Marvelous Microwave Chocolate Cream Pie Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In 1 1/2 quart casserole dish, mix together sugar, cornstarch, cocoa, salt and 1/2 cup of milk until smooth. Once it is mixed well, stir in remaining milk. Microwave on high for 5 to 8 minutes or until thick; stir halfway through cooking.
• In a small bowl, place a small amount of the hot mixture and beat together with egg yolks. Stir back into original mixture in casserole dish. Microwave on high for 1 1/2 to 2 minutes or until thickened; stir frequently. Blend in butter and the 1 teaspoon of vanilla. Pour mixture into pastry shell.
• To Make Meringue: In a small bowl, beat egg whites and cream of tartar until foamy. Gradually stir in 2 tablespoons of sugar at a time until stiff peaks form; stir in vanilla. Spread meringue over top of pie filling.
• Seal rim of pie with aluminum foil, then bake in preheated oven for about 8 minutes or just until meringue gets browned.

Steps:

• Place first 6 ingredients in a blender and blend until well mixed.
• Pour mixture into a Pyrex or microwave-safe glass bowl or measuring cup.
• I use a 4-cup Pyrex measuring cup with a handle.
• Add butter to chocolate mixture.
• Microwave on HIGH for 10 minutes.
• During last 5 minutes, stop and stir every minute.
• (if your microwave doesn't have a turntable, you will need to turn the bowl, also, during the last 5 minutes.) By this time, chocolate mixture should be thickened.
• Remove and let cool slightly.
• Add vanilla and continue to cool.
• Pour into a cooked 9-inch pie crust which has been allowed to cool.
• For Meringue: Pre-heat oven to 350 degrees.
• Beat egg whites until foamy.
• Gradually add sugar and continue beating until meringue becomes stiff and glossy.
• Add vanilla and mix in well.
• Spread meringue over cooled pie filling in pie shell.
• Spread all the way to the edges and make"seal" over the filling.
• Place pie on cookie sheet.
• Bake in 350°F oven approximately 10-12 minutes or until peaks of meringue turn golden brown.
• Cool thoroughly before slicing.

Steps:

• 1. Mix first 7 ingredients in a large glass bowl Cook in microwave, stirring every 2 minutes with a wire whisk until thickene Add vanilla and butter and stir until melted Pour into baked pie shell. May use meringue to top or whipped cream which is much better in my humble opinion

Steps:

• In deep 2 quart microwave safe bowl, mix sugar, flour and cocoa. Add milk and egg. Beat with wire whisk until blended. Drop in butter. Microwave on medium high for 7 to 9 minutes, stirring after 3, 6 and 7 minutes. Pour thickened mixture into baked pie shell. Top with meringue and brown in conventional oven.

Steps:

• 1. Chop chocolate with sharp knife into small pieces and set aside. NOTE** The original recipe calls for 6 squares of chocolate, but one day I only had 4 on hand and it turned out just fine!...and the nice thing about using 4 squares is that they come 8 to a box...so you can get 2 whole pies out of one box.
• 2. In microwave-safe glass bowl: combine cream, milk, egg yolks, sugar, powdered sugar, cornstarch and salt. Whisk until well-blended.
• 3. Microwave on high for 3 minutes (I have a 1000-watt microwave). Whisk.
• 4. Continue to microwave in 1 minute increments, whisking after each minute, until mixture is thick like pudding (can take up to 6 or so extra minutes depending on microwave).
• 5. Add vanilla and stir after it's cooked. **NOTE** If you stop here you have YUMMY vanilla custard that you can serve on its own or use as a base for other custard recipes!
• 6. Add chopped chocolate to hot custard mixture and stir until all melted and blended. Add coffee (or Kahlua, if desired) now.
• 7. For HOMEMADE crust: Mix crushed oreos and butter, press FIRMLY in pie plate.
• 8. Pour in cookie crust. Chill. Serve with whipped cream or dessert topping on top.