CHOCOLATE CREAM PIE II
This is an old family recipe my grandmother used to make me when I was a little boy.
Provided by Cecil
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
- Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 57.7 g, Cholesterol 88 mg, Fat 13.2 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 301.8 mg, Sugar 44.8 g
OLD FASHIONED CHOCOLATE CREAM PIE
Provided by [email protected]
Number Of Ingredients 11
Steps:
- In a large saucepan (with the heat OFF), whisk together the egg yolks and the milk.
- In a medium bowl, with a second (*dry) whisk, whisk together the sugar, cornstarch, salt and cocoa powder.
- Whisk the dry ingredients into the wet ingredients in the saucepan. Turn heat to medium. Whisk continually until mixture begins to thicken and bubble (about 10-15 minutes). *I usually switch to a large spoon after it starts to heat. Make sure to scrape the bottom and sides of the pan well while heating.
- Remove from heat and add the butter, vanilla and almond extract. Stir well to combine.
- Let cool for a few minutes while continuously stirring, and then pour into the baked pie crust. Chill overnight.
- Top with whipped topping before cutting and serving.
- *If you have extra filling, just pour it into small bowls or parfait glasses and enjoy as pudding!
NO-BAKE DARK CHOCOLATE CREAM PIE
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
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 CREAM PIE
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
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.
CHOCOLATE CREAM PIE
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Beat the cream cheese, 1/2 cup of the sugar, the cocoa powder, milk and vanilla extract in a medium bowl with an electric mixer until fluffy.
- Spread in the chocolate cookie crust.
- Beat the heavy cream with the remaining 2 tablespoons of the sugar in a second medium bowl with an electric mixer until soft peaks form, then spread over the cream cheese layer. Top with shaved chocolate.
DARK CHOCOLATE CAYENNE FOOTBALL WHOOPIE PIES
I fell in love with the name whoopie pie even before I had ever tried it. It actually was the first dessert (with carrot halwa) that I put on my dessert menu. I love the fact that the whoopie pies can be piped in the shape of a football. The cayenne, paired with the dark chocolate, is amazing.
Provided by Maneet Chauhan
Categories dessert
Time 1h45m
Yield 8 pies
Number Of Ingredients 17
Steps:
- For the cakes: Preheat the oven to 325 degrees F.
- Trace sixteen 3-inch footballs on 2 pieces of parchment paper using a plain-edge football cookie cutter. Flip the paper over and put each on a baking sheet. Set both baking sheets aside for later.
- Add the butter and brown sugar to a stand mixer fitted with the paddle attachment and cream until lightened and fluffy. Add the eggs one at time, mixing until fully incorporated.
- Sift the flour, cocoa powder, garam masala, baking powder, cayenne, salt and baking soda together in a bowl, then add to the stand mixer and beat in. Do not overmix.
- Pour the batter into a piping bag fitted with a round tip and pipe into football shapes on the lined baking sheets, starting by tracing the edges and filling in the middles. Bake until set, 10 to 15 minutes. Transfer the cakes to a cookie rack and cool completely.
- For the filling: In a stand mixer fitted with the paddle attachment, beat the butter, cream cheese and confectioners' sugar until smooth and fluffy. Add the garam masala and vanilla and mix until thoroughly combined. Add 1/2 cup of the filling mixture to a piping bag fitted with a small round tip for creating the laces of the football. Add the remaining filling to another piping bag fitted with a bigger round tip.
- For the glaze: Mix the confectioners' sugar, cocoa powder and 2 tablespoons water
- together in a small bowl until thoroughly combined.
- Assemble the pies: Pour the glaze over half of the cakes. Set aside and allow to set. Pipe the football laces over the glaze. Meanwhile, turn the other football cakes over and pipe the garam masala filling on top. Top with the glazed cakes and press gently together.
DARK CHOCOLATE CREAM PIE
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
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
CHOCOLATE DREAM PIE
What an impressive finish our Test Kitchen whipped up with this dreamy, creamy chocolate pie topped with peaks of golden meringue! It's sure to be a family favorite.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Add oil and buttermilk; toss with a fork. Gradually add water, tossing with a fork, until a ball forms. Cover and refrigerate for 1 hour., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to a pie plate coated with cooking spray. Trim pastry to 1/2 in. beyond edge of plate; flute edges. With a fork, prick bottom and sides of pastry. Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 6-8 minutes longer or until light golden. Cool on a wire rack., In a small saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk and water until smooth. 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; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth; stir in extracts. Pour into pastry shell; set aside., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over filling, sealing edges to crust. , Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.
Nutrition Facts :
CREAMY DARK CHOCOLATE PIE
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
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
BEST CHOCOLATE CREAM PIE
This filling just on it's own is good enough to serve for a pudding or mousse, this is a beautiful pie that makes a wonderful after dinner dessert to serve to your guests. It can also be made using a graham cracker crust, if you are a serious chocolate lover, then you will love this pie. Plan ahead this pie needs to chill for 6 hours or more before serving. Please do not cut into it before the 6 hours, as it will not be set enough. Make certain to finely chop the chocolate well so it will incorporate into the hot cream, you can do this, and bake the crust well in advance.
Provided by Kittencalrecipezazz
Categories Pie
Time 7h
Yield 1 (9-inch) pie
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees F (middle rack).
- To make crust: mix together all ingredients.
- Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
- Bake for 12 minutes: cool completely.
- For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
- Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
- Remove from heat and add in butter and vanilla.
- Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
- Spoon the filling into the crust and cover lighty with plastic wrap.
- Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
- Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.
CHOCOLATE CREAM PIE
Provided by Nicole Spiridakis
Categories Chocolate Dessert Bake Christmas Thanksgiving Kid-Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Serves 10
Number Of Ingredients 15
Steps:
- To Make the Crust:
- Heat the oven to 350°F. Have a 9-inch pie pan ready. To make the crust: Place the hazelnuts on a rimmed baking sheet. Toast in the oven until the nuts are lightly browned and release a nutty fragrance, about 15 minutes. Remove the hazelnuts from the oven and set aside to cool. When nuts are completely cooled, use your hands to rub off as many of the skins as you can. Don't worry if you can't remove all of the skin; a little bit is OK.
- In the bowl of a food processor fitted with a steel blade, process the hazelnuts, sugar, and cocoa powder until fine. Place in a bowl and add the melted butter, stirring to combine. Press the mixture onto the bottom and up the sides of the pie pan. Bake the crust until slightly crisp, about 25 minutes. Remove from the oven and cool on a wire rack.
- To Make the Filling:
- In a medium, heavy saucepan, whisk together the sugar, cornstarch, salt, and egg yolks until well combined, then add the milk in a steady stream, whisking continuously. Bring to a boil over medium heat, whisking, then decrease the heat and simmer, whisking, for 1 minute more (the filling will be thick).
- Force the filling through a fine-mesh sieve into a bowl, then whisk in the chocolate, butter, and vanilla. Cover the surface of the filling with a buttered round of waxed paper and cool completely, about 2 hours.
- Spoon the filling into the crust. Chill the pie, loosely covered with plastic wrap, for at least 6 hours. Top with a thick layer of whipped cream.
- Use a serrated knife to cut the pie into slices and use a cake server to gently place the slices on plates to serve. Note that the crust will be a little crumbly, so go easy.
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