Chocolate Brown Sugar Pie Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
• Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.

Steps:

• For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
• For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
• Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
• For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C.)
• In a large bowl, combine brown sugar, white sugar, flour, eggs, milk and vanilla. Beat until smooth. Mix in the melted butter. Pour filling into pie crust.
• Bake in the preheated oven for 35 to 40 minutes, or until filling is set.

Steps:

• Heat oven to 350°F.
• Chop 4 oz. chocolate coarsely; set aside. Microwave remaining chocolate and butter in large microwaveable bowl on HIGH 1 to 2 min. or until butter is melted. Stir until chocolate is completely melted.
• Line 9-inch pie plate with crust as directed on package; brush bottom with small amount of eggs. Add remaining eggs, sugar, corn syrup and vanilla to melted chocolate; stir until well blended. Add chopped chocolate and nuts; mix well. Pour into crust.
• Bake 55 min. or until knife inserted near center comes out clean. Cool completely.

Steps:

• MIX FIRST SIX INGREDIENTS W/ MIXER 2 MIN ADD CHIPS STIR,POUR INTO SHELL BAKE 350* 35 MIN AND IT IS SOOOO GOOG SERVE WARM W/ ice cream or whip cream!

Steps:

• Thoroughly mix the flour and salt in a large bowl. Cut the butter into chunks and add it to the bowl. Using two knives or a pastry blender, cut the butter into successively smaller pieces, scraping the bottom of the bowl and tossing the pieces to coat and separate them with flour as you work, until the largest pieces of butter are the size of peas and the rest bread-crumb size. (Do not let the butter melt or form a paste.) Mix the yogurt with the 1 tablespoon ice water and drizzle it over the flour mixture, tossing with a rubber spatula or a fork, folding and pressing the dough to distribute the moisture. If necessary, drizzle up to 1 more tablespoon water, until the dough is just moist enough to hold together when pressed. Dump the dough onto a sheet of plastic wrap and compress it into a flat disk, pressing in any loose pieces. Wrap in the plastic wrap and refrigerate for at least 1 hour, or for up to 3 days.
• Remove the dough from the refrigerator and let it stand until it is pliable enough to roll without severe cracking. On a lightly floured surface, roll the dough into a 14-inch circle about ⅛ inch thick, rotating and dusting the surface with flour to keep it from sticking. Brush the excess flour from the rolled-out circle, fold the circle into quarters, and transfer it to the pie pan. Unfold, easing the pastry into the pan without stretching it. Trim the overhang to about 1 inch. Turn the excess dough under and flute or crimp the edge. Refrigerate for at least 45 minutes before baking. (Reserve a few dough scraps for later patching if necessary.)
• Position a rack in the lower third of the oven and preheat the oven to 350°F. Spread the nuts on a baking sheet and bake for 6 to 9 minutes, until fragrant and lightly colored. Set aside.
• Increase the oven temperature to 400°F and let preheat.
• Press a 12-inch square of foil, shiny side down, against the bottom and up the sides of the crust. Tent the edges of the foil over (not touching) the edges of the crust, like an awning, to prevent overbrowning. Prick the bottom of the crust all over with a fork, piercing right through the foil. Fill the foil-lined crust with dried beans or pie weights.
• Bake the crust for 20 minutes. Remove the foil liner and weights. Bake for 10 to 12 minutes more, until the bottom of the crust is golden brown.
• While the crust is baking, make the filling: Combine the chocolate, corn syrup, and butter in the top of a double boiler over barely simmering water. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the brown sugar, salt, rum, and vanilla. Add the eggs and stir until the mixture is well blended and hot to the touch. Set the double boiler aside, stirring the filling from time to time.
• When the crust is baked, remove it from the oven. (Leave the oven on.) If necessary, press bits of reserved dough into any holes or cracks in the crust. Pour the pecans into the crust and the hot filling over the nuts.
• Bake until the filling is puffed and cracked at the edges and brown in patches but still jiggles in the center when nudged, 10 to 12 minutes. A knife inserted in the pie will emerge very gooey. If the edges of the crust are browning too fast before the pie is done, cover with a 12-inch square of foil with a 7-inch circle cut out from its center. Cool the pie on a rack. Serve warm or at room temperature.