Chocolate Pie
This wonderful recipe came from a CoF viewer and is sure to satisfy anyone's craving for a sweet chocolate treat! Smooth, creamy and oh-so chocolaty, this recipe from Tennessee features a heavenly meringue topping as opposed to whipped cream. Recipe and more at
CHOCOLATE CHESS PIE
CHOCOLATE CHESS PIE
2 cups sugar
2 heaping Tablespoons AP flour
4 Tablespoons cocoa
1 stick melted butter
1 cup milk
2 eggs
Vanilla to taste
2 9 inch pie crusts
Preheat oven to 350°.
Mix all ingredients well
Pour into pie crust shells
PLACE in oven and bake 25 to 30 minutes until there is very little jiggle when moved.
Enjoy!
Thanksgiving Q & A!!!
Hey Everyone! I had a ton of Thanksgiving questions come in so I compiled a bunch of them into a Q&A!! Brian let me mic him up so I wouldn't have to fumble around with cards even though he had a really bad cold. I'm adding links to a bunch of my favorite recipes below in case you'd like some Bakesperation! If you have any more questions let me know in the comments!
Chocolate Pie:
Pumpkin Pie:
Pecan Pie:
Apple Pie:
Turkey Cupcakes:
Cornbread Pudding:
Turkey Casserole:
Roasted Brussels Sprouts:
Butternut Squash Mac and Cheese:
Roasted Vegetable Salad:
Cheesey Biscuits with Fried Sage:
Sweet Potato Casserole:
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Delicious No Bake Chocolate Pie Recipe ♥
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Chocolate Pudding Pie
Makes one 9-inch pie (8 servings)
1 CHOCOLATE COOKIE CRUST
Filling:
2 1/2 CUPS WHOLE MILK
5 OUNCES (155 G) CHOPPED SEMISWEET CHOCOLATE (OR CHOCOLATE CHIPS)
4 LARGE EGG YOLKS
3/4 CUP (185 G) SUGAR
3 TABLESPOONS CORNSTARCH
1/4 TEASPOON SALT
1 1/2 TEASPOONS VANILLA EXTRACT
Topping:
1 CUP HEAVY CREAM
1 TABLESPOON SUGAR
1 TEASPOON VANILLA EXTRACT
GARNISH: CHOCOLATE CURLS
For the Filling: In a heavy saucepan over medium-high heat, warm the milk and chocolate. Whisk them occasionally until the chocolate is melted.
In a large bowl, combine the egg yolks and sugar, whisking them until pale yellow. Add cornstarch, salt and vanilla.
Slowly pour the warm chocolate mixture into the egg mixture, whisking them well.
Return the mixture to the saucepan, and cook over medium heat until it thickens and begins to bubble slowly, about 7 minutes. Remove the saucepan from the heat, and stir the mixture until it’s smooth, about 1 minute.
Pour the chocolate filling into the cookie crust, and smooth it with a spatula. Cover it with plastic wrap, pressing it directly onto the surface, and refrigerate it for 2 hours.
For the Chocolate Curls: Microwave a medium-size chunk of chocolate on low for about 5 seconds. Using a vegetable peeler, slowly and evenly scrape the edge of the chunk until curls form. (If it’s too cold, the peeler will make ragged shavings instead of curls, so repeat warming the chocolate as necessary.) Refrigerate the curls until ready to use.
For the Topping: Using an electric mixer fitted with a whisk (whip) attachment, beat the cream, sugar and vanilla on medium-high until stiff peaks form.
Spoon the whipped cream onto the pie, and use a spatula to spread it evenly, being careful not to disturb the chocolate pudding underneath.
Decorate with chocolate curls.
Refrigerate the pie until ready to serve, but let it sit at room temperature for 20 minutes before serving.
Learn To Cook: Blind Baking a Pie Shell
LEARN TO COOK with us!
Blind baking is a handy method guaranteeing a crisp and tender crust for single-crust pies. In this clip from the America's Test Kitchen Cooking School, Bridget Lancaster demonstrates this key technique. For more pie secrets check out our Foolproof Apple Pies Lesson.
What is the America's Test Kitchen Online Cooking School? We've taken our nearly 20-years of experience in the Test Kitchen, our favorite recipes from Cook's Illustrated magazine, and your favorite chefs from our two public television shows and wrapped it all up to create a cooking school unlike any other. The America's Test Kitchen Cooking School provides personalized culinary instruction from the comfort of your own kitchen. There are no prerequisites, so anyone can join.
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