Dark Chocolate Cream Pie Recipes Recipe For Deviled

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CREAMY DARK CHOCOLATE PIE



Creamy Dark Chocolate Pie image

Two kinds of chocolate and a crust made with high-fiber cereal make a delicious dessert, perfect for special times.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h30m

Yield 8

Number Of Ingredients 9

2 cups Fiber One™ original bran cereal
1/4 cup butter or margarine, melted
1 tablespoon corn syrup
1 teaspoon vanilla
2 1/4 cups fat-free (skim) milk
1 box (6-serving size) chocolate pudding and pie filling mix (not instant)
1 1/2 cups dark chocolate chips
1/2 cup Cool Whip fat-free frozen whipped topping, thawed
Chocolate curls, if desired

Steps:

  • Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until it resembles graham cracker crumbs (or finely crush in food processor).
  • In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up sides of 9-inch glass pie plate.
  • Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
  • Meanwhile, in 2-quart saucepan, cook milk and pudding mix over medium heat 5 to 8 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chips; stir until chips are melted and smooth. Pour into medium bowl; cover surface of pudding with plastic wrap. Refrigerate about 2 hours or until cold.
  • Spoon and spread pudding evenly into crust. Refrigerate at least 4 hours until set. Top each serving with whipped topping and chocolate curl.

Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving, TransFat 0 g

DARK CHOCOLATE CREAM PIE



Dark Chocolate Cream Pie image

Caress every taste bud with this smooth, old-fashioned pie. Topped with a dollop of fluffy whipped cream, it will have chocolate fans standing in line. -Kezia Sullivan, Sackets Harbor, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1-1/4 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
3 ounces unsweetened chocolate, chopped
4 egg yolks, lightly beaten
3 tablespoons butter
1-1/2 teaspoons vanilla extract
Optional: Whipped cream and grated chocolate

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust 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 on a wire rack. In a large saucepan, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Gently stir in butter and vanilla until butter is melted. Spoon into crust. Cool on a wire rack. Cover and chill for at least 3 hours. If desired, serve with whipped cream and grated chocolate.

Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 218mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.

DARK CHOCOLATE CREAM PIE



Dark Chocolate Cream Pie image

Taste of Home had this recipe and it's so good, dark, creamy chocolate made from scratch and so easy. Now if I can just master the making of pie crust!!

Provided by Bonnie G 2

Categories     Pie

Time 30m

Yield 1 9 inch Pie, 8 serving(s)

Number Of Ingredients 8

1 1/4 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 ounces unsweetened chocolate, chopped
4 egg yolks, lightly beaten
3 tablespoons butter
1 pastry shells, 9 inch baked

Steps:

  • In large saucepan, combine sugar, cornstarch and salt.
  • Stir in milk and chocolate.
  • Cook and stir over medium high heat until thickened and bubbly.
  • Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
  • Remove from the heat.
  • Stir in butter and vanilla.
  • Spoon into baked pastry shell.
  • Cool on wire rack.
  • Cover and chill for at least 3 hours.

Nutrition Facts : Calories 429.4, Fat 23.1, SaturatedFat 10.9, Cholesterol 107.3, Sodium 284.4, Carbohydrate 53.3, Fiber 2.2, Sugar 31.4, Protein 7.1

NO-BAKE DARK CHOCOLATE CREAM PIE



No-Bake Dark Chocolate Cream Pie image

This pie is demanded from my family for every holiday. I found the recipe online back in the late 90's. To many disappointed family members' dismay, I temporarily lost my handwritten copy after moving, I couldn't find online, and I wasn't able to make it for one holiday. I'm adding it here so I will always have it. I hope you enjoy it as much as my family does.

Provided by dkoontz1

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 13

½ cup white sugar
2 tablespoons cornstarch
1 (.25 ounce) package unflavored gelatin
¼ teaspoon salt
2 cups whole milk
4 egg yolks
1 teaspoon vanilla extract
6 ounces semisweet chocolate, chopped
1 (9 inch) prepared graham cracker crust
Topping:
1 cup heavy whipping cream
2 tablespoons white sugar
1 teaspoon vanilla extract

Steps:

  • Combine sugar, cornstarch, gelatin, and salt in a medium saucepan. Stir in milk. Cook over medium heat, stirring constantly, until thickened, 7 to 10 minutes. Reduce heat to low.
  • Beat eggs yolks and vanilla extract in a bowl. Slowly whisk in a small amount of the hot milk mixture. Slowly pour mixture back into the pan, whisking constantly. Cook and stir over low heat until custard is very thick, about 2 minutes. Do not let boil. Remove from heat.
  • Stir in chocolate until melted. Pour into the prepared graham cracker crust and chill for 2 hours.
  • Combine heavy cream, sugar, and vanilla extract in a bowl. Beat using an electric mixer on medium speed until soft peaks form. Pipe onto the chilled pie.

Nutrition Facts : Calories 492.3 calories, Carbohydrate 52.9 g, Cholesterol 149.3 mg, Fat 29.4 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 14.1 g, Sodium 284.9 mg, Sugar 40.5 g

DARK CHOCOLATE WHOOPIE PIES WITH TOASTED ALMOND CREAM



Dark Chocolate Whoopie Pies with Toasted Almond Cream image

I love these little sandwiches. They remind me of so many cakes I ate growing up. The texture is really great and the flavor of the almonds against the chocolate is delicious. We didn't have much chocolate over the holidays and so I always find a recipe like this refreshing during my holiday season. The little touches - the lemon zest and cinnamon-are holiday flavors to me.

Provided by Alex Guarnaschelli

Categories     dessert

Time 40m

Yield 15 pies

Number Of Ingredients 20

2 ounces unsweetened chocolate, chopped
4 ounces semi-sweet chocolate chips
1 stick (or 1/2 cup) unsalted butter, cubed
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
Zest from 1/2 lemon
1 cup all-purpose flour
1/3 cup Dutch processed cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups milk
1 cup slivered almonds, toasted
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
3 egg yolks
1/2 teaspoon pure almond extract
1/2 cup melted chocolate, for drizzling or dunking, optional

Steps:

  • Preheat oven to 375 F.
  • Make the pies: In a medium heatproof bowl, combine the unsweetened chocolate, semi-sweet chocolate and butter. Fill a pot (relatively the same size as the bowl) about 1/3 full with water and place it over medium heat. When the water simmers, place the bowl of chocolate and butter over the simmering water and lower the heat. You want to melt the chocolate and butter gently together, stirring and scraping the sides (to avoid scorching).
  • In another bowl, whisk together the sugar, eggs, vanilla, cinnamon and lemon zest. Set aside.
  • Separately, sift together the flour, cocoa powder, baking powder and salt.
  • When the chocolate and butter is melted, remove the bowl from the heat; stir to assure it's completely mixed and transfer to another medium bowl. This will accelerate cooling. Allow the chocolate to cool a few minutes. Whisk in the egg mixture. Whisk in the flour mixture. Only whisk until blended, over-mixing can affect the texture of the pies.
  • Spray a baking sheet with nonstick spray (alternatively, use a piece of fitted parchment sprayed with nonstick spray). Drop the batter in large spoonfuls (keeping the shapes as round as possible) on the baking sheet. You are aiming for rounds that are about 2 inches in diameter. Take care to leave some room (about 2 inches) between each one to allow for spreading that will occur as they bake.
  • Place the tray in the hot oven and bake for 6 to 8 minutes. Check the pies. Leave in the oven an additional minute or two if they seem under baked. The dough will lose some of its shiney-ness and no longer look wet but will still feel soft. Remove the tray from the oven and allow them to cool for about 5 to 10 minutes before gingerly lifting them off the baking sheet and onto a flat surface.
  • Make the filling: In a medium saucepan, heat the milk to a simmer and add about 3/4 of the cup of the toasted almonds. Reserve the remaining almonds. Shut off the heat and allow the almonds to "steep" in the milk, for 10 to 15 minutes. Strain the milk and pour it back into the same pan, discarding the almonds from the milk.
  • In the bowl of an electric mixer fitted with a whisk attachment, beat together the sugar, flour, cornstarch and egg yolks until thick and smooth, 3 to 4 minutes.
  • Pour some of the hot milk mixture over the eggs and whisk to blend. Pour the egg mixture back into the milk; turn on a low to medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract. Continue to cook for an additional 1 to 2 minutes, stirring to make sure it doesn't cling to the bottom of the pan and burn, until very thick. Pour the cream into a clean bowl. Stir in the remaining almonds. Cover tightly with a layer of plastic so the cream doesn't form a skin. Allow to cool.
  • Assemble: "Sandwich" some of the cream in between two of the chocolate rounds. Drizzle with melted chocolate, if desired.

DARK CHOCOLATE WHOOPIE PIES WITH TOASTED ALMOND CREAM



Dark Chocolate Whoopie Pies with Toasted Almond Cream image

Provided by Alex Guarnaschelli

Categories     dessert

Time 2h40m

Yield 16 to 24 sandwiches

Number Of Ingredients 19

4 ounces semisweet chocolate chips
2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cubed
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup dark cocoa powder
1 teaspoon kosher salt
1/2 teaspoon baking powder
Nonstick cooking spray, for the baking sheets
1 1/4 cups whole milk
1 cup slivered almonds, toasted
1/3 cup sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
3 large egg yolks
1 teaspoon almond extract
1/2 cup melted dark chocolate, optional

Steps:

  • For the whoopee pies: Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
  • Combine both kinds of chocolate and the butter in a medium heatproof bowl. Fill a medium pot about a third of the way with water and bring to a simmer. Place the over the simmering water and lower the heat. Melt the chocolate and butter gently together, stirring and scraping the sides to avoid scorching, until melted, then remove the bowl from the heat. Cool 2 to 3 minutes.
  • Whisk together the sugar, eggs and vanilla in another bowl. Set aside. Sift together the flour, cocoa powder, salt and baking powder in another bowl. Whisk in the egg and then the chocolate mixture. Do not overmix.
  • Spray 2 baking sheets with nonstick spray and drop the batter on them in large spoonfuls about 2 inches in diameter, leaving room between each to allow spreading.
  • Bake, rotating and switching the positions of baking sheets halfway through, until the whoopee pies puff up slightly and settle, 6 to 8 minutes. Allow to cool for 10 minutes on the baking sheet before gingerly lifting them off and transferring to a flat surface.
  • For the filling: Heat the milk in a medium saucepan until hot and add 3/4 cup toasted almonds. Turn off the heat. Allow the almonds to steep in the milk 25 to 30 minutes. Strain the milk and pour it back into the same pan.
  • Beat together the sugar, cornstarch, flour and egg yolks in an electric mixer fitted with the whisk attachment until thick, 3 to 4 minutes.
  • Pour some of the hot milk mixture over the eggs and blend. Pour the egg mixture back into the milk and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract and continue to cook until the mixture begins to bubble, then cook for an additional 2 minutes, stirring. Transfer to a bowl and cover with a layer of plastic pressed against the surface so the cream doesn't form a skin. Refrigerate 1 hour.
  • Sandwich some of the cream and the remaining 1/4 cup toasted almonds between chocolate rounds. Drizzle with melted chocolate if using. Serve immediately or refrigerate until ready to serve.

DARK CHOCOLATE STOUT CREAM PIE



Dark Chocolate Stout Cream Pie image

Stout beer adds big flavor in this dark and rich chocolate cream pie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 7h

Yield 8

Number Of Ingredients 8

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 3/4 cups whole milk
1/2 cup stout beer
1 box (6-serving size) chocolate pudding and pie filling mix (not instant)
1 1/2 cups semisweet chocolate chips
1 1/2 cups whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely, about 15 minutes.
  • Meanwhile, in 2-quart saucepan, cook milk, beer and pudding mix over medium heat 5 to 8 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Stir in chocolate chips until melted and smooth. Pour into medium bowl; cover surface of pudding with plastic wrap. Refrigerate about 2 hours or until cold.
  • Spoon and spread pudding mixture evenly into crust. Refrigerate at least 4 hours until set.
  • Just before serving, in chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Spread over top of pie. Garnish with chocolate shavings, if desired. Store covered in refrigerator.

Nutrition Facts : Calories 530, Carbohydrate 49 g, Cholesterol 70 mg, Fat 6 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 31 g, TransFat 1/2 g

DARK CHOCOLATE PIE



Dark Chocolate Pie image

Very rich and good...I melt my chocolate pieces before adding to the custard...Make sure you use dark chocolate chips...

Provided by chefnini

Categories     Pie

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 9

1 (9 inch) baked pie crusts
2/3 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups milk
2 tablespoons butter
1 tablespoon vanilla extract
2 cups dark chocolate chips

Steps:

  • Stir together sugar, cornstarch, and salt in saucepan. Combine egg yolks with milk and gradually add to sugar mixture. Cook over medium heat until mixture comes to a boil. Remove from heat and stir in butter and vanilla. Add melted chocolate and pour into pie crust. Cool.

Nutrition Facts : Calories 644, Fat 35, SaturatedFat 18.5, Cholesterol 167.1, Sodium 429.1, Carbohydrate 80.8, Fiber 3.6, Sugar 54, Protein 9.1

ALL CHOCOLATE BOSTON CREAM PIE



All Chocolate Boston Cream Pie image

This cake is an absolute chocolate-lover's dream! The glaze must be a little warm when poured over the cooled cakes or the glaze will not set properly, place in the refrigerator as soon as possible to harden the glaze --- one box of Duncan Hines deviled food chocolate cake mix may be used instead and baked in two 8-inch round pans, I previously baked the cakes in 9-inch pans and found they were too flat, so I suggest 8-inch pans for the boxed cake mix :)

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 cups all-purpose flour
2 cups sugar
1 cup butter, softened
1 cup water
1/4 cup sifted unsweetened cocoa powder, sifted
2 large eggs, lightly beaten
1/2 cup buttermilk
1 1/4 teaspoons baking soda
2 teaspoons vanilla
1 (3 ounce) package instant chocolate pudding mix
1 1/4 cups half-and-half cream or 1 1/4 cups full-fat milk
1 (8 ounce) container cool whip frozen whipped topping, thawed
1/2 cup butter
1/4 cup unsweetened cocoa powder, sifted
6 tablespoons 18% table cream or 6 tablespoons half-and-half cream
1 cup confectioners' sugar
1 teaspoon vanilla

Steps:

  • Set oven to 350°F.
  • Grease two (9-inch) round cake pans, then line bottoms with parchment paper, then grease the paper lightly.
  • For the cake; in a large bowl combine the flour and sugar; set aside.
  • In a medium saucepan combine butter, water and cocoa powder; heat just to a boil over medium heat, stirring frequently.
  • Pour the chocolate mixture over the flour mixture; whisk to combine completely.
  • Whisk in the eggs, buttermilk, baking soda and vanilla until combined.
  • Divide the batter evenly between the cake pans.
  • Bake for about 20-25 minutes, or until the cakes test done with a toothpick inserted in the center.
  • Cool in pans for 10 minutes, then turn out to a cooling rack to cool completely.
  • For the filling; In a bowl combine the instant pudding mix and half and half cream or full-fat milk; beat with an electric mixer on high speed until thickened (about 3-4 minutes).
  • Add in the thawed Cool Whip topping and beat on low speed for about 2 minutes or until thoroughly combined; chill until set (about 6-8 minutes).
  • For the glaze; heat butter, sifted cocoa powder and 6 tablespoons 18% cream in a heavy-bottomed saucepan; bring to a simmer over medium heat; remove from heat and slowly add in the vanilla and confectioners sugar whisking until smooth (if you add in the confectioners sugar in to fast it will become lumpy).
  • Place 1 cake round upside down onto a cake platter or large plate.
  • Top with the chocolate pudding mixture (there will be lots of the pudding mixture, which is is good thing, cause that's the best part lol!).
  • Place the second layer over the top of the pudding mixture.
  • Allow the glaze to cool just slightly until a thick pourable texture is achieved.
  • Slowly pour the glaze over the cooled cake, allowing it to run down the sides.
  • Place in the refrigerator to chill for a minimum of 4 hours before slicing and serving.

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CHOCOLATE RECIPES - BASTE CUT FOLD
Hey there! I’m Becky. I’m a professional costume designer, as well as a classically trained pastry chef. Learn more. Be sure to follow me on social media at @bastecutfold, and use the hashtag #bastecutfold if you make any of my recipes.. And yes, I chose the name “Baste Cut Fold” for this blog because each word doubles as both a sewing term and a cooking term, reflecting my two …
From bastecutfold.com


DEVIL’S CREAM PIE: THIS RECIPE IS DELICIOUS AND SIMPLE TO MAKE!
2016-07-25 Devil’s cream pie: This recipe is delicious and simple to make! Looking to satisfy your sweet tooth? Gesine Bullock-Prado, author of “Let Them Eat Cake,” shares her recipe for a …
From today.com


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