My Grandma's Decadent Chocolate Pie

Ingredients

• -1 1/4 cups sugar
• -1/2 cup unsweetened baking cocoa powder
• -1/3 cup cornstarch
• -1/4 teaspoon salt
• -2 (12 oz.) cans PET® Evaporated Milk
• -1/4 cup butter, cut up
• -1 teaspoon vanilla extract
• -1 (9-inch) pastry pie crust, baked and cooled

Instructions

WHISK sugar, cocoa powder, cornstarch and salt in medium saucepan. Gradually whisk in evaporated milk until blended.
COOK over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute, stirring constantly. Remove from heat. Add butter and vanilla, stirring until butter is melted. Pour into prepared crust. Cover with plastic wrap, pressing wrap onto surface to prevent skin from forming. Cool completely. Chill 4 hours.

Desserts, Adams Family Cookbook

Favorite Chocolate Pie

Gram would make the wondrous chocolate pie. Rich and chocolaty. You know the kind you can only eat a small sliver. 

Unfortunately, she never wrote down that recipe. I have spent a year scouring the Internet for a recipe with a similar taste and texture. I think I finally found it, and not online. 

This is from a small maybe out of print cookbook called "The Great Flavors of Arkansas".

Ingredients

for pie

1 9 in pie shell, baked

3 tbs flour

3/4 cups sugar

3 tbs cocoa

1/4 tsp salt

3 egg yolks

1 can evaporated milk

2 cans of water (use evaporated milk can)

1/2 tsp vanilla

6 tbs sugar

for meringue

3 eggs whites

1/2 cup sugar

 1/8 tsp cream of tarter

Directions

Mix flour sugar and cocoa and salt. Blend egg yolks milk and water. Combine flour mixture and egg yolk mixture in a double boiler. Cook until thickened--about 2 minutes. Add vanilla. Cool slightly pour into pie shell. Refrigerate to cool. 

Meanwhile beat egg whites until stiff. Gradually add sugar and cream of tarter.  Top pie. Bake 15 minutes until meringue is slightly browned.

Chocolate Coconut Pie

INGREDIENTS


1 Pillsbury® refrigerated pie crust, softened as directed on box
1 can (12 oz) coconut milk
1 cup granulated sugar
1 cup milk
1/3 cup cornstarch
1 cup water1
 bag (12 oz) semisweet chocolate chips
1 1/2 cups whipping cream
1/4 cup powdered sugar
1/4 cup chocolate shavings.

DIRECTIONS

1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
 
2 In 2-quart saucepan, heat coconut milk, granulated sugar and milk to boiling over medium heat, stirring constantly. In small bowl, mix cornstarch and water. Reduce heat to medium-low; stir in cornstarch mixture until thickened.
 
3 In large microwavable bowl, microwave chocolate chips uncovered on Medium (50%) about 2 minutes or until melted. Stir half (about 2 cups) of the coconut milk mixture (haupia) into the melted chocolate. Spread in baked shell. Gently spread white haupia on top of chocolate layer. Refrigerate pie 2 hours.
 
4 In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on medium speed until soft peaks form. Spread whipped cream over pie; sprinkle with chocolate shavings. Cover and refrigerate any remaining pie.
 
 
 
http://www.pillsbury.com/recipes/chocolate-haupia-pie/