CHOCOLATE VELVET PIE
Chocolate Velvet Pie takes chocolate chips, cream cheese, vanilla, heavy cream, and a prepared chocolate-cookie pie crust. This pie is the richest, creamiest, chocolate thing ever.
Provided by Mary
Categories Dessert
Time 2h
Number Of Ingredients 6
Steps:
- Microwave morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; STIR.
- The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
- Cool to room temperature.
- BEAT melted chocolate, cream cheese and vanilla extract in a large mixing bowl until light in color.
- Fold in whipped cream.
- Spoon into crust. Refrigerate for at least 2 hours or until firm.
- Top with sweetened whipped cream, chocolate curls, nuts, or cherries. (Optional, but so pretty!)
Nutrition Facts : Calories 330 kcal, Carbohydrate 19 g, Protein 2 g, Fat 28 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 79 mg, Sodium 112 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 7 g, ServingSize 1 serving
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Steps:
- Microwave morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
- Beat cream cheese and extract in a large mixing bowl until light in color. Fold in whipped heavy cream. Spoon into crust. Refrigerate for at least 2 hours or until firm. Top with sweetened whipped cream, chocolate curls and nuts.
CHOCOLATE VELVET PIE
Make and share this Chocolate Velvet Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 20m
Yield 1 8-inch pie
Number Of Ingredients 8
Steps:
- Microwave morsels in medium, microwave-safe bowl on medium-high power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Cool to room temperature.
- Beat melted chocolate, cream cheese, and vanilla extract in large mixer bowl until light in color. Fold in whipped cream . Spoon into crust. Refrigerate until firm. Top with sweetened whipped cream, chocolate curls, and nuts.
Nutrition Facts : Calories 2389.6, Fat 178.6, SaturatedFat 81.2, Cholesterol 310.4, Sodium 2293.1, Carbohydrate 169.1, Fiber 5.3, Sugar 84.3, Protein 34.8
CHOCOLATE VELVET PIE
This is the recipe from the back of the bag of Nestle Toll House Milk Chocolate Morsels and it is truly delicious! I wanted to post it here for safekeeping. Cooking time is an estimated refrigeration time.
Provided by senseicheryl
Categories Pie
Time 3h10m
Yield 8 inch pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Microwave morsels in medium, uncovered, microwave-safe bowl on Medium-High (70%) power for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until smooth. Cool to room temperature.
- Beat melted chocolate, cream cheese and vanilla extract in large mixer bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate until firm. Top with sweetened whipped cream, chocolate curls or nuts, if desired.
Nutrition Facts : Calories 361.6, Fat 30.4, SaturatedFat 15.6, Cholesterol 73.6, Sodium 266.7, Carbohydrate 18.8, Fiber 0.6, Sugar 8.8, Protein 4.5
CHOCOLATE VELVET DESSERT
This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.
Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE VELVET PIE
Number Of Ingredients 5
Steps:
- 1. In large mixing bowl beat milk and pudding mix on medium speed of electric mixer for 2 minutes. Gradually add chocolate, mixing until combined.2. Fold in whipped topping. Spread in crust. Freeze at least 4 hours or until firm.3. Let stand at room temperature about 15 minutes before cutting. Garnish as desired.
Nutrition Facts : Nutritional Facts Serves
CHOCOLATE VELVET PIE RECIPE - (4.5/5)
Provided by á-44499
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Bake pie crust 15 minutes. Meanwhile, in heavy saucepan, over low heat, melt chocolate with sweetened condensed milk; remove from heat. Stir in eggs. Add water and vanilla; mix well. Pour into hot pie crust. Bake 10 minutes. Reduce oven temperature to 300 degrees; bake 20 minutes longer or until enter is set. Cool. Chill thoroughly. Top with whipped cream. Garnish as desired. Refrigerate leftovers.
VELVETY CHOCOLATE BUTTER PECAN PIE
Serious dessert lovers go nuts over this one that combines the best of two classics: pecan pie and chocolate pie. Bittersweet chocolate tames the sweetness and adds a richness that is simply irresistible. -Helen Fields, Springtown, Texas
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly. Combine water, vinegar and vanilla. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 8 hours or overnight., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry., For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling., Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 784 calories, Fat 49g fat (18g saturated fat), Cholesterol 138mg cholesterol, Sodium 493mg sodium, Carbohydrate 88g carbohydrate (52g sugars, Fiber 4g fiber), Protein 8g protein.
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