My Wonderful World

W e l c o m e... And Enjoy!

Friday, January 28, 2011

Chocolate Pie Tonight!!

Chocolate Meringue Pie

It's what's for supper...
but I will have to post all the details
later since my hard drive went crazy!  

I hate when this happens!!     

But today, I have things back in order and it has been a long haul to recover many lost recipes, fonts, etc.  

@@@@@ Now You're Cooking! Export Format

Double Chocolate Pudding

Chocolate, pudding

6 extra-large egg yolks
1/2 c sugar
1/4 cup cornstarch
3 tb cocoa powder
  pinch salt
2 c milk
1 oz semisweet chocolate; chopped
2 tb unsalted butter
1 1/2 ts pure vanilla extract
2 tb heavy cream

Directions: Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.

Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.

Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

This recipe makes enough for a 9" pie pan or a 10" tart pan.

Notes:  ©2011 Television Food Network

Yield: 6 servings

** Exported from Now You're Cooking! v5.88 **

For the Meringue:

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Pastry, Pies

3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

In large mixing bowl combine 3 egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar. Beat with mixer on medium speed until soft peaks form. Gradually add 6 tablespoons sugar, beating the meringue until stiff and glossy peaks form and all the sugar is dissolved.

Spread with offset spatula or pipe with a star tip pastry bag.

Bake the pie in a 350°F oven for 15 minutes. Cool on a wire rack for 1 hour. Refrigerate 3 to 6 hours before serving.

Notes:  ©WHStoneman

Yield: one serving

** Exported from Now You're Cooking! v5.88 **


RamblingTart said...

So sorry to hear about your hard drive, William! Grrr. Hate it when things get mussed up like that. Your chocolate pie looks divine, though. :-)

Betsy from Tennessee said...

Hi Bill.... That pie looks FABULOUS... I'll drive to Kingston JUST to get a piece of that!!!!! ha ha

Sorry about your hard drive.... Hope you get it fixed soon.

Have a great day and stay WARM.

My Carolina Kitchen said...

I go crazy when my computer acts up. On the other hand, if I could nibble on this pie while I solved the problem, maybe it wouldn't be so bad.

Pam said...

Mr. Bill, glad things are back in order! Wish I had been invited for supper at your place; your pie would've been great! I'll just have to make it myself. Yum!!!

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017