CHOCOLATE CLOUD PIE
With a chocolate crumb crust and filling, chocolate lovers will be on cloud nine when they sample a slice of this fudgy baked pie.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield Makes 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Mix wafer crumbs, granulated sugar and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.
- Beat cream cheese, brown sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in chocolate; pour into crust.
- Bake 35 min. Cool completely. Store leftover pie in refrigerator.
Nutrition Facts : Calories 420, Fat 28 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 105 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
CHOCOLATE CREAM PIE
Recipe video above. This is a magnificent yet surprisingly straight forward pie that can be made days in advance of serving. A biscuit base, filled with a soft chocolate custard-type filling and topped with clouds of cream, this is a pie that will steal the show! REQUIRES 12 HRS REFRIGERATION.
Provided by Nagi
Categories Dessert
Time 55m
Number Of Ingredients 16
Steps:
- Preheat oven to 180C/350F.
- Cut a round piece of baking / parchment paper, the size of the pie dish (to cover filling).
Nutrition Facts : ServingSize 173 g, Calories 530 kcal
CHOCOLATE CLOUD PIE
Make and share this Chocolate Cloud Pie recipe from Food.com.
Provided by Newbiechef4
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325ºF.
- Beat cream cheese, both sugars, and vanilla until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in chocolate; pour into crust.
- Bake 35 minute Cool completely. Store leftover pie in frige.
Nutrition Facts : Calories 446.2, Fat 32.9, SaturatedFat 17.4, Cholesterol 92.4, Sodium 308.8, Carbohydrate 37.2, Fiber 3.2, Sugar 23.7, Protein 8.1
CHOCOLATE CREAM PIE
"The flavors in this pie are uncomplicated and delicious. Add orange zest, peppermint oil or coffee extract to it if you want to get fancy," says Duff.
Provided by Duff Goldman
Categories dessert
Time 4h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make the crust: Preheat the oven to 375 degrees F. Roll out the pie dough into a 12-inch round on a lightly floured surface, then fit into a 9-inch pie dish. Fold the overhanging dough under itself and crimp the edges.
- Place a piece of parchment paper in the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, about 20 minutes. Remove the parchment and beans and continue to bake until completely golden and crisp looking, another 5 minutes. (If the edges are getting too brown, cover them with some foil.) Let the crust cool completely.
- Melt the bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water. Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer. Set aside to harden.
- Meanwhile, make the filling: Pour 2 cups milk into a heatproof bowl and set over the pan of simmering water. Heat until the milk is almost, but not quite, boiling. Add the unsweetened chocolate and stir until it?s completely melted. Set aside off the heat.
- In a big bowl, whisk the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 cup milk, then stir into the hot chocolate-milk mixture. Return the double boiler to medium-high heat. Whisk in the egg yolks and cook, whisking constantly, until the mixture is very thick, about 20 minutes. Remove from the heat and stir in the butter and vanilla until smooth. Let the filling cool slightly, then pour into the pie shell. Place a piece of plastic wrap directly onto the surface of the filling and refrigerate until cold, about 3 hours or overnight.
- Right before serving, make the whipped cream: Beat the mascarpone, sugar and vanilla seeds in a large bowl with a mixer until creamy. Add the heavy cream and continue to beat until it holds medium-stiff peaks.
- Add the whipped cream to a pastry bag fitted with a large star tip and pipe generously on top of the pie. Sprinkle with shaved chocolate.
CHOCOLATE CREAM PIE II
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
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
EASY CHOCOLATE CREAM PIE
Silky and smooth, this easy chocolate cream pie is a perfect dessert for anniversaries, parties, or special get-togethers.
Provided by Elyshia1
Categories Desserts Pies Custard and Cream Pie Recipes
Time 3h20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine butter, sugar, and unsweetened chocolate in a large bowl; beat with an electric mixer on high speed until smooth and creamy. Beat in eggs, one at a time, beating for 5 minutes after each addition. Fold in whipped topping. Transfer to pie crust and top with chocolate shavings.
- Refrigerate until firm, about 3 hours.
Nutrition Facts : Calories 576.4 calories, Carbohydrate 54.7 g, Cholesterol 116 mg, Fat 39 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 21.5 g, Sodium 218.6 mg, Sugar 39.2 g
CHOCOLATE LOVER'S CREAM PIE
We love the sweet hazelnut-cocoa spread. Now try it as Nutella pie - true love! -Jenn Stewart, Lavergne, Tennessee
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form., In another bowl, beat the cream cheese, confectioners' sugar and Nutella until smooth. Fold in half of the whipped cream. Spoon into crust. Spread remaining whipped cream over top. Garnish with chocolate. Refrigerate for at least 1 hour. Store leftovers in the refrigerator.
Nutrition Facts : Calories 601 calories, Fat 44g fat (22g saturated fat), Cholesterol 113mg cholesterol, Sodium 218mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.
OLD FASHIONED CHOCOLATE CREAM PIE
This recipe was given to me by a neighbor when I was a young bride 47 years ago. I have passed it on to my daughter-in-law, and it is a favorite of her five brothers and sister. Warning: The filling is very rich, almost gooey--that's what makes it so good. You can mix the filling ingredients in the standard way for cream pies and cook them over low heat, stirring constantly as I did until microwaves were invented. Now, I prefer to cook mine in the microwave.(I do not have lumps in microwaved cream pies as I sometimes do when I use the standard cooking method).
Provided by BDH9556
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Whisk dry ingredients with milk in a large glass heat-proof bowl and cook on high in the microwave.
- Whisk every 3 or 4 minutes.
- Separate eggs and beat egg yolks in a medium bowl while the liquid cooks.
- When the liquid begins to thicken, wisk ladle-fulls of the hot liquid into the beaten egg yolks.
- Strain the egg mixture back into the microwave bowl, whisking again to keep it smooth.
- Continue to microwave until the filling begins to look sort of "cakey" around the edges.
- Whisk to return it to the creamy texture.
- After cooking it this way once, you will become accustomed to consistency and appearance at certain stages.
- When the pie filling is quite thick, remove it from the microwave and add butter and vanilla.
- Pour into the baked pie crust and cover with meringue.
- Prepare meringue while the filling cools: Beat egg whites until "peak" stage.
- Add sugar gradually, beating constantly.
- Add vanilla.
- Spread meringue on pie and bake in a 400° oven 8 to 10 minutes until the meringue has toasty peaks.
Nutrition Facts : Calories 491.7, Fat 17.6, SaturatedFat 7.7, Cholesterol 94.6, Sodium 216.6, Carbohydrate 78.9, Fiber 1.2, Sugar 59.7, Protein 6.8
FROZEN CHOCOLATE CREAM PIE
Cream cheese and chocolate chips turn whipped topping into a scrumptious no-bake pie filling for a graham cracker crust. Keep one on hand in the freezer-if you can resist the temptation. -June Brown, Veneta, Oregon
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine cracker crumbs and 3 tablespoons sugar. Stir in margarine. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. In a microwave-safe bowl, combine 1/2 cup chocolate chips and 2 tablespoons milk. Microwave, uncovered, on high for 1-2 minutes or until melted. Stir to blend; set aside., In another bowl, beat cream cheese and remaining sugar. Stir in chocolate mixture and remaining milk; beat until smooth. Set aside 1/2 cup whipped topping for garnish. Fold remaining whipped topping into crust. Freeze for 4 hours or until firm. Garnish with the reserved whipped topping and remaining chocolate chips.
Nutrition Facts :
CHOCOLATE-CARAMEL CREAM PIE
A pastry shell holds chocolate custard, caramel whipped cream, and a topping of caramel in this mouthwatering cream pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
- Preheat oven to 375 degrees. Line dough with parchment paper, and fill with pie weights or dried beans. Bake until edges begin to look dry, 15 to 20 minutes. Carefully remove weights and parchment. Bake until crust is darker around edges and bottom looks dry, 15 to 20 minutes more. Let cool completely on a wire rack.
- Whisk together sugar, cornstarch, and salt in a small bowl. Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts. Add sugar mixture and whisk to combine.
- Whisk yolks in a medium bowl until combined. Pour in 1 cup milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.
- Remove from heat, and stir in vanilla. Pour custard into crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
- Spread caramel whipped cream over filling. Serve immediately or refrigerate within 2 hours. Just before serving, sprinkle caramel crunch over top.
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