Dark Chocolate Cream Pie Recipes Recipe For Lasagna

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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.

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-CARAMEL MACCHIATO PIE



Dark Chocolate-Caramel Macchiato Pie image

One of my first entries in the National Pie Championship was this impressive pie with coffee flavor and cool chocolate curls on top. -Amy Mills, Sebring, Florida

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 11

8 undipped biscotti (about 6 ounces)
1/4 cup butter, melted
FILLING AND TOPPING:
1 package (8 ounces) softened cream cheese, divided
4 ounces dark chocolate candy bar, melted
1/4 cup strong brewed coffee, cooled
1 carton (12 ounces) frozen whipped topping, thawed, divided
4 ounces milk chocolate, melted
1/4 cup caramel sundae syrup
Shaved chocolate
Additional caramel syrup, optional

Steps:

  • Preheat oven to 350°. Pulse biscotti in a food processor until fine crumbs form (about 1-1/4 cups). Add butter; pulse until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., Beat 4 ounces cream cheese until creamy. Gradually beat in melted dark chocolate and coffee until blended. Fold in 3/4 cup whipped topping. Spread in crust. Freeze until set, about 30 minutes., Beat remaining cream cheese until creamy. Gradually beat in melted milk chocolate until blended. Fold in 3/4 cup whipped topping. Spread over first layer. Freeze until set, about 30 minutes., Place remaining whipped topping in a large bowl; fold in 1/4 cup caramel syrup. Spread over pie; top with shaved chocolate. Refrigerate until serving. If desired, drizzle with additional caramel syrup before serving.

Nutrition Facts : Calories 413 calories, Fat 27g fat (18g saturated fat), Cholesterol 55mg cholesterol, Sodium 186mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g 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

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