DOUBLE CHOCOLATE PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 5h15m
Yield 8 slices
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Pulse the graham crackers in a food processor or crush in a resealable plastic bag until they are fine crumbs. Add the crumbs to a bowl and stir in the melted butter and sugar. Press the mixture into a pie pan and bake until set, about 4 minutes. Set aside and allow to cool completely.
- For the filling: Stir together the cornstarch, sugar and salt in a large saucepan over medium heat. Pour in the milk and beaten egg yolks. Cook, stirring, until the mixture comes to a boil. Remove from the heat and stir in the chocolate, butter and vanilla. Pour the chocolate filling into the cooled shell until it's filled to the brim. (You may have some left over.) Smooth the top of the pie, then gently press a piece of wax paper over the filling and chill until set, 3 to 4 hours. Store any leftover filling covered in the fridge for another use or snacking.
- For the meringue: Add the sugar, corn syrup, 2 tablespoons water and a pinch of salt in a saucepan over medium heat. Cook, stirring, until the sugar has dissolved completely. Remove from the heat.
- Add the egg whites to the bowl of an electric mixer. Beat the egg whites on medium speed until frothy, about 1 minute. Add the cream of tartar and the remaining pinch salt and continue beating for 30 seconds. With the machine running on medium speed, drizzle the hot syrup mixture into the mixing bowl in a constant stream, then turn the speed to high and whip until the mixture forms stiff peaks (about 3 minutes).
- Remove the chilled pie from the fridge and discard the wax paper. Spread the meringue over the top of the chilled pie, making sure to get it to the edges. With the back of a spoon, lightly press into the meringue, lifting the spoon away, to create peaks. Toast the meringue with a brulee torch to the desired color. Slice and serve.
DOUBLE CHOCOLATE PIE
Rich and chocolaty, a truly sinful pie! Chocolate fans will love it! Garnish each slice with whipped topping.
Provided by CORWYNN DARKHOLME
Categories Desserts Pies Custard and Cream Pie Recipes
Time 4h50m
Yield 8
Number Of Ingredients 9
Steps:
- Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
- Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
- Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 67 g, Cholesterol 109.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.7 g, Sodium 292.8 mg, Sugar 51.3 g
DOUBLE CHOCOLATE PIE
"If you thought your days of luscious chocolate pies were over, think again!" says Carol LaNaye Burnette of Sylvan Springs, Alabama. "This light pudding pie is a rich and creamy treat."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk 3/4 cup milk and chocolate pudding mix for 2 minutes or until thickened. Fold in 1-3/4 cups whipped topping. Spread into crust. , In another bowl, whisk the remaining milk and the white chocolate pudding mix for 2 minutes or until slightly thickened. Fold in remaining whipped topping. Spread over chocolate layer. Refrigerate for 4 hours or until set. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 426mg sodium, Carbohydrate 34g carbohydrate, Fiber 0 fiber), Protein 3g protein.
DOUBLE CHOCOLATE PUDDING PIE
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray.
- In a food processor, process the graham crackers until finely ground. Add butter and water and process until the crumbs clump together. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.
- In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
- In a medium saucepan mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
- Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for 3 hours in the refrigerator.
- Whip the cream and remaining 1/2 teaspoon of sugar. Before serving, garnish the pie with the whipped cream.
DOUBLE-CHOCOLATE PIE
Double up on deliciousness this holiday season with our Double-Chocolate Pie. White chocolate and chocolate-chocolate are together once again in this creamy Healthy Living Double-Chocolate Pie recipe.
Provided by My Food and Family
Categories Pie
Time 4h10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spread onto bottom of crust.
- Repeat with white chocolate pudding mix, remaining milk and COOL WHIP; spread over pudding layer in crust.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2.5 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 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.
ULTIMATE CHOCOLATE CREAM PIE
This recipe comes from my aunt and it is the smoothest, creamiest, yummiest chocolate cream pie you will ever eat! The recipe can be adapted to make other cream pies, such as banana and coconut.
Provided by CrystalB
Categories Pie
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In top of double-boiler mix sugar, flour and salt.
- Whisk in 1 cup of the milk until smooth.
- Bring to a boil over medium heat, stirring briskly.
- Continue to stir and let boil until smoothly thickened (about 2 minutes).
- Remove from heat.
- With fork, beat eggs with remaining 1 cup of milk.
- Gradually stir into hot mixture.
- Return to heat and bring to a boil.
- Stir and boil until mixture thickens (about 1 minute).
- Remove from heat and stir in margarine and vanilla.
- Add 1/2 cup of semi-sweet chocolate chips and stir until melted.
- Spoon into prepared pie crust and cool.
- Serve with real whipped cream.
- For banana cream pie, omit chocolate chips, and slice 2 or 3 bananas into bottom of prepared pie crust and top with the pudding.
- For coconut cream pie, omit chocolate chips, and stir in 1/2 cup of coconut.
- I've never tried this, but it's on my list of things to do: stir in 1/2 cup of peanut butter (or peanut butter chips, I guess) for peanut butter cream pie (omitting the chocolate chips).
JELL-O PUDDING DOUBLE CHOCOLATE CREAM PIE
Make and share this Jell-O Pudding Double Chocolate Cream Pie recipe from Food.com.
Provided by taillightsinsightbb
Categories Dessert
Time 20m
Yield 2 PIES
Number Of Ingredients 5
Steps:
- Combine pie filling mixes, milk, butter and chips in a saucepan.
- Cook and stir over medium heat, until mixture comes to a full bubbling boil.
- Remove from heat and cool for 5 minutes, stirring twice.
- Pour into shell and refrigerate for 3 hours.
- Garnish with Cool Whip topping and grated chocolate, if desired.
DOUBLE-LAYER PIE
Wow the crowd with this Double-Layer Pie! With layers of whipped topping & pudding, only you will know it took 15 minutes to assemble our Double-Layer Pie.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Beat cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spread onto bottom of crust.
- Beat pudding mixes and 2 cups milk in separate large bowl with whisk 2 min. (Pudding will be thick.) Immediately stir in remaining COOL WHIP; spread over cream cheese layer in crust.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 480 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 27 g, Protein 4 g
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- Preheat oven to 400°F. Press pie crust into a 9” pie plate as directed. Chill for 10 minutes in the freezer or 30 minutes in the refrigerator, then poke it several times all over the bottom and sides with a fork. Bake for 8-10 minutes, until slightly puffed and no longer glossy. Cool completely before filling.
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