CHOCOLATE CINNAMON CREAM PIE
Provided by Lillian Chou
Categories Milk/Cream Mixer Chocolate Dessert Bake Kid-Friendly Chill Cinnamon Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- Make crust:
- Preheat oven to 350°F with rack in middle.
- Stir together all crust ingredients. Press over bottom and up side of a 9-inch pie plate. Bake until set, 12 to 15 minutes, then cool.
- Make filling:
- Melt chocolate in a large bowl.
- Stir together cornstarch and 2 tablespoons brown sugar in a small bowl.
- Whisk together whole eggs and yolks in another bowl, then whisk in cornstarch mixture.
- Stir together milk, cream, salt, and remaining brown sugar in a heavy medium saucepan and bring just to a boil over medium heat. Pour half of milk mixture into egg mixture in a slow stream, whisking, then pour egg mixture into remaining milk mixture. Bring to a boil over medium-low heat, whisking constantly, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Strain through a fine-mesh sieve into melted chocolate and whisk to combine.
- Transfer hot filling to crust and chill, its surface covered with parchment, until filling is cold, about 3 hours.
- Make whipped cream:
- Beat cream with confectioners sugar and cinnamon using an electric mixer until it holds stiff peaks. Spoon over chilled filling.
- Make chocolate curls:
- Hold chocolate in your hands (or microwave on low power in 10-second intervals) until surface softens slightly. Using a vegetable peeler (preferably Y-shaped), "peel" large chocolate curls onto a paper towel. If curls are too brittle or don't form easily, rewarm chocolate just until surface softens.
- Sprinkle curls on pie.
CINNAMON WHIPPED CREAM
The inspiration for the whipped cream came from Bon Appetit December 2002 issue. I've changed the measurements to my own taste. This whipped cream is delicious on anything with apples such as pie, cobbler and apple bread (see recipe 76946 for a great combo). Also would be nice on top of hot chocolate or coffee!
Provided by MelanieV
Categories Dessert
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Pour heavy cream into chilled glass bowl (I use a small but deep glass bowl).
- Beat on high speed.
- Slowly add sugar, cinnamon and vanilla.
- Continue beating until stiff peaks form.
- Tip: When making whipped cream I dampen a paper towel with vinegar and wipe the inside of a glass bowl with it.
- Continue to wipe until dry and place inside freezer with beaters or whisk.
- Leave in freezer for 10 minutes to chill then use to make whipped cream.
CHOCOLATE CREAM PIE
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
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.
COOL WHIP CHOCOLATE PUDDING PIE
Make and share this Cool Whip Chocolate Pudding Pie recipe from Food.com.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine baking crumbs and butter in 9-inch pie plate; press firmly onto bottom and up sides of pie plate to form crust.
- Add milk to dry pudding in medium bowl. Beat with wire whisk 2 minutes. Gently stir in 2 cups of the whipped topping. Spoon into crust.
- Refrigerate 30 minutes or until set. Top each serving with 1 tablespoons of the remaining whipped topping, just before serving. Store in refrigerator.
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- Preheat Oven to 350 degrees. Place Mixing bowl and Whisk attachment in the freezer to get it cold. Remove refrigerated pie dough and allow to get to room temperature.
- Place pie dough into a 9 in pie dish. If using smaller ramekins, cut pie dough to fit each ramekin.
- In a small pot melt butter and add brown sugar over medium heat until melted, Stir the chocolate in and mix well. Once combined add Agave, Vanilla, and Salt. Combine well, bring to a low boil for about 2 minutes, then remove from heat to cool for 15 minutes.
- While mixture is cooling, setup up mixing bowl for whipped cream. Place heavy cream, cinnamon, vanilla, and powder sugar into bowl and beat with an electric mixer on medium high speed until soft peaks form. Place in a covered dish in the refrigerator.
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