Double Chocolate Ribbon Pie Recipes

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CHOCOLATE RIBBON PIE



Chocolate Ribbon Pie image

You could spend a bundle on a pie in a fancy bakeshop. Or you could make this glorious Chocolate Ribbon Pie at home-in just 15 minutes (plus fridge time).

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 8 servings

Number Of Ingredients 6

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
2 cups plus 1 Tbsp. cold milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 chocolate cookie crumb crust (6 oz.)
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding

Steps:

  • Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until blended. Stir in half the COOL WHIP; spread onto bottom of crust.
  • Beat pudding mixes and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust.
  • Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.

Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

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 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

CHOCOLATE RIBBON PIE



Chocolate Ribbon Pie image

A quick pie with a layer of chocolate pudding atop a cream cheese layer and finished with a layer of whipped topping. Garnish with chocolate shavings if desired.

Provided by Janice Howard

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 4h30m

Yield 8

Number Of Ingredients 7

4 ounces cream cheese, softened
2 tablespoons white sugar
1 tablespoon milk
1 (8 ounce) container frozen whipped topping, thawed
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups milk
1 (9 inch) prepared chocolate cookie crumb crust

Steps:

  • In a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. Beat until smooth. Gently fold in 1/2 of the whipped topping. Spread on the bottom of crust.
  • In a large bowl, combine chocolate pudding mix with 2 cups milk. Beat with wire whisk for 2 minutes (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer.

Nutrition Facts : Calories 426.3 calories, Carbohydrate 52.1 g, Cholesterol 20.9 mg, Fat 22.5 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 12.1 g, Sodium 652.2 mg, Sugar 37.2 g

DOUBLE CHOCOLATE SILK PIE



Double Chocolate Silk Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h55m

Yield 4 small pies

Number Of Ingredients 8

24 chocolate sandwich cookies
5 tablespoons salted butter, melted
4 ounces unsweetened baking chocolate
1 1/2 cups sugar
2 sticks (1 cup) salted butter, softened
1 teaspoon vanilla extract
4 large eggs
Whipped cream, for serving

Steps:

  • For the crust: Preheat the oven to 350 degrees F.
  • Pulse the cookies in a food processor until finely chopped. With the processor running, add the butter. Press the crumbs into the bottoms of four 4 1/4-inch disposable aluminum pie pans. Bake until set, about 5 minutes. Let cool.
  • For the filling: In a microwave-safe bowl, microwave the chocolate until melted. Set aside to cool a bit.
  • In a mixer with a whisk attachment, beat together the sugar and butter until fluffy, about 2 minutes. Drizzle in the melted chocolate and add the vanilla. Beat thoroughly until combined.
  • Turn the mixer to medium speed and add in the eggs 1 at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shells, scraping every last speck of it out of the bowl. Smooth out the filling and place the pies in the refrigerator to chill for at least 2 hours, preferably longer. When ready to serve, top with whipped cream.

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 HOLIDAY PIE



Double-Chocolate Holiday Pie image

This velvety no-bake pie will be a festive change of pace on the dessert table. A hint of orange in the cranberry topping adds extra pizzazz that's too delish to resist. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup dark chocolate chips
1/4 cup sweetened condensed milk
1 graham cracker crust (10 inches)
2 tablespoons plus 1/3 cup slivered almonds, divided
1 cup cold 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
1 envelope unflavored gelatin
2 cups heavy whipping cream, divided
2 tablespoons sugar
1/4 teaspoon almond extract
1 can (14 ounces) whole-berry cranberry sauce
1/4 teaspoon grated orange zest

Steps:

  • Place chocolate chips and milk in a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until chocolate is melted; stir until smooth. Spread into crust; sprinkle with 2 tablespoons almonds., In a large bowl, whisk milk and pudding mix for 2 minutes; set aside. In a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat., In a large bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. Fold into pudding. Pour into crust. Refrigerate for 4 hours or until firm., Place cranberry sauce in a food processor; cover and process until blended. Stir in orange zest. Spoon over top; sprinkle with remaining almonds. Refrigerate leftovers.

Nutrition Facts : Calories 655 calories, Fat 40g fat (20g saturated fat), Cholesterol 87mg cholesterol, Sodium 413mg sodium, Carbohydrate 72g carbohydrate (55g sugars, Fiber 2g fiber), Protein 7g protein.

DOUBLE-CHOCOLATE CHESS PIE



Double-Chocolate Chess Pie image

Cookbook author (and Martha's former colleague!) Virginia Willis always brings a Southern touch to her baking. Here, she takes a traditional chess pie to decadent new heights with the addition of dark chocolate chips and cocoa powder.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 14

2 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon fine sea salt
1 stick (1/2 cup) cold unsalted butter, cut into cubes
2 large egg yolks
5 to 6 tablespoons ice water
1 stick (1/2 cup) unsalted butter
1/4 cup bittersweet chocolate chips (1 1/2 ounces)
4 large eggs, room temperature
1 1/2 cups sugar
1/4 cup Dutch-process cocoa powder
2 tablespoons fine yellow cornmeal
1/4 teaspoon fine sea salt
1/2 cup buttermilk, room temperature
1 teaspoon pure vanilla extract

Steps:

  • Crust: Pulse flour and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal, 8 to 10 seconds. Pulse in egg yolks.
  • While pulsing, add ice water, 1 tablespoon at a time. Pulse until mixture holds together as a soft but not crumbly or sticky dough. Shape dough into a disk and wrap in plastic; refrigerate until firm and evenly moist, about 30 minutes.
  • Lightly flour clean work surface and a rolling pin. Place dough in center of floured surface. Roll out dough, starting in center and rolling up to, but not over the edge. Give dough a quarter turn and continue rolling, repeating quarter turns until you have a disk about 1/8 inch thick.
  • Transfer dough to a 9-inch pie dish. Gently tuck dough into pie dish, being careful not to stretch or pull dough. Let dough settle into bottom of pie dish. Take a small piece of dough and shape it into a ball. Use ball as a tool to press around bottom edges of pie dish, snugly shaping dough to pie dish without tearing it. Crimp or flute edges as desired. Prick bottom of dough all over with the tines of a fork to help prevent shrinkage during baking. Refrigerate until firm, about 30 minutes.
  • Preheat oven to 425 degrees. Line dough with parchment, pressing it into corners and edges, then fill with dried beans, rice, or pie weights. Bake until sides are golden, 25 minutes. Remove beans and parchment; continue baking until crust is light golden-brown, 5 minutes more. Reduce oven temperature to 325 degrees.
  • Filling: In a heatproof bowl set over (not in) a pan of simmering water, melt butter and chocolate. In a separate bowl, whisk eggs until smooth. Add sugar, cocoa, cornmeal, and salt; whisk well to combine. Add butter-chocolate mixture, buttermilk, and vanilla; whisk well to combine. Pour into warm crust.
  • Bake until set and not wiggling, 45 minutes (cover with parchment-lined foil if pie is getting too dark during the last 15 minutes of baking). Transfer to a wire rack; let cool completely, at least 2 hours.

DOUBLE CHOCOLATE SILK PIE



Double Chocolate Silk Pie image

This pie is unbelievable. It's creamy, so very chocolaty and very rich tasting. Pretty easy as well. :) It's from an old Mrs. Field's recipe book my mother gave me.

Provided by DamiansMummy

Categories     Pie

Time 40m

Yield 1 9 inch pie, 8 serving(s)

Number Of Ingredients 8

1 1/2 cups chocolate wafer crumbs
6 tablespoons unsalted butter, melted
1 1/2 cups heavy cream
3 tablespoons granulated sugar
1 pinch salt
5 large egg yolks
10 ounces semisweet chocolate, finely chopped
1 1/2 teaspoons vanilla extract

Steps:

  • Make the crust: In a medium bowl, combine the crumbs and melted butter. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Chill while you make the filling.
  • Prepare the filling: In a double boiler, scald the cream; stir in the sugar and salt.
  • In a small bowl, lightly beat the yolks.
  • Whisk about 1/4 cup of the hot cream into the yolks to warm them. Transfer the warmed eggs to the double boiler and cook over simmering water, whisking constantly, until the custard just begins to thicken and coats the back of a spoon, 8 to 9 minutes.
  • Remove from the heat and add the chocolate and vanilla. Stir until the chocolate melts and the custard is smooth.
  • Now, here i inserted my own little step. Sometimes you can get little chunks of egg or something in your custard so I poured the custard into the sieve over the shell. That way it drained into the crust, but caught any lumps or anything that might be chunky.
  • Cool the pie to room temperature.
  • Place a piece of plastic wrap directly on the filling to prevent a skin from forming.
  • Refrigerate the pie overnight to set the filling.
  • Remove plastic wrap and smooth the top if needed.
  • Garnish with some chocolate scrolls or rosettes of whipped cream if you like.

Nutrition Facts : Calories 553.5, Fat 49.5, SaturatedFat 29.1, Cholesterol 215.6, Sodium 173, Carbohydrate 32.2, Fiber 6.6, Sugar 11.5, Protein 8.7

CHOCOLATE RIBBON PIE



Chocolate Ribbon Pie image

Got this from a Jello leaflet in a grocery store. Haven't tried it, but it sounds good. Cooking time is chilling time.

Provided by carolinafan

Categories     Dessert

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 8

4 ounces cream cheese, softened
2 tablespoons sugar
1 tablespoon milk
1 1/2 cups thawed Cool Whip Topping
1 9-inch Oreo cookie pie crust or 1 chocolate wafer pie crust
2 cups cold milk
2 (3 1/2 ounce) packages jello chocolate flavor instant pudding and pie filling mix
8 chocolate curls

Steps:

  • In large mixing bowl combine cream cheese, sugar and 1 tablespoon milk. Beat with wire whisk until well mixed.
  • Gently stir in whipped topping. Spread onto bottom of crust.
  • Pour 2 cup milk into clean large bowl.
  • Add dry pudding mixes.
  • Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
  • Pour over cream cheese layer.
  • Refrigerate 4 hours or until set.
  • Just before serving, top with chocolate curls.
  • Store any leftover pie in refrigerator.

Nutrition Facts : Calories 271.1, Fat 16, SaturatedFat 9.9, Cholesterol 55.2, Sodium 428.4, Carbohydrate 28.4, Fiber 0.9, Sugar 15.7, Protein 4.2

DOUBLE CHOCOLATE RIBBON PIE



Double Chocolate Ribbon Pie image

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield Makes 8 servings.

Number Of Ingredients 7

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1 Tbsp. milk
1 tub (6 oz.) COOL WHIP DIPS Chocolate, thawed, divided
1 chocolate cookie crumb crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding

Steps:

  • Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
  • Pour 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Pour over cream cheese layer.
  • Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 20 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

DOUBLE CHOCOLATE CHIP, DOUBLE CHOCOLATE PIE



Double Chocolate Chip, Double Chocolate Pie image

Number Of Ingredients 7

20 Murray® sugar free chocolate chip cookies (finely crushed)
1 egg white, slightly beaten
3 tablespoons light butter, melted
1 quart reduced-fat sugar-free chocolate frozen yogurt, softened
1/4 cup miniature semi-sweet chocolate chips
1/4 cup fat-free chocolate-syrup
9 fresh strawberries

Steps:

  • 1. In medium bowl toss together cookie crumbs, egg white and butter. Press onto bottom and sides of 9-inch pie plate coated with cooking spray. Bake at 375°F about 8 minutes or until set. Cool completely. 2. In large bowl fold together yogurt, chocolate chips and ice cream topping. Freeze about 45 minutes or until mixture mounds when spooned.3. Spoon into crust. Freeze at least 4 hours or until firm.4. Let stand at room temperature for 15 minutes before cutting. Garnish with strawberries. Store in freezer.

Nutrition Facts : Nutritional Facts Serves

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