Southern Sweet Chocolate Pie Recipes

Steps:

• Heat oven to 375°F.
• Cook chocolate and butter in medium saucepan on very low heat until melted, stirring constantly. Remove from heat; gradually add milk, stirring constantly until well blended.
• Combine sugar, cornstarch and salt in medium bowl. Whisk in eggs and vanilla. Gradually whisk in chocolate mixture. Pour into crust; sprinkle with coconut and nuts. (Filling will almost completely fill crust.)
• Bake 45 min.or until top is puffed and browned, covering pie loosely with foil after 30 min. (Filling will be soft, but will set while cooling.) Cool 15 min. Refrigerate 4 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift together the cocoa powder and the flour and pour them into a saucepan. Whisk the egg yolks and 1 1/3 cups sugar. Gradually add the evaporated milk, whisking constantly; slowly pour the milk mixture into the saucepan, whisking until combined.
• Cook over medium heat, stirring constantly with a flat-bottomed wooden spoon or spatula, until the mixture begins to thicken and coats the back of the spoon, about 15 minutes. Remove the custard from the heat and stir in the butter until melted. Pour the filling into the baked pie crust.
• To make the meringue topping: Combine the egg whites and cream of tartar in a clean glass or metal bowl; beat with an electric mixer until foamy. Gradually add sugar, a tablespoon at a time, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread the meringue over the chocolate filling.
• Bake in the preheated oven for 10 minutes, or until the tips of the meringue peaks are golden brown.

Steps:

• Melt chocolate with butter over low heat, stirring until blended. Remove from heat.
• Gradually blend in milk.
• In a seperate bowl mix sugar, cornstarch, and salt thoroughly. Beat in eggs and vanilla. Gradually blend in chocolate mixture.
• Pour into pie shell.
• Combine coconut and pecans; sprinkle over filling.
• Bake in moderate oven (375*) until top puffs and begins to crack-about 50 minutes. (Center of pie should be soft.).
• Cool at least 3 hours before serving.