Best 4 Johnny Rays Chocolate Pie Recipes

CHOCOLATE PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Pulse the cookies in a food processor until finely chopped. With the processor running, add the butter. Press the crumbs into the bottoms of four 4 1/4-inch disposable aluminum pie pans. Bake until set, about 5 minutes. Let cool.
• For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Whisk in the milk and egg yolks. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes. The second it starts to bubble and thicken (it should be thick like pudding), remove it from the heat. Add the chocolate, butter and vanilla, then stir until everything is beautifully combined. Pour the pudding into the pie crusts and place in the fridge, uncovered, to chill for 4 hours. Serve topped with whipped cream.

CHOCOLATE CREAM PIE

Steps:

• Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside.
• In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa, and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks.
• Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk. Bring to a boil, whisking constantly as the mixture thickens. Once the mixture starts to thicken, boil for 1 more minute.
• Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. Whisk until the chocolate is melted and the mixture is smooth.
• Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly.

JOHNNY RAY'S COCONUT CREAM PIE

Steps:

• 1. Filling:
• 2. In heavy sauce pan add milk, sugar, flour, salt cook on med.high heat stirring continuously until it comes to a boil, then boil for 2 min. It will take a while and the filling will be thick.
• 3. Boil for 2 min. while stirring continuously
• 4. Remove from heat, add 3 large spoonful of pudding to beaten egg yolks one spoonful at a time mixing well with each addition.
• 5. Now pour egg yolks into sauce pan and mix well.
• 6. Bring to a boil and boil for 3 min. Remove from heat add coconut, butter, and vanilla.
• 7. Pour into pie shell or shells.
• 8. If using the whipped cream topping, let the filling be cold before topping
• 9. If using the egg white - marshmallow topping add while hot.
• 10. TOPPINGS:
• 11. Frist one: Whip cream add sugar and vanilla until thick with stiff peaks, put 1/2 on each pie. Sprinkle with toasted coconut.
• 12. Second topping: Whip egg whites until foamy, then add sugar a teaspoon at a time, beat until you have soft peaks, add your marshmallow cream in 3 sections beating well between each addition, then add your vanilla, top pies making sure all your edges are sealed. Brown in 400 degree oven until top is brown then sprinkle toasted coconut on top

JONNY RAY'S LEMON MERINGUE PIE

Steps:

• Lemon filling
• In heavy pot mix sugar, corn starch, and salt
• add 1/2 cup cold water, stir until well mixed
• over med. high heat pour in boiling water slowly, stir with wooden spoon, stirring constantly.
• cook until the filling is thick and is clear. Let the mixture boil for 2 min while stirring constantly.
• remove from heat, beat egg yolks lightly then add 4 large spoonful of hot mixture to yolks while stirring ( this is bring the yolks to temp. so they want scramble )
• drizzle the egg mixture into your hot mixture, stirring constantly, let mix come to boil and boil for 2 min.
• remove from heat, add lemon juice, zest, butter and mix well
• let cool slightly while you make your meringue.
• Meringue
• beat whites until they are foamy, then start adding the sugar one TBLS. at a time, beat between each addition, beat in vanilla when you have stiff peaks.
• now add your marshmellow cream, you want to add this 1/3 at a time beat it well between each addition
• your whites should be glossy with very stiff peaks. This meringue is so good.
• now pour your warm filling into your pie shells and then pile on the meringue, be sure to seal the edges so it want pull away
• put it in a pre heated oven ( 400 degrees ) bake for 12 to 15 min. till they brown on top.
• let cool completely then store in fridge for at least 4 hours or over night.