Chocolate Cream Pies Recipes

CHOCOLATE CREAM PIE

Steps:

• Preheat oven to 180C/350F.
• Cut a round piece of baking / parchment paper, the size of the pie dish (to cover filling).

CHOCOLATE CREAM PIE

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.

CHOCOLATE CREAM PIE

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

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 II

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.

CHOCOLATE CREAM PIE

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.
• Make filling:
• Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
• Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
• Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
• Make topping:
• Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.

CHOCOLATE CREAM PIE

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.

BEST CHOCOLATE CREAM PIE

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

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.

MINI CHOCOLATE PIES

Steps:

• Preheat the oven to 425 degrees F.
• Sift the flour and salt together into a large mixing bowl. Cut in the shortening thoroughly with a fork or pastry cutter. Stir in the water, starting with 4 tablespoons and adding up to a tablespoon more if the dough seems too dry.
• Gather the dough into a ball, then roll out onto a floured surface (rolling it slightly thinner than you would for a full-size pie crust). Cut 12 circles into the dough with a 4" circle cookie cutter.
• Press the dough circles into the cups of a 12-cup muffin tin. Prick the bottom and sides of the dough with a fork.Bake in the preheated oven for 6-8 minutes, or until the dough is firm and lightly golden. Cool in the pan on a wire rack for 5 minutes before removing from the pan to cool on the wire rack completely.
• In a heavy saucepan over medium heat, mix the evaporated milk, sugar, egg yolks, cocoa powder, and flour. Cook, stirring until the mixture has thickened (about 12 minutes). Add the margarine and vanilla and stir until the margarine has melted and is thoroughly blended into the mixture. Remove from heat.
• Transfer the chocolate filling to a large liquid measuring cup and let cool for a few minutes so it is warm but not boiling hot. Pour into the baked pie crusts, filling the crusts as much as you can. Cool the mini pies on the counter for 30 minutes before transferring to the refrigerator to cool for at least two more hours.
• Once the pies are set, top with whipped topping and chocolate sprinkles. Refrigerate until ready to serve.

CHOCOLATE CREAM PIE I

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.

CHOCOLATE CREAM PIE

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.