Chocolate Berry Cream Pie Recipes

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CHOCOLATE CREAM PIE II



Chocolate Cream Pie II image

This is an old family recipe my grandmother used to make me when I was a little boy.

Provided by Cecil

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 10

1 (9 inch) pie crust, baked
3 egg yolks, beaten
1 ½ cups white sugar
3 tablespoons cornstarch
½ cup unsweetened cocoa powder
½ teaspoon salt
3 cups milk
1 tablespoon butter
1 ½ teaspoons vanilla extract
1 cup frozen whipped topping, thawed

Steps:

  • In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
  • Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

Nutrition Facts : Calories 360.2 calories, Carbohydrate 57.7 g, Cholesterol 88 mg, Fat 13.2 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 301.8 mg, Sugar 44.8 g

WHITE CHOCOLATE BERRY PIE



White Chocolate Berry Pie image

When strawberries are in season, I love to make this pretty pie. -Connie Laux, Englewood, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 8

5 ounces white baking chocolate, chopped, divided
2 tablespoons whole milk
3 ounces cream cheese, softened
1/3 cup confectioners' sugar
1 teaspoon grated orange zest
1 cup heavy whipping cream, whipped
1 graham cracker crust (9 inches)
2 cups sliced fresh strawberries

Steps:

  • In a microwave, melt 4 ounces white chocolate with milk; stir until smooth. Cool to room temperature. , Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in orange zest and melted chocolate. Fold in whipped cream. , Spread into crust. Arrange strawberries on top. Melt remaining white chocolate; drizzle over berries. Refrigerate for at least 1 hour. Store in the refrigerator.

Nutrition Facts : Calories 299 calories, Fat 22g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 170mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

NO-BAKE CHOCOLATE RASPBERRY CREAM PIE



No-Bake Chocolate Raspberry Cream Pie image

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Food Processor     Microwave     Chocolate     Dessert     Fourth of July     Kid-Friendly     Quick & Easy     High Fiber     Backyard BBQ     Raspberry     Chill     Bon Appétit     Small Plates

Number Of Ingredients 9

7 ounces chocolate wafer cookies (about 32), coarsely broken
1/2 cup bittersweet chocolate chips
6 tablespoons (3/4 stick) butter, cut into 1/2-inch cubes
1/4 cup sugar
1 14-ounce can sweetened condensed milk
1/4 cup crème fraîche*
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel
2 1/2 cups fresh raspberries (two 6-ounce containers)

Steps:

  • Place broken cookies in processor. Using on/off turns, process until finely ground. Place chocolate chips, butter, and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumb mixture onto bottom and up sides of 9-inch glass pie dish (do not pack firmly). Chill crust while preparing filling.
  • Whisk condensed milk, crème fraîche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.
  • Scatter remaining raspberries over pie. Cut into wedges and serve.
  • *Sold at most supermarkets and at specialty foods stores.

CHOCOLATE RASPBERRY PIE



Chocolate Raspberry Pie image

After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. -Ruth Bartel, Morris, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 12

Dough for single-crust pie
3 tablespoons sugar
1 tablespoon cornstarch
2 cups fresh or frozen unsweetened raspberries, thawed
FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
TOPPING:
2 ounces semisweet chocolate
3 tablespoons butter

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

Nutrition Facts : Calories 395 calories, Fat 28g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE CREAM PIE I



Chocolate Cream Pie I image

Creamy chocolate-filled pastry. Top with whipped cream and grated chocolate if you like.

Provided by Debbie Cavitt

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h45m

Yield 8

Number Of Ingredients 8

¾ cup white sugar, divided
⅓ cup all-purpose flour
2 cups milk
2 (1 ounce) squares unsweetened chocolate
3 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked

Steps:

  • Combine 1/2 cup sugar, flour, milk, and chopped chocolate in a 2-quart saucepan. Cook over medium-high heat, stirring constantly, until mixture begins to bubble. Reduce heat; simmer and continue stirring for 2 minutes more.
  • Remove pan from heat. Whisk remaining 1/4 cup sugar into egg yolks.
  • Pour the hot milk mixture into the egg yolks in a slow stream, whisking constantly. Return filling mixture to the saucepan and cook over medium heat for an additional 90 seconds, stirring constantly. Remove from heat, and stir in butter and vanilla.
  • Pour filling into pie shell, and chill until set, about 4 hours. Top with whipped cream and a little grated chocolate before serving.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 38.6 g, Cholesterol 89.3 mg, Fat 17.2 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 7.4 g, Sodium 172.2 mg, Sugar 21.8 g

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

Who would have thought that this creamy and rich milk chocolate pie would be so easy to make!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 8h38m

Yield 12

Number Of Ingredients 5

1/2 cup milk
1 1/2 cups miniature marshmallows
1 bar (8 ounces) milk chocolate, chopped
1 cup whipping (heavy) cream
9-inch ready-to-use chocolate-flavored pie shell

Steps:

  • Heat milk, marshmallows and chocolate in 3-quart saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and blended. Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon.
  • Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie shell. Refrigerate uncovered about 8 hours or until set. Garnish with milk chocolate curls and whipped cream if desired. Immediately refrigerate any remaining pie after serving.

Nutrition Facts : Calories 305, Carbohydrate 31 g, Cholesterol 30 mg, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 90 mg

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

Duff Goldman knows better than anyone that kids can do incredible things in the kitchen. In eight seasons judging and hosting Kids Baking Championship, he has seen contestants as young as 9 tackle tricky macarons and towering Napoleons. So when he started writing a kids baking book, Duff didn't take the easy way out. "I wanted recipes that would really challenge and excite them," he says. In Super Good Baking for Kids, he encourages young chefs to measure by weight, as professional bakers do, and to attempt not-so-basic projects like churros, pies and pâte à choux. Some of the recipes, like Rainbow Unicorn Brownies, are inspired by kids on the show, and others are just Duff favorites, like chocolate cream pie. "There's nothing that sounds more delicious than those three words!" Duff says.

Provided by Duff Goldman

Categories     dessert

Time 1h30m

Yield One 9-inch chocolate cream pie

Number Of Ingredients 17

25 Oreo cookies
6 tablespoons (85 grams) unsalted butter, melted
8 ounces (227 grams) semisweet chocolate chips
8 ounces (227 grams) heavy cream
4 ounces (113 grams) cream cheese, at room temperature
1/3 cup (40 grams) powdered sugar
2 tablespoons (12 grams) cocoa powder
1 cup (225 grams) heavy cream
1 3.4-ounce box (96 grams) instant chocolate pudding
1 cup (240 grams) whole milk
4 ounces (112 grams) bittersweet chocolate chips
8 ounces (226 grams) cream cheese
1/4 cup (50 grams) granulated sugar
6 1/2-ounce can whipped cream topping
10 Oreo cookies, roughly chopped
Shaved white, milk and/or dark chocolate
Chocolate sprinkles

Steps:

  • Make the crust: In the bowl of a food processor with a blade attachment, pulse the cookies until you get cookie crumbs. Put the crumbs in a medium bowl, add the melted butter and toss with a fork to combine. Press the cookies into a 9-inch pie pan and refrigerate for 30 minutes, or until you're ready to use it, whichever comes second.
  • Make the ganache: Put the chocolate chips in a medium bowl and set aside. Pour the cream into a small saucepan and, over medium-high heat, bring the cream to a boil. Turn off the heat and pour the cream over the chocolate. Cover the bowl with a kitchen towel and let it sit for 3 minutes. Remove the towel and whisk the ganache until it's shiny. Pour half of the ganache into the pie crust and spread evenly all the way up the sides. Pour the rest of the ganache into a piping bag and set aside at room temperature.
  • Make the chocolate whipped cream: In a medium bowl using a rubber spatula, blend the cream cheese, powdered sugar and cocoa powder together until the mixture is light and fluffy. Add the heavy cream and whisk until medium-stiff peaks form. (Make sure it doesn't get too stiff.) Place the whipped cream in the fridge until you're ready to use it. In another medium bowl, whisk together the instant pudding and the milk until it thickens. Using a rubber spatula, fold half of the chocolate whipped cream into the bowl of pudding. Return both bowls of creamy pudding and remaining whipped cream to the fridge.
  • Make the filling: In a microwave-safe bowl with the microwave on high, heat the chocolate chips in 10-second increments, stirring each time, until they're all melted. Add the cream cheese and sugar and mix together.
  • Finish the pie: Take the pie crust from the refrigerator. Using an offset metal spatula, spread the pie filling evenly into the pie crust. Return the pie crust and filling to the fridge for 15 minutes to set. Take the filled pie crust and the pudding-and-whipped-cream mixture from the fridge. Spread the mixture evenly over the pie filling. Refrigerate for another 8 to 10 minutes.
  • Remove the pie from the fridge and spread the remaining chocolate whipped cream over the pie. Spray canned whipped topping all over the pie in a fun design. Pipe the remaining ganache all over the pie (optional). Top with the chopped Oreos, shaved chocolate (shaved from a bar with a vegetable peeler) and chocolate sprinkles. Wake up in 30 years from the deliciousness of your chocolate coma.

STRAWBERRY CREAM PIE WITH CHOCOLATE COOKIE CRUST



Strawberry Cream Pie With Chocolate Cookie Crust image

A chocolate cookie crust makes this strawberries-and-cream pie taste a bit like Neapolitan ice cream, but other crumbly cookies or sweet crackers work too. The best strawberries have a heady scent - they should smell like candy - and likely won't need sweetening. But strawberry sweetness varies greatly, so taste one and toss them all with a little sugar as needed.

Provided by Dawn Perry

Categories     pies and tarts, dessert

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 11

6 ounces/170 grams chocolate wafer cookies (about 35 cookies)
1 tablespoon granulated sugar
1/4 teaspoon kosher salt (Diamond Crystal)
6 tablespoons/85 grams unsalted butter, melted and cooled
1 1/2 teaspoons unflavored powdered gelatin (from 1 packet)
1 3/4 cups/420 milliliters sour cream
1 teaspoon vanilla bean paste or pure vanilla extract
1/2 cup/120 milliliters heavy cream
1/4 cup/50 grams granulated sugar, plus more if needed
1/4 teaspoon kosher salt (Diamond Crystal)
1 pound/454 grams strawberries, halved, quartered if large

Steps:

  • Make the crust: Heat oven to 350 degrees with a rack in the middle position. Place cookies, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
  • Transfer mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and set, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
  • Make the filling: Place 3 tablespoons cold water in a small bowl. Sprinkle gelatin over top and let stand until softened, about 5 minutes. In a large bowl, whisk together sour cream and vanilla until smooth. Combine cream, sugar and 1/4 teaspoon salt in a small pot and bring to a simmer over medium heat. Whisk in gelatin mixture until completely dissolved, then whisk cream mixture into sour cream. Pour filling into cooled crust and refrigerate until set, at least 2 hours and up to 2 days. (If making ahead, wrap tightly once set).
  • Toss strawberries with sugar, if needed, and let sit for 10 minutes. Pile strawberries and any accumulated juices on top of pie just before serving.

NO-BAKE BLUEBERRY CREAM PIE



No-Bake Blueberry Cream Pie image

This pie is luscious and chock full of classic berries and cream flavor-no oven needed. It's not too good to be true, it's just your new favorite summer pie! For a sturdier crust, you can opt to bake it instead of freeze it; just be sure to cool it completely before filling.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 4h25m

Yield 8 servings (one 9-inch pie)

Number Of Ingredients 11

35 vanilla wafer cookies (10 ounces)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
1/2 teaspoon fine sea salt
1 1/2 cups fresh blueberries, plus more for topping, optional
Juice of 1/2 lemon
Pinch fine sea salt
1 cup sugar
8 ounces cream cheese, at room temperature
1 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract

Steps:

  • For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
  • Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note).
  • While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy.
  • In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks.
  • Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer.
  • Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.

CHOCOLATE-BERRY CREAM PIE



Chocolate-Berry Cream Pie image

Can be made a day ahead but don't put topping on till just before serving. Passive chilling times vary from 4 hours until overnight.

Provided by Manami

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 25

1 cup chocolate wafer crumbs (about 20 cookies, such as Nabisco's Famous Chocolate Wafers)
2 tablespoons brown sugar
1 tablespoon butter, melted
1 egg white
cooking spray
1 cup mascarpone cheese or 1 cup fat-free cottage cheese
1/2 cup cream cheese or 1/2 cup fat free cream cheese, softened
6 tablespoons granulated sugar or 6 tablespoons Splenda granular
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons Amaretto (optional)
2 large egg yolks
1 large egg yolk
2 teaspoons almond meal (finely ground almonds) (optional)
3/4 cup triple berry curds
1 cup unsweetened frozen blackberrie, thawed
1 cup unsweetened frozen blueberries, thawed
1 cup frozen unsweetened raspberries, thawed
2/3 cup sugar or 2/3 cup Splenda granular
1 tablespoon cornstarch
1/8 teaspoon salt
2 tablespoons fresh lemon juice
3 large eggs
2 tablespoons butter

Steps:

  • MAKE THE TRIPLE BERRY CURD FIRST:.
  • Place all berries in a blender, and process until smooth.
  • Press berry mixture through a sieve over a medium bowl using the back of a spoon, reserving 1 cup pureé; discard seeds.
  • Reserve any remaining pureé for another use; store in the refrigerator.
  • Combine sugar or sugar sustitute, cornstarch, and salt in medium, heavy saucepan; stirring with a whisk.
  • Stir in cup of pureé, juice, and eggs.
  • Bring to a boil over medium heat, stirring constantly with whisk.
  • Reduce heat and simmer 1 minute or until thivk, stirring constantly.
  • Remove from heat; add butter, stirring gently until butter melts.
  • Cool.
  • Spoon mixture into a medium bowl; cover and chill for at least 6 hours or overnight(mixture will thicken as it cools).
  • PREPARE THE PIE CRUST AND FILLING:.
  • Preheat oven to 350º.
  • Combine first 4 ingredients in a small bowls; stir with a fork until moist.
  • Press into bottom and 1" up sides of a 9" pie plate coated with cooking spray.
  • Bake for 8 minutes; cool on wire rack.
  • Combine mascarpone or cottage cheese and next 5 ingredients(through Amaretto, if using) in a food processor; process for 1 minute or until smooth.
  • Add eggs and egg yolk; process until smooth.
  • Add almond meal, if using.
  • Poon filling into prepared crsut.
  • Bake for 35 minutes or until set.
  • Cool completely on a wire rack.
  • Cover and chill at least 4 hours or overnight.

Nutrition Facts : Calories 366.4, Fat 15.7, SaturatedFat 8, Cholesterol 187.1, Sodium 303.7, Carbohydrate 50.5, Fiber 3, Sugar 38.3, Protein 7.8

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Prepare Sour Cream Cookie Dough. Roll half of the dough to a 12-inch circle on a well-floured surface. Line a 9-inch pie plate with dough. Trim and flute the edge. Line with a double thickness of foil. Bake for 8 minutes; carefully remove foil. Bake 3 to 4 minutes more or until golden. Remove; sprinkle with chocolate pieces and set aside.
From stevehacks.com


ROBINHOOD | STRAWBERRY AND WHITE CHOCOLATE CREAM PIE
Preheat oven to 425°F (220°C).; Beat shortening and sugar together on medium speed of electric mixer until fluffy. Beat in flour and cornstarch. With well-floured hands, press mixture into bottom and up the sides of 11” (28 cm) flan pan with removeable bottom.
From robinhood.ca


BLACKBERRY CREAM PIE - SPICY SOUTHERN KITCHEN
2018-07-19 In a medium bowl, whisk together sour cream, 1 cup sugar, flour, salt, and egg. Pour mixtuer over blackberries. Place butter and 2 tablespoons sugar in a small microwave safe bowl. Microwave on HIGH for 30 seconds. Stir to dissolve sugar. Stir in breadcrumbs and sprinkle mixture over pie.
From spicysouthernkitchen.com


CHOCOLATE CREAM PIE RECIPE - DINNER, THEN DESSERT
2021-08-16 Preheat oven to 375 degrees and line a pie plate with your pie crust. Line with parchment paper and add beans or pie weights to hold crust in place. Bake for 18-20 minutes until golden brown. Let cool. In a large mixing bowl whisk the egg yolks, sugar, milk, cornstarch, cocoa powder, and salt.
From dinnerthendessert.com


CHOCOLATE STRAWBERRY PIE RECIPE | BY LEIGH ANNE WILKES
2021-01-27 Instructions. Mix together graham cracker crumbs, sugar and melted butter. Press into bottom of 9 inch pie pan. Bake at 325 for 10 minutes. Cool completely. Melt 1/2 C chocolate chips in microwave or double boiler. Allow to cool slightly. Beat cream cheese until light and fluffy. Add in sugar and vanilla, mix well.
From yourhomebasedmom.com


WHITE CHOCOLATE BLUEBERRY CREAM PIE - A BAJILLIAN RECIPES
2017-08-29 In a small bowl, combine the water and sour cream; set aside. In a large mixing bowl, stir the flour, sugar and salt together. Scatter the shortening over the flour, then use a cheese grater to grate the butter on top. Using a fork or a pastry blender, cut the mixture together until it resembles coarse crumbs.
From abajillianrecipes.com


BAKERY STYLE BLUEBERRY COCONUT SCONES RECIPE – MY ROI LIST
2022-08-09 Using a fork or pastry blender, mix in the butter until there are no large pieces of butter left. Refrigerate the flour mixture while the oven heats and you prep the other ingredients. Stir in the blueberries and coconut. Create a well in the center and pour in the 3/4 cup heavy cream, egg, and coconut extract.
From myroilist.com


CHOCOLATE PERFECTION PIE RECIPE - BBC FOOD
Bake for 20–25 minutes or until cooked and golden. Leave to cool and leave the oven on. To make the filling, whisk the eggs and sugar for 5 minutes in a …
From bbc.co.uk


RED, WHITE & BLUEBERRY PIE - RECIPES | PAMPERED CHEF US SITE
Directions. Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to an 11 1/2-inch circle using Baker's Roller® . Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown.
From pamperedchef.com


WHITE CHOCOLATE BERRY CREAM PIE - GRETCHEN'S VEGAN BAKERY
2021-07-15 Add the melted vegan butter and process until it is even and resembles wet sand. Press this mixture into an un-greased pie plate (9") or your un-greased 4" tart molds (6) and refrigerate until needed OR for a crispy pie shell, bake in a preheated 350F oven for 12-15 minutes to crisp. Prepare the berry compote by cooking the berries over a ...
From gretchensveganbakery.com


CHOCOLATE BLUEBERRY CREAM PIE - FOODISTA.COM
Pulse all crust ingredients in a food processor until combined and sticky, press into pie plate and chill. 3 Melt 100g cacao paste, in dehydrator or over double boiler.
From foodista.com


THE ULTIMATE CHOCOLATE PIE RECIPE | SOUTHERN LIVING
Step 1. Prepare Crust: Preheat oven to 350°. Pulse first 3 ingredients in a food processor 4 to 5 times. Transfer crumb mixture to a medium bowl; stir in 1/2 cup melted butter. Press on bottom, up sides, and onto rim of a lightly greased (with cooking …
From southernliving.com


CHOCOLATE CREAM PIE WITH OREO CRUST | LEITE'S CULINARIA
2022-05-27 Make the crust. Adjust an oven rack to the middle position and heat the oven to 350°F (175°C). Pulse the cookies in a food processor until coarsely ground, about 15 short pulses. Then let the machine run until the crumbs are uniformly fine, about 15 seconds.
From leitesculinaria.com


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