Grandma Grays Famous Chocolate Pecan Pie Recipe For 2 Pies

Steps:

• Stir together sugar, cornstarch, salt and cocoa in a heavy 3 quart boiler.
• Beat egg yolks with milk and stir into dry ingredients.
• Add butter that has been cut into small cubes and cook over medium heat, stirring constantly until mixture thickens and just begins to "bubble".
• You must stir constantly or this filling will scorch.
• Remove from heat and stir in vanilla and pour into baked pie shells and let cool some.
• Make a meringue from the 6 egg whites, cream of tarter and sugar.
• Spread on top of pies and brown in the oven at 325°F.
• Remove pies from oven when meringue is nicely brown.
• Let cool at least 30 minutes before you attempt to cut these pies.
• Let the kids or dear hubby have the pot and stirring spoon to lick clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, blend together the eggs, white sugar, brown sugar, flour, butter, corn syrup and vanilla.
• Add the chocolate chips and pecans; mix well and pour into pie crusts.
• Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Steps:

• In a small bowl, mix flour and salt; cut in cream cheese and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while making filling., In a small saucepan, combine sugar, butter and 1 cup chopped chocolate; stir over low heat until smooth. Cool slightly., In a large bowl, whisk eggs, corn syrup, vanilla and salt until blended. Stir in chocolate mixture. Layer pecans and remaining chopped chocolate in pastry shell; pour chocolate mixture over top., Bake 55-60 minutes or until set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold.

Steps:

• In a bowl, combine flour and salt. Cut in shortening and butter until crumbly. Add water, tossing with a fork until a ball forms. Roll out pastry to fit an 18-oz. baking dish. Press onto the bottom and up the sides of the dish. , Combine filling ingredients; mix well. Pour into pastry shell. Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean.

Steps:

• Beat egg whites until very fluffy.
• Add baking powder.
• Very slowly add sugar while mixer beats (will become thick and heavy).
• With rubber spatula, fold in cracker crumbs (you can roller crackers in a plastic bag to make fine crumbs).
• Fold in nuts and vanilla.
• Pour into greased 8" or 9" round pie pan. Bake in a preheated 350 degree oven for 30 minutes. Do not under-bake, will puff up and then settle and crack.
• Cool, then chill in refrigerator.
• Night before or early morning, seal to edge with whipped cream.
• Decorate with fine graham cracker crumbs. This is even better the longer it sits with the whipped cream on it to soften it all the way through.