Impossible Chocolate Cream Pie Recipes

IMPOSSIBLY EASY CHOCOLATE-COCONUT PIE

Impossibly Easy Chocolate-Coconut Pie image

Chocolate and coconut add a rich flavor to this easy pie that's made using Bisquick® mix - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h35m

Yield 8

Number Of Ingredients 9

Ingredients

2 cups milk
1/4 cup butter or margarine, softened
3 oz unsweetened baking chocolate
1 cup coconut
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1 1/2 teaspoons vanilla
3 eggs, slightly beaten
1 cup Cool Whip frozen whipped topping, thawed

Steps:

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In 3-quart saucepan, heat milk, butter and chocolate over medium heat 5 to 7 minutes, stirring frequently, just until chocolate is melted; remove from heat.
In medium bowl, stir chocolate mixture and remaining ingredients except whipped topping with wire whisk or fork until smooth. Pour into pie plate.
Bake 40 to 45 minutes or knife inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Garnish with whipped topping. Store in refrigerator.

Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 1/2 g

FIERY TRIPLE CHOCOLATE CREAM PIE

Fiery Triple Chocolate Cream Pie image

Provided by Nancy Fuller

Categories dessert

Time 4h

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups chocolate wafer cookies
2 tablespoons sugar
6 tablespoons unsalted butter, melted
1 1/2 cups sugar
1/4 cup cornstarch
4 large egg yolks
1 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 1/2 cups milk
3 ounces unsweetened chocolate, chopped
3 tablespoons butter, melted
2 teaspoons vanilla extract
White chocolate shavings, for garnish
Crushed pretzels, for garnish

Steps:

For the pie crust: Preheat the oven to 350 degrees F. Add the cookies, sugar and melted butter to the bowl of a food processor and pulse until the cookies are crumbled and the everything is well combined.
Press the crumbs into a 9-inch pie plate, making sure to evenly distribute them up the sides. Use a dry measuring cup to smooth out the crust if necessary. Bake until set, about 5 minutes. Cool completely before filling, about 20 minutes.
For the chocolate filling: Put the sugar, cornstarch, egg yolks, cayenne and salt in a large saucepan, whisk to combine and place over medium-high heat. Slowly whisk in the milk, bring the mixture to a simmer and cook until it coats the back of a spoon, about 5 minutes. Remove from the heat and stir in the chocolate, butter and vanilla until the chocolate is melted and incorporated.
Spoon the filling into the cooled pie crust. Cool on a wire rack for 30 minutes, then refrigerate for 3 hours. Garnish with shaved white chocolate and crushed pretzels, and serve.

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