Easy Microwave Chocolate Creme Pie Recipes

MICROWAVE CHOCOLATE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In 1 1/2 quart casserole dish, mix together sugar, cornstarch, cocoa, salt and 1/2 cup of milk until smooth. Once it is mixed well, stir in remaining milk. Microwave on high for 5 to 8 minutes or until thick; stir halfway through cooking.
• In a small bowl, place a small amount of the hot mixture and beat together with egg yolks. Stir back into original mixture in casserole dish. Microwave on high for 1 1/2 to 2 minutes or until thickened; stir frequently. Blend in butter and the 1 teaspoon of vanilla. Pour mixture into pastry shell.
• To Make Meringue: In a small bowl, beat egg whites and cream of tartar until foamy. Gradually stir in 2 tablespoons of sugar at a time until stiff peaks form; stir in vanilla. Spread meringue over top of pie filling.
• Seal rim of pie with aluminum foil, then bake in preheated oven for about 8 minutes or just until meringue gets browned.

EASY CHOCOLATE CREAM PIE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours or until firm.

MARVELOUS MICROWAVE CHOCOLATE CREAM PIE

Steps:

• Place first 6 ingredients in a blender and blend until well mixed.
• Pour mixture into a Pyrex or microwave-safe glass bowl or measuring cup.
• I use a 4-cup Pyrex measuring cup with a handle.
• Add butter to chocolate mixture.
• Microwave on HIGH for 10 minutes.
• During last 5 minutes, stop and stir every minute.
• (if your microwave doesn't have a turntable, you will need to turn the bowl, also, during the last 5 minutes.) By this time, chocolate mixture should be thickened.
• Remove and let cool slightly.
• Add vanilla and continue to cool.
• Pour into a cooked 9-inch pie crust which has been allowed to cool.
• For Meringue: Pre-heat oven to 350 degrees.
• Beat egg whites until foamy.
• Gradually add sugar and continue beating until meringue becomes stiff and glossy.
• Add vanilla and mix in well.
• Spread meringue over cooled pie filling in pie shell.
• Spread all the way to the edges and make"seal" over the filling.
• Place pie on cookie sheet.
• Bake in 350°F oven approximately 10-12 minutes or until peaks of meringue turn golden brown.
• Cool thoroughly before slicing.

CHOCOLATE CREAM PIE

Steps:

• Make the crust: In the bowl of a food processor with a blade attachment, pulse the cookies until you get cookie crumbs. Put the crumbs in a medium bowl, add the melted butter and toss with a fork to combine. Press the cookies into a 9-inch pie pan and refrigerate for 30 minutes, or until you're ready to use it, whichever comes second.
• Make the ganache: Put the chocolate chips in a medium bowl and set aside. Pour the cream into a small saucepan and, over medium-high heat, bring the cream to a boil. Turn off the heat and pour the cream over the chocolate. Cover the bowl with a kitchen towel and let it sit for 3 minutes. Remove the towel and whisk the ganache until it's shiny. Pour half of the ganache into the pie crust and spread evenly all the way up the sides. Pour the rest of the ganache into a piping bag and set aside at room temperature.
• Make the chocolate whipped cream: In a medium bowl using a rubber spatula, blend the cream cheese, powdered sugar and cocoa powder together until the mixture is light and fluffy. Add the heavy cream and whisk until medium-stiff peaks form. (Make sure it doesn't get too stiff.) Place the whipped cream in the fridge until you're ready to use it. In another medium bowl, whisk together the instant pudding and the milk until it thickens. Using a rubber spatula, fold half of the chocolate whipped cream into the bowl of pudding. Return both bowls of creamy pudding and remaining whipped cream to the fridge.
• Make the filling: In a microwave-safe bowl with the microwave on high, heat the chocolate chips in 10-second increments, stirring each time, until they're all melted. Add the cream cheese and sugar and mix together.
• Finish the pie: Take the pie crust from the refrigerator. Using an offset metal spatula, spread the pie filling evenly into the pie crust. Return the pie crust and filling to the fridge for 15 minutes to set. Take the filled pie crust and the pudding-and-whipped-cream mixture from the fridge. Spread the mixture evenly over the pie filling. Refrigerate for another 8 to 10 minutes.
• Remove the pie from the fridge and spread the remaining chocolate whipped cream over the pie. Spray canned whipped topping all over the pie in a fun design. Pipe the remaining ganache all over the pie (optional). Top with the chopped Oreos, shaved chocolate (shaved from a bar with a vegetable peeler) and chocolate sprinkles. Wake up in 30 years from the deliciousness of your chocolate coma.

EASY CHOCOLATE CREAM PIE

Steps:

• Combine butter, sugar, and unsweetened chocolate in a large bowl; beat with an electric mixer on high speed until smooth and creamy. Beat in eggs, one at a time, beating for 5 minutes after each addition. Fold in whipped topping. Transfer to pie crust and top with chocolate shavings.
• Refrigerate until firm, about 3 hours.

MICROWAVE VANILLA CREAM PIE & VARIATIONS

Steps:

• Mix together sugar, cornstarch, salt and 1/2 cup milk in a 1 1/2 qt.
• casserole until smooth.
• Stir in remaining milk.
• Microwave on HIGH for 5 to 8 minutes or until thickened.
• Stir occasionally the last half of cooking.
• Beat a little of the hot mixture into the beaten egg yolks, then add the egg yolk mixture to the remaining hot mixture.
• Microwave on HIGH for 1 1/2 to 2 minutes or until thickened.
• Stir occasionally.
• Blend in butter and vanilla.
• Pour into the cooled baked pastry shell.
• Beat egg whites and cream of tartar until foamy.
• Gradually add sugar, beating until stiff peaks form.
• Spread over filling.
• Seal around edges.
• Microwave on MEDIUM-HIGH for 3 to 4 minutes.
• *Ifmicrowave has a browning element, brown as desired.
• Variations:.
• BANANA CREAM PIE.
• Follow Vanilla Cream Pie recipe as directed except slice 2 medium bananas in the bottom of the 9 inch baked pastry shell.
• Pour vanilla cream pie filling over the bananas.
• Top with meringue.
• BUTTERSCOTCH CREAM PIE.
• Follow Vanilla Cream Pie recipe as directed except substitute the granulated sugar with dark brown sugar and add 3 tablespoons butter instead of the 2 tablespoons butter.
• COCOA CREAM PIE.
• Follow Vanilla Cream Pie recipe as directed except add 1/3 cup cocoa in Step 1 and increase cornstarch to 1/4 cup.
• (I use the larger amount of sugar for this one.) COCONUT CREAM PIE.
• Follow Vanilla Cream pie recipe as directed except add 1 cup coconut to cream pie filling and sprinkle 1/3 cup toasted coconut over the meringue.
• I bake my meringue in my gas oven just because I prefer it that way.