Dark Chocolate Cream Pie Recipes

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OLD FASHIONED CHOCOLATE CREAM PIE



Old Fashioned Chocolate Cream Pie image

Provided by [email protected]

Number Of Ingredients 11

1 deep dish pie crust, pre-baked and cooled
3 egg yolks
3 cups whole milk
1 1/2 cups white sugar
3 Tbl. cornstarch
1/2 cup unsweetened Special Dark unsweetened cocoa powder, (*I use Hershey's)
1/2 tsp. salt
1 Tbl. butter
2 tsp. vanilla extract
1/8 tsp. almond extract
1 (8 oz.) tub frozen whipped topping, thawed (*can make homemade whipped cream / or make a meringue topping if that's what you like best)

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



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 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

DARK CHOCOLATE COCONUT CREAM TART



Dark Chocolate Coconut Cream Tart image

You know that famous candy bar with creamy coconut covered in chocolate with a little almond top? Well I decided to make a tart inspired by that delicious treat and cousins, let me tell you, this decadent dessert tastes just like that candy bar (but it's so much better).

Provided by Kardea Brown

Categories     dessert

Time 2h20m

Yield One 10-inch tart (6 to 8 servings)

Number Of Ingredients 23

6 tablespoons unsalted butter, melted, plus more for the tart pan
3/4 cup sliced almonds, toasted
1 cup crushed chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers (17 cookies) (crushed not crumbs)
1/3 cup granulated sugar
1/4 teaspoon kosher salt
One 4-ounce semisweet chocolate bar, chopped
1/3 cup heavy whipping cream
1 tablespoon light corn syrup
One 13.5-ounce can coconut milk
1 cup whole milk
4 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of kosher salt
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1 1/4 cups sweetened flaked coconut, toasted
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon almond extract, optional
Toasted coconut chips, optional
Toasted sliced almonds, optional
Dark chocolate curls, optional

Steps:

  • For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
  • Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
  • For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
  • Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
  • For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
  • Spoon the whipped cream over the tart and garnish as desired.

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 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

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

CHOCOLATE CREAM PIE I



Chocolate Cream Pie I image

Creamy chocolate-filled pastry. Top with whipped cream and grated chocolate if you like.

Provided by Debbie Cavitt

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h45m

Yield 8

Number Of Ingredients 8

¾ cup white sugar, divided
⅓ cup all-purpose flour
2 cups milk
2 (1 ounce) squares unsweetened chocolate
3 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked

Steps:

  • Combine 1/2 cup sugar, flour, milk, and chopped chocolate in a 2-quart saucepan. Cook over medium-high heat, stirring constantly, until mixture begins to bubble. Reduce heat; simmer and continue stirring for 2 minutes more.
  • Remove pan from heat. Whisk remaining 1/4 cup sugar into egg yolks.
  • Pour the hot milk mixture into the egg yolks in a slow stream, whisking constantly. Return filling mixture to the saucepan and cook over medium heat for an additional 90 seconds, stirring constantly. Remove from heat, and stir in butter and vanilla.
  • Pour filling into pie shell, and chill until set, about 4 hours. Top with whipped cream and a little grated chocolate before serving.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 38.6 g, Cholesterol 89.3 mg, Fat 17.2 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 7.4 g, Sodium 172.2 mg, Sugar 21.8 g

SUSIE'S DARK CHOCOLATE-COCONUT PIE



Susie's Dark Chocolate-Coconut Pie image

If you love chocolate and coconut, this pie's for you. Surprisingly easy to make, the only difficult part is waiting for it to cool in the fridge. -Susan Graverson, Oneida, New York

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 18

1-1/2 cups chocolate wafer crumbs
5 tablespoons butter, melted
FILLING:
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 can (13.66 ounces) coconut milk
1 cup whole milk
5 egg yolks, beaten
1 cup sweetened shredded coconut
2 tablespoons butter, cubed
3/4 teaspoon vanilla extract
3/4 teaspoon coconut extract
TOPPING:
1-1/3 cups dark chocolate chips
2/3 cup heavy whipping cream
1/4 cup butter, cubed
Toasted sweetened shredded coconut

Steps:

  • Combine the cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. Bake at 325° for 12-15 minutes or until crust is set. Cool on a wire rack., In a large heavy saucepan, combine the sugar, cornstarch and salt. Stir in coconut milk and whole milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; 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. Stir in the coconut, butter and extracts until butter is melted. Pour into cooled crust. Refrigerate for 10 minutes., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in butter. Cool until slightly thickened. Spread over filling. Garnish with toasted coconut. Refrigerate for at least 2 hours before serving. Store leftovers in the refrigerator.

Nutrition Facts :

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 WITH COCOA NIB PRALINE



Dark Chocolate Pie with Cocoa Nib Praline image

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

Crust:
10 tablespoons (1 1/4 sticks) unsalted butter, melted
1/4 cup sugar
1 teaspoon coarse kosher salt
1 1/3 cups all purpose flour
Cocoa nib praline:
1/2 cup sugar
1/4 cup light corn syrup
1 tablespoon (packed) golden brown sugar
1 tablespoon unsalted butter, room temperature
1 teaspoon coarse kosher salt
1/4 cup cocoa nibs
1/4 cup pecans, chopped
Chocolate filling:
2 1/4 cups whole milk, divided
6 large egg yolks
2/3 cup (packed) golden brown sugar
1 teaspoon vanilla extract
6 tablespoons unsweetened cocoa powder (such as Scharffen Berger or Valrhona)
4 teaspoons cornstarch
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons unsalted butter
1 1/2 cups chilled whipping cream
3 tablespoons powdered sugar

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.

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Chocolate Fudge Pie is a delicious, rich and decadent homemade chocolate pie, made from scratch! The perfect solution when you need a quick and easy dessert - made in just a little over an hour! In the fall, this dessert is the best thanksgiving pie recipe.
From pinterest.ca


DARK CHOCOLATE CREAM PIE — LET'S DISH RECIPES
Press into a 9-inch pie plate. Bake for 8-10 minutes. Cool completely. Combine chopped chocolate and 1/3 cup cream in a microwave safe bowl. Microwave for 45-60 seconds. Whisk until chocolate is smooth and shiny. With an electric mixer, beat the remaining cream and 1/4 cup sugar until stiff peaks form. Set aside.
From letsdishrecipes.com


CHOCOLATE CREAM PIE (MADE FROM SCRATCH!) - THE MERCHANT BAKER
2020-10-29 Place a sheet of plastic wrap directly on the surface. To speed cooling, set bowl in a larger bowl of ice water, insuring water isn't so deep that it leaks into the custard. Once custard is cooled, whisk again and pour into crust, spreading evenly. Whip cream and confectioner's sugar with an electric mixer.
From themerchantbaker.com


DARK CHOCOLATE SATIN PIE (A DARK CHOCOLATE FRENCH SILK PIE RECIPE)
Combine the 1 cup of whipping cream, sugar (if using), chocolate, and butter in a pan on low heat. Heat until the chocolate melts, stirring often. Remove from heat and add a bit of the chocolate to the egg yolks, whisking the whole time. When the egg yolks are brought up in temperature, add them to the chocolate.
From nelliebellie.com


HERSHEY CHOCOLATE PIE RECIPE WITH COCOA - PIEPRONATION.COM
2022-05-10 Prepare crust. Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually add milk to dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil boil 1 minute. Remove from heat stir in butter and vanilla. Pour into prepared crust.
From piepronation.com


DARK CHOCOLATE CREAM PIE - NEWEST RECIPES
2014-06-27 Directions. 1. Melt chocolate and cream in the microwave for about 45-60 seconds. Remove from microwave and stir until chocolate is completely melted, creating a chocolate ganache, if needed heat for an additional 10 seconds. 2. With a mixer, cream softened cream cheese and powdered sugar together. Add chocolate ganache, reserving out about 1/4 ...
From completerecipes.com


DARK CHOCOLATE MERINGUE PIE - BAKING WITH CHICKENS
2021-02-27 1. In a medium bowl, whisk the 3 egg yolks together. Set aside. 2. In a medium saucepan, combine sugar, cocoa, salt, and cornstarch. Whisk in one cup milk. 3. Heat on medium-high, gradually whisk in the remaining milk, whisking constantly until well blended. Bring to …
From bakingwithchickens.com


EASY CHOCOLATE CREAM PIE WITH COOL WHIP - CRAZY FOR CRUST
2021-03-14 Cool 5 minutes. Stir sweetened condensed milk into cooled chocolate and stir until smooth. Add 8-ounces (1 8-ounce container) whipped topping to the chocolate mixture and fold it carefully so as not to break the whipped topping. Spread chocolate mixture in prepared pie crust. Chill to set, at least 2 hours.
From crazyforcrust.com


CHOCOLATE CREAM PIE – MODERN HONEY
2017-11-11 In a medium saucepan, whisk together the sugar, cornstarch, cocoa, and salt. Whisk in ½ cup of cold heavy cream until the mixture is smooth. Repeat with another ½ cup of the cream. Whisk in the egg yolks. Place the saucepan over medium heat, and gradually whisk in the whole milk. Bring to a boil, whisking constantly.
From modernhoney.com


DARK CHOCOLATE SILK PIE! IT'S DELECTABLE! - THE BAKING CHOCOLATESS
2015-10-07 For the crust: Preheat the oven to 350 degrees F. Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to …
From thebakingchocolatess.com


BEST EVER HOMEMADE DARK CHOCOLATE CREAM PIE - EAT OUT LOUD
2017-01-29 Preheat oven to 425°. In medium saucepan combine sugar and cornstarch. Whisk well. Add the milk and bakers chocolate. Cook over medium heat until thick and bubbly. Cook 2 more minutes and remove from heat. Slightly beat the egg yolks and add 1 cup of the hot mixture into the eggs. Now add that mixture back into the pan.
From eatoutloud.com


GHIRARDELLI CHOCOLATE COMPANY
Ghirardelli Professional Products are the perfect choice for creating exceptional desserts, specialty coffee drinks, milkshakes, smoothies, and hot cocoas. Find a Ghirardelli Store. Visit your local Ghirardelli Store for a complete sensory experience with chocolates, ice-cream fountains, and our in-store exclusives.
From ghirardelli.com


DARK CHOCOLATE CREAM PIE RECIPE | LEITE'S CULINARIA
2021-05-22 Make the graham cracker crust. Adjust the oven rack to middle position and heat oven to 325°F (163°C). Process the graham crackers in a food processor to fine, even crumbs, 30 to 60 seconds. Scatter butter over top and pulse until …
From leitesculinaria.com


CHOCOLATE SHOPPE ICE CREAM MENU : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHOCOLATE CREAM PIE | RECIPETIN EATS
2017-03-17 Filling: 1/4 cup / 40g cornflour / cornstarch 2/3 cup / 145g white sugar Pinch of salt 2 cups / 500 ml milk (whole or reduced fat, not zero fat) 1 cup / 250 ml cream (pouring or thickened/heavy), or sub with milk (Note 2) 4 egg yolks 2 tbsp / 30g unsalted butter, melted 1 tsp vanilla extract 150g/ 5 oz dark 70% cocoa or bittersweet chocolate, broken into pieces or …
From recipetineats.com


DARK CHOCOLATE CREAM PIE (REDUCED SUGAR) - AMERICA'S TEST KITCHEN
2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops. 12 tbsp butter. ¼ cup sugar.
From americastestkitchen.com


DARK CHOCOLATE RASPBERRY CREAM PIE RECIPE - DRISCOLL'S
Filling. Melt chocolate. Whisk together 1/2 cup milk and cornstarch. Set aside. . . Bring remaining 1 1/2 cups milk, sugar, cocoa and salt just to a simmer over medium heat, stirring frequently. Stir cornstarch mixture then add to milk mixture in saucepot and bring to a boil, whisking constantly. Once mixture is at a boil and quite thick, cook ...
From driscolls.com


DARK CHOCOLATE CREAM PIE RECIPE - PINTEREST.COM
Chocolate Icing. Donut Toppings. Donut Glaze. Donut Icing. Thick ganache made with dark chocolate and cream makes for a donut topping that's both classic and classy. rainiepiccione. R. Ma's Apron Strings. Secret Sauce.
From pinterest.com


CLASSIC CHOCOLATE CREAM PIE RECIPE | HERSHEY'S
Prepare pastry shell; cool. Combine chocolate and 2 cups milk in medium saucepan; cook over medium heat, stirring constantly, just until mixture boils. Remove from heat; set aside. Stir together sugar, flour, cornstarch and salt in medium bowl. Blend remaining 1 cup milk into egg yolks; stir into sugar mixture.
From hersheyland.com


CREAMY OLD FASHIONED CHOCOLATE PIE RECIPE | BEYOND FROSTING
2019-03-04 Prepare all the ingredients prior to starting. In a medium saucepan, combine the flour, sugar, and cocoa powder and whisk together. Heat for 2 minutes on medium to medium-low heat, whisking occasionally. Next, slowly whisk in the milk, pressing the whisk into the bottom edges of the saucepan to break up any clumps.
From beyondfrosting.com


CHOCOLATE CREAM PIE WITH OREO CRUST - THE HUNGRY BLUEBIRD
2018-06-01 Make the crust: Preheat oven to 350 degrees. In a food processor, process cookies with 15 pulses and then let machine run for about 15 seconds straight until crumbs are uniformly fine. Put crumbs in a bowl and drizzle with butter. Use fingers to combine well. Pour crumbs into 9-inch Pyrex pie plate.
From thehungrybluebird.com


DARK CHOCOLATE PASTRY CREAM | CALLEBAUT
23 g. corn starch. Mix in. 639 g. whole milk. Bring to a boil and temper the egg yolk mixture with it. Bring the whole to a boil again. Pour the boiling mixture onto the chocolate, emulsify and leave to cool in refrigerator immediately.
From callebaut.com


CHOCOLATE CREAM PIE - ONCE UPON A CHEF
Bake for 10 minutes until crisp. Combine the sugar, cornstarch and salt in a heavy medium saucepan. Whisk gently until combined. In a bowl or large measuring cup, whisk together the milk and egg yolks. Add the mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth.
From onceuponachef.com


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