Chocolate Cream Pie With Pudding Recipes

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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

JELL-O PUDDING DOUBLE CHOCOLATE CREAM PIE



Jell-O Pudding Double Chocolate Cream Pie image

Make and share this Jell-O Pudding Double Chocolate Cream Pie recipe from Food.com.

Provided by taillightsinsightbb

Categories     Dessert

Time 20m

Yield 2 PIES

Number Of Ingredients 5

2 (3 1/2 ounce) packages chocolate pudding mix (NOT INSTANT)
3 1/2 cups milk
2 tablespoons butter or 2 tablespoons margarine
1/3 cup chocolate chips
in.baked pastry shells, cooled

Steps:

  • Combine pie filling mixes, milk, butter and chips in a saucepan.
  • Cook and stir over medium heat, until mixture comes to a full bubbling boil.
  • Remove from heat and cool for 5 minutes, stirring twice.
  • Pour into shell and refrigerate for 3 hours.
  • Garnish with Cool Whip topping and grated chocolate, if desired.

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 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 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

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.

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