GODIVA CHOCOLATE ICEBOX PIE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, chocolate sandwich cookie, granulated sugar, unsalted butter, hot water, dark cocoa powder, vanilla extract, Godiva® Signature Collection Dark Chocolate Mini Bars, heavy cream, granulated sugar, kosher salt, powdered sugar, Godiva® Signature Collection Dark Chocolate Mini Bars, Godiva® Signature Collection Dark Chocolate Mini Bars
Provided by Godiva
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan with nonstick spray.
- Make the crust: Add the chocolate sandwich cookies and granulated sugar to a food processor and process into fine crumbs. Add the melted butter and pulse 4 times, or until the crumbs are moistened.
- Press the crust mixture evenly against the bottom and up the sides of the prepared pan, leaving ½ inch of space from the top of the pan.
- Bake for 10 minutes, until the crust begins to puff slightly. Remove from the oven and transfer to the refrigerator to chill for 25-30 minutes.
- Make the filling: In a small bowl, whisk together the hot water, cocoa powder, and vanilla until smooth.
- In a medium, microwavable-safe bowl, combine the chopped Godiva® Signature Collection Dark Chocolate Mini Bars and ¼ cup of heavy cream. Microwave in 30-second intervals until melted, 1 minute total. Whisk until smooth and fully combined.
- Add the cocoa mixture to the bowl of melted chocolate and whisk to combine.
- In a large bowl, whip the remaining 2¾ cups of heavy cream with an electric hand mixer on medium-high speed until stiff peaks form, 5 minutes. Transfer 1⅓ cups of whipped cream to a separate bowl and set aside.
- Add the granulated sugar and salt to the bowl with the remaining whipped cream and whip on low speed for 30 seconds, until fully combined. Using a rubber spatula, fold in the chocolate mixture, ⅓ at a time, until incorporated and smooth. With the hand mixer, beat once more for 30 seconds to stiffen.
- Remove the crust from the refrigerator and pour the filling evenly on top. Freeze for 1 hour, until the filling is firm.
- Meanwhile, add the powdered sugar to the reserved whipped cream and whip on low speed until smooth, 1 minute. Transfer the whipped cream to a piping bag fitted with an open star tip and refrigerate until ready to use.
- Remove the pie from the freezer and pipe 10 dollops of whipped cream around the edges. Place a square of Godiva® Signature Collection Dark Chocolate Mini Bar on each of the whipped cream dollops.
- Cut the pie into 6-8 slices and use a vegetable peeler to shave curls of the remaining Godiva® Signature Collection Dark Chocolate Mini Bar on top of each slice.
- Enjoy!
Nutrition Facts : Calories 1080 calories, Carbohydrate 66 grams, Fat 100 grams, Fiber 6 grams, Protein 10 grams, Sugar 53 grams
DARK CHOCOLATE PUDDING PIE
This easy to make pudding pie is decadent and sure to please any chocolate lover's palate. It can be thrown together quickly and effortlessly for any occasion.
Provided by EntirelyEmily
Categories Pie
Time 15m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Chop up 4 squares of Bakers chocolate. Set aside.
- With a cheese grater, grate the remaining two squares of chocolate into a bowl or bin. Set aside.
- Mix together Chocolate Pudding mix and milk in a medium saucepan.
- Turn stove onto medium heat, add chopped chocolate, and mix continuously until mixture reaches a rolling boil. The chocolate will melt.
- Carefully pour pudding into Ready Crust. Wait 1 minute, then sprinkle grated chocolate on top. Sprinkle more or less to your tasting. Using all will create a delicious, crisp chocolate shell.
- Let pie cool on counter for 20 minutes before transferring to the fridge where it should set for at least 4 hours.
- Serve alone or with whipped cream!
DARK CHOCOLATE PUDDING
This dark chocolate pudding recipe has been in my family for 5-plus generations. I love the fact that I can make something similar to what my great-grandma made in her kitchen over 100 years ago. This pudding is the perfect creamy chocolate blend!
Provided by Lara C.
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 8h20m
Yield 4
Number Of Ingredients 6
Steps:
- Mix 1/2 cup sugar and flour together in a small bowl.
- Mix remaining sugar and egg in another bowl. Add to flour mixture and mix together.
- Heat milk in a heavy saucepan over medium-low heat until warm, about 5 minutes; do not let boil. Stir sugar mixture into milk and cook over medium-high heat until it starts to bubble, about 5 minutes, stirring quickly the entire time to ensure it doesn't burn. Let bubble for at least 1 minute. Remove from heat and stir in chocolate and vanilla extract until smooth.
- Pour pudding into serving bowls, cover, and refrigerate for 8 hours, to overnight.
Nutrition Facts : Calories 440.1 calories, Carbohydrate 75.7 g, Cholesterol 57.7 mg, Fat 12.9 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 69.4 mg, Sugar 69.4 g
CHOCOLATE PUDDING PIE
A homemade silky smooth chocolate pudding becomes the filling for the most delicious chocolate pudding pie. Forget pudding from a box! Once you've made your own, no other will compare!
Provided by Rachel Gurk
Categories Desserts
Time 2h35m
Number Of Ingredients 10
Steps:
- Prepare the frozen pie crust according to package instructions. You're simply baking it to prepare it for the filling. Allow to cool completely.
- In a medium sized saucepan, mix sugar, cocoa, flour, salt, and egg until well blended. Stir in milk slowly until ingredients are blended. Over medium heat and stirring constantly, bring to boil (takes about 15 minutes) and then immediately remove from heat. Stir in butter and vanilla. (makes 3 cups)
- Pour into baked pie shell. If desired, cover with plastic wrap directly on surface of pudding to prevent a skin from forming.
- Refrigerate 4 hours, or up to 24 hours.
- Top with whipped cream, and chocolate shavings, if desired, and serve.
Nutrition Facts : ServingSize 1 slice, Calories 328 kcal, Carbohydrate 43 g, Protein 8 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 60 mg, Sodium 215 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 7 g
PEPPERMINT-CHOCOLATE PUDDING PIE
Get a taste of the sweet life with this Peppermint-Chocolate Pudding Pie. This easy, creamy Peppermint-Chocolate Pudding Pie is sure to be a success!
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Beat milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups into crust. Top with marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over pie.
- Refrigerate 3 hours. Meanwhile, pour chocolate into resealable plastic bag. Snip off small corner from bottom of bag; use to squeeze chocolate into 10 desired shapes on waxed paper-covered baking sheet. Refrigerate until firm.
- Top pie with remaining COOL WHIP, crushed candy and chocolate shapes just before serving.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 440 mg, Carbohydrate 50 g, Fiber 1 g, Sugar 33 g, Protein 3 g
WHITE CHOCOLATE PUDDING PIE
I wanted to make my husband's favorite (banana cream pie) but the only thing in the house was Sugar Free White Chocolate Pudding mix. So, I gave it a whirl. My family was impressed. hope you like it too!
Provided by Neneldae
Categories Pie
Time 1h12m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- prepare pie crust.
- mix pudding, half and half, and milk with an electric mixer on high for about 5 mins (until stiff peaks form).
- pour over pie crust.
- refrigerate for 1 hour.
Nutrition Facts : Calories 245.8, Fat 15.5, SaturatedFat 6.6, Cholesterol 26.7, Sodium 210.3, Carbohydrate 23.5, Fiber 0.5, Sugar 11.6, Protein 4
CHOCOLATE PUMPKIN PUDDING PIE
Either blind bake a 9-inch crust, or use a graham cracker or chocolate cookie crust, and create the rest of this luscious pie on top of the stove! No need to bake the filling, this pudding pie combines the flavors of dark chocolate and pumpkin in a rich and satisfying dessert. Add some pretty sliced almonds or toasted pecans to the top if you want to add some extra crunch. This recipe is easy to personalize!
Provided by Bibi
Categories Fruits and Vegetables Vegetables Squash
Time 4h20m
Yield 8
Number Of Ingredients 15
Steps:
- Combine sugar, light brown sugar, cornstarch, salt, cinnamon, pumpkin pie spice, and cloves in a large saucepan. Stir in the pumpkin, evaporated milk, and egg yolks until well combined.
- Heat saucepan over medium heat and bring to a boil, stirring constantly, 8 to 9 minutes. Remove from heat and stir in chocolate pieces, butter, and vanilla extract until butter and chocolate have melted and are well incorporated, 1 to 2 minutes. Pour filling into prepared crust and chill in the refrigerator until firm, at least 4 hours.
- Garnish with whipped cream.
Nutrition Facts : Calories 478.2 calories, Carbohydrate 60.9 g, Cholesterol 129.7 mg, Fat 23.6 g, Fiber 3.2 g, Protein 7.6 g, SaturatedFat 10.5 g, Sodium 736.8 mg, Sugar 45 g
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- In a saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, egg yolks, vanilla, and salt. Cook over medium-high heat whisking constantly, until the mixture comes to a simmer. Add the chocolate and butter.
- While continuing to constantly mix, bring to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
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