Best 9 Grannys Chocolate Cream Pie Recipes

CHOCOLATE CREAM PIE

Steps:

• Make the crust: Preheat the oven to 375 degrees F. Roll out the pie dough into a 12-inch round on a lightly floured surface, then fit into a 9-inch pie dish. Fold the overhanging dough under itself and crimp the edges.
• Place a piece of parchment paper in the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, about 20 minutes. Remove the parchment and beans and continue to bake until completely golden and crisp looking, another 5 minutes. (If the edges are getting too brown, cover them with some foil.) Let the crust cool completely.
• Melt the bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water. Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer. Set aside to harden.
• Meanwhile, make the filling: Pour 2 cups milk into a heatproof bowl and set over the pan of simmering water. Heat until the milk is almost, but not quite, boiling. Add the unsweetened chocolate and stir until it?s completely melted. Set aside off the heat.
• In a big bowl, whisk the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 cup milk, then stir into the hot chocolate-milk mixture. Return the double boiler to medium-high heat. Whisk in the egg yolks and cook, whisking constantly, until the mixture is very thick, about 20 minutes. Remove from the heat and stir in the butter and vanilla until smooth. Let the filling cool slightly, then pour into the pie shell. Place a piece of plastic wrap directly onto the surface of the filling and refrigerate until cold, about 3 hours or overnight.
• Right before serving, make the whipped cream: Beat the mascarpone, sugar and vanilla seeds in a large bowl with a mixer until creamy. Add the heavy cream and continue to beat until it holds medium-stiff peaks.
• Add the whipped cream to a pastry bag fitted with a large star tip and pipe generously on top of the pie. Sprinkle with shaved chocolate.

GRANNY'S COCOA CREAM PIE RECIPE - (3.8/5)

Steps:

• Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. While stirring, mix in the vanilla. Cream pies take some time to thicken, so stir... and stir (10 to 15 minutes). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill for several hours before serving. Add whipped cream, cool whip, or a baked meringue for the topping if you like :)

GRANDMA'S CHOCOLATE CUSTARD PIE

Steps:

• Mix sugar, flour, and cocoa powder together in a bowl until well combined.
• Mix milk, egg yolks, and vanilla extract together in a separate large bowl. Add flour mixture and blend custard until smooth.
• Pour custard into a cast iron skillet over medium heat. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Beat egg whites, sugar, and vanilla extract together in a small bowl until peaks start to form. Spread the thick meringue mixture on top of the custard.
• Cook under the preheated broiler just until the peaks start to turn light brown, 1 to 2 minutes, being very careful not to let the meringue burn.
• Place the custard pie in the fridge or on Grandma's porch on a cool night until the custard congeals, about 2 hours.

GRANNY'S BANANA CREAM PIE

Steps:

• In a saucepan, combine sugar, flour, and salt; stir in milk and mix well.
• Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes.
• Remove from the heat.
• Stir a small amount of cream mixture into egg yolks; return all to saucepan.
• Cook for 2 minutes, stirring constantly; remove from the heat.
• Add butter and vanilla; mix well; allow to cool slightly.
• Slice the bananas and place evenly in pastry shell; pour cream mixture over bananas.
• Cool; before serving, garnish with whipped cream or Cool Whip and bananas.
• Refrigerate any leftovers.

GRANNY'S CHOCOLATE MERINGUE PIE

Steps:

• In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12 inches in diameter and 1/8 of an inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and place in the oven. Bake until golden, about 15 to 20 minutes. Remove from the oven and cool completely.
• In a saucepan, combine the chocolate, 1 cup sugar, cornstarch and salt. Mix well. Stir in the milk. Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Cook for 3 minutes, stirring constantly. Beat the egg yolks. Add 1/2 cup of the hot mixture to the egg yolks and mix well. Add the mixture back to the saucepan and continue to cook for 2 minutes. Remove from the heat and stir in the vanilla and butter. Pour the filling into the prepared pie shell and cool completely. Cover with plastic and refrigerate until chilled.
• Preheat the oven to 375 degrees F.
• Beat the egg whites, on medium speed, until soft peaks form, about 2 minutes. Add the remaining sugar and continue to beat until stiff peaks form. Spread the meringue evenly over the pie. Place in a preheated 350 degree oven, on the top rack and bake until golden brown, about 10 minutes. Remove and cut into individual servings.

GRANNY'S CHOCOLATE CREAM PIE

Steps:

• Combine sugar, flour and cocoa in saucepan.
• Stir in milk and cook over medium heat until thick.
• Remove from heat and temper in egg yolks.
• Return to heat and simmer 2 more minutes.
• Remove from heat and stir in butter and vanilla.
• Pour into baked pie shell.
• Top with meringue.
• Bake 400 degree oven for 10 minutes until lightly brown.
• Chill.
• Merinque:.
• Beat egg whites and cream tartar until frothy.
• Beat in sugar and vanilla until stiff peaks form.
• Spoon on top of custard.

OLD-FASHIONED CHOCOLATE PIE

Steps:

• In a small saucepan, bring the water, chocolate and butter to a boil; boil for 1 minute. Remove from the heat; stir in sugar and vanilla until smooth. Set aside. , In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into pastry shell. Carefully pour reserved chocolate mixture over filling. Sprinkle with nuts if desired. Cover edges of pastry with foil. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean.

GRANDMA'S CHOCOLATE MERINGUE PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

MY GRANDMA'S CHOCOLATE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cream cheese and sugar together in a bowl using an electric mixer. Mix in eggs. Add 1/2 the German chocolate and 1/2 the semisweet chocolate; beat until thick and smooth. Pour into the prepared pie crust.
• Bake in the preheated oven until set, 30 to 35 minutes. Let cool completely, about 30 minutes. Chill in the refrigerator for 4 hours.
• Mix remaining German chocolate and semisweet chocolate with sour cream in a bowl. Spread over chilled pie. Return to the refrigerator until firm, about 1 hour.