Dark Chocolate Pie Recipes

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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 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 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 BUTTERMILK PECAN PIE



Dark Chocolate Buttermilk Pecan Pie image

Since the first time I put this together four years ago, it now is a must for all our family gatherings. When I pull it out of the oven, I sprinkle a handful of leftover dark chocolate chips on top.

Provided by ashleyhas2manydogs

Categories     Desserts     Pies     Pecan Pie Recipes

Time 2h30m

Yield 16

Number Of Ingredients 9

2 prepared 9-inch pie crusts
1 ½ cups dark chocolate chips
1 ½ cups white sugar
¼ cup all-purpose flour
½ teaspoon salt
1 cup buttermilk
6 eggs
1 ½ tablespoons vanilla extract
1 cup sliced pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Press pie crusts into two 9-inch pie pans.
  • Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  • Mix sugar, flour, and salt together in a bowl.
  • Whisk buttermilk, eggs, and vanilla extract in a separate bowl; stir buttermilk mixture into sugar mixture. Slowly pour melted chocolate into mixture, while beating with an electric mixer, until filling is smooth. Pour half the filling into each prepared pie crust. Sprinkle pecans over each pie.
  • Bake pies in the preheated oven until cooked through, about 1 hour. Cool for at least 1 hour before serving.

Nutrition Facts : Calories 352.7 calories, Carbohydrate 43.3 g, Cholesterol 70.4 mg, Fat 18.6 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 5.4 g, Sodium 236.2 mg, Sugar 20.1 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.

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 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

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 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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TOP 48 DARK CHOCOLATE PIE WITH COCOA NIB PRALINE RECIPES
Ingredient: 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:
From kenur.aeroantenna.com


THE EASIEST NO-BAKE CHOCOLATE PIE | THE RECIPE CRITIC
2021-05-05 Chop chocolate into small pieces and put in a heat proof bowl. Heat 2/3 cup of cream for about 45 seconds in the microwave, until steaming. Pour over the chopped chocolate and allow to sit for several minutes. Add vanilla and espresso powder to the chocolate and cream. Whisk together to make a thick ganache.
From therecipecritic.com


DARK CHOCOLATE PECAN PIE- THE ULTIMATE COCOLATE PECAN PIE RECIPE!
Preheat oven to 375 degrees. Roll out the pie crust into a 9-10" pie plate, and crimp top edges. Pour the chocolate chips into the bottom of the unbaked pie crust, making sure they are evenly dispersed. Set aside. In a mixing bowl, add the eggs, sugar, syrup, salt, vanilla and melted butter.
From delightfulemade.com


RECIPE: DARK CHOCOLATE MUD PIE | CBC LIFE
2019-02-26 Preparation. Preheat oven to 350 degrees F. Stir together cookie crumbs, white sugar and salt. Toss in melted butter until crumb mixture is evenly coated. Scrape into 9-inch pie pan and press ...
From cbc.ca


DARK CHOCOLATE PECAN PIE - THE MOMMY MOUSE CLUBHOUSE
Prepare the Pecan Pie Filling. Place the butter in a medium saucepan and melt over medium heat. When the butter is melted, add the sugar and stir until smooth. Remove the pan from the heat and whisk in the corn syrup, eggs, vanilla, and salt. Place the pie shell onto a …
From mommymouseclubhouse.com


GHIRARDELLI CHOCOLATE COMPANY
Ghirardelli chocolate has been making life a bite better since 1852. Delicious gourmet chocolate, gifts and recipes at our online chocolate shop and in-stores. Shop Today!
From ghirardelli.com


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


SALTED CARAMEL DARK CHOCOLATE PIE - KEVIN & AMANDA
2018-09-17 Instructions. Finely crush the Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set. Combine remaining 8 tablespoons butter and brown sugar in a small saucepan.
From kevinandamanda.com


BROWNIE RECIPES - BETTYCROCKER.COM
Brownie Recipes. From traditional chocolate brownies and peanut butter swirl creations to frosted brownies, Irish cream brownies—and yes, even brownies on a stick—Betty has every recipe you need to bake a batch of must-try brownies today. 1. 2.
From bettycrocker.com


DARK CHOCOLATE PECAN PIE | RECIPES - HERSHEYLAND.COM
1. Heat oven to 350°F. Prick bottom and sides of pie crust with fork. Press heavy-duty aluminum foil onto bottom and around side of pie crust; fill with uncooked rice or beans. Bake 10 minutes; remove foil and rice. Bake additional 7 minutes or until pale golden brown. Cool on wire rack.
From hersheyland.com


DARK CHOCOLATE CREAM PIE - CHOCOLATE CHOCOLATE AND MORE!
2019-04-13 Instructions. 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.
From chocolatechocolateandmore.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


DARK CHOCOLATE PIE - TASTE FRANCE MAGAZINE
Bring the milk and fresh cream to the boil in a saucepan, then add chopped chocolate and mix until melted. Add egg, strain, and then pour into the baked crust. Bake in the oven at 302°F for 15 minutes. Leave to cool, and sprinkle some gold leaf on top if available. Recipes.
From tastefrance.com


DARK CHOCOLATE BROWNIE PECAN PIE - MELANIE MAKES
2019-10-10 How to Make Dark Chocolate Brownie Pecan Pie. [1] In a medium bowl or in the same saucepan used to melt the butter, whisk together melted butter, brown sugar, flour and vanilla. [2] Add corn syrup and eggs and whisk together until …
From melaniemakes.com


RECIPE DETAIL PAGE | LCBO - ENGLISH
1. Preheat oven to 375°F (190°C). Stir crumbs with butter and oil until moistened.Evenly press into bottom and up sides of 9-inch (23-cm) pie plate.Bake in oven centre for 8 minutes; cool on a rack. 2. In a large saucepan, stir sugar with cocoa, cornstarch and salt.
From lcbo.com


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