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
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
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!
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.
DARK CHOCOLATE PIE WITH COCOA NIB PRALINE
Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.
Provided by Elizabeth Falkner
Categories Milk/Cream Mixer Chocolate Egg Dessert Bake Thanksgiving Kid-Friendly Quick & Easy Mother's Day Back to School Pecan Fall Spring Shower Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 24
Steps:
- For crust:
- Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish.
- Mix melted butter, sugar, and salt in medium bowl. Add flour and mix until well blended. Press dough onto bottom and up sides of prepared dish; crimp edges decoratively. Bake crust until golden brown and cooked through, about 18 minutes. Cool crust completely on rack. Maintain oven temperature.
- For cocoa nib praline:
- Line rimmed baking sheet with parchment paper. Whisk first 5 ingredients in medium bowl to blend. Stir in cocoa nibs and chopped pecans. Drop mixture by tablespoonfuls onto prepared sheet, spacing 1 inch apart. Bake until mixture spreads and is deep golden brown, about 18 minutes (mixture will flow together into 1 piece on baking sheet). Remove from oven; cool completely on sheet. Break praline into irregular pieces or shards. (Can be prepared 1 day ahead. Store airtight in single layer at room temperature.)
- For chocolate filling:
- Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat. Whisk egg yolks, brown sugar, vanilla, and remaining 1/4 cup milk to blend in medium bowl; whisk in cocoa powder and cornstarch until smooth. Gradually whisk in hot milk mixture. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and boils. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Pour filling into cooled pie crust. Refrigerate until filling is cold and set, about 4 hours. (Can be prepared 1 day ahead. Cover and keep chilled.)
- Using electric mixer, beat cream and powdered sugar until soft peaks form. Cut pie into wedges. Serve with whipped cream and praline pieces.
DARK CHOCOLATE WHOOPIE PIES WITH TOASTED ALMOND CREAM
Provided by Alex Guarnaschelli
Categories dessert
Time 2h40m
Yield 16 to 24 sandwiches
Number Of Ingredients 19
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 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 CREAM PIE FROM GOURMET.COM
This a wonderful pie. I is chocolaty but not super sweet. I do alter this recipe a bit when I make it and I add a tablespoon of dark cocoa but it may be too much chocolate for some people. This pie makes me stop everything and just enjoy the bite whenever I eat it.
Provided by Dixie from Kansas
Categories Dessert
Time 35m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Put oven rack in middle position and preheat oven to 350°F for baking crust.
- Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.
- Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well,.
- add milk in a stream, whisking.
- Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
- orce filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
- poon filling into crust and chill pie, loosely covered, at least 6 hours.
- For whipped cream.
- Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.
- Pie (without topping) can be chilled up to 1 day.
Nutrition Facts : Calories 477.1, Fat 29.9, SaturatedFat 17.1, Cholesterol 159, Sodium 329.7, Carbohydrate 49.2, Fiber 1.9, Sugar 34.8, Protein 7
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