Double Chocolate Pudding Pie Recipe Recipe For Chicken

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DOUBLE CHOCOLATE PUDDING



Double Chocolate Pudding image

Remember My-T-Fine chocolate pudding? It's the ultimate comfort food. Well, I like to take something familiar and bump up the flavor with high-quality ingredients. This pudding gets its flavor from good cocoa powder and imported semisweet chocolate. It's the real thing and, surprise!, it's not much harder to make than the packaged kind, and it's sooooo much better.

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 2 or 3 servings

Number Of Ingredients 10

6 extra-large egg yolks
1/2 cup sugar
1/4 cup cornstarch
3 tablespoons very good cocoa powder
Pinch salt
2 cups milk
1-ounce very good semisweet chocolate, chopped
2 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
2 tablespoons heavy cream

Steps:

  • Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
  • Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
  • Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

DOUBLE CHOCOLATE PIE



Double Chocolate Pie image

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

1 (9 inch) pie crust, baked
1 ½ cups white sugar
⅓ cup cornstarch
½ teaspoon salt
3 cups milk
¾ cup semisweet chocolate chips
2 (1 ounce) squares unsweetened chocolate, chopped
4 egg yolks, beaten
1 tablespoon vanilla extract

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



Double Chocolate Pie image

"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

1-1/2 cups cold fat-free milk, divided
1 package (1.4 ounces) sugar-free instant chocolate fudge pudding mix
1 carton (8 ounces) frozen fat-free whipped topping, thawed, divided
1 reduced-fat graham cracker crust (9 inches)
1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
Semisweet chocolate curls and shavings, optional

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 PIE



Double Chocolate Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 5h15m

Yield 8 slices

Number Of Ingredients 16

9 whole chocolate graham crackers
4 tablespoons salted butter, melted
3 tablespoons sugar
1/4 cup cornstarch
1 1/2 cups sugar
1/4 teaspoon kosher salt
3 cups whole milk
4 large egg yolks, beaten
6 1/2 ounces bittersweet chocolate, broken into pieces
2 tablespoons salted butter
2 teaspoons vanilla extract
1/3 cup sugar
1/4 cup light corn syrup
2 pinches kosher salt
2 large egg whites
1/8 teaspoon cream of tartar

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 PUDDING



Double-Chocolate Pudding image

Chocolate soymilk and chocolate chips put a new spin on yummy chocolate pudding.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 5

Number Of Ingredients 6

1 1/2 cups light chocolate soymilk
2 tablespoons packed brown sugar
1 tablespoon cornstarch
1 teaspoon vanilla
1/8 teaspoon salt
1/4 cup miniature semisweet chocolate chips

Steps:

  • In 1-quart saucepan, stir together all ingredients except chocolate chips with wire whisk. Heat over medium-high heat, stirring constantly, until mixture thickens and boils. Boil 1 minute; stirring constantly.
  • Remove from heat; stir in chocolate chips until melted and pudding is smooth.
  • Spoon into 5 individual serving dishes; refrigerate at least 30 minutes or serve cold.

Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 13 g, TransFat 0 g

DOUBLE-CHOCOLATE PIE



Double-Chocolate Pie image

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

1 pkg. (1.4 oz.) JELL-O Chocolate Flavor Sugar Free Fat Free Instant Pudding
2 cups cold fat-free milk, divided
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1 pkg. (1.0 oz.) JELL-O White Chocolate Flavor Sugar Free Fat Free Instant Pudding

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

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