Best Old Fashioned Chocolate Pie Recipes

OLD-FASHIONED CHOCOLATE PUDDING PIE

Steps:

• Preheat oven to 350 degrees and lightly spray a 9-inch pie plate with nonstick cooking spray.
• In a mixing bowl, combine the graham crumbs and sugar. Drizzle in the oil or melted margarine. Use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the soy milk and stir again to form a crumbly dough.
• Pour the crumbs into the pie plate. Press crumbs into the sides of the plate first, then work your way down to the bottom. Bake for 8 to 10 minutes until firm. Let the crust cool before filling.
• In a small (2-quart) saucepan off the heat, combine 1 cup of the almond milk and the cornstarch. Use a fork to whisk until the cornstarch is good and dissolved. Whisk in the remaining almond milk, the sugar, cocoa powder and salt. It's O.K. if the cocoa is a bit clumpy at first; it will dissolve eventually.
• Bring the mixture to a boil, whisking occasionally. Keep a close eye because once boiling, you want to lower the heat and bring it to a slow rolling boil. Whisk consistently until the mixture is thickened, which should be about 7 minutes.
• Add the chocolate chips and mix to melt. Stir in the vanilla extract. Pour the pudding into the prepared pie shell and let cool for about 15 minutes on the counter, just until it stops steaming like mad. To keep a skin from forming, place a circle of parchment paper over the filling. Refrigerate and let set for at least 3 hours.

OLD FASHIONED CHOCOLATE PIE

Steps:

• In lge saucepan, combine sugar, cocoa, flour& salt Gradually add water Cook& stir over med.
• heat until mixture comes to a boil Cook& stir for 1 minute or until thickened Remove from heat Stir in butter and vanilla Pour into pastry shell Refrigerate for 2-3 hrs.
• before slicing Garnish with whipped cream.

OLD-FASHIONED BANANA CREAM PIE WITH CHOCOLATE PASTRY

Steps:

• To make chocolate pastry: In a food processor or a bowl, combine flour, sugar, cocoa, and salt; whirl or mix to blend.
• Add butter, whirl, or rub in with our fingers until fine crumbs form.
• Add egg yolk and vanilla; whirl or mix with a fork until blended.
• Lightly spray 9-inch pie pan with non-stick spray. Pour mixture into pan and press evenly over bottom, up sides and across rim. Pinch in decorative edge, or press with tines of fork.
• Bake in 350°F oven just until crust is slightly darker around edges, 15 to 18 minutes.
• Let cool on a rack at least 1 hour.
• To make filling: In a 2-quart pan, combine ¾ cup sugar, cornstarch, and salt.
• Add milk and whisk to blend.
• Whisk over medium heat until mixture boils and thickens.
• Do not scorch.
• Remove from heat.
• In a small bowl, beat egg yolks to blend.
• Stir about ½ cup of the hot milk mixture into yolks, then add this mixture back it pan.
• Return pan to medium-low heat and stir until mixture just begins to bubble, about 2 minutes.
• Remove from heat and stir in butter and 1 teaspoon vanilla.
• Spread a thin layer of warm custard over bottom.
• Peel bananas and slice half into pie, covering bottom evenly.
• Pour half the warm custard evenly over bananas.
• Repeat to layer remaining bananas and custard.
• Cover surface of custard with plastic wrap.
• Chill until cold, at least 2 hours.
• In a bowl, with a mixer on high speed, beat whipping cream and remaining sugar and vanilla until mixture holds soft peaks.
• Mound on pie and swirl to cover.
• Top with chocolate shavings, if desired.

OLD FASHIONED CHOCOLATE CREAM PIE

Steps:

• Whisk dry ingredients with milk in a large glass heat-proof bowl and cook on high in the microwave.
• Whisk every 3 or 4 minutes.
• Separate eggs and beat egg yolks in a medium bowl while the liquid cooks.
• When the liquid begins to thicken, wisk ladle-fulls of the hot liquid into the beaten egg yolks.
• Strain the egg mixture back into the microwave bowl, whisking again to keep it smooth.
• Continue to microwave until the filling begins to look sort of "cakey" around the edges.
• Whisk to return it to the creamy texture.
• After cooking it this way once, you will become accustomed to consistency and appearance at certain stages.
• When the pie filling is quite thick, remove it from the microwave and add butter and vanilla.
• Pour into the baked pie crust and cover with meringue.
• Prepare meringue while the filling cools: Beat egg whites until "peak" stage.
• Add sugar gradually, beating constantly.
• Add vanilla.
• Spread meringue on pie and bake in a 400° oven 8 to 10 minutes until the meringue has toasty peaks.

OLD FASHIONED CHOCOLATE CREAM PIE

Steps:

• 1. For Pie Filling: In a medium sized saucepan combine the sugar, cocoa powder, corn starch, salt, milk and egg yolks. BEFORE turning on the burner, whisk all the ingredients together until well mixed. The corn starch will not dissolve in hot liquids so it is VERY important to stir until it has all dissolved before turning on the burner.
• 2. Cook mixture on medium to medium high heat whisking constantly until pudding starts to thicken. Remove from heat.
• 3. Stir in butter and vanilla. Mix thoroughly.
• 4. Pour into prepared pie crust.
• 5. For Meringue: In a clean mixer bowl, add the egg whites and vanilla. On high speed, whip until whites start to to whip up. Slowly and a little at a time, add the powdered sugar and cream of tartar. Continue whipping until stiff peaks form.
• 6. Spoon meringue on top of the pie filling. Bake at 325 degrees until meringue reaches the desired browness.
• 7. Tips: Make sure your mixing bowl is completely clean and free of oil. Meringue will not whip if there is oil residue in the bowl. To keep meringue from shrinking, make sure it touches all around the edge of the pie crust.

OLD-FASHIONED CHOCOLATE PIE

Steps:

• In a small saucepan, bring the water, chocolate and butter to a boil; boil for 1 minute. Remove from the heat; stir in sugar and vanilla until smooth. Set aside. , In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into pastry shell. Carefully pour reserved chocolate mixture over filling. Sprinkle with nuts if desired. Cover edges of pastry with foil. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean.

OLD FASHIONED CHOCOLATE PIE

Steps:

• 1. Take all the ingredients in the pie part EXCEPT the vanilla and put in boiler on stove. Cook, stirring constantly until thick. Take off heat and add vanilla. Poor into homemade pie shell.
• 2. Take the eggs white and the rest and whip until peaks form. Pour over pie and just heat til meringue browns on top.
• 3. Enjoy!!!

MS. ROSETTA'S OLD-FASHIONED CHOCOLATE CHESS PIE

Steps:

• 1. Pre-heat oven to 325 degrees. Combine sugars, cocoa, flour and salt. Mix well. Blend in cream. Beat in eggs.
• 2. Add cooled melted buttert and vanill, beating well until smooth. Pour into pre-baked pie shell.
• 3. Bake until filling is puffed and set, about 45 - 50 minutes. Let cool before cutting.

OLD FASHIONED CHOCOLATE PIE

Steps:

• Pre-heat oven to 375 degrees.
• In a mixing bowl combine eggs and sugar; set aside.
• Melt butter and chocolate in a small saucepan over low to medium heat.
• Bring to a boil.
• Remove from heat.
• Slowly pour hot chocolate mixture into egg/sugar mixture while whisking continuously, so as not to cook the eggs.
• Beat well.
• Pour mixture into pie crust.
• Bake at 375 degrees for 26 minutes. (A crust will form on top, but will be gooey and chocolatey in the middle!).

OLD FASHIONED CHOCOLATE PIE

Steps:

• 1. Mix well; sugar, flour, salt and cocoa. Add milk, butter and beaten egg yolk. Cook over medium heat stirring constantly until thick.
• 2. Remove from heat and add vanilla. Prepare egg white into meringue.
• 3. Pour into baked pie shell and top with meringue. Bake at 350 F until golden.

OLD FASHIONED CHOCOLATE PIE

Steps:

• Beat eggs with 3/4 cup of sugar, add melted butter and vanilla.
• In a separate bowl, mix the other 3/4 cup sugar with the cocoa, salt and flour.
• Add milk and a little hot water, just enough to dissolve the mixture.
• Combine all ingredients and pour into two prepared pie crusts and bake for 30 minutes.
• Top with whipped cream.

MOM'S OLD FASHIONED CHOCOLATE PIE

Steps:

• Bake pie crust until golden
• Combine first 4 ingredients in a sauce pan; set aside.
• Combine milk and egg yolks.
• Stir milk and egg yolks into mixture; add butter.
• Cook over medium heat, and stir constantly until mix thickens and boils.
• Remove from heat; stir in vanilla; spoon into
• pastry shell
• Beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form. Add vanilla Spoon onto pie, spreading to crust edge to seal filling in. Bake at 325° for 15 to 18 minutes, until nicely browned.

NANNY'S OLD-FASHIONED CHOCOLATE PIE

Steps:

• Fit pie crusts into the bottom of two 9-inch pie dishes. Set aside.
• In a mixing bowl, whisk together sugar, cornstarch, and cocoa until well combined.
• In a separate bowl, lightly beat egg yolks. Add evaporated milk, milk, and vanilla extract; whisk until well combined.
• Add egg yolk/milk mixture to dry ingredients. Whisk together until everything is well combined.
• Pour or spoon filling evenly into the two prepared pie crusts.
• Bake at 350℉ for 55-60 minutes, until the filling is set.
• Begin preparing the meringue topping when the pies have about 10 minutes of baking left.
• Place egg whites in a mixing bowl. Whip with an electric mixer on medium speed until frothy.
• Increase mixer speed to medium-high, and with the electric mixer running, gradually add sugar about two teaspoons at a time. Increase mixer to high and continue to whip egg whites until stiff peaks form, about 3-5 minutes total time.
• Once pies are baked and set, remove them from the oven and top each with half of the meringue. Spread meringue right up to and touching the crust all around to seal it.
• Return pies to the oven and bake about 6-8 minutes until the meringue is golden brown.
• Cool pies at room temperature; then refrigerate until completely cooled. Store in the refrigerator.
• The chocolate filling mixture will be a very thin liquid, and you will most likely think there's no way it will bake into a sliceable custard. -- But rest assured, it will!
• Place your pie crusts close to the oven before filling them. The liquid-y chocolate filling will slosh around in the pie shells, so it's easiest to not have to move the filled crusts far to get them in the oven.
• It's best for the egg whites to be at room temperature when making the meringue.
• Be aware, the meringue topping will weep a bit (form little droplets of wet sugar) as it's stored in the refrigerator. -- That's normal for this pie.