Chocolate Cream Pie Recipes From Scratch

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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.

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

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

This amazing Chocolate Cream Pie has an easy homemade chocolate pudding layered inside an Oreo pie crust and topped with sweetened whipped cream and chocolate curls

Provided by Lauren Allen

Categories     Dessert

Time 6h20m

Number Of Ingredients 12

24 Oreo cookies
5 Tablespoons butter
1/3 cup granulated sugar
2 1/2 cups whole milk
6 large egg yolks
2 Tablespoons cornstarch
6 Tablespoons salted butter (, chopped into pieces)
8 ounces good quality semi-sweet chocolate (, chopped (I like Ghirardelli's))
1 1/2 teaspoons vanilla extract
1 cup heavy whipping cream
2 Tablespoons powdered sugar (, or granulated sugar)
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°F.
  • Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter.
  • Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake for 10-12 minutes. Set aside to cool.
  • To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
  • Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.
  • Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
  • Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
  • Pour filling into the cooled cookie crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4-6 hours or overnight, if desired.
  • Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes.
  • Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.
  • Spread whipped cream over pie and top with chocolate curls or shavings.

Nutrition Facts : Calories 479 kcal, Carbohydrate 39 g, Protein 6 g, Fat 33 g, SaturatedFat 18 g, Cholesterol 158 mg, Sodium 237 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving

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

EMERIL'S CHOCOLATE CREAM PIE



Emeril's Chocolate Cream Pie image

Provided by Food Network

Categories     dessert

Time 5h40m

Yield 1 (9-inch) pie

Number Of Ingredients 15

1 cup plus 2 tablespoons sugar
3/4 cup heavy cream, plus 1 3/4 cups
3/4 cup buttermilk
3 1/2 tablespoons cornstarch
Pinch salt
4 egg yolks
4 ounces good-quality semisweet chocolate, finely chopped
1 tablespoon butter
3/4 teaspoon vanilla extract
3 tablespoons confectioners' sugar
1 (9-inch) Chocolate Cookie Crust, baked, recipe follows
Graham crackers to yield 2 cups crumbs
Chocolate sandwich cookies (white centers removed) to yield 1 1/2 cups crumbs (recommended: Oreo)
1/4 cup granulated sugar
1 stick unsalted butter, melted

Steps:

  • In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
  • In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.
  • Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie.
  • When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.
  • Preheat oven to 375 degrees F.
  • In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.
  • In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes.
  • Remove the crust from the oven and let cool completely before filling.

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

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.

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

This Chocolate Cream pie is surprisingly simple to prepare. A no-bake chocolate-wafer crust is filled with a creamy milk-chocolate panna cotta and topped with meringue.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 eight-inch pie

Number Of Ingredients 9

1 box (9 ounces) chocolate wafers
7 tablespoons unsalted butter, melted
1/2 cup milk
1 teaspoon unflavored gelatin
1 cup heavy cream
3/4 cup plus 2 tablespoons sugar
8 ounces milk chocolate, finely chopped
1 teaspoon pure vanilla extract
4 large egg whites

Steps:

  • Place the chocolate wafers in the bowl of a food processor, and pulse until finely ground. Transfer to a mixing bowl. Add melted butter, and stir until well combined. Press into an 8-inch springform pan, evenly coating the bottom and lower half of the sides. Cover pan with plastic wrap, and place in the refrigerator to chill for 30 minutes.
  • Pour the milk in a small bowl. Sprinkle the gelatin over the milk, and let soften for 5 minutes. Place the cream and 2 tablespoons sugar in a small saucepan, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, and stir to combine. Remove from heat. Add chocolate and vanilla; cover, and let stand for 3 minutes. Stir until thoroughly combined.
  • Pass mixture through a fine sieve into prepared cookie crust; leave behind any undissolved chocolate to prevent filling from becoming grainy. Return filled crust to refrigerator for 6 hours or overnight.
  • Place the egg whites and remaining 3/4 cup sugar in the heat-proof bowl of an electric mixer, and place over a pan of barely simmering water. Stir constantly until the egg whites are warm to the touch and the sugar is completely dissolved, about 3 minutes. Attach the bowl to the mixer, and use the whisk attachment to beat egg whites, on medium, until soft peaks form, about 3 minutes. Raise speed to high, and beat until stiff and glossy but not dry, about 1 1/2 minutes.
  • Remove pie from refrigerator. Using a rubber spatula, drop meringue on top, lifting to create tall peaks. Use a kitchen blowtorch to brown top of meringue peaks, or place under a broiler, watching carefully since it will brown very quickly.
  • Chill the pie in the refrigerator, and serve cold.

DARK CHOCOLATE CREAM PIE



Dark Chocolate Cream Pie image

Caress every taste bud with this smooth, old-fashioned pie. Topped with a dollop of fluffy whipped cream, it will have chocolate fans standing in line. -Kezia Sullivan, Sackets Harbor, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1-1/4 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
3 ounces unsweetened chocolate, chopped
4 egg yolks, lightly beaten
3 tablespoons butter
1-1/2 teaspoons vanilla extract
Optional: Whipped cream and grated chocolate

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust 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 on a wire rack. In a large saucepan, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Gently stir in butter and vanilla until butter is melted. Spoon into crust. Cool on a wire rack. Cover and chill for at least 3 hours. If desired, serve with whipped cream and grated chocolate.

Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 218mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.

MOM'S CHOCOLATE MERINGUE PIE



Mom's Chocolate Meringue Pie image

This pie features a homemade chocolate custard, and is topped with meringue.

Provided by Mary Ann Benzon

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 11

¾ cup white sugar
5 tablespoons unsweetened cocoa powder
3 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons white sugar

Steps:

  • Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
  • In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.

Nutrition Facts : Calories 267 calories, Carbohydrate 43.8 g, Cholesterol 81.7 mg, Fat 8.5 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 3.3 g, Sodium 224.4 mg, Sugar 31.9 g

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

Who would have thought that this creamy and rich milk chocolate pie would be so easy to make!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 8h38m

Yield 12

Number Of Ingredients 5

1/2 cup milk
1 1/2 cups miniature marshmallows
1 bar (8 ounces) milk chocolate, chopped
1 cup whipping (heavy) cream
9-inch ready-to-use chocolate-flavored pie shell

Steps:

  • Heat milk, marshmallows and chocolate in 3-quart saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and blended. Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon.
  • Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie shell. Refrigerate uncovered about 8 hours or until set. Garnish with milk chocolate curls and whipped cream if desired. Immediately refrigerate any remaining pie after serving.

Nutrition Facts : Calories 305, Carbohydrate 31 g, Cholesterol 30 mg, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 90 mg

ULTIMATE CHOCOLATE CREAM PIE



Ultimate Chocolate Cream Pie image

This recipe comes from my aunt and it is the smoothest, creamiest, yummiest chocolate cream pie you will ever eat! The recipe can be adapted to make other cream pies, such as banana and coconut.

Provided by CrystalB

Categories     Pie

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
2 cups milk
2 eggs
1 tablespoon margarine
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1 9-inch baked pie crust

Steps:

  • In top of double-boiler mix sugar, flour and salt.
  • Whisk in 1 cup of the milk until smooth.
  • Bring to a boil over medium heat, stirring briskly.
  • Continue to stir and let boil until smoothly thickened (about 2 minutes).
  • Remove from heat.
  • With fork, beat eggs with remaining 1 cup of milk.
  • Gradually stir into hot mixture.
  • Return to heat and bring to a boil.
  • Stir and boil until mixture thickens (about 1 minute).
  • Remove from heat and stir in margarine and vanilla.
  • Add 1/2 cup of semi-sweet chocolate chips and stir until melted.
  • Spoon into prepared pie crust and cool.
  • Serve with real whipped cream.
  • For banana cream pie, omit chocolate chips, and slice 2 or 3 bananas into bottom of prepared pie crust and top with the pudding.
  • For coconut cream pie, omit chocolate chips, and stir in 1/2 cup of coconut.
  • I've never tried this, but it's on my list of things to do: stir in 1/2 cup of peanut butter (or peanut butter chips, I guess) for peanut butter cream pie (omitting the chocolate chips).

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 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

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

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Calories 680 per serving
  • Pulse the Oreo cookies in a food processor until coarsely ground, about 15 pulses, then continue to process another 15 seconds until they turn into fine, even crumbs. Drizzle the melted butter over the Oreo crumbs and pulse to combine.
  • Transfer the cookie crumb mixture to a pie plate and press into an even layer on the bottom and up the sides, using the bottom of a measuring cup or drinking glass. Bake for 10 minutes, then cool completely before filling.
  • In a medium saucepan over medium-high heat, bring the milk, cream, 1/4 cup of the sugar, and salt to a simmer, stirring occasionally.


MILK CHOCOLATE CREAM PIE RECIPE | DUFF GOLDMAN | FOOD NETWORK
Place the crumbs in a medium bowl, add the melted butter and toss with a fork to combine. Press the cookies into a 9-inch fluted tart pan with a removable bottom or a 9-inch pie dish and ...
From foodnetwork.com
Author Duff Goldman
Steps 7
Difficulty Intermediate


CREAMY OLD FASHIONED CHOCOLATE PIE RECIPE | BEYOND FROSTING
2019-03-04 Prepare all the ingredients prior to starting. In a medium saucepan, combine the flour, sugar, and cocoa powder and whisk together. Heat for 2 minutes on medium to medium-low heat, whisking occasionally. Next, slowly whisk in the milk, pressing the whisk into the bottom edges of the saucepan to break up any clumps.
From beyondfrosting.com


DOUBLE CHOCOLATE CREAM PIE - CRAZY FOR CRUST
2020-10-12 Preheat oven to 400°F. Press pie crust into a 9” pie plate as directed. Chill for 10 minutes in the freezer or 30 minutes in the refrigerator, then poke it several times all over the bottom and sides with a fork. Bake for 8-10 minutes, until slightly puffed and no longer glossy. Cool completely before filling.
From crazyforcrust.com


THE BEST CHOCOLATE BOSTON CREAM PIE YOU'LL EVER TASTE
2016-06-16 1 1/2 teaspoons vanilla extract. Directions. Bring the heavy cream to a simmer in a medium saucepan over medium heat. While the cream is heating, whisk the egg yolks, sugar and salt together in a medium bowl until combined. Whisk the cornstarch into the egg mixture until pale yellow and thick, about 30 seconds.
From justonedonna.com


CHOCOLATE CREAM PIE - WISHES AND DISHES
2019-11-05 Instructions. Prepare pie crust and cool on a wire rack. In a medium saucepan whisk together sugar, cornstarch and salt. In a small bowl, whisk egg yolks. In a measuring cup with a spout, whisk together milk and beaten egg yolks. Gradually add a small amount of the milk mixture to the saucepan, whisk until well combined.
From wishesndishes.com


CHOCOLATE CREAM PIE | SERENA BAKES SIMPLY FROM SCRATCH
2013-10-11 Place into a 450 degree preheated oven and bake for 10 minutes until crust is set and no longer dough. Remove foil and bake another 6-10 minutes until light brown. Watch carefully to make sure crust doesn't burn. Mix together in a large sauce pan: 1/2 cup All-Purpose Flour. 1/2 cup Unsweetened Cocoa Powder.
From serenabakessimplyfromscratch.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


EASY CHOCOLATE CREAM PIE FROM SCRATCH - TASTE AND TELL
2021-11-05 Turn the heat on to medium and cook, stirring constantly, until the mixture is thickened. Remove the pan from the heat and add in the cream cheese. Whisk until the cream cheese is melted and fully incorporated. Cover the surface of the mixture with a piece of plastic wrap. Refrigerate just until cooled, about 1 hour.
From tasteandtellblog.com


CHOCOLATE CREAM PIE - COPYKAT RECIPES
2020-08-04 Over medium heat, gradually stir in milk and chocolate. Cook until bubbly then for two minutes. Remove from heat. Stir a small amount of the mixture into the egg yolks. Add yolk mixture into the filling. Stir constantly while cooking the mixture for 2 minutes. Stir in butter and vanilla. Add cream cheese and mix well.
From copykat.com


CHOCOLATE CREAM PIE - BROWN EYED BAKER
2017-03-14 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. Transfer the crumbs to a 9-inch pie plate. Press the crumbs evenly into the bottom and up the sides of the pan, forming a crust.
From browneyedbaker.com


HOW TO MAKE A FRESH CHOCOLATE CREAM PIE - COOKING UP A STORY
2013-01-22 1 tsp vanilla. Instructions to make the chocolate pastry cream. Put into a large bowl the chocolates, butter and vanilla. Suspend a fine mesh sieve over the bowl and set aside. In a small bowl whisk together the egg yolks, cornstarch, and a dash of the whole milk until the cornstarch is no longer lumpy. Heat the remaining milk, sugar, and salt ...
From cookingupastory.com


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


HOMEMADE CHOCOLATE CREAM PIE RECIPE - CREATIONS BY KARA
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 1/2 cup of cream till mixture is completely smooth. Whisk in the egg yolks. Add the milk and whisk till mixture is well blended.
From creationsbykara.com


CHOCOLATE CREAM PIE | RECIPETIN EATS
2017-03-17 Place cornflour, sugar and salt in a medium saucepan. Whisk to combine. Add milk, cream and yolks. Whisk to combine. Turn heat onto medium low (or low for strong gas stoves). As the mixture warms up, whisk regularly, but not constantly. After around 3 minutes, you'll feel the mixture thicken. Start to whisk constantly.
From recipetineats.com


CHOCOLATE CREAM PIE - ONCE UPON A CHEF
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 mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth.
From onceuponachef.com


OLD FASHIONED CHOCOLATE PIE - TASTE OF SOUTHERN
2019-09-01 The recipe calls for 5 eggs that have been separated. I always suggest that you use a small bowl to crack the eggs into one at a time. Separate the yolks from the whites and place them in separate bowls. We’ll use the egg whites to make the meringue a bit later down. Place the egg whites in a clean glass or metal bowl.
From tasteofsouthern.com


CLASSIC CHOCOLATE CREAM PIE RECIPE | HERSHEY'S
1. Prepare pastry shell; cool. 2. Combine chocolate and 2 cups milk in medium saucepan; cook over medium heat, stirring constantly, just until mixture boils. Remove from heat; set aside. 3. Stir together sugar, flour, cornstarch and salt in medium bowl. Blend remaining 1 cup milk into egg yolks; stir into sugar mixture.
From hersheyland.com


HOMEMADE CHOCOLATE PIE RECIPE FROM SCRATCH - RESTLESS CHIPOTLE
2021-11-18 Combine sugar and milk in a large bowl; whisk until smooth. Mix the flour, salt, and cocoa in a small mixing bowl and then carefully whisk into the milk mixture. Cook, stirring constantly until mixture thickens. Add some of the hot mixture to the egg yolks and then quickly stir the egg yolks into the pudding mixture.
From restlesschipotle.com


OLD FASHIONED CHOCOLATE CREAM PIE - MY COUNTRY TABLE
2020-05-03 PIE FILLING. Place the egg yolks in a 2 cup measuring cup or medium bowl and lightly whisk. Set aside. In a medium saucepan, whisk together the sugar, flour, cocoa, and salt. Add the milk and whisk until smooth. Cook over medium heat, stirring constantly until the mixture begins to thicken.
From mycountrytable.com


CHOCOLATE-CREAM PIE RECIPE | MYRECIPES
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. Step 3. To prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (2/3 cup sugar through …
From myrecipes.com


CHOCOLATE CREAM PIE RECIPES | TASTE OF HOME
Oh, hello cocoa powder, whipped cream, and buttery crust. Our chocolate cream pie recipes include easy chocolate cream pie recipes to make it simple.
From tasteofhome.com


EASY CHOCOLATE PIE RECIPE - HOW TO MAKE CHOCOLATE PIE WITH …
2020-12-03 Directions. Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together. Pour in milk and egg yolks, and whisk together. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It ...
From thepioneerwoman.com


CHOCOLATE CREAM PIE RECIPE [STEP BY STEP VIDEO] - THE RECIPE REBEL
2021-04-09 Whipped cream. Combine cream, sugar and vanilla in a medium bowl. Beat with an electric mixer (or whisk by hand) until stiff peaks form — there is a step by step video here if you need help knowing when it's ready! Remove wax paper and spread whipped cream over chilled pie. Top with chocolate shavings as desired.
From thereciperebel.com


CHOCOLATE CREAM PIE - PAULA DEEN
Filling. In a saucepan, stir together the sugar, cocoa, flour, and salt. Slowly stir in the beaten yolks and the milk. Cook over low heat, and stir in the butter and vanilla. Pour the filling into a bowl to cool. Pat waxed paper onto the surface of the filling to prevent a crust from forming. When cool, pour the filling into the pie crust.
From pauladeen.com


CHOCOLATE CREAM PIE | KING ARTHUR BAKING
To make a Chocolate Toasted Almond Cream pie, make and prebake Toasted Almond Pie Crust. Add 1/3 cup (78g) creamy almond butter and 1/8 teaspoon almond extract to the chocolate and butter in the bowl when you make the filling. For the topping, add 1/8 teaspoon almond extract along with the vanilla, and garnish the pie with 1/2 cup (43g) toasted ...
From kingarthurbaking.com


10 BEST CHOCOLATE CREAM PIE MARTHA STEWART RECIPES - YUMMLY
2022-06-07 chocolate, chocolate extract, whipped cream, unsweetened almond milk and 4 more Coconut Thumbprint Cookies with Salted Caramel via Martha Stewart Living February 2012 Whisk Kid sugar, butter, vanilla, sweetened flaked coconut, eggs, flaky sea salt and 4 more
From yummly.com


MORE USEFUL INFORMATION AT ISDINNERREADYYET.COM
Ingredients: 1 small box lemon jello (3 ounces) 1 cup of sugar. 1 cup water - boiling. 1 can evaporate milk - chilled. 1 8oz package cream cheese - softened. 1/2 pound Club Crackers. 1/2 cup (1 stick) butter - melted. Directions: 1. Put the canned milk, …
From therecipes.info


OLD FASHIONED CHOCOLATE PIE - NEW SOUTH CHARM:
2020-03-05 Prepare a frozen or refrigerated pie crust according to package directions. In a medium bowl sift together flour, cocoa powder, and sugar. Mix egg yolks into dry ingredients. Next, slowly stir in milk pouring it in a little at a time. Transfer into a medium sauce pan and cook over medium heat until mixture becomes thick.
From newsouthcharm.com


CHOCOLATE PUDDING PIE RECIPE - HOMEMADE! - RACHEL COOKS®
2015-02-19 Allow to cool completely. In a medium sized saucepan, mix sugar, cocoa, flour, salt, and egg until well blended. Stir in milk slowly until ingredients are blended. Over medium heat and stirring constantly, bring to boil (takes about 15 minutes) and then immediately remove from heat.
From rachelcooks.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 (MADE FROM SCRATCH!) - THE …
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


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