Chocolate Velvet Pie Recipes

CHOCOLATE VELVET PIE

Steps:

• Microwave morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; STIR.
• The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
• Cool to room temperature.
• BEAT melted chocolate, cream cheese and vanilla extract in a large mixing bowl until light in color.
• Fold in whipped cream.
• Spoon into crust. Refrigerate for at least 2 hours or until firm.
• Top with sweetened whipped cream, chocolate curls, nuts, or cherries. (Optional, but so pretty!)

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Steps:

• Microwave morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
• Beat cream cheese and extract in a large mixing bowl until light in color. Fold in whipped heavy cream. Spoon into crust. Refrigerate for at least 2 hours or until firm. Top with sweetened whipped cream, chocolate curls and nuts.

CHOCOLATE VELVET PIE

Steps:

• Microwave morsels in medium, microwave-safe bowl on medium-high power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Cool to room temperature.
• Beat melted chocolate, cream cheese, and vanilla extract in large mixer bowl until light in color. Fold in whipped cream . Spoon into crust. Refrigerate until firm. Top with sweetened whipped cream, chocolate curls, and nuts.

CHOCOLATE VELVET PIE

Steps:

• Microwave morsels in medium, uncovered, microwave-safe bowl on Medium-High (70%) power for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until smooth. Cool to room temperature.
• Beat melted chocolate, cream cheese and vanilla extract in large mixer bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate until firm. Top with sweetened whipped cream, chocolate curls or nuts, if desired.

CHOCOLATE VELVET DESSERT

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.

CHOCOLATE VELVET PIE

Steps:

• 1. In large mixing bowl beat milk and pudding mix on medium speed of electric mixer for 2 minutes. Gradually add chocolate, mixing until combined.2. Fold in whipped topping. Spread in crust. Freeze at least 4 hours or until firm.3. Let stand at room temperature about 15 minutes before cutting. Garnish as desired.

CHOCOLATE VELVET PIE RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 degrees. Bake pie crust 15 minutes. Meanwhile, in heavy saucepan, over low heat, melt chocolate with sweetened condensed milk; remove from heat. Stir in eggs. Add water and vanilla; mix well. Pour into hot pie crust. Bake 10 minutes. Reduce oven temperature to 300 degrees; bake 20 minutes longer or until enter is set. Cool. Chill thoroughly. Top with whipped cream. Garnish as desired. Refrigerate leftovers.

VELVETY CHOCOLATE BUTTER PECAN PIE

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly. Combine water, vinegar and vanilla. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 8 hours or overnight., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry., For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling., Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.