Best Chocolate Custard Pie Recipes

GRANDMA'S CHOCOLATE CUSTARD PIE

Steps:

• Mix sugar, flour, and cocoa powder together in a bowl until well combined.
• Mix milk, egg yolks, and vanilla extract together in a separate large bowl. Add flour mixture and blend custard until smooth.
• Pour custard into a cast iron skillet over medium heat. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Beat egg whites, sugar, and vanilla extract together in a small bowl until peaks start to form. Spread the thick meringue mixture on top of the custard.
• Cook under the preheated broiler just until the peaks start to turn light brown, 1 to 2 minutes, being very careful not to let the meringue burn.
• Place the custard pie in the fridge or on Grandma's porch on a cool night until the custard congeals, about 2 hours.

BLACK BOTTOM CHOCOLATE/RUM CUSTARD PIE 1952

Steps:

• 1. GRAHAM CRACKER CRUST: Combine all 4 crust ingredients and press into 8 or 9 inch pie plate
• 2. MAKE CUSTARD: Stir the scaled milk slowly into the beaten eggs then stir in the sugar mixture and cook in double boiler over hot water stirring occasionally for about 20 minutes or until custard coats the spoon
• 3. REMOVE one cup of hot custard and set aside for the top layer
• 4. To remaining hot custard still in the pan add 1 1/2 squares of dark baking chocolate (can use sweetened or milk chocolate if prefer) -- beat until well blended, then let cool
• 5. Add 1/2 tsp vanilla and pour choc custard into the pie shell
• 6. SECOND OR TOP LAYER OF CUSTARD: add dissolved gelatine to 1C of plain custard that was set aside before -- then add 1T of rum extract and mix well
• 7. In a separate bowl, beat the egg whites until stiff, adding the salt, cream of tartar, and sugar, one teaspoon full at a time until all is incorporated.
• 8. Fold the egg-white mixture into the custard-with-rum mixture and pour it on top of the chocolate layer and place in refrigerator to cool
• 9. After the pie has set up, cover the top with whipped cream and shaved chocolate just before serving.

CHOCOLATE CUSTARD PIE

Steps:

• 1. Preheat oven to 450'F Bake pie crust for about 8 minutes, or until just golden.
• 2. In a large mixing bowl cream the butter and sugar together with a hand mixer until smooth.
• 3. In a small sauce pan bring the heavy cream to a scald. Pour 8 ounces of your 10 ounce chopped chocolate into the scalded cream. Add vanilla to cream chocolate mixture and stir until completely melted.
• 4. Meanwhile in a small bowl, whisk eggs yolks until smooth. Then add your flour to your egg yolks one 1/2 tablespoon at a time until completely smooth.
• 5. With a whisk, slowly pour hot chocolate cream mixture into the egg yolk mixture, whisking the entire time! (The hot chocolate and cream will cook the egg yolks. Whisking will keep the yolks from clumping and making you an omelet..eww!)
• 6. Let chocolate egg yolk mixture to cool completely!!!! (Can not emphasis this more. Pop it in the freezer for 10 minutes if you have to, just make sure it isn't hot!)
• 7. Pour chocolate mixture into butter sugar mixture and beat with a hand mixer on high for 4-5 minutes. This is your chocolate custard!!! :-D
• 8. Spread your chocolate custard filling into the 9 inch pie crust.
• 9. Top the filling with the remaining chopped chocolate.
• 10. Spoon whipped topping on top of the filling and spread out evenly. I dusted the top of the pie with cocoa powder because it was pretty!
• 11. Chill for 3 hours before serving. (Again, I froze the pie. If you like frozen custard, this pie rocks frozen!!! Just a little harder to cut.)

CHOCOLATE CUSTARD PIE

Steps:

• Prepare crust: Pulse flour, sugar, and salt in a food processor 3 to 4 times or until combined. Add butter and shortening and pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture; pulse 5 to 6 times or until dough clumps together, adding up to 1 tablespoon water, 1 teaspoon at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; turn edges under and crimp. Prick the bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.
• Bake in the preheated oven for 12 minutes. Remove pie weights and parchment paper and continue to bake until lightly browned and crisp, 10 to 12 minutes more. Transfer to a wire rack and cool while preparing filling.
• Prepare filling: Whisk together sugar, flour, cocoa powder, and salt in a large saucepan. Whisk together heavy cream, milk, and egg yolks in a medium bowl until completely blended. Gradually whisk egg mixture into sugar mixture.
• Cook over medium heat, whisking constantly, just until mixture begins to boil, 6 to 8 minutes. Cook for 1 more minute, whisking constantly. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter, and vanilla until chocolate and butter have melted and mixture is completely smooth.
• Spread filling in the cooled crust. Place plastic wrap directly on the warm filling and chill in the refrigerator until set, 8 to 24 hours.
• Prepare topping: Beat heavy cream and vanilla at medium-high speed with an electric mixer until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form.
• Just before serving, top pie with whipped cream.

AMAZING WHITE CHOCOLATE-COCONUT CUSTARD PIE

Steps:

• Preheat oven to 350°F.
• Grease 9-inch pie plate; set aside.
• Place all ingredients except coconut in blender container; cover. Blend on low speed 3 minutes.
• Pour into pie plate; sprinkle with coconut.
• Bake in lower third of oven 45 minutes or until center of pie is set and top is golden brown.
• Cool completely on wire rack.
• Store in refrigerator.

SWEET POTATO PIE WITH CHOCOLATE CRUMB CRUST AND POURING CUSTARD RECIPE - (4.4/5)

Steps:

• FILLING: Preheat oven to 375ºF. Pierce yams with fork several times. Place on baking sheet and bake until tender, about 1 hour. Cool yams slightly. Peel and puree in processor. Using electric mixer, cream 1/2 cup butter with sugar in large bowl until light. Add eggs 1 at a time, beating well after each addition. Beat in 3 cups yam puree (reserve andy remainder for another use), half and half and next 9 ingredients. (Filling can be prepared 1 day ahead; refrigerate. Let stand 1 hour at room temperature before continuing.) CRUST: Preheat oven to 350ºF. Lightly butter 10-inch pie pan. Mix cookie crumbs and melted butter in bowl. Press mixture into bottom and up sides of prepared pan. Pour pie filling into crust. Bake until center of pie is set, about 1 hour. Transfer to rack and cool completely. (Can be prepared 6 hours ahead). Cut pie into wedges. Transfer to plates. Pour custard around pie. Sprinkle custard with pistachios and serve. POURING CUSTARD: Place milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Scald milk. Remove from heat. Cover and let steep 20 minutes. Using electric mixer, beat yolks and sugar in medium bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Strain milk. Gradually beat into egg mixture. Return mixture to sauce pan and stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 12 minutes; do not bowl. Stain into bowl. Refrigerate until cool, stirring occasionally. (Can be prepared 2 days ahead).

TRIPLE CHOCOLATE CUSTARD PIE

Steps:

• In a small saucepan, stir together syrup, milk, and sugar.
• Cook over low heat, stirring constantly, until mixture bubbles at edges.
• Set aside.
• In a medium bowl, beat together eggs and vanilla until well-blended.
• While stirring constantly, slowly pour in heated milk.
• Stir until well combined.
• Pour into pie shell.
• Bake in a preheated 350 F oven until knife inserted near center comes out clean, about 40-45 minutes.
• Cool on wire rack.
• Serve warm or refrigerate and chill thoroughly to serve cold.
• Garnish with whipped cream and mint leaves, if desired, just before serving.

AMAZING WHITE CHOCOLATE-COCONUT CUSTARD PIE

Steps:

• Heat oven to 350°F.
• Blend all ingredients except coconut in blender until smooth.
• Pour into 9-inch pie plate; sprinkle with coconut.
• Bake 45 min. or until center is set and top is golden brown.

AMAZING WHITE CHOCOLATE-COCONUT CUSTARD PIE

Steps:

• Heat oven to 350°F.
• Blend all ingredients except coconut in blender until smooth.
• Pour into 9-inch pie plate; sprinkle with coconut.
• Bake 45 min. or until center is set and top is golden brown.

CHOCOLATE CUSTARD PIE

Steps:

• Stir together egg yolks, sugar, margarine, flour, and milk. Cook over medium heat, stirring constantly, until mixture thickens. Pour into baked shell. Meringue: Add cream of tartar to egg whites. Mix until stiff, then add sugar and vanilla. Spread over chocolate mixture, then bake at 350 degrees until meringue is golden brown.