Recipes for "chocolate pie"

Gather all ingredients.

Whisk milk and pudding mix together in a large bowl until smooth; cover pudding with waxed paper and set aside for 5 minutes.

Pour pudding into pie shell and refrigerate until set, at least 1 hour.

Top with whipped topping before serving and garnish with chocolate shavings.

Preheat the oven to 350 degrees F (175 degrees C).

To make the chocolate filling: Whisk 2 cups sugar, cocoa, and flour together in a saucepan. Blend in evaporated milk and vanilla.

Beat egg yolks and stir into chocolate filling.

Add butter and heat, stirring constantly, until butter is just melted.

Pour filling into unbaked pie shell.

Bake in the preheated oven until pie is just set, about 35 to 40 minutes.

To make the meringue topping: Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.

Spread meringue over pie filling, covering completely.

Return pie to oven and bake until meringue is lightly browned and golden, about 8 to 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Sift flour and cocoa powder together into a saucepan.

Whisk 1 1/3 cups sugar and egg yolks together in a bowl. Gradually add evaporated milk, whisking constantly. Slowly pour milk mixture into the saucepan, whisking until combined with flour mixture.

Cook over medium heat, stirring constantly with a flat-bottomed wooden spoon or spatula, until mixture begins to thicken and coats the back of the spoon, about 15 minutes. Remove custard from the heat and stir in butter until melted. Pour into pie crust.

Beat egg whites and cream of tartar in a clean glass or metal bowl with an electric mixer until foamy. Gradually add remaining 6 tablespoons sugar, a tablespoon at a time, continuing to beat until stiff peaks form. Spread meringue over chocolate filling.

Bake in the preheated oven until the tips of the meringue peaks are golden brown, about 10 minutes.

Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk until well blended and thickened, about 2 minutes.

Spoon 1 ½ cups of chocolate pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.

Refrigerate pie until set, about 4 hours.

Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.

Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.

Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.

Beat butter in a mixing bowl with an electric mixer; gradually beat in sugar until light colored and well blended. Stir in cooled chocolate and vanilla extract. Add eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into prepared baked pie shell.

Refrigerate at least 2 hours before serving.

Preheat the oven to 350 degrees F (175 degrees C). Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from the oven and cool.

Whisk coconut milk, milk, and 1 cup sugar in a medium saucepan. Mix water and cornstarch in a separate bowl until smooth. Bring coconut mixture to a boil; reduce to a simmer and slowly whisk in cornstarch mixture. Continue stirring over low heat until thickened, about 3 minutes.

Place chocolate chips in a microwave-safe bowl; microwave until melted, about 1 minute. Divide coconut pudding evenly into two bowls. Stir chocolate into one portion; spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate pie for about 1 hour.

Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form. Layer the cream on top of pie.

Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.

Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.

Microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted and mixture is smooth.

Beat in cream cheese, sugar, and remaining milk with wire whisk until blended. Refrigerate 10 minutes. Gently fold in 3 1/2 cups of the whipped topping until no streaks remain. Spoon into crust.

Freeze pie 4 hours. Before cutting pie, let stand at room temperature 15 minutes. Serve with remaining whipped topping. Store pie in freezer.

In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl, cream butter and sugar until pale yellow and very fluffy. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg. Pour filling into baked pie shell. Refrigerate 4 hours before serving.

Preheat oven to 350 degrees F (175 degrees C).

Knead together the pie dough and the 1/4 cup finely chopped pecans. Line 9-inch pie pan with the pecan dough; fill with heavy-duty foil and dried beans or pie weights. Bake for 20 minutes or until set and lightly browned (see Editor's Note). Let cool.

Beat cream cheese and confectioners' sugar until smooth, and spread in the pie shell.

Prepare chocolate pudding according to package instructions, but use 1/2 cup less milk. Set aside.

Whip the cream with 1/2 cup sugar. Spread half of the whipped cream over the cream cheese in the shell. Lay sliced bananas on top of the whipped cream, and cover with the chocolate pie filling. Spread the other half of the whipped cream over the bananas. Sprinkle with chopped pecans, and refrigerate at least 3 hours or overnight before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a cast iron skillet over medium-low heat.

Combine 1 cup sugar with cocoa and flour. Beat egg yolks with milk and add to the sugar mixture.

Add sugar and egg mixture to the skillet with melted butter and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn.) Add vanilla. Pour the mixture into the baked crust.

Beat egg whites until soft peaks form; add remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling. Be sure whites touch the edges of the crust.

Bake in the preheated oven until the meringue is golden brown, 10 to 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).

In medium mixing bowl beat eggs lightly with a rotary beater or fork. Stir in corn syrup, sugar, and butter; mix well. Stir in pecan and chocolate pieces.

To prevent overbrowning, cover edges of pie shell with aluminum foil. Place pie shell on oven rack and pour filling into it.

Bake in preheated oven for 25 minutes. Remove foil from crust edges and bake an additional 25 minutes, or until a knife inserted in center comes out clean. Chill before serving. May be served with whipped cream or vanilla ice cream.