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.
cup of semi-sweet chocolate chips and stir until melted
inutes. Let cool in tins for 10 minutes, then transfer to
n with parchment paper.
For the choux pastry, place butter
0 mins.
Meanwhile, for the white chocolate cream, sprinkle gelatin over 2
Chocolate Cream Filling:
Slowly pour 1/2 cup of cream through a
o dry ingredients.
Microwave for two minutes and stir.
reheat oven to 350\u00b0F for baking crust.
Stir together
aked pie shell----> Meringue: Beat 3 egg whites with cream of
irm (about 30 minutes).
For Chocolate Ganache: In a medium saucepan
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.
For Graham-Cracker Crust:
Combine
pre-baked and cooled pie shells.
Note: Use the
up milk, 1/2 cup cream, and 1/4 cup butter
5-7 minutes.
Cook for 1 minute more, whisking briskly
For the first layer: Beat cream cheese, and splenda in medium bowl until blended and smooth. You can add a splash of milk if it won't smooth out.
Stir in half the whipped topping. Mix until smooth. Spread this layer on the bottom of the crust.
For the second layer: Beat pudding mixes and milk with whisk until smooth, approximately 2 minutes. The pudding will be thick. Stir in the remaining whipped topping and spread over the previous layer.
Grate chocolate shavings over pie. Refrigerate for 4 hours or until firm.
Heat milk, marshmallows and candy in 3-quart saucepan over low heat, stirring constantly, until marshmallows and candy are melted and blended.
Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped by spoon.
Beat whipping cream in chilled large bowl with electric mixer on high speed until soft peaks form.
Fold chocolate mixture into whipped cream.
Pour into pie crust.
Refrigerate, uncovered, for at least 8 hours or until set.\tGarnish with sliced strawberries.
Combine softened cream cheese and sugar.
Heat chocolate and 3 tablespoons milk until chocolate melts. Combine with cream cheese mixture and remaining milk.
Fold in Cool Whip and pour into pie shell; refrigerate.
For a firmer pie, freeze.
xture evenly over chocolate crust. Gently spoon ice cream.
on top
Options:
Cocoa added for chocolate cream pie.
Coconut added for coconut cream pie.