Chocolate Crispy Pie Recipes

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CHOCOLATE CRISPY PIE



Chocolate Crispy Pie image

This is a combination of two recipes. The chocolate filling is my son's favorite and I love the crispy crust.

Provided by Lori Mama

Categories     Pie

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/3 cup butter
1 (6 ounce) package semi-sweet chocolate chips
2 1/2 cups crispy rice cereal
1 cup sugar
1/2 cup flour
1/3 cup cocoa powder
1/2 cup cold water
2 cups boiling water
1/4 cup butter
1 teaspoon vanilla
1/2 cup whipping cream, whipped

Steps:

  • For crust:.
  • melt butter in saucepan over medium heat.
  • Add chips and melt.
  • add rice cereal and mix til well coated.
  • place in greased 9" pie plate and press well to bottom and up the sides.
  • chill 30 minutes or until firm.
  • For pudding:.
  • In saucepan, combine first 3 ingredients.
  • whisk in cold water until thick paste forms.
  • gradually whisk in boiling water.
  • cook over medium heat, whisking all the while, until the mixture thickens.
  • about 10 minute.
  • remove from the heat and stir in the butter and vanilla.
  • transfer to a bowl.
  • place a piece of cling wrap on surface to pervent a skin from forming.
  • cool pudding
  • pour into cooled pie shell and refrigerate for 2 hours or until set.
  • top with whipped cream.
  • Cook time includes the 2 hour chill time.

CHOCOLATE CHERRY PIE



Chocolate Cherry Pie image

Assures Maxine Smith of Owanka, South Dakota. "This rich and creamy pie is sure to please any dyed-in-the-wool chocoholic!"

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold butter, cubed
FILLING:
1 can (14 ounces) sweetened condensed milk
1 cup semisweet chocolate chips
1/2 teaspoon salt
1 can (21 ounces) cherry pie filling
1/4 to 1/2 teaspoon almond extract
Whipped cream and maraschino cherries, optional

Steps:

  • In a bowl, mix flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press firmly onto the bottom and sides of a 9-in. pie plate. , Bake at 350° for 15-20 minutes or until golden brown. Cool completely. , In a saucepan, combine milk, chocolate chips and salt; cook and stir over low heat until chocolate melts. Stir in pie filling and extract. Pour into crust. Chill 2-3 hours or until firm. Garnish with whipped cream and cherries if desired.

Nutrition Facts : Calories 517 calories, Fat 22g fat (14g saturated fat), Cholesterol 48mg cholesterol, Sodium 490mg sodium, Carbohydrate 76g carbohydrate (60g sugars, Fiber 2g fiber), Protein 7g protein.

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

NO-BAKE CHOCOLATE PIE



No-Bake Chocolate Pie image

This is a tradition that we make every holiday and is so delicious! Rich cocoa flavor, deep brown in color, and creamy delicious. Tastes great with homemade whipped cream.

Provided by Sabrina Sperry

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 8h20m

Yield 8

Number Of Ingredients 10

1 ½ cups graham cracker crumbs
¼ cup white sugar
½ cup butter, melted
3 cups whole milk
1 cup white sugar
2 eggs
3 tablespoons cornstarch
⅓ cup unsweetened cocoa powder
⅛ teaspoon salt
2 teaspoons vanilla extract

Steps:

  • Combine graham cracker crumbs and sugar in a 9-inch glass pie dish. Add melted butter and mix together. Press mixture firmly across pie dish and up sides. Set aside.
  • Combine milk, sugar, eggs, cornstarch, cocoa powder, and salt in a bowl and mix using an electric mixer until well combined. Pour into a saucepan and bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute. Remove from heat and stir in vanilla extract.
  • Pour filling into crust and immediately cover with plastic wrap. Cool on counter to room temperature. Refrigerate 8 hours to overnight.

Nutrition Facts : Calories 382.4 calories, Carbohydrate 52.4 g, Cholesterol 80.6 mg, Fat 17.6 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 9.9 g, Sodium 266.4 mg, Sugar 40.5 g

CHOCOLATE CUSTARD PIE



Chocolate Custard Pie image

Crispy, homemade crust filled with a decadent, rich chocolate filling and topped with billowy, sweetened whipped cream! What's not to love?! Garnish with unsweetened cocoa powder or chocolate curls.

Provided by Pam Lolley

Categories     Custard and Cream Pies

Time 9h40m

Yield 8

Number Of Ingredients 20

1 ½ cups all-purpose flour
1 tablespoon white sugar
½ teaspoon salt
6 tablespoons cold unsalted butter, cubed
3 tablespoons cold shortening, cut into chunks
4 tablespoons ice water, or more as needed
¾ cup white sugar
¼ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
1 cup heavy whipping cream
1 cup whole milk
4 large egg yolks
1 (4 ounce) bar semisweet chocolate, finely chopped
2 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter
2 teaspoons vanilla extract
2 cups heavy whipping cream
2 teaspoons vanilla extract
3 tablespoons white sugar

Steps:

  • Prepare crust: Pulse flour, sugar, and salt in a food processor 3 to 4 times or until combined. Add butter and shortening and pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture; pulse 5 to 6 times or until dough clumps together, adding up to 1 tablespoon water, 1 teaspoon at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; turn edges under and crimp. Prick the bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.
  • Bake in the preheated oven for 12 minutes. Remove pie weights and parchment paper and continue to bake until lightly browned and crisp, 10 to 12 minutes more. Transfer to a wire rack and cool while preparing filling.
  • Prepare filling: Whisk together sugar, flour, cocoa powder, and salt in a large saucepan. Whisk together heavy cream, milk, and egg yolks in a medium bowl until completely blended. Gradually whisk egg mixture into sugar mixture.
  • Cook over medium heat, whisking constantly, just until mixture begins to boil, 6 to 8 minutes. Cook for 1 more minute, whisking constantly. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter, and vanilla until chocolate and butter have melted and mixture is completely smooth.
  • Spread filling in the cooled crust. Place plastic wrap directly on the warm filling and chill in the refrigerator until set, 8 to 24 hours.
  • Prepare topping: Beat heavy cream and vanilla at medium-high speed with an electric mixer until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form.
  • Just before serving, top pie with whipped cream.

Nutrition Facts : Calories 815.5 calories, Carbohydrate 63.9 g, Cholesterol 258.6 mg, Fat 60.1 g, Fiber 3.2 g, Protein 9.1 g, SaturatedFat 34.7 g, Sodium 271.6 mg, Sugar 37.2 g

CRISP COCONUT AND CHOCOLATE PIE



Crisp Coconut and Chocolate Pie image

Icebox pies, like this coconut-and-chocolate one, can be assembled in a snap. The crust is first toasted in the oven, then filled with chocolate ganache -- a rich mixture of chocolate and cream.

Provided by Martha Stewart

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

Yield Makes 1 eight-inch pie

Number Of Ingredients 4

4 tablespoons unsalted butter, softened
11 ounces sweetened shredded coconut (about 6 cups)
8 ounces semisweet or bittersweet chocolate, finely chopped
1 1/4 cups heavy cream

Steps:

  • Preheat oven to 350 degrees. Place the butter and a third of the coconut in the bowl of a food processor fitted with the metal blade. Process until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining coconut over mixture, and combine with your fingers.
  • Place an 8-inch tart pan with a removable bottom on a baking sheet. Press coconut mixture into bottom and up sides of pan to form a crust, leaving top edges loose and fluffy. Place a ring of aluminum foil over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil, and cook until edges are browned, 4 to 6 minutes. Transfer to a wire rack to cool completely.
  • Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan, and pour over chocolate. Let sit 10 minutes, and stir until chocolate is melted and combined. Let cool, and pour into coconut crust. Cover with plastic wrap, and transfer to refrigerator until filling is set, at least 1 hour. Cut into wedges, and serve.

CRISPY CHOCOLATE PIE



Crispy Chocolate Pie image

This is my favourite recipe when i want to have a chocolate hit. I serve it with cream and strawberries in the summer. Use eggs at room temperature for best results. If you don't want to use rum then use the same amount in milk/pouring cream.

Provided by crazychef the second

Categories     Tarts

Time 1h30m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 11

2 teaspoons butter, for greasing
2 egg whites
115 g ground almonds
25 g rice flour
115 g caster sugar
1/4 teaspoon almond essence
225 g chocolate
4 egg yolks
55 g icing sugar
4 tablespoons rum
4 tablespoons double cream

Steps:

  • Preheat the oven to 160'C/325'F. Grease and line the base of a 20cm flan tin.
  • Whisk the egg whites in a clean bowl until stiff peaks form. Fold in the ground almonds, ground rice, caster sugar and almond essence.
  • Spread the mixture over the base and sides of the tin. Bake in the oven for 15 minutes.
  • Meanwhile, place the chocolate in the top of a double boiler or in a heatproof bowl set over a saucepan of barely simmering water and stir until melted.
  • Remove from heat and leave to cool slightly, then beat in the egg yolks, icing sugar, whisky and cream until thoroughly incorporated.
  • Remove flan tin from the oven and pour in the chocolate mixture. Cover, return to oven and bake for 20-25 minutes, or until set.
  • Remove from the oven and cool completely.

Nutrition Facts : Calories 559.8, Fat 40.2, SaturatedFat 18.9, Cholesterol 142.9, Sodium 46.8, Carbohydrate 49.1, Fiber 9.6, Sugar 29.6, Protein 13

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

PEANUT BUTTER CREAM PIE WITH CHOCOLATE CRISPY CRUST



Peanut Butter Cream Pie With Chocolate Crispy Crust image

This is the absolute best peanut butter cream pie i have ever tasted. Originally from Mrs. Field's cookbook. The crust is so unique and works awesome with this pie.

Provided by DamiansMummy

Categories     Pie

Time 50m

Yield 1 9 inch pie, 8 serving(s)

Number Of Ingredients 11

6 ounces semi-sweet chocolate chips
5 tablespoons unsalted butter
2 1/2 cups crisp rice cereal
1/4 cup miniature semisweet chocolate chips
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
1 cup heavy cream
3 ounces milk chocolate, finely chopped
2 tablespoons heavy cream

Steps:

  • Make the crust: Use a double boiler to melt the 6 oz. of chocolate and butter over low heat.
  • Remove from heat and stir until smooth.
  • Gently fold in the rice cereal until it's completely coated. Then set it to the side until it cools to just warm and then stir in the mini chips.
  • Press into a buttered 9 inch pie pan and chill for 30 minutes to set the chocolate.
  • Prepare the filling: In a large bowl beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter, and vanilla.
  • In a medium bowl, beat the heavy cream until soft peaks form. Fold whipped cream into the peanut butter mixture.
  • Pour into the pie crust.
  • Make the topping: Use a double boiler to melt the milk chocolate over hot, not simmering water.
  • Add the cream and stir until blended and smooth.
  • Set aside to cool slightly, then drizzle the chocolate over the top of the pie.
  • Refrigerate about 2 hours to set.

Nutrition Facts : Calories 799.1, Fat 57.2, SaturatedFat 30, Cholesterol 115.5, Sodium 349.8, Carbohydrate 64.2, Fiber 3.5, Sugar 50.1, Protein 15.4

COCOA CRISPY RICE CHOCOLATE HAZELNUT MOUSSE PIE RECIPE BY TASTY



Cocoa Crispy Rice Chocolate Hazelnut Mousse Pie Recipe by Tasty image

Here's what you need: cocoa crispy rice cereal, semi-sweet chocolate chips, unsalted butter, nonstick cooking spray, chocolate hazelnut spread, heavy cream, sugar, sugar, unsalted butter, cocoa crispy rice cereal, toasted hazelnuts, kosher salt

Provided by Betsy Carter

Categories     Desserts

Yield 8 servings

Number Of Ingredients 12

3 cups cocoa crispy rice cereal
1 cup semi-sweet chocolate chips
4 tablespoons unsalted butter, 1/2 stick
nonstick cooking spray, for greasing
½ cup chocolate hazelnut spread
1 ½ cups heavy cream, cold
¼ cup sugar
⅓ cup sugar
1 tablespoon unsalted butter
½ cup cocoa crispy rice cereal
½ cup toasted hazelnuts, coarsely chopped
¼ teaspoon kosher salt

Steps:

  • Make the crust: Add the crispy rice cereal to a zip-top bag, seal, and crush into crumbs with a rolling pin. Transfer the crumbs to a large bowl.
  • In a medium bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between, until melted and smooth, about 1 minute total.
  • Pour the melted chocolate mixture over the cereal crumbs and stir to combine.
  • Grease 9½-inch (24-centimeter) pie dish with nonstick spray. Pour the crust mixture into the dish and press into an even layer against the bottom and up the sides of the pan.
  • Chill in the refrigerator while you make the mousse.
  • Make the chocolate hazelnut mousse: Microwave the chocolate hazelnut spread for 30 seconds. Set aside.
  • In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
  • Using a rubber spatula, fold the warm chocolate hazelnut spread into the whipped cream until incorporated.
  • Remove the crust from the refrigerator and pour in the mousse. Spread in an even layer.
  • Cover the pie with plastic wrap and freeze for at least 6 hours, or overnight.
  • Make the crispy rice topping: Line a baking sheet with parchment paper.
  • Add the sugar to a medium nonstick skillet over medium-high heat. Cook without stirring for 1-2 minutes, until the sugar begins to caramelize. Swirl it around in the pan to help caramelize evenly.
  • Once the sugar is light amber in color, reduce the heat to low and add the butter. Use a rubber spatula to stir until the butter is melted, then turn off the heat. Add the crispy rice cereal and toasted hazelnuts and quickly stir to coat.
  • Transfer the topping to the prepared baking sheet and sprinkle with the salt. Use two forks to separate the mixture into smaller chunks, being careful not to touch the hot sugar with your hands. Let cool completely, about 15 minutes. The topping can be made 1 day ahead. Store in an airtight container once cooled.
  • When ready to serve, remove the pie from the freezer. Decorate the top with the crispy rice topping. Let the pie sit at room temperature for 10 minutes before slicing with a sharp knife. Warm the blade in hot water and wipe between each cut for clean slices.
  • Enjoy!

Nutrition Facts : Calories 519 calories, Carbohydrate 49 grams, Fat 37 grams, Fiber 3 grams, Protein 4 grams, Sugar 34 grams

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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
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CHOCOLATE CREAM PIE | KING ARTHUR BAKING
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 …
From kingarthurbaking.com
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CHOCOLATE CHESS PIE RECIPE - ADD A PINCH
Preheat oven to 325º F. Whisk sugar, cocoa, flour, and espresso powder (if using) and salt together. Pour butter and evaporated milk into sugar and cocoa mixture and beat on high speed. Add vanilla and eggs. With mixer speed on high speed, mix for approximately 2 …
From addapinch.com
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CHOCOLATE ICEBOX PIE | KING ARTHUR BAKING
Instructions. Preheat the oven to 375°F. Lightly grease a 9" pie pan. To make the crust: Combine the ingredients, and press the mixture into the bottom and up the sides of the pan. Freeze the crust for 15 minutes (this will prevent over-browning), then bake for 8 to 10 minutes, until it's lightly browned around the edges.
From kingarthurbaking.com
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CHOCOLATE CRISPY PIE RECIPE - FOOD.COM | RECIPE | RECIPES, PIE …
Mar 2, 2019 - This is a combination of two recipes. The chocolate filling is my son's favorite and I love the crispy crust.
From pinterest.nz
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CHOCOLATE CARAMEL PIE - KING ARTHUR BAKING
Preheat the oven to 400°F. Lightly grease a 9" pie pan. To make the crust: Whisk together the flour, cocoa, salt, and confectioners’ sugar. Work the butter into the dry ingredients; leave some of the butter in pea-sized lumps. Add 4 tablespoons of the water and the vanilla, mixing until the dough comes together.
From kingarthurbaking.com
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Top Asked Questions

How do you make a yummy chocolate chip pie?
This yummy pie is like a great big yummy chocolate chip cookie. Garnish with whipped topping or ice cream. Preheat oven to 325 degrees F (165 degrees C). In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell.
How do you make chocolate cream pie filling?
Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan, and pour over chocolate. Let sit 10 minutes, and stir until chocolate is melted and combined. Let cool, and pour into coconut crust. Cover with plastic wrap, and transfer to refrigerator until filling is set, at least 1 hour. Cut into wedges, and serve.
What temperature do you bake a chocolate pie at?
Stir in chocolate chips and nuts. Pour into pie shell. Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.
What kind of chocolate do you put in a chocolate pie?
This is a tall pie with a generous amount of filling. You can customize the chocolate flavor to your taste, by using bittersweet, semisweet, milk chocolate, or any combination of these that you like. To make the crust: In a medium bowl, whisk together the flour and salt.

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