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
CHOCOLATE CREAM CHEESE PIE
This dessert makes a cool and creamy finish to any meal. Since the pudding needs time to set, I usually start this first, then make the casserole and beans.-Rhonda Hogan, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust. , In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set. , Just before serving, garnish with remaining whipped topping and chocolate chips if desired.
Nutrition Facts : Calories 381 calories, Fat 19g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 511mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE CREAM PIE
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Beat the cream cheese, 1/2 cup of the sugar, the cocoa powder, milk and vanilla extract in a medium bowl with an electric mixer until fluffy.
- Spread in the chocolate cookie crust.
- Beat the heavy cream with the remaining 2 tablespoons of the sugar in a second medium bowl with an electric mixer until soft peaks form, then spread over the cream cheese layer. Top with shaved chocolate.
CHOCOLATE CHEESE PIE
Mark and I were married in a casual outdoor ceremony. Our "wedding cake" consisted of 30 delicious cheesecakes, including this easy but special one.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 pies (8 servings each).
Number Of Ingredients 9
Steps:
- In a bowl, combine cracker crumbs and sugar; stir in butter. Divide in half and press onto the bottom and up the sides of two ungreased 9-in. pie plates. Refrigerate while preparing filling. , In a large bowl, beat cream cheese until fluffy. Gradually add sugar, beating until smooth. Add eggs, beat on low speed just until combined. Beat in vanilla. Remove 1-1/2 cups cheese mixture to a small bowl; fold in melted chocolate. Divide remaining cream cheese mixture between pie crusts. , To make the chain of hearts on each pie, drop teaspoonfuls of chocolate filling, forming 8 drops equally spaced around outside edges and 4 drops in center. Starting in the center of one outer drop, run a knife through the center of each to connect the drops and form a circle of hearts. Repeat with center drops. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on wire racks for 1 hour. Refrigerate for at least 6 hours or overnight. Refrigerate leftovers.
Nutrition Facts : Calories 313 calories, Fat 18g fat (10g saturated fat), Cholesterol 102mg cholesterol, Sodium 234mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 0 fiber), Protein 5g protein.
CHOCOLATE TWO-CHEESE PIE
Ricotta and cream cheese are blended with cocoa powder and unflavored gelatine in this easy and luscious pie chilled in a chocolate cookie crust.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Sprinkle gelatine over water in 1-cup microwavable measuring cup; let stand 1 minute. Microwave on HIGH 40 seconds or until gelatine is dissolved; stir. Let stand 3 minutes.
- Place ricotta cheese, Neufchatel, sugar and cocoa powder in food processor or blender container; cover. Process until smooth. Gradually add gelatine mixture through feed cap, processing until well blended. Pour into crust.
- Refrigerate several hours or until firm. Top with whipped topping just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
CHOCOLATE CREAM CHEESE PIE II
Make and share this Chocolate Cream Cheese Pie II recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Add two inches of water to a med-sized saucepan; bring the pot to a bare simmer.
- Combine chocolate, 1/2 cup heavy cream, and the corn syrup in a stainless-steel bowl big enough to rest on top of the saucepan.
- Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.
- Heat, whisking occasionally, until the chocolate is completely melted.
- Remove bowl from the heat and set the mixture aside; let cool until just warm, 5-10 minutes.
- With an electric mixer, beat in the softened cream cheese until the mixture is smooth.
- In a mixing bowl, whip the remaining 1 cup heavy cream (use electric mixer) until it just holds stiff peaks.
- Gently fold the whipped cream into the chocolate mixture.
- Scrape the filling into the prepared crumb crust, smoothing the top with a rubber spatula.
- Cover pie with plastic wrap and refrigerate until the filling is completely set, 4 hours to 1 day.
Nutrition Facts : Calories 531.4, Fat 43.5, SaturatedFat 22.4, Cholesterol 113.1, Sodium 377.5, Carbohydrate 33.2, Fiber 0.6, Sugar 12, Protein 5.3
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.
CHOCOLATE CHIP PIE II
This pie is a special treat, and not shy of calories.
Provided by Esther Kenagy
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Roll graham crackers to fine crumbs; there should be about 1 cup. Melt the butter or margarine, and combine with the crumbs. Pat into 9 inch pie plate. Chill.
- Heat 24 to 30 large marshmallows slowly in the milk. Cool. Fold in whipped topping, vanilla and grated bitter chocolate. Pour filling into crust, and refrigerate l hour.
Nutrition Facts : Calories 334.7 calories, Carbohydrate 48.9 g, Cholesterol 16.5 mg, Fat 15.3 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 8.6 g, Sodium 261.2 mg, Sugar 26.8 g
CHOCOLATE CREAM PIE
Indulge in this crowd-pleasing dessert: a chocolate mousse and custard tart hybrid with rich chocolate filling, whipped cream and chocolate shavings
Provided by Emily Lambe - Digital writer, bbcgoodfood.com
Categories Dessert
Time 40m
Number Of Ingredients 13
Steps:
- First, make the base. Blitz the biscuits to fine crumbs in a food processor, or tip into a sandwich bag and bash with a rolling pin. Add the melted butter and pulse to combine. Tip into a 22cm pie dish and press into the base and up the side using the back of a spoon. Keep chilled.
- Tip the sugar and milk into a medium saucepan over low-medium heat, and whisk until the milk is steaming and the sugar has dissolved. Meanwhile, whisk the egg yolks and cornflour together in a bowl to make a smooth paste.
- Add a few spoonfuls of the hot milk to the yolk mixture, whisking to loosen. Slowly whisk this back into the saucepan of hot milk. Continue to whisk until the mixture begins to thicken to a custard-like consistency, about 3-5 mins.
- Remove the pan from the heat and whisk in the butter, dark chocolate and vanilla until the chocolate and butter have melted and the mixture is completely smooth. Pour this over the chilled base and smooth the surface with a spatula. Cover with a circle of baking parchment to prevent a skin forming and chill until set (about 3-4 hrs). Will keep chilled for up to 24 hrs.
- Just before you're ready to serve, whip the cream, icing sugar and vanilla together to soft peaks using an electric whisk. Spoon this over the middle of the pie and gently spread to the edge using the back of the spoon. Sprinkle with chocolate shavings. Or, you could also try sprinkling with crushed candy cane pieces for a mint-chocolate flavour.
Nutrition Facts : Calories 655 calories, Fat 48 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE CREAM CHEESE PIE
Make and share this Chocolate Cream Cheese Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small mixing bowl, beat cream cheese, sugar and 1 tablespoon milk until smooth.
- Gently stir in 1 cup Cool Whip.
- Spread evenly into crust.
- In a large mixing bowl, beat pudding mix and remaining milk on low speed for 2 minutes.
- Pour over cream cheese mixture.
- Chill at least 2 hours.
- Just before serving, garnish with remaining Cool Whip and chocolate morsels.
Nutrition Facts : Calories 328.1, Fat 16.9, SaturatedFat 8.3, Cholesterol 19.2, Sodium 429, Carbohydrate 40.8, Fiber 0.9, Sugar 25, Protein 4.3
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