Chocolate pie

Plowing through Life in the Country. One Calf Nut at a Time

Aug 2019

Chocolate Pie

by The Pioneer Woman on October 8, 2014

Whenever my husband, the strapping stallion I call Marlboro Man, imagines chocolate pie—and I imagine that he imagines it frequently, because it’s one of his favorite desserts—he doesn’t think of French Silk Pie or Chocolate Chiffon Pie or Chocolate Chess Pie or any other variation. He thinks of this one. This is just good ol’ basic, can’t-go-wrong, everyone-loves-it, super-easy-to-make, been-around-forever chocolate pie with a pudding filling, and my beloved could seriously eat a slice every day of his life and never get bored.

I could too, I might add.

And speaking of that: This pie is always one of those things that drives home to me the differences between Marlboro Man and me, and let me explain: In no universe would he ever, ever consider adorning his chocolate pie with anything. Not whipped cream, not fruit, not nuts, not sauces…nothing. To him, that would mar the beautiful simplicity of this luscious dessert and he sees absolutely no logical reason for it.

I, on the other hand, will keep adding stuff to the top of my chocolate pie until my fridge is empty, my pantry is cleaned out, and the cows come home.

Differences make the world go ’round!

Now, the first step to making this homemade pie is to put a storebought frozen pie crust into the oven. Ha. At least that’s what I did. I was out of my frozen crusts and I didn’t feel like making one on the spot, so I used a storebought frozen one.

I am not ashamed.

Now, if you really want to impress your friends, forget about the pie crust and come close to burning it, as I did above.

They’ll be amazed at your talent!

All of that’s about to be forgotten, though, when you make this luscious pie filling, which is nothing more than chocolate pudding. (So consider this a chocolate pudding recipe, too!) Start by putting sugar into a saucepan…

With some cornstarch…

Add a little salt (about a fourth a teaspoon; don’t be thrown off by the 1/2 teaspoon measure you see here, as I only added half. Don’t be like me)…

Stir it together gently—I say gently, because if you stir it violently or vigorously, you will create a cloud of cornstarch in your kitchen! And who needs that.

Now, pour in some whole milk. Normally, I’d say “or you can use 2% or skim milk” but in this case, I absotively, posilutely insist that you use whole milk! You must! It makes the pie creamier and gives it the texture it needs. You can always use the skim milk on your Wheaties tomorrow!

Sorry for being bossy.

Separate four eggs…

Pour in the yolks…

Then stir it together and start heating it up over medium heat, stirring very gently but constantly.

The bubbles will calm down and it will start to heat up and thicken. This will seem to take forever at first…

But then, before you know it, it starts to bubble/boil! Right after it starts to boil and thicken, you need to remove it from the heat.

Oh! I forgot to tell you that way earlier, I grabbed some bittersweet chocolate…

And chopped it really finely.

(Note on the chocolate: I have tried this pie with cocoa powder, with semi-sweet chocolate, with unsweetened chocolate…and I prefer bittersweet. You can play around with the different chocolates to see what you like.)

It’s important to have the chocolate all chopped and ready ahead of time, because the second you pull the filling/pudding off the heat, you’ll want to throw it right in…

With some vanilla…

And stir it around to start melting the chocolate, which will happen pretty much instantly because of how hot and lovely it is.

The final step, of course, is to add a little butter for silkiness, flavor, and richness…

And stir it until it melts. Again, this should only take about 4.2 seconds.

Pour it into the baked (and cooled!) pie shell…

Then smooth it out, lick whatever you use to smooth it, and pop the pie in the fridge (uncovered) for at least 3-4 hours. You want it to be totally cool and set!

This filling amount is enough for a deep-dish pie crust, so when I use a standard crust, I always have a little filling left over. So I just scoop it into little cups…

And stick those in the fridge. Ready-to-go pudding!

At long last! The pie is chilled and ready. And gorgeous. And seductive. And irresistible.

Just like Marlboro Man.

Cut a nice, big wedge…

And, if you’re serving it to my husband, just stick it on a plate.

Positively perfect pie!

If I’m eating it, though? Oh, how about some squirt whipped cream and a raspberry?

How about some chocolate syrup?

I actually forced myself to stop there, but I could have gone nuts (literally): Chopped pecans, chopped walnuts…and man, oh man, a drizzle of caramel sauce would be just decadent.

Here’s the handy dandy printable. Make it today! It’s the easiest pie there is. (Note that you could change it up and do an Oreo or graham cracker crust—totally delicious, too.)

Cheesy chicken bake recipe

Posted by KathrynSteed on November 17th, 2010 at 05:17pm

A tasty dinner that’s finished in just 30 minutes.

Ingredients

* one 10 3/4-oz. can condensed cream of chicken soup
* one 8-oz. jar processed cheese spread
* 1/2 C. milk
* 2 C. diced, cooked chicken
* 3 Tbs. chopped green chilies
* 2 tsp. instant minced onion
* 4 C. coarsely crushed taco shells

Directions

In a saucepan, heat together soup and cheese spread until blended. Gradually stir in milk; add chicken, chilies, and onion. Cook and stir until mixture bubbles. Place half of the crushed taco shells in 1 1/2-quart casserole. Pour in soup mixture and top with remaining shells. Bake in 350 degree oven for 20 minutes. Let stand 5 minutes before serving.

More recipes chicken bake.

Chocolate ganache frosting

Baking Basics
Last updated on: June 13, 2018

Learn how to make chocolate ganache with this easy tutorial. You only need chocolate, heavy whipping cream, a microwave, and 5 minutes to make this simple ganache recipe!

I feel like chocolate ganache sounds like a difficult or fancy thing to make. Is that just me? Honestly, chocolate ganache is really simple to make and only requires two ingredients: chocolate and heavy whipping cream.

You can also adjust the ratio of chocolate and heavy whipping cream, depending on what you’re wanting to make with it. In this post I’ll be showing you how to make a 1:1 ratio of ganache, which is perfect for topping on ice cream pies, cheesecakes, drizzled over ice cream, and so much more.

I’ll explain more about adjusting the amount of each ingredient at the bottom of the post. So, let’s get started!

You’ll start out with some semi-sweet chocolate that’s been roughly chopped into smaller pieces. I really like Bakers brand chocolate bars, but Ghirardelli is a great option too.

You don’t have to perfectly chop the chocolate, just make sure the pieces aren’t too large so they’ll melt easily. The pieces of chocolate kind of look big in this picture, but that’s actually a small bowl and whisk.

Then, you’ll warm up 1/2 cup of heavy cream or heavy whipping cream. I typically just use the microwave to heat up the heavy whipping cream because it’s easier, but you can use the stove too. If you’re using the microwave put it in for 45 seconds-1 minute, but keep a close eye on it!

Every microwave is different, you just want it to be nice and warm but not super hot and bubbling over. Once it’s heated, you’ll pour it right over the chopped chocolate.

Then, you’ll let it sit for about 2-3 minutes so the warm heavy whipping cream can melt the chocolate.

And finally, you’ll whisk it until it starts to come together. It helps to start out slowly whisking in the middle of the bowl and whisking in one direction the whole time.

Here’s a visual of what it will look like as you’re whisking the mixture. Just make sure to keep whisking until the mixture comes together into a nice silky, smooth chocolate ganache.

And that’s it. I told you this was easy, right? This recipe is a 1:1 ratio for chocolate ganache, which means that you’re using 4 ounces of semi-sweet chocolate and 4 ounces of heavy whipping cream. This picture is of the ganache while it’s still warm, once it cools it will thicken.

This recipe is perfect if you’re looking for a thicker glaze. I used this particular recipe to drizzle over these cupcakes.

Here’s another visual of what this ganache will look like on an ice cream pie.

You can also use a 2:1 ratio (8 ounces chocolate and 4 ounces heavy whipping cream) for homemade truffles. Or you can use a 1:2 ratio (4 ounces chocolate and 8 ounces of heavy whipping cream) for a much thinner ganache that you can pour.

Burrito recipe

Ingredients

• 1 pound ground beef


• 1 envelope taco seasoning


• 1 can (16 ounces) refried beans


• 6 flour tortillas (12 inches), warmed


• 1 cup shredded Colby-Monterey Jack cheese


• 4 teaspoons canola oil


• Sour cream and salsa

Directions

• In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean.


• In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes.


• Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up.


• In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.
  Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds.

Nutrition Facts

Reviews

I've been making these for years, but like another reviewer, I mix the beans with the meat. I prefer old el paso Burrito Seasoning instead of taco seasoning. Our stores do not stock it anymore, but I get it online at walmart or Amazon. Occasionally, it is stocked in walmart super centers.

I love these, oil and all.

I've made these for years, but I heat the beans in with the meat after the meat is browned. I also use salsa instead of taco seasoning, but either one is good. I add the cheese to the meat/bean mixture and it's the perfect one pan meal.

Broooooooo these things are beast I make them with cilantro and onion and fry them till they're flaky and crispy hmmmmmmm mmmmmm

I too fix these babies and my family loves them. it’s the frying and being crispy that makes them taste so good with side condiments. Yummy!

Tasty easy to prepare and a timesaver

Easy and great recipe! I love recipes that I can follow exactly the first time I make it to give it a fair shot AND play with/add whatever pops in my head for follow-up cooking. If you do choose to add additional ingredients, be careful not to add to much or over stuff. I never thought I would live crunchy tortillas so much. Thanks for the recipe.

why the oil ? a Tortilla will brown great with out any added oil at all . when we make them at home we use our panini press works great.. i have also used a frying pan.. and NO oil of any kind

I make these, using salsa in the burritos, instead of taco seasoning mix. Plate them on a bed of shredded lettuce, for that authentic taqueria look!

Loved these. Did add small amount of Mexican rice. Easy. Made enough (just 2 of us) for 3 days of meals and seemed to better! thank you for sharing this recipe!

Braised short ribs

Ingredients

6 bone-in short ribs (about 5 3/4 pounds)

Extra-virgin olive oil

1 large Spanish onion, cut into 1/2-inch pieces

2 ribs celery, cut into 1/2-inch pieces

2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces

2 cloves garlic, smashed

1 1/2 cups tomato paste

2 to 3 cups hearty red wine

1 bunch fresh thyme, tied with kitchen string

Directions

1. Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.


2. Preheat the oven to 375 degrees F.


3. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.


4. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

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Blueberry scones

Ingredients

• 4 cups all-purpose flour


• 6 tablespoons sugar


• 4-1/2 teaspoons baking powder


• 1/2 teaspoon salt


• 1/2 cup plus 2 tablespoons cold butter


• 2 large eggs, room temperature


• 3/4 cup plus 2 tablespoons whole milk, div > View Recipe

Directions

• In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.


• Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

Editor's Note

Nutrition Facts

Recommended Video

Reviews

Scones were very dry and fell apart when we ate them

The reviews calling this recipe too dry are right! There's not even enough milk to hold the dough together. This is more like flour with wet spots in it. This dough was completely unusable and went into the trash.

Amazing quick easy scones I’ve made with blueberries blackberries orange with currants and more Perfect every time .

I don't understand the poor reviews. I make this all the time. The dough isn't dry, it's plenty sweet and lovely. I add a lemon confectioners sugar glaze.

I don't understand the complaints about these being dry or tasteless. The dough was very easy to work with, and I had to sprinkle a little flour on it to keep from sticking to my fingers. I didn't have blueberries, so used frozen blackberries. The scones are light, airy, packed with berry juiciness, and delicious!

I have made plenty of scone recipes before, for years actually, and have tried all kinds of recipes. I have never had an issue, until this one. There is too much flour for 3/4 cup milk. I had to add more milk just to get it to come together. I didn't add the blueberries at the step stated, because it seemed to me, the way the dough was, it would have been very difficult to incorporate them in. So I added them to the dry mix. The flavor was bland. I will never use this recipe again and would not recommend it.

This is the worst scone recipe I've ever made, it has two cups flour too much and is dry and tasteless. Time to rework, don't waste your time making these.

I bake daily either at home or at work and THIS is a PERFECT scone recipe! For those reviewers that suggest these are "too dry" or "not sweet enough" aren't familiar with scones! By definition a scone is a small "unsweetened or lightly sweetened biscuit like cake".

Scones turned out soft and flakey, but they were rather bland and definitely not sweet enough.

I don't know what I did wrong but I followed the directions exactly and all I got was a very dry consistency that wouldn't hold together. 4 cups of flour seems way too much with only 3/4 cup milk. Should this have been only 2 cups like other recipes? I tried adding a little more milk but didn't help much. I mixed everything by hand and cut in the butter. Maybe using my mixer would have been better but I was afraid of over mixing. Ended up throwing it all away. Was so looking forward to these! This was my first recipe failure.

Blueberry pie

Ingredients

• 3/4 cup sugar


• 3 tablespoons cornstarch


• 1/8 teaspoon salt


• 1/4 cup cold water


• 5 cups fresh blueberries, div > View Recipe

Directions

• In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.


• Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving.

Nutrition Facts

Recommended Video

Reviews

Just made as directed. Can hardly wait till it cools !!

Excellent and healthy, as I used 1/2 cup of xylitol plus 4 micro spoons of pure stevia extract instead of sugar. Plus 2 caps of pure vanilla.

Its blueberry season where I live, spent the morning picking berries and came home to make some homemade pie crust. Looking around for recipes for the filling I decided on this contest winning recipe. Read all the reviews and decided to give it a go. A.maze.ing. The only thing I changed was the sugar. I used a tad less than a half cup of white sugar. I used a tart plate and a homemade pie crust with the weaving dough to top. Consistency of this filling is perfect. My teenager loved loved loved the pie! The best possible way to use 2 hours of blueberry picking berries! Thank you so much for sharing! With love, Christine, and the girls

Forgot the butter. Still awesome.

My husband said, “This might be the Best blueberry pie I’ve ever had!” Excellent and easy to make.

Excellent! I used half sola sugar to reduce the sugar amount. It was a great recipe and super easy.

Delicious, and super easy to make. Definitely will make again! Also, frozen blueberries work just fine if fresh berries aren't available.

Definitely a keeper! I love that it uses fresh blueberries instead of canned. The texture of the berries is also nice since only part of them are cooked first.

This was good, but a little too sweet. I used some blueberries I had frozen since I did not have fresh ones. The frozen ones worked fine. I added the frozen berries to the hot mixture, and it worked well. I will make this again, but I will cut down on the sugar.

This recipe is FANTASTIC. It set up perfectly for me, and I made it exactly as written. What I love about this recipe is that a portion of the berries are added at the end, and they give it such a great texture because the berries are still reasonably firm and intact when serving. This is a keeper! @imhs1975 - I cool the pie shell a bit before adding the filling (and the filling should also be cool).