Best 2 Bevs Chocolate Pie Recipes

Indulge in a delectable journey with "Bev's Chocolate Pie," a timeless classic that has captivated dessert enthusiasts for generations. This iconic pie features a rich and velvety chocolate filling nestled in a flaky, buttery crust, topped with a blanket of fluffy whipped cream. As you embark on this culinary adventure, you'll discover not just one, but three extraordinary recipes that cater to various dietary preferences and skill levels. From the traditional version brimming with chocolate decadence to a gluten-free alternative that maintains all the indulgence without compromising taste, and a vegan rendition that proves plant-based desserts can be equally tantalizing, "Bev's Chocolate Pie" offers something for every palate and dietary restriction. Get ready to tantalize your taste buds and embark on a chocolate-filled extravaganza that will leave you craving for more.

Let's cook with our recipes!

CHOCOLATE PIE I

Chocolate Pie I image

One for the chocolate lovers!

Provided by Glenda

Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 9

Ingredients

1 (9 inch) pie shell, baked
¼ cup butter
1 ¼ cups white sugar
2 tablespoons unsweetened cocoa powder
3 tablespoons all-purpose flour
2 egg yolks
1 cup milk
½ teaspoon vanilla extract
2 egg whites

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a cast iron skillet over medium low heat, melt the butter.
Combine one cup of the sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
Add the sugar and egg mixture to the skillet with the melted butter or margarine and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn)! Add the vanilla. Pour the mixture into the baked crust.
Beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).

Nutrition Facts : Calories 339.1 calories, Carbohydrate 46.5 g, Cholesterol 70.5 mg, Fat 15.6 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 6.5 g, Sodium 191 mg, Sugar 32.8 g

CHOCOLATE PIE

Chocolate Pie image

Provided by Trisha Yearwood

Categories dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 sleeve graham crackers (9 whole crackers)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
1 cup milk
1 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
3 large eggs, separated
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Pinch of kosher salt
1/4 cup granulated sugar

Steps:

For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.

Tips:

For a creamier pie, use heavy cream instead of milk in the chocolate pudding.
To make the pie ahead of time, bake it and let it cool completely. Then, cover it with plastic wrap and refrigerate for up to 3 days.
To serve the pie, let it sit at room temperature for about 30 minutes before slicing.
Garnish the pie with whipped cream, chocolate shavings, or fresh berries before serving.

Conclusion:

Bev's Chocolate Pie is a classic dessert that is perfect for any occasion. With its rich, creamy chocolate filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy-to-make dessert, give Bev's Chocolate Pie a try!