Best 5 County Fair Chocolate Pie Recipes

COUNTY FAIR CHOCOLATE PIE

Steps:

• 1. FOR THE PIE FILLING: Combine sugar, cocoa powder, and salt in a medium saucepan. Set aside.
• 2. Combine milk and egg yolks, whisking thoroughly. Stir egg/milk mixture into dry ingredients well, then drop in butter.
• 3. Cook mixture over medium heat, stirring CONSTANTLY till mixture thickens and boils. (just keep stirring...it will eventually thicken!)
• 4. Remove from heat and stir in vanilla.
• 5. Pour evenly into pre-baked pie shell. Set on cooling rack while you prepare the meringue topping.
• 6. FOR THE MERINGUE TOPPING: Moisten corn starch with a small amount of cold water in a medium saucepan. Not too runny, but there should be no dry corn starch.
• 7. Stir the boiling water into the moistened corn starch.
• 8. Cook over medium heat until thick and clear. (Be patient, it will happen.) Set pan aside and let thickened corn starch cool.
• 9. Beat egg whites in a chilled bowl until soft peaks are formed. Add salt, then add sugar gradually, beating briefly between additions.
• 10. Beat in the cooked and cooled corn starch mixture until meringue forms stiff peaks.
• 11. Spoon over cooled (or nearly cooled) pie, swirling artfully into delicate peaks. Brown in oven set to 375 F, keeping a constant watch as it can burn quickly.
• 12. Remove from oven and allow to cool completely before chilling in refrigerator.
• 13. To serve, grate milk chocolate over pie before cutting. Keep covered and store in refrigerator.

COUNTY FAIR CHERRY PIE

Steps:

• In a large saucepan, combine sugar, cornstarch and salt; stir in cherries. Let stand 30 minutes. , Cook and stir cherry mixture over medium heat until mixture boils and starts to thicken. , Pour into jars or freezer containers, leaving 1/2-in. headspace. Cool. Cover with lids; refrigerate or freeze. Yield: 3 cups filling for one pie., To make pie: Preheat oven to 375°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Add thawed filling. Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cover edges during the last 20 minutes to prevent overbrowning. Cool on a wire rack., Meanwhile, roll remaining dough to 1/8-in.-thick circle; cut stars using floured star-shaped cutters. Place on an ungreased baking sheet. Bake at 375° for 7-11 minutes or until golden brown. Remove to a wire rack to cool., To serve, dust stars with confectioners' sugar; place over pie. Lightly dust edges of pie with confectioners' sugar.

COUNTY FAIR PIE

Steps:

• in a mixing bowl, beat the butter, sugar, flour, eggs and vanilla until well blended.
• stir in nuts and chips.
• pour into pastry shell.
• bake at 325 degrees for 1 hour or until golden brown.
• cool on a wire rack for 1 hour.
• store in refrigerator.

COUNTY FAIR PIE

Steps:

• In a bowl, beat the butter, sugar, flour, eggs, and vanilla until well blended. Stir in nuts and chips. , Pour into pie shell. Bake at 325° for 1 hour or until golden brown. Cool on a wire rack.

CHOCOLATE SHOO-FLY PIE

Steps:

• 1. Dissolve 1/4 teaspoon baking soda in boiling water. Stir in chocolate syrup. Set aside. Combine flour, sugar, 1/4 teaspoon baking soda and salt. Cut in butter or margarine with pastry blender to form coarse crumbs.
• 2. Set aside 1 cup each of chocolate syrup mixture and crumbs.
• 3. Gently combine remaining chocolate mixture and crumbs, stirring just until crumbs are moistened (mixture will be lumpy).
• 4. Pour reserved cup of chocolate mixture into unbaked pastry shell and spread chocolate-crumb mixture evenly over liquid in shell. Top with remaining cup crumbs.
• 5. Bake at 375 degrees for 60 minutes or until set.