHOCOLATE PIE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. With a fork in a large bowl, thoroughly mix the sugar, salt, cocoa, and corn starch. (Mixture will be the color of sand.)
• 3. With a spoon, cream butter into mixture.
• 4. Beat egg yolks until foamy; add milk to egg yolks and mix thoroughly.
• 5. Stir egg yolks and milk mixture into the sugar, salt, cocoa, corn starch, and butter mixture, stirring until very well mixed.
• 6. Cook in an uncovered sauce pan, over low heat, stirring constantly until boiling. You don't want to scramble the eggs in the mix, so do keep it on low heat. It takes time to bring this to a boil--be patient and don't overcook. Turn down heat to simmer, stirring occasionally, and cook until thick.
• 7. Remove from heat, stir in vanilla, and let stand 10 minutes.
• 8. Pour into two 9-inch pie shells and allow to cool.
• 9. Use the 6 egg whites to make meringue topping.
• 10. MERINGUE TOPPING: Add 1/2 tsp cream of tartar and beat the whites until frothy. Add 12 T granulated sugar, a little at a time, until stiff peaks are formed. With a spoon, put mounds of meringue around the edge of the pie filling. Spread to touch inner edge of crust all the way around. Heap remainder of meringue in center of pie and spread to meet the rest of the meringue.
• 11. Slide the pie into oven preheated to 325 degrees. Cook 15 to 20 minutes, or until meringue is set and soft brown on peaks. For added browning, you can broil the meringue, but watch it very carefully--it does not take long to burn meringue.
• 12. Remove pie from oven and set on a rack to cool for about 20 to 30 minutes. Slice and enjoy the best "ruined" chocolate pie you've ever tasted. :)

NANA'S CHOCOLATE PIE

Steps:

• 1. Preheat oven to 350 degrees. Bake Pie Crust until golden brown.
• 2. Mix cocoa, half and half, sugar, egg yolks, and Vanilla. Bring to a boil.
• 3. Mix cornstarch with a little water and add to the boiling cocoa mixture. Cook until thickened. Por into pie shell.
• 4. FOR MERINGUE TOPPING Beat egg whites and the 3 tablespoons sugar until a stiff peak forms. Place on top of pie & bake until lightly browned.

CHOCOLATE BUTTERMILK PIE

Steps:

• Preheat oven to 325 degrees F. Position a rack in the center of the oven.
• Place the chocolate chips in a double boiler and melt over low heat, stirring constantly.
• In a medium bowl, whisk together the sugar, flour, and salt until well combined. In a large mixing bowl, combine the eggs, buttermilk, and vanilla. Add the sugar mixture and mix with an electric hand mixer or whisk vigorously. With a rubber spatula, stir the melted chocolate into the batter.
• Pour batter into the piecrust; you will have about 1 cup of left-over batter. Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it.
• Remove from oven and cool completely. Let stand at least 1 hour before serving. If not eating immediately, refrigerate pie. This pie can be served warm or chilled. Garnish with store-bought whipped cream just before serving.