rom heat.
Fill pie shell: Whisk in chocolate and butter until
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.
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
aking.
For the lemon meringue pie, you need to pre-bake
Cool.
For the dark chocolate filling, simmer 3/4 cup
Combine all ingredients except vanilla and cook over medium heat, stirring constantly until mixture thickens.
Remove from heat and stir in vanilla.
Immediately spoon into pie shell and spread the meringue on hot pie filling.
Spread meringue to edge of pastry.
Bake at 325\u00b0 for 10 to 15 minutes or until golden brown.
To prevent meringue shrinkage, move to draft free place. Do not refrigerate.
aked pastry shell.
Spread meringue over, sealing to edge of
In saucepan, combine sugar, cornstarch, and salt; gradually add milk; add chocolate.
Cook and stir over medium heat till mixture boils and thickens.
Cook two minutes longer.
Remove from heat.
Melt chocolate bar in a double boiler or in microwave.
Allow to cool, but not harden.
Gently fold chocolate into cool whip.
Spoon into graham cracker crust.
Refrigerate for 2 hours or more.
egrees C).
To Make Chocolate Custard: In a large saucepan
Heat milk to lukewarm.
Add salt, sugar and cornstarch to milk slowly.
Mix well.
Add chocolate to milk mixture.
Cook and stir over medium heat until mixture thickens and boils.
Cook 2 minutes longer.
Remove from heat.
Stir small amount of mixture into slightly beaten egg yolks.
Mix into rest of mixture and cook 2 to 5 minutes, stirring constantly.
Remove from heat.
Add butter and vanilla.
Pour into cooked, baked pie shell.
Spread meringue and brown in oven 10 minutes at 350\u00b0.
Divide nuts and chips in bottom of two unbaked pie shells. Over this, pour mixture of remaining ingredients.
Bake in 350\u00b0 oven for 30 to 40 minutes or until set in center of pie.
Yields 2 pies (use half of recipe for 1 pie).
Preheat oven to 350\u00b0.
In a medium size bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and rind.
Turn into pie crust.
In a small mixer bowl, beat egg whites (at room temperature) with cream of tartar and salt until foamy; gradually add sugar, beating until stiff, but not dry.
Spread meringue on top of filling, sealing carefully to edge of crust.
Place filled pie on a cookie sheet in oven and bake 12 to 15 minutes or until meringue is golden brown.
Cool; chill.
Makes 1 pie.
In a large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350\u00b0 oven 55 minutes. Chocolate Pecan Pie: Follow recipe for Pecan Pie. Melt 4 squares semi-sweet chocolate with margarine.
Pour into a pie shell and set aside.
Meringue: Preheat oven
Spray a 9x13 pan with cooking spray.
Layer bottom of pan with graham crackers.
In large bowl,mix together pudding and 3 cups of milk.
Beat until mixture begins to thicken.
Fold in whipped topping.
Spread evenly over graham crackers.
Add another layer of graham crackers over pudding mixture.
Mix remaining 2 tablespoons of milk with chocolate frosting.
Spread evenly over top layer of graham crackers.
Refrigerate overnight.
In saucepan, combine pie filling mix and sugar. Gradually blend in lemon juice and water until smooth. Stir in egg yolks. Bring to a full boil over medium heat. Boil 1 minute, stirring constantly. Add lemon peel and pour into baked pie shell. Top with Meringue, sealing well at edges.
Bake at 350\u00b0 for 12 to 15 minutes. Cool 2 hours before serving.
Makes 6 servings.
In a double boiler over hot, not boiling water, combine chocolate, water, egg yolks, sugar and salt.
Cook until chocolate melts and mixture is very thick and mounds when dropped from a spoon, about 5 minutes, stirring constantly.
Remove from heat and set aside.
Beat cream and vanilla until soft peaks form. With a wire whisk, gently fold chocolate mixture into whipped cream mixture.
Spoon mixture into meringue shell.
Refrigerate until filling is set, about 4 hours.
In double boiler mix sugar and flour.
Add chocolate and butter.
Combine milk and egg to mixture.
Stir constantly.
When mixture thickens, remove from heat.
Add vanilla and stir well. Pool filling into cooled, baked pie shell.
Cover with meringue and bake at 400\u00b0 approximately 5 minutes.
Combine first four ingredients and cocoa (if using).
Beat egg yolks into milk.
Mix with dry ingredients.
Cook over slow fire until thick.
If using chocolate squares, break into pieces and add to cooked mixture, stirring until melted.
Cool.
Add vanilla.
Pour into baked pie shell and top with meringue.
Bake in 350\u00b0 oven for 15 minutes or until golden brown.
Cool.