Anyone ever heard of chocolate pie?!

Anyone ever heard of chocolate pie?

I used to have a recipe for it, but it is lost. I know the one I had used cocoa powder and semi-sweet chocolate chips. I don't remember much else though. I know it wasn't made with pudding or anything like that though. Any recipe you have would be nice.

Take your pick...

Chocolate Pie Recipes
Black Bottom Pie
1 (9-inch) baked crumb crust
1/2 c. sugar
1/3 c. unsweetened cocoa
1/4 c. butter
1 env. unflavored gelatin
1/4 c. cold water
1/2 c. sugar
1/4 c. cornstarch
2 c. milk
4 eggs, separated
1 tsp. vanilla
2 tbsp. rum
1/2 c. sugar
Grated chocolate

Combine 1/2 cup sugar, the cocoa and butter in medium bowl; set aside. Combine gelatin and cold water in small bowl; place bowl in pan of simmering water to dissolve gelatin. Combine 1/2 cup sugar, cornstarch, milk and egg yolks in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; measure 1 1/2 cups of the custard and blend into cocoa-sugar mixture. Add vanilla and pour into cooled crust; chill until set. Combine dissolved gelatin with remaining custard; add rum and set aside. Beat egg whites until foamy; gradually add 1/2 cup sugar and beat until stiff peaks form. Fold gelatin-custard mixture into beaten egg whites. Chill 15 minutes or until partially set. Spoon over chocolate custard in prepared crust. Chill until set. Garnish with grated chocolate before serving. Makes 8 servings.

Marshmallows and Chocolate Cherry Pie
3 bags colorful marshmallows
1 lg. bag white marshmallows
1 lg. bag chocolate chips
1 pan pie crust
1 can cherries
1 green apple slices with cinnamon
1 red apple slices with cinnamon
1 c. apple cider

Mix the colorful marshmallows with the cherries, then put in pie crust then put the apple slices in to take the cup of apple cider. Put it in the large bag of white marshmallows around the edge. Then put chocolate chips on the marshmallows. Then bake at 300 degrees. Put marshmallows on top.

Hershey's Snow White Mousse Pie
2 c. chilled whipping cream, divided
1 env. unflavored gelatin
1 c. Hershey's vanilla milk chips
2 egg whites, at room temperature
2 tbsp. sugar
8 inch chocolate flavored crumb crust
1 can cherry pie filling

In large microwave safe bowl, place 1 cup whipping cream; stir in gelatin. Allow to soften at least 5 minutes; stir in vanilla milk chips. Microwave on high 1 to 1 1/2 minutes, or until chips are melted and mixture is smooth when stirred. (Stir with wire whisk, if needed.) Chill 15 minutes, or just until mixture is lukewarm. In small mixer bowl, beat egg whites until foamy; gradually beat in sugar until stiff peaks form. Fold into vanilla mixture. In small mixing bowl, beat remaining 1 cup chilled whipping cream until stiff; fold into vanilla mixture. Pour into crust. Cover, chill until firm. Just before serving, cover top of pie with cherry pie filling.

Chocolate Meringue Pie
3/4 c. sugar
3 tbsp. cornstarch
3 tbsp. flour
1/2 tsp. salt
2 1/2 c. milk
2 squares chocolate
2 egg yolks
1 tsp. vanilla

Grate or cut chocolate into 2 cups milk, place over hot water to melt. Combine first 4 ingredients and blend with 1/2 cup milk. When chocolate is melted and milk is scalded, add to egg yolks well beaten. Stir constantly. Add flour and sugar mixture. Cook over boiling water stirring constantly until thick, add vanilla. Cool.

Place in pastry shells and top with meringue made of 3 egg whites and 6 tablespoons sugar. Beat egg whites until stiff then add sugar gradually. Spread on pie. Bake in oven at 300 degrees for 7 minutes.

Chocolate Pie
2 slices enriched white bread, toasted and made into crumbs
1 env. unflavored gelatin
Artificial sweetener to equal 6 tsp. sugar, divided
1/4 tsp. salt, divided
2 med. eggs, separated
2 c. skim milk
1 tbsp. chocolate extract
1/2 tsp. vanilla extract
1/2 tsp. imitation butter flavoring
Green and red food coloring

Press crumbs on bottom and sides of 8 inch pie pan. Bake at 350 degrees, 10 minutes, until browned. Cool. Combine gelatin, sweetener to equal 4 teaspoons sugar, mix with milk. Add yolk mixture to gelatin mixture. Cook over low heat, stirring constantly, until gelatin is dissolved. Remove from heat. Stir in extracts, butter flavoring, and food coloring to make mixture chocolate brown. Cool, stirring occasionally. Spoon into crust. Chill until set. Beat egg whites until frothy. Add remaining sweetener and remaining salt. Beat until mixture stands in peaks. Spoon on pie in 4 equal mounds. Broil until meringue is lightly browned. Serve at once or well chilled. Makes 2 servings.

French Silk Pie
1/2 c. butter or margarine
3/4 c. sugar
2 squares unsweetened chocolate, melted
1 tsp. vanilla
2 eggs
1 baked pastry shell

Cream butter and sugar. Add melted chocolate and vanilla. Add 1 egg and beat 5 minutes at medium speed. Add second egg. Beat another 5 minutes. Pour into a baked pie shell and refrigerate. When ready to serve, top with whipped cream.

German Chocolate Pie
1 (4 oz.) pkg. sweet chocolate
1/4 c. butter or oleo
14 oz. can evaporated milk
1 1/2 c. sugar
1/8 tsp. salt
3 tbsp. cornstarch
2 eggs
1 tsp. vanilla
1/2 c. chopped pecans
1 1/3 c. flaked coconut
Whipped cream or topping

Melt chocolate with butter in a saucepan over low heat, then gradually blend in evaporated milk. Mix sugar, cornstarch and salt. Beat in eggs and vanilla. Gradually blend in the chocolate mixture. Pour into pastry shell. Combine coconut and nuts. Sprinkle over filling. Bake at 375 degrees for 45 minutes or until top is puffed and browned. Filling will be soft, but will set. Cool 4 hours before serving. Garnish with whip cream.

Point West French Chocolate Pie
9" graham cracker crust
3/4 c. butter
1 c. sugar
2 (1 oz.) squares unsweetened chocolate, melted & cooled
3 eggs
1 tbsp. vanilla
Whipped cream

Using Mixer: Cream butter. Add sugar slowly and whip until smooth. Blend in chocolate. Add eggs, one at a time, whipping 5 minutes after each egg is added (very important). Add vanilla. Pour into pie shell and chill several hours. Top with whipped cream and serve.

French Mint Pie
1 c. powdered sugar
2 eggs
1/4 lb. butter
1/2 tsp. mint flavoring
2 squares unsweetened chocolate

Dissolve chocolate over hot water and let cool. Beat sugar and butter until smooth. Add eggs one at a time, blending until smooth after each addition. Add chocolate and mint. Spread into 9" crumb crust and chill for several hours. Top with your favorite topping and chocolate curls if desired.

Easy Fudge Pie
1 (9") pie crust
1 (14 oz.) can sweetened condensed milk
6 oz. chocolate chips
Nuts, chopped

Cook pie crust on MED. HIGH (70%) in microwave for 7 minutes. Put condensed milk in a 4 quart measure, microwave on HIGH for 1 1/2 minutes. Then stir in 6 ounces of chocolate chips (1 cup). Stir until melted (or put in microwave for 30 seconds). Pour this into pie shell, microwave on HIGH for 3 minutes. Sprinkle with chopped nuts, back on HIGH for 2 minutes. Let stand for about 5 - 10 minutes. Then cool.

German Chocolate Cheese Pie
4 c. Corn Flakes crushed to 1 c.
1/4 c. brown sugar
5 tbsp. melted butter
1/2 c. water
4 oz. bar sweet cooking chocolate
8 oz. pkg. cream cheese
1/2 c. packed brown sugar
2 c. whipped topping
1 tsp. vanilla
Dash salt

Preheat oven to 300 degrees. Butter pie plate. Mix Corn Flakes, 1/4 cup brown sugar and melted butter; press into plate. Bake 10 minutes. Cool. For filling, heat water and chocolate over low heat until melted. Stir constantly. Let cool for 10 minutes. Mix in large bowl the cream cheese and sugar. Add vanilla and salt.

Slowly heat chocolate into cheese mixture. Refrigerate for 1 hour until very thick. Fold in whipped cream and pour into crust. Freeze for 4 hours or overnight. Makes 8 servings. Can be doubled and use a 9 x 13 inch dish.

Chocolate Pizza Pie
3/4 c. butter or margarine
1/2 c. powdered sugar
1 1/2 c. flour

FILLING:
10 oz. chocolate chips
1/4 c. whipping cream
8 oz. cream cheese

GLAZE:
1/4 c. sugar
1 tbsp. cornstarch
1/2 c. pineapple juice
1/2 tsp. lemon juice

Mix and press in pizza pan. Bake at 300 degrees for 15-20 minutes. Melt chocolate chips and whipping cream in microwave. Beat cream cheese into mixture and spread on top of crust. Place cut up fruit on top (strawberries, peaches, grapes, etc anything.) Mix and drizzle on top.

Sweet Ricotta Pie
1 lb. ricotta, grated
1/4 c. candied pineapple, cut up
1/4 c. candied cherries, cut up
1/4 c. chopped nuts
3 egg whites, stiffly beaten
1/4 tsp. cinnamon
1/4 c. sugar
1/4 c. orange, lemon citron
1 c. chocolate chips
1/2 tbsp. flour

Fold egg whites into combined ingredients. Place in unbaked pie shell, top with a lattice crust. Garnish with halved maraschino cherries. Bake at 350 degrees for 20 to 30 minutes or until knife inserted in center comes out clean.

Chcolate Pecan Pie
3 eggs, slightly beaten
1 c. light or dark corn syrup
1 (4 oz.) pkg. sweet chocolate or 4 sqs.
4 oz.) semi-sweet chocolate melted and cooled
1/3 c. sugar
2 tbsp. butter or margarine, melted
1 tsp. vanilla extract
1 1/2 c. pecan halves
1 unbaked 9-inch pastry shell

Heat oven to 350 degrees. In large bowl, stir eggs, corn syrup, chocolate, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 8 servings.

Snickers Bar Pie
1 (10 inch) pie shell, baked
4 c. milk
1 c. Cool Whip
2 (3 3/4 oz.) boxes instant vanilla pudding
3 (3 3/4 oz.) boxes instant chocolate pudding
3 Snickers bars, cut into 1/2 inch pieces
Cool Whip and peanuts for garnish

Combine 1-1/2 cups milk, vanilla pudding and 1/2 cup Cool Whip. Beat until very smooth. Fold in candy bar chunks. Spread in baked pie shell. Combine remaining milk, Cool Whip, and chocolate pudding. Beat until smooth. Spread on top of vanilla layer. Garnish. Refrigerate. Mars, Babe Ruth, 3 Musketeers, or your favorite candy bar may be used

Microwave Grasshopper Pie
2 1/2 c. crushed chocolate sandwich cookies*
1 c. margarine, melted*
1 (10 1/2 oz.) pkg. miniature marshmallows
1/4 c. green cream de menthe
2 c. whipped cream

*(Substitute 1 prepared chocolate flavor crumb crust for). Mix crumbs and margarine and press into bottom and sides of 9 inch pie plate and refrigerate. Microwave marshmallows and cream de menthe in large bowl on high 1-2 minutes or until smooth. Refrigerate 20 minutes or until slightly thickened. Fold in whipped cream and spoon into crust. Freeze until firm. Garnish with coconut or shaved chocolate.

Chocolate Cobbler
6 Tbsp butter
1 cup self rising four
3/4 cup sugar
1/2 cup chopped pecans
1 and 1/2 Tbsp Hershey's cocoa
1/2 cup milk (I used skim and it came out fine)
1 tsp vanilla extract
1 cup sugar
1/4 cup Hershey's cocoa
1 and 1/2 cup boilig water
Hot Fudge Sauce
( I used Hershey's Hot Fudge Topping)
Vanilla Ice Cream

Melt the butter in a 13x9x2 inch baking pan (used a glass casserole) in a 350 degree oven. Combine the flour, 3/4 cup sugar, pecans, 1 1/2 tbsp cocoa, milk and vanilla in a small bowl. Spoon mixture over the melted butter. DO NOT STIR TO MIX.
Mix the 1 cup sugar and 1/4 cup cocoa together and sprinkle back and forth over the batter. DO NOT STIR TO MIX.
Next, pour the boiling water (I had boiled it in the microwave as I was getting the other stuff together) over the top. DO NOT STIR TO MIX.

Bake at 350 for 30 minutes. Cool somewhat. The recipe said to cool completely but I liked it warm. It comes out as partly fudgy cake and partly pudding bottom. Warm up some Hot Fudge Sauce in the microwave and spoon on top of the cobbler in the individual bowls then top with cold vanilla ice cream. Oh My Heavens! It is delicious and so easy!
Submitted by Jay


Toddle House Chocolate Pie
2-1/2 cups plus 2 tablespoons sugar
1/2 cup plus 6 tablespoons cornstarch
1/2 cup cocoa
3/4 teaspoon salt
1 1/2 pints milk
2 1/2 egg yolks
3/4 teaspoon vanilla
Baked pastry crusts
Whipping cream

Sift together sugar, cornstarch, cocoa and salt into bowl of mixer. On medium speed, add half the milk and mix thoroughly. Add egg yolks; mix thoroughly, being careful that mixture does not foam.

Place remaining milk in top of double boiler over boiling water. When milk is scalding hot, add chocolate mixture. Stir with wooden spoon and cook until the consistency of whipped cream is reached.

Put in bowl of mixer on medium. Allow to mix (just until combined). Cool. Add vanilla and mix for 5 minutes.

Cover with wax paper and completely cool before placing in refrigerator. Use 1 pound and 8 ounces of filling in each pie shell. Top with whipped cream.

This should make 2 to 3 pies or more
Submitted by April B

Chocolate Mousse
1 teaspoon un-flavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup HERSHEY'S cocoa
1 cup (1/2 pint) cold whipping cream
1 teaspoon vanilla extract

In small cup, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

In small bowl, stir together sugar and cocoa; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is clear. Cool slightly.

In small bowl, stir together sugar and cocoa; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; bat until well blended. Spoon into serving dishes. Refrigerate about 30 minutes before serving. Cover; refrigerate leftover desserts.
Four 1/2 cup servings.
Sumbitted by April B.

Diet Fluffy Refrigerator Double Chocolate Pie
Makes 10 servings
1 package (8 ounces) reduced fat cream cheese, softened
1/2 cup Equal? Spoonful*
2 squares (2 ounces) semi-sweet chocolate, melted, cooled
3 cups frozen light whipped topping, thawed
1/3 cup mini semi-sweet chocolate chips
1 prepared graham cracker crust (6 ounces OR 9-inch)
* May substitute 12 packets Equal sweetner

Beat cream cheese in medium size bowl with electric mixer until flufy. Mix in Equal? until blended. Beat in chocolate until well combined. Gently fold in whipped topping and chocolate chips. Spoon into prepared crust.
Refrigerate several hours before serving. Refrigerate any leftovers.

Food Exchanges 2 starch, 3 fat
calories 272, protein 4g, carbohydrate 29 g, fat 16g, cholesterol 13g, sodium 202 mg,
Food Exchanges 2 starch, 3 fat


Diet Chocolate Cream Pie
8 servings
Pastry for single-crust 9-inch pie
1-1/2 cups Equal? Spoonful*
1/2 cup cornstarch
1/3 cup European or Dutch-process cocoa
1/4 teaspoon salt
3 cups 2% milk
2 eggs
1 teaspoon vanilla
Light whipped topping (optional)
Chocolate curls (optional)
* May substitute 36 packets Equal sweetener

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375° F oven 10 to 12 minutes or until crust is golden. Cool on wire rack.

Combine Equal?, cornstarch, cocoa and salt in medium saucepan. Stir in milk. Heat to boiling over medium-high heat, whisking constantly. Boil and stir until thickened, about 1 minute.

Beat eggs in small bowl; whisk about 1 cup chocolate mixture into eggs. Whisk egg mixture into chocolate mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat. Stir in vanilla.

Spread hot filling in baked crust. Refrigerate until chilled and set, about 6 hours. Garnish top of pie with dollops of whipped topping and chocolate curls, if desired. Cut pie into wedges.