I need the very, very, very best chocolate....?!
Dottie
Answers: pie recipe in the world. Do you have it????? I only want ONE per person please! Thank you!
Dottie
I have it for you!!!!
WORLD'S BEST CHOCOLATE PIE
1-9 inch prepared graham cracker pie shell
1 cup of sugar
2 tablespoons of cornstarch
2 tablespoons of all-purpose flour
1/4 teaspoon of salt
3 cups of milk
3 egg yolks, slightly beaten
4-1oz. squares Baker’s unsweetened chocolate
2 tablespoons of unsalted butter
2 teaspoons of vanilla
.
Topping
2 cups of heavy whipping cream
1/2 cups of sugar
1/2 teaspoon of Hershey’s cocoa
PREPARATION:
Blend the sugar, cornstarch, flour, salt, and 1 cup of milk together with a wire whisk. Whisk in the remaining 2 cups of milk. Cook over medium heat for 8 to 9 minutes, until the mixture thickens, stirring constantly. Remove from head and whisk in the egg yolks. Return to medium heat and cook, stirring constantly for 2 to 3 minutes more. Remove from head and stir in the chocolate squares, butter, and the vanilla. Stir until smooth and all the chocolate is melted. Cool for 5 to 10 minutes, stirring occasionally. Pour into graham cracker pie and shell refrigerate for 4 hours.
For the topping, beat the whipping cream until soft peaks form. Add the sugar slowly and beat until stiff peaks form. Spread onto cooled pie. Sprinkle with 1/2 teaspoon of Hershey’s cocoa over topping and serve.
Rich, creamy, decadent
Filling
2/3 cup sugar
1/4 cup cornstarch
2 tablespoons unsweetened cocoa powder
Pinch of salt
6 large egg yolks
2 cups low-fat (1%) milk
1/2 cup chilled whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon dark rum
1 teaspoon vanilla extract
Chocolate Crumb Crust
Topping
1 cup chilled whipping cream
2 tablespoons powdered sugar
1 teaspoon dark rum
Chocolate curls PreparationFor Filling: Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then cream. Whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat. Add chocolate and whisk until smooth. Whisk in rum and vanilla. Cool 5 minutes, whisking occasionally. Transfer filling to frozen crust. Chill until cold, at least 2 hours and up to 1 day.
For Topping: Beat first 3 ingredients in large bowl until firm peaks form. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around edge of pie. Garnish with chocolate curls. (Can be made 4 hours ahead; chill.)
UNSURPASSABLE CHOCOLATE MERINGUE PIE
1 baked 12 inch pie shell made with
2 c. flour
1 tsp. salt
2/3 c. Crisco
5-6 tbsp. cold water
FILLING:
2 c. milk
4 eggs, separated
1/2 c. flour
3/4 tsp. salt
2 c. white sugar
4 tbsp. butter
3 blocks unsweetened chocolate
1 tsp. vanilla
Scald the milk in a small pan. Beat egg yolks in small bowl. Mix flour, salt and sugar in double boiler. Add egg yolks and stir. Add scalded milk, stirring well. Add butter and chocolate; cook until thick, stirring often. When mixture is thick, add vanilla. Pour into baked pie shell.
Use 4 egg whites, 4 tablespoons sugar, dash salt, 1/2 teaspoon cream of tartar and 1/2 teaspoon vanilla to make meringue.
Bake 15 minutes in 275 degree oven.
my favorite I make for every family holiday!
http://www.recipezaar.com/43100
Kentucky Chocolate Pecan Pie
This delicious treat is served at Churchill Downs and at Kentucky Derby parties everywhere on Derby Day.
INGREDIENTS:
3 eggs, lightly beaten
1 c. light corn syrup
1/2 c. brown sugar, packed
1 c. chopped pecans
1/4 t. salt
1/2 t. vanilla
6 oz. package semi-sweet chocolate morsels
1 9 inch deep dish pie shell, unbaked
PREPARATION:
Preheat oven to 450 degrees. Mix all ingrediaents and pour into pie shell. Bake for 10 minutes and reduce heat to 350 degrees for 35 minutes more. Serve with whipped cream or vanilla ice cream.