arge bowl, mix flour with 1/2 of milk,
Beat egg yolks and part of the milk in a saucepan. Then add sugar mixed with cocoa and cornstarch. Stir the mixture very well. Add remaining milk, vanilla and butter and mix well. Cook until thickened. Pour chocolate mixture into a baked pie shell. Cover with meringue if desired.
FOR PIE CRUSTS (2 crusts).
Mix
Mix the first 3 ingredients together; cook over medium heat (stirring constantly), until mixture thickens.
Pour into a 9-inch baked pie shell; top with meringue.
Mix dry ingredients. Add egg yolks and milk; cook until thickened. Pour in pie shell.
Beat egg whites. Add a pinch of salt and cream of tartar; beat until slightly stiff.
Add 2 level tablespoons of sugar per egg white.
Beat until stiff.
Cover pie with meringue and cook until brown.
CHOCOLATE PIE CRUST:
Sift the salt
Prick crust and bake at 350\u00b0 for a few minutes.
Mix all ingredients except egg whites and pour into crust.
Bake at 350\u00b0 until pie barely moves when jiggled.
Beat egg whites until stiff, top pie with meringue and bake until brown.
(Total baking time for pie about 40 minutes.)
Cook milk, flour, cocoa, sugar, salt and egg yolks until thick.
Add vanilla and butter; set aside to cool, while beating egg whites.
Cover pie with meringue.
Bake at 325\u00b0 until brown, about 25 minutes.
Mix pudding as directed with milk in a bowl until soft set. Pour into your prepared chocolate pie crust and cover the entire pie with all the Cool Whip.
Chill.
Ready to eat.
Melt Hershey chocolate bar with almonds over double boiler. When melted, gradually stir in Cool Whip.
Pour into graham cracker crust.
May garnish pie with a little of the shaved chocolate bar.
Refrigerate.
Melt Hershey bars in microwave until softened.
Combine Cool Whip, candy bars and vanilla until smooth.
Fold in pecans.
Pour into chocolate pie crust.
Chill 3 to 4 hours before serving.
t the bottom of the pie dish with a fork all over
nd salt. Pour into prepared pie crust.
Mix evaporated milk
Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
Blend milk, juice, and yolks until thick (5 minutes or so).
Pour into pie shell.
In clean bowl, beat egg whites with sugar to taste until thick (stiff peaks).
Cover pie with meringue.
Bake at 350 until meringue is browned slightly.
(5-10 minutes).
Chill and serve.
eat and add 7 oz chocolate, stirring until melted.
Beat
9-inch deep-dish pie plate.
Trim dough leaving
Filling:
Mix flour, sugar and cocoa.
Add small amount of milk.
Mix\twell.
Add egg yolks, mix well.
Add remainder of milk.
Cook
over medium heat until thick.\tAdd butter and vanilla.
Pour
in\tbaked pie shell, top with meringue.
Brown in 425\u00b0
oven for 8 to 10 minutes.
Double recipe for 2 pies. This basic recipe may be used by omitting cocoa.
When thickened
add either
2
tablespoons of lemon juice or 1/2 cup of crushed pineapple or coconut.
illing:
Place cream and chocolate into a small saucepan over
Melt 5 oz of the chocolate according to the package directions