Chocolate Layered Pie Recipes

LAYERED CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a bowl, beat milk powder and water on low speed for 20 seconds. Add vanilla pudding mix; beat on low for 1-1/2 minutes. Add peanut butter; beat on low for 30 seconds. Pour into crust., For chocolate layer, in a bowl, beat milk powder and water on low for 20 seconds. Add chocolate pudding mix; beat on low for 2 minutes. Carefully spread over peanut butter layer. Top with whipped topping and chocolate curls. Cover and refrigerate for at least 2 hours.

EASY FOUR-LAYER CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

TRIPLE-LAYER CHOCOLATE PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
• Spread 1-1/2 cups pudding onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.
• Refrigerate 3 hours or until firm.

CREAMY CHOCOLATE LAYERED PIE

Steps:

• Mix cream cheese, 1 tablespoons of milk and sugar in a large bowl with wire whisk until smooth. Gently stir in 1 1/2 cups of the whipped topping. Spread mixture on bottom of crust.
• Pour 1 1/2 cups milk into bowl. Add pudding mixture. Beat with wire whisk for 1 minute. Stir in 2 cups of the whipped topping. Spread over cream cheese layer.
• Refrigerate for 4 hours or until set.
• Garnish with remaining whipped topping. Store leftover pie in refrigerator.

CHOCOLATE LAYER PIE

Steps:

• Combine cookie crumbs, 3 Tbs sugar and melted butter.
• Press firmly into 9 inch pie plate covering bottom and sides evenly.
• Bake at 350° F for 10 minutes.
• In a medium sized bowl, beat cream cheese, sugar, and 1 tbs milk in large bowl until smooth.
• Gently stir in 1/2 of the whipped topping.
• Spread on bottom of baked crust.
• In a medium saucepan, combine the 1/3 cup sugar and the cornstarch.
• Stir in the milk, chocolate, and 1 tablespoon butter.
• Cook on medium stirring constantly until thickened and bubbling.
• Reduce heat; cook and stir 2 additional minutes.
• Remove 1 cup of mixture from pan.
• Gradually stir the 1 cup of mixture into egg yolks.
• Return mixture to saucepan; bring to boil.
• Cook, stirring constantly for 2 additional minutes.
• Stir in vanilla.
• Set pudding aside to cool for a few minutes.
• Turn pie filling into pie pan on top of the cream cheese layer.
• Refrigerate for 4 hours or until set.
• Just before Serving spread remaining whipped toping over pudding layer, and garnish with shaved chocolate.

OREO® TRIPLE LAYER CHOCOLATE PIE

Steps:

• Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
• Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
• Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
• Refrigerate 4 hours or until set.

LAYERED CHOCOLATE-PEANUT BUTTER PIE

Steps:

• Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Take 2/3 cup of the chocolate and place between wax or parchment paper. Roll it very thin until it is the size of a 9-inch pie; cool for 2 minutes in the refrigerator (it should still be flexible). Take off one side of paper and press into the pie crust. Cool further in the refrigerator, about 10 minutes; remove the other side of the parchment/wax paper.
• Whip cream cheese, sugar, and vanilla extract together in a bowl; split into 2. Take the first mixture and add peanut butter and 1 cup whipped topping. Place this into the prepared pie crust and cool in the freezer until set, about 1 hour.
• Add 2/3 cup of the chocolate mixture and 1 cup whipped topping to the second cream cheese mixture. Place this into the prepared pie crust and cool in the freezer until set, about 1 hour.
• Take another 2/3 cup chocolate mixture and place in wax or parchment paper. Roll it thin until it is the size of the pie. Cool for 2 minutes, until solid but flexible. Remove 1 side of the parchment paper and place this over. Shape and place it back into the freezer until firm, about 30 minutes. Remove the other paper.
• Top with the remaining whipped topping. Add a little water to any remaining chocolate mixture until you can drizzle it onto the pie; drizzle and serve.

LAYERED CHOCOLATE AND PEANUT BUTTER PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups onto bottom of crust.
• Whisk peanut butter and 1-1/2 cups COOL WHIP until blended; spread over pudding layer in crust.
• Add remaining COOL WHIP to remaining pudding; stir until blended. Spread over peanut butter layer in crust. Refrigerate 3 hours or until firm.