Chocolate Pie - Recipe

Pie Dough
1 cup all-purpose flour
1 egg yolk
1 tablespoon sugar or Succanat
1/2 cup unsalted butter, chilled, cut into pieces

Filling
1/2 cup unsalted butter, chilled, cut into pieces
4 ounces unsweetened chocolate
4 eggs
1 1/2 cups sugar or Succanat
1/2 tablespoon vanilla extract

1. Make the pie dough: Sift the flour into a large bowl. Make a well in the center, and add the egg yolk and sugar. Using your fingers, mix the ingredients together. Quickly work the butter into the flour mixture. Press into a ball, wrap in plastic wrap, and chill for 1 hour.
2. Remove the dough from the refrigerator and roll out to fit a 9-inch pie dish. Transfer to pie dish, trim the edges, and refrigerate for at least an hour.
3. Preheat the oven to 325F. Make the filling:
Melt the butter and chocolate in the top of a double boiler over simmering water. When both are melted, stir them together. Set aside to cool just slightly.
4. Beat the eggs in a medium bowl until they are thick and pale yellow, mix in the sugar and vanilla, and add the chocolate mixture. Pour the filling into the pie crust.
5. Bake the pie for 30 minutes. Remove from the oven and let cool to room temperature before serving.

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Chocolate Angel Pie Recipe

Bake the meringue shell at least an hour before you prepare the filling, or the night before.

1 baked Meringue Nut Shell, recipe follows
4 ounces Baker's German's sweet chocolate
3 tablespoons water
1 teaspoon vanilla
1 envelope Dream Whip whipped topping mix

Combine chocolate and water in saucepan; heat over low heat, stirring constantly, until melted and smooth. Cool until thickened; add vanilla. Prepare whipped topping mix as directed on package. Fold chocolate mixture into the whipped topping. Spoon into the prepared meringue shell. Chill for 2 hours before serving. Serves 6 to 8.
Meringue Shell

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup chopped pecans
Beat egg whites with salt and cream of tartar until foamy. Gradually add sugar; continue beating until mixture forms stiff shiny peaks, about 10 minutes. Add vanilla and chopped pecans. Spread over bottom and sides of an 8-inch pie plate. Bake at 250° for 40 minutes; turn off heat and cool in oven for at least 1 hour, or overnight.

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site: chocolate.cdkitchen.com/recipes/recs/301/Chocolate-Pecan-Pie75871.shtml
A fabulous chocolate pie dessert for anytime, it becomes special when decorated for Halloween company, goblins and ghosts.

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site: www.bellaonline.com/articles/art36595.asp

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site: southernfood.about.com/od/chocolatepies/r/bl00510b.htm
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site: southernfood.about.com/od/chocolatepies/r/bl30412d.htm