Chocolate Cream Pie I Recipes

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CHOCOLATE CREAM PIE



Chocolate Cream Pie image

This pie is so rich. It is so quick and easy. It is also enjoyed quick and easy. You must try this for your next Chocolate Pie. I HAVE to make it EVERY Thanksgiving, especially for son Kevin and son-in-law Dwain. My sister-in-law, Sherry, entered it in their 1996 church cookbook, "Give Us This Day Our Daily Bread", Wise County, Texas.

Provided by Young Living in Tex

Categories     Pie

Time 25m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 8

1 2/3 cups water
3 tablespoons cornstarch
5 tablespoons cocoa
1 (14 ounce) can eagle brand sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 (9 inch) baked pastry shells

Steps:

  • Mix water and cornstarch and cocoa until smooth.
  • Sir in Eagle Brand milk and egg yolks.
  • Cook until thick in saucepan or microwave.
  • Stir in 2 tablespoons butter.
  • Add vanilla.
  • Cool slightly (stirring occasionally).
  • Pour into baked pie shell.
  • For meringue: Preheat oven to 400°.
  • Top with meringue and brown.
  • Or may top with whipped cream after chilling pie.

BEST CHOCOLATE CREAM PIE



Best Chocolate Cream Pie image

This filling just on it's own is good enough to serve for a pudding or mousse, this is a beautiful pie that makes a wonderful after dinner dessert to serve to your guests. It can also be made using a graham cracker crust, if you are a serious chocolate lover, then you will love this pie. Plan ahead this pie needs to chill for 6 hours or more before serving. Please do not cut into it before the 6 hours, as it will not be set enough. Make certain to finely chop the chocolate well so it will incorporate into the hot cream, you can do this, and bake the crust well in advance.

Provided by Kittencalrecipezazz

Categories     Pie

Time 7h

Yield 1 (9-inch) pie

Number Of Ingredients 15

1 1/3 cups chocolate wafer crumbs (can use store-bought ready-made chocolate crust or use a graham cracker crust)
1/3 cup butter, melted
1/3 cup sugar (can use less)
2/3 cup sugar
2 tablespoons sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups half-and-half cream
8 (1 ounce) semi-sweet chocolate baking squares (grated or chopped very small)
2 tablespoons butter, softened
1 1/2 teaspoons vanilla
2 cups whipping cream (measure 2 cups before whipping)
1/4 cup sugar (or to taste)
grated semisweet chocolate

Steps:

  • Set oven to 350 degrees F (middle rack).
  • To make crust: mix together all ingredients.
  • Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
  • Bake for 12 minutes: cool completely.
  • For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
  • Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
  • Remove from heat and add in butter and vanilla.
  • Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
  • Spoon the filling into the crust and cover lighty with plastic wrap.
  • Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
  • Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

Provided by Duff Goldman

Categories     dessert

Time 11h55m

Yield 8 servings (one 9-inch pie)

Number Of Ingredients 17

One 9-inch pie dough round, chilled 1 hour
All-purpose flour, for dusting
1/2 cup chopped bittersweet chocolate
2 1/2 cups milk
3 ounces unsweetened baking chocolate, chopped
1 cup sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
4 extra-large egg yolks, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract
1/2 cup mascarpone
1/4 cup plus 1 tablespoon sugar
1 vanilla bean, split and seeds scraped out
1 1/2 cups heavy cream
White, milk and bittersweet chocolate curls and shavings, for decorating

Steps:

  • For the crust: Preheat the oven to 375 degrees F.
  • Roll the pie dough out on a lightly floured board to about 1/4-inch thick, then fit into a 9-inch pie dish and crimp the edges.
  • Place a piece of parchment paper into the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, 20 minutes. Remove the parchment and beans, and continue to bake until completely golden and crisp looking, another 5 minutes. If the edges start browning before the center cooks, cover them with some foil. Let cool completely.
  • Melt the bittersweet chocolate over a double boiler. Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer. Set aside to harden.
  • For the chocolate filling: Meanwhile, in the top of a double boiler heat 2 cups of the milk until almost, but not quite, boiling. Add the chocolate and stir until it's completely melted. Set aside off the heat.
  • In a big bowl, whisk together the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 cup milk.
  • Stir the flour mixture into the hot chocolate mixture. Return the double boiler to the heat, whisk in the egg yolks, and cook, whisking constantly, until the mixture is very thick, about 20 minutes. Remove from the heat, then transfer to another bowl. Cover with plastic wrap directly touching the surface, and refrigerate until cold.
  • At least 3 hours before you are ready to serve, add the chocolate filling to the pie shell, and refrigerate.
  • For the whipped cream: Right before serving, cream together the mascarpone with the sugar and vanilla bean seeds in a stand mixer fitted with the whisk attachment. 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. Pipe the cream generously on top of the pie. Sprinkle with chocolate curls and shavings, and serve.

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

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 8

8 ounces softened cream cheese
1/2 cup plus 2 tablespoons granulated sugar
1/3 cup cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
1 store-bought or homemade chocolate cookie crust
1 cup heavy cream
Shaved chocolate, for serving

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 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.

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

"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

1 disk homemade pie dough
All-purpose flour, for dusting
1/2 cup chopped bittersweet chocolate (about 3.5 ounces)
2 1/2 cups whole milk
3 ounces unsweetened chocolate, chopped
1 cup sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
4 extra-large egg yolks, lightly beaten
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1/2 cup mascarpone cheese
1/4 cup plus 1 tablespoon sugar
1 vanilla bean, split lengthwise, seeds scraped out
1 1/2 cups cold heavy cream
Shaved white, milk and bittersweet chocolate, for decorating

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.

OLD FASHIONED CHOCOLATE CREAM PIE



Old Fashioned Chocolate Cream Pie image

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

2 cups sugar
6 tablespoons flour
3 tablespoons cocoa powder
2 cups milk
1/2 teaspoon vanilla
3 egg yolks (beaten)
1/4 cup butter (or 2 Tbs works)
1 cooked pastry shells
3 egg whites (reserved above)
6 tablespoons sugar
1 teaspoon vanilla

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

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

Our teenage son, John, has done lots of 4-H baking. His favorite is this old-fashioned chocolate cream pie recipe with a flaky crust. -Mary Anderson, De Valls Bluff, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 cups sugar
1/3 cup all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon salt
1-1/2 cups water
1 can (12 ounces) evaporated milk
5 large egg yolks, lightly beaten
1/2 cup butter
1 teaspoon vanilla extract
Dough for single-crust pie
Whipped topping and baking cocoa, optional

Steps:

  • On a lightly floured surface, roll crust 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 completely on a wire rack., In a large saucepan, combine the first 6 ingredients. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Whisk 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. , Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into crust. Cool for 1 hour. Chill until set. If desired, top with whipped cream and sprinkle with cocoa to serve.

Nutrition Facts : Calories 488 calories, Fat 25g fat (13g saturated fat), Cholesterol 184mg cholesterol, Sodium 413mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 7g protein.

CLASSIC CHOCOLATE CREAM PIE



Classic Chocolate Cream Pie image

Allow for plenty of time to chill. Chop the unsweetened chocolate using a large chef's knife and make your cuts close together so the chocolate comes off in flakes; this will allow the chocolate to dissolve easily into the hot cream. You can make a homemade oreo cookie crust, if desired.

Provided by ratherbeswimmin

Categories     Pie

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 store-bought chocolate cookie pie crust (oreo crust, 9 to 9 1/2-inch)
3/4 cup sugar, plus
2 tablespoons sugar
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
2 1/2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter, cut into 1/2-inch pieces
2 teaspoons vanilla extract
3 ounces unsweetened chocolate, coarsely chopped
3/4 cup cold whipping cream
3 tablespoons powdered sugar

Steps:

  • Prebake the store-bought crust according to package directions; let crust cool.
  • In a saucepan, preferably nonstick, combine the sugar, cornstarch, and salt; whisk to mix thoroughly.
  • Whisk in the milk and egg yolks; place over medium heat and cook, whisking almost nonstop, until it starts to boil and thicken noticeably, 5-7 minutes.
  • Cook for 1 minute more, whisking briskly to keep it from bubbling and spattering.
  • Remove pan from heat and whisk in the butter, one piece at a time, and the vanilla.
  • Whisk in the chocolate, 1/3 at a time, until smooth and fully melted.
  • Slowly pour the filling into the cooled pie shell and smooth the top with a spoon.
  • Press a piece of plastic wrap directly over the filling leaving no gaps or air pockets, to prevent a skin from forming.
  • Transfer the pie to a wire rack and let cool thoroughly, then refrigerate several hours or overnight.
  • Just before serving, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
  • Add the powdered sugar and continue to beat until stiff but not grainy.
  • Smooth the whipped cream over the pie, pipe it decoratively, or simply serve a good-size spoonful with each slice.

Nutrition Facts : Calories 643.5, Fat 40.1, SaturatedFat 19.4, Cholesterol 201.3, Sodium 360.1, Carbohydrate 67.9, Fiber 3, Sugar 47.1, Protein 9.5

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

EASY CHOCOLATE CREAM PIE



Easy Chocolate Cream Pie image

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

¾ cup unsalted butter, melted and cooled
1 cup white sugar
2 tablespoons white sugar
3 (1 ounce) squares unsweetened chocolate, melted and cooled
3 large eggs
1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
1 (9 inch) prepared chocolate cookie pie crust (such as Oreo®)
2 tablespoons shaved dark chocolate, or to taste

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 PIE I



Chocolate Pie I image

One for the chocolate lovers!

Provided by Glenda

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 9

1 (9 inch) pie shell, baked
¼ cup butter
1 ¼ cups white sugar
2 tablespoons unsweetened cocoa powder
3 tablespoons all-purpose flour
2 egg yolks
1 cup milk
½ teaspoon vanilla extract
2 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a cast iron skillet over medium low heat, melt the butter.
  • Combine one cup of the sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
  • Add the sugar and egg mixture to the skillet with the melted butter or margarine and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn)! Add the vanilla. Pour the mixture into the baked crust.
  • Beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).

Nutrition Facts : Calories 339.1 calories, Carbohydrate 46.5 g, Cholesterol 70.5 mg, Fat 15.6 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 6.5 g, Sodium 191 mg, Sugar 32.8 g

EASY CHOCOLATE CREAM PIE



Easy Chocolate Cream Pie image

Make a dreamy no-bake Easy Chocolate Cream Pie with JELL-O Instant Pudding, COOL WHIP & a pre-made crust. This Easy Chocolate Cream Pie is a snap to make.

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield Makes 8 servings.

Number Of Ingredients 4

1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1-1/2 cups cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
  • Spoon into crust.
  • Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 3.8727 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CHOCOLATE CREAM PIE



Chocolate cream pie image

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

75g caster sugar
625ml whole milk
6 egg yolks (freeze the whites for another recipe)
2 tbsp cornflour
100g salted butter, chopped
200g dark chocolate (at least 70% cocoa solids), chopped
1 tsp vanilla extract
25 chocolate crème-filled sandwich biscuits
75g butter, melted
300ml whipping or double cream
2 tbsp icing sugar
1 tsp vanilla extract
chocolate shavings, to decorate

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

FUDGY CHOCOLATE CREAM PIE



Fudgy Chocolate Cream Pie image

This recipe is a family favorite because it is so fudgy and rich-tasting, and at the same time it is also very easy to make.

Provided by Nancy Sabatino

Categories     Desserts     Pies     Vintage Pie Recipes

Time 4h45m

Yield 8

Number Of Ingredients 10

1 (9 inch) pie crust, baked
1 ¼ cups white sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups milk
4 egg yolks
2 (1 ounce) squares unsweetened chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract

Steps:

  • In medium saucepan, combine sugar, flour, cornstarch and salt and whisk to combine. In a medium bowl, whisk milk and egg yolks until smooth. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil. Boil and stir for one minute.
  • Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted.
  • Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.

Nutrition Facts : Calories 315.2 calories, Carbohydrate 47 g, Cholesterol 109.9 mg, Fat 13.4 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 6.2 g, Sodium 209.5 mg, Sugar 34.2 g

More about "chocolate cream pie i recipes"

CHOCOLATE CREAM PIE - ONCE UPON A CHEF
chocolate-cream-pie-once-upon-a-chef image
2019-05-16 How To Make Chocolate Cream Pie Begin by making the crust. Combine the chocolate wafers, sugar and butter in bowl of food processor …
From onceuponachef.com
Cuisine American
Category Desserts
Servings 8-10
Calories 663 per serving
  • Combine the chocolate wafers, sugar and butter in bowl of food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Press the mixture firmly into a 9-inch pie pan (spread some of the crumbs up the sides first, making the crust just shy of 1/4-inch thick, then press the remaining crumbs onto the bottom; use a the bottom of a measuring cup or glass to even out, if you like). Bake for 10 minutes until crisp.
  • Combine the sugar, cornstarch and salt in a heavy medium saucepan. Whisk gently until combined.
  • In a bowl or large measuring cup, whisk together the milk and egg yolks. Add the milk mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth. Cook over medium-high heat, whisking frequently, until the mixture starts to bubble and thicken, 6-8 minutes. Immediately turn the heat down to a simmer and cook -- whisking constantly, especially around the edges -- for one more minute until thick. (The constant stirring and low heat prevents the eggs from scrambling. Be sure to scrape the whisk against the bottom and edges of the pan where the mixture is more likely to overheat.) Off the heat, immediately add the chopped chocolate, butter and vanilla extract; whisk until evenly combined.


SERIOUSLY THE BEST CHOCOLATE CREAM PIE RECIPE (VIDEO) | FOODTASIA
2019-10-16 Press the buttered crumbs into the bottom and up the sides of a 9-inch pie dish, pressing with the bottom of a measuring cup to compact the crumbs into a tight, smooth crust. Chill the crust in the refrigerator for 20 minutes to firm the crumbs, then bake for about 10 minutes until the crumbs are fragrant and set.
From foodtasia.com


BEST EVER CHOCOLATE CREAM PIE - YOUR CUP OF CAKE
2021-11-12 Dump into pie pan and firmly press flat and up all the sides. Bake for 10-15 minutes or until crisp. Let cool while you make the pudding. Homemade Chocolate Pudding Add egg yolks and milk to a small bowl and whisk together. In a medium-large saucepan add sugar, cornstarch and salt, stir together and then whisk in egg-milk mixture.
From yourcupofcake.com


BEST EVER CHOCOLATE CREAM PIE - THE DOMESTIC REBEL
2020-10-28 Set aside. For your filling: In a medium saucepan, whisk together the granulated sugar, flour, cocoa powder and salt off of the heat until fully combined. Meanwhile, in a medium bowl, whisk together the egg yolks and half-and-half until fully combined. Add the egg mixture to the saucepan with the dry ingredients.
From thedomesticrebel.com


419 CHOCOLATE CREAM PIE RECIPES - RECIPELAND.COM
From Amazing Chocolate Cream Pie with Meringue to Butter Pecan Pumpkin Pie- Frozen. ... 419 chocolate cream pie recipes. by time; nutrition; NOT list Chocolate 4383; Chocolate Chips 70; Cream 76; Creamy 25; Ice Cream 202; pie 69; Pie Crusts 25; Pies 2446; Pies and Pastry 35; 9 …
From recipeland.com


CHOCOLATE CREAM PIE | RECIPETIN EATS
2017-03-17 1 1/2 cups / 375ml thickened / heavy cream for whipping 2 tbsp sugar 1/2 tsp vanilla extract Chocolate for shaving Instructions Preheat oven to 180C/350F. Cut a round piece of baking / parchment paper, the size of the pie dish (to cover filling). Crust: Place biscuits in a food processor and whizz into crumbs.
From recipetineats.com


CHOCOLATE CREAM PIE | KING ARTHUR BAKING
2013-11-16 Whisk in 1/4 cup (57g) cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup (57g) cream; the mixture will become smoother. Whisk in 3 large egg yolks. Place the saucepan over medium heat, and gradually whisk in another 1/2 cup (113g) heavy cream, and 2 cups (454g) milk.
From kingarthurbaking.com


CLASSIC CHOCOLATE CREAM PIE RECIPE | HERSHEY'S
Ingredients & Directions Prep Time 10 minutes Cook Time 20 minutes Chill Time 6 hours Ingredients 1 pie crust 9-inch baked pastry shell or crumb crust, cooled 1/2 cup HERSHEY'S Cocoa 3 cups milk 1 - 1/3 cups sugar 3 Tbsps all-purpose flour 3 Tbsps corn starch 1/2 tsp salt 3 egg yolks 1/3 cup butter or margarine 1 - 1/2 tsps vanilla extract
From hersheyland.com


CHOCOLATE CREAM PIE | KING ARTHUR BAKING
Chocolate Cream Pie By PJ Hamel To prebake the crust: Preheat the oven to 400°F. Lightly grease a 9" pie pan that's at least 2" deep. Roll the pastry into a 13" circle. Transfer it to the prepared pan, and trim the edges so they overlap the edge by an inch all the way around. Tuck the edges up and under, and flute or crimp them.
From kingarthurbaking.com


DECADENT CHOCOLATE CREAM PIE - THE STAY AT HOME CHEF
Preheat oven to 375 degrees Fahrenheit. In a medium-sized mixing bowl, stir together crushed graham crackers and sugar. Slowly add in melted butter and toss to combine. Press graham cracker mixture into the bottom and sides of a standard 9-inch pie plate. Bake in the 375 degree oven for 7 minutes.
From thestayathomechef.com


CHOCOLATE CREAM PIE (MADE FROM SCRATCH!) - THE MERCHANT BAKER
2020-10-29 Place a sheet of plastic wrap directly on the surface. To speed cooling, set bowl in a larger bowl of ice water, insuring water isn't so deep that it leaks into the custard. Once custard is cooled, whisk again and pour into crust, spreading evenly. Whip cream and confectioner's sugar with an electric mixer.
From themerchantbaker.com


EASY CHOCOLATE CREAM PIE RECIPE {+VIDEO} | LIL' LUNA
2021-12-14 Combine butter and chopped chocolate in a large glass or metal bowl; set aside. In a large saucepan, whisk together sugar, cornstarch, cocoa, and salt. Slowly whisk in the ½ cup of cream till mixture is completely smooth. Whisk in the egg yolks. Add the milk and whisk till mixture is well blended.
From lilluna.com


CHOCOLATE CREAM PIE - BROWN EYED BAKER
2017-03-14 1½ cups (357 ml) heavy cream 1½ tablespoons (1.5 tablespoons ) granulated sugar ½ teaspoon (0.5 teaspoon) vanilla extract Instructions Make the Crust: Preheat oven to 350 degrees F. Combine the Oreo cookie crumbs and the melted butter in a medium bowl and toss with a fork until the crumbs are evenly moistened.
From browneyedbaker.com


CHOCOLATE CREAM PIE: WITH A FLUFFY NO-BAKE FILLING! -BAKING A MOMENT
2019-08-26 Fold the cream into the chocolate mixture, along with the vanilla extract, until everything is well combined. And transfer the filling to the pie crust. Refrigerate the pie until the filling is set. This usually takes about 2 hours. Just before serving, top the pie with swirls of sweet whipped cream, and garnish it with chocolate shavings.
From bakingamoment.com


CHOCOLATE CREAM PIE RECIPE [STEP BY STEP VIDEO] - THE RECIPE REBEL
2021-04-09 Chocolate pie filling 2 cups whole 3.25% milk (500 ml) 1/2 cup whipping cream (125 ml) 1/2 cup granulated sugar (100 grams) 3 large eggs 3 tablespoons corn starch 2 tablespoons unsweetened cocoa powder (20 grams) 2/3 cup chopped dark chocolate (100 grams) Whipped cream 1/2 cup whipping cream (125 ml) 1-2 tablespoons powdered sugar
From thereciperebel.com


CHOCOLATE CREAM PIE - TASTES BETTER FROM SCRATCH
2019-10-20 Remove pan from the heat and stir in the butter, chopped chocolate, and vanilla extract. Stir well until completely smooth. Pour filling into the cooled crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, at least 4–6 hours. Once the pudding filling has set, top with fresh ...
From tastesbetterfromscratch.com


4 INGREDIENT CHOCOLATE CREAM PIE! - MY INCREDIBLE RECIPES
2016-06-09 Instructions. Bake your frozen pie crust according to package, remove, allow to cool & set aside. Cook your pudding as directed then In a large bowl, beat pudding mix & heavy whipping cream with whisk or mixer on Med for 2 min, then spoon into crust. Top with Whipped topping. Refrigerate 3 hours.
From myincrediblerecipes.com


CHOCOLATE CREAM PIE RECIPES - HOW TO MAKE CHOCOLATE CREAM PIE
2015-07-01 Chocolate Cream Pie with Graham Cracker Crust. Add a little crunch by using a graham cracker crust. Get the recipe from Culinary Hill. Courtesy of Handle the Heat. 6 of 28. Chocolate Cream Pie ...
From delish.com


CHOCOLATE CREAM PIE RECIPE - COOKING CLASSY
2021-11-23 Set a large sieve over the bowl and set aside. Whisk dry ingredients in pan: In a 3 quart saucepan whisk together sugar, cocoa powder, cornstarch and salt until well blended. Blend in yolks and milk: Mix in egg yolks and 1/2 cup of the milk until well combined. Mix in the remaining 2 1/2 cups milk.
From cookingclassy.com


CHOCOLATE CREAM PIE - THE WHOLESOME DISH
2021-06-01 2 cups whipped cream or whipped topping Instructions Add the milk and cornstarch to a large pot. Whisk until the cornstarch is dissolved. Place the pot over medium heat. Add the sugar and chocolate chips to the pot. Cook, stirring often, for 6-8 minutes, until the liquid starts to bubble and becomes thick like pudding. Remove from the heat.
From thewholesomedish.com


OLD-SCHOOL CHOCOLATE CREAM PIE - RECIPE - FINECOOKING
Put the sugar, cocoa, cornstarch, and salt in a medium saucepan and whisk until well blended. Pour in 2/3 cup of the milk, and whisk until smooth. Whisk in the yolks (or whole egg and yolk, if using), and then the remaining milk. Set the pan over medium-high heat, and cook, stirring with a whisk, until the mixture comes to a full boil.
From finecooking.com


OLD FASHIONED CHOCOLATE CREAM PIE. - HALF BAKED HARVEST
2021-04-27 5. Using an electric mixer, whip 3/4 cup of cream until soft peaks form. Fold the whipped cream into the chocolate filling, then pour the filling into the crust. Chill 4 hours. 6. Before serving, using an electric mixer to whip the remaining cream, maple syrup, and 2 teaspoons vanilla together until soft peaks form.
From halfbakedharvest.com


CARNATION® | CHOCOLATE CREAM PIE
Whisk in remaining ½ cup (125mL) evaporated milk. Beat in eggs. Slowly add hot milk to bowl. Stir to combine. Return mixture to saucepan. Bring to a boil, reduce heat and cook, stirring for 2 minutes or until thick. 8 : Meanwhile, place chocolate in a large heat proof bowl. Strain hot mixture over chocolate.
From carnationmilk.ca


CHOCOLATE CREAM PIE (EASY NO TEMPERING METHOD!) | VALERIE'S …
2021-02-05 Press the pastry gently down into the plate and then evenly trim the edges to about 1/2-inch of the edge of the pan with a sharp knife. Tuck the top edge of crust over and under and crimp or flute the edges. Transfer the pie plate to the freezer for 30 minutes (no more) while you preheat the oven.
From fromvalerieskitchen.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


HOMEMADE CHOCOLATE CREAM PIE RECIPE - LIVE WELL BAKE OFTEN
2019-06-27 Add the chocolate sandwich cookies to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Stir until all of the crumbs are moistened. Scoop the mixture into a 9-inch pie plate. Firmly press it on the bottom and around the sides of the dish.
From livewellbakeoften.com


CHOCOLATE CREAM PIE - PAULA DEEN
Preheat the oven to 350˚F. Beat the egg whites with the cream of tartar until they form soft peaks. Add 1 tablespoon of sugar at a time, beating constantly, until the whites form stiff peaks. Spoon the meringue over the pie filling, spreading it out to touch the crust all around. Bake until brown, 10 to 12 minutes.
From pauladeen.com


CHOCOLATE CREAM PIE - THE BAKERMAMA
2022-05-10 How to Make Chocolate Cream Pie. Preheat oven to 375°F. Pre-bake the pie crust. See my Complete Guide to Pie Crust for the dough recipe and how to pre-bake the pie crust. Let cool completely before filling. In a large microwavable bowl, melt the chocolate and 1/3 cup milk on medium power in 30-second intervals, stirring at each interval, until ...
From thebakermama.com


THE BEST 5-INGREDIENT CHOCOLATE CREAM PIE - ALL THINGS MAMMA
2021-11-09 Instructions. Bake frozen pie crust as directed on the package and allow to cool on a rack while you prepare the pudding filling. In a large bowl, beat milk and pudding on low speed for 2 minutes. Fold in 1 cup whipped topping. Pour into crust and chill.
From allthingsmamma.com


ALLRECIPES CHOCOLATE PIE - THERESCIPES.INFO
Easy Chocolate Pudding Pie Recipe - Pillsbury.com hot www.pillsbury.com. Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Cool 15 minutes or until completely cooled. 2 In large bowl, combine pudding mix and milk; beat 2 minutes with wire whisk.
From therecipes.info


CHOCOLATE CREAM PIE RECIPE (THE BEST!) - THE COOKIE …
2019-09-30 Set the saucepan over medium to medium-low heat. Cook and whisk continuously 8-10 minutes or until bubbly (over the entire surfacand thickened. Cook an additional 30 seconds and remove from the heat. Add chocolate and butter. Whisk until melted and smooth. Add vanilla and whisk until incorporated.
From thecookierookie.com


CHOCOLATE CREAM PIE - MYINCREDIBLERECIPES.COM
2022-03-22 Make sure you are constantly scraping the bottom and sides. Remove the saucepan from the heat. Add the butter, chocolate, and vanilla. Stir until smooth. Pour this mixture into the chilled crust. Place plastic wrap onto the pie and place in the fridge for at least 6 hours. While the pie is cooling make the whipped cream.
From myincrediblerecipes.com


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