CHOCOLATE CREAM PIE IN A GRAHAM CRACKER CRUST RECIPE - (4.6/5)
Provided by LisaRich
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and egg white; pulse 6 times or just until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Filling: Combine sugar, flour and salt in a medium saucepan. Stir in milk and chocolate. Cook and stir over medium heat until mixture boils and thickens. Cook 2 more minutes. Remove from heat. Stir small amount of chocolate mixture into eggs yolks. Return to hot mixture and cook 2 minutes, stirring constantly. Remove from heat, add vanilla and butter. Pour into pie crust. cover with waxed paper, will thicken more as it cools. Top with whipped cream!
BEST CHOCOLATE CREAM PIE
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
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.
HOW TO MAKE NO-BAKE CHOCOLATE CREAM PIE
Steps:
- Pour cold milk into a large mixing bowl . Add pudding mix. Beat with wire whisk until well mixed. (Mixture will be thick.) Gently stir in whipped topping. Spoon into crust.
- Refrigerate the pie for 4 hours or until set.
- Garnish with additional whipped topping and grated chocolate, if desired. Store leftover pie in refrigerator.
Nutrition Facts : Calories 264 kcal, Carbohydrate 30 g, Cholesterol 6 mg, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, Sodium 247 mg, Sugar 15 g, Fat 14 g, ServingSize 1 pie (8 servings), UnsaturatedFat 0 g
CHOCOLATE PIE
Steps:
- For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
- For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
- Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
- For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.
TRIPLE CHOCOLATE CREAM PIE
A no-bake pie exclusively for dedicated chocolate lovers! My family loves homemade chocolate cream pie for our Christmas dinner. I created this one and nothing has been the same since! Refrigerate the pie until ready to serve. It may also be frozen.
Provided by dragonkitty
Categories Desserts Pies No-Bake Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- To make the dark chocolate layer, place the dark chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
- Beat the heavy cream in a bowl until soft peaks form. Fold the whipped cream into the dark chocolate mixture until evenly blended. Spoon the mixture into the prepared graham cracker crust. Spread 1/2 chocolate whipped topping over the dark chocolate layer. Refrigerate at least 30 minutes.
- Meanwhile, make the milk chocolate layer by placing the milk chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts, and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
- Beat the remaining 1/2 cup heavy cream in a bowl until soft peaks form. Fold the whipped cream into the milk chocolate mixture until evenly blended. Pour the mixture over chocolate topping layer. Spread the remaining chocolate whipped topping over the milk chocolate layer. Spoon the whipped topping over the chocolate topping. If desired, garnish with miniature chocolate chips.
Nutrition Facts : Calories 646.5 calories, Carbohydrate 64.5 g, Cholesterol 48.5 mg, Fat 40.7 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 25.3 g, Sodium 231.4 mg, Sugar 50.2 g
CHOCOLATE CREAM PIE I
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
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
BISHOPS CHOCOLATE PIE
Make and share this Bishops Chocolate Pie recipe from Food.com.
Provided by toosharps
Categories Pie
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Beat pudding, ice cream and milk for 10 minutes.
- Fold in cool whip.
- Put in 9 x 13 pan on graham cracker crust.
Nutrition Facts : Calories 326.6, Fat 14.6, SaturatedFat 8.5, Cholesterol 37.1, Sodium 482, Carbohydrate 46.7, Fiber 1.4, Sugar 30.4, Protein 3.5
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 :
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