Chocolate Pies

CHOCOLATE OR

COCONUT CREAM PIE

2/3 c. sugar

1/2 c. (heaping) flour

pinch salt

2 c. milk

2 eggs, separated

1 T. butter

1 t. vanilla (very good quality!)

1 c. coconut

1 9-inch baked pastry shell, baked

In a heavy-bottomed saucepan, combine sugar, salt and milk. When milk is hot stir in flour. Over medium heat stir mixture constantly until thickened and it just comes to a boil. In a small bowl, beat egg yolks and add about 1/2 c. of the hot pudding mixture and mix well. Return egg mixture to the hot pudding mixture stirring rapidly until mixtures are well blended. Cook until thickened and remove from heat. Add vanilla and butter and stir until well mixed. Stir in coconut and pour into baked pastry shell. Top with meringue. (This can be easly prepared in the microwave - heat milk, sugar, and salt until hot about 3 minutes. Stir in flour. Microwave at 1 1/2 minute intervals, stirring in between, until thickened, temper eggs as described above.)

NO WEEP MERINGUE

1/3 c. sugar

2 T. sugar

1 T. cornstarch

1/2 c. water

4 egg whites

Combine sugar, cornstarch and water in a saucepan, or microwave, and bring to a boil, cook until thickened. Remove from heat. In mixer bowl, beat egg whites, and 2 T. sugar until soft peaks form. Gradually add hot syrup and beat on high speed until stiff peaks form. Spread over warm pie filling, seal edges to crust and sprinkle with a few shreds of coconut, if desired. Bake at 350 degrees for 15 minutes or until browned to your liking. Cool.

For Chocolate Pie

2 1/2 c. milk

3/4 c. sugar

3 T. cocoa (added with the flour)

All other ingredients are the same

AUNT DALPHINE’S CHOCOLATE PIE

This recipe uses cornstarch instead of flour as the thickener.

1 ¼ c. sugar

1/3 c. cornstarch

¼ t. salt

3 c. milk

½ c. cocoa

1 ½ t. vanilla

3 eggs, stirred

3 T. margarine

Combine first 5 ingredients and cook over medium heat stirring constantly until fairly thick. Remove from heat and stir a spoonful or two into the eggs. Add egg mixture to chocolate. Return to heat and cook until thickened. Remove from heat and stir in margarine and vanilla. Top meringue or whipped topping.

Dalphine Lane

DOUBLE CHOCOLATE PUDDING PIE

1 1/2 cups cold skim milk -- divided

1 pkg (4-serving) Jell-o Devil's Food flavor Fat Free instant pudding

1 tub (8oz) Cool Whip Lite -- thawed, divided

1 (6oz) Keebler reduced fat graham crust

1 pkg (4-serving) Jell-o White Chocolate flavor Fat Free instant pudding

Pour 3/4 cup of the cold milk into a med. bowl. Add Devil's Food pudding mix. Beat with wire whisk 1 min. (Mixture will be thick) Gently stir in 1/2 of the whipped topping. Spoon evenly into crust. Pour remaining 3/4 cup cold milk into another med. bowl. Add White Chocolate pudding mix. Beat with wire whisk 1 min. Gently stir in remaining whipped topping. Spread over pudding layer in crust.

Refrigerate 4 hrs. or till set. Garnish, if desired.

270 cal. 7g fat

HERSHEY BAR PIE

1 pkg. graham cracker crumb crust
1 Hershey Milk Chocolate Bar with Almonds (7oz.) broken into pieces
3-1/2 cups (8oz.) frozen whipped topping

In medium microwave bowl, place candy pieces. Microwave on high for 1 minute or until chocolate is smooth when stirred. Cool Slightly. Fold in whipped topping into melted chocolate. Spoon into pie crust. Refrigerate for 6 hours or over night.