Kalidasas Kicked Up Chocolate Cream Pie Recipes

CHOCOLATE CREAM PIE I

Steps:

• Combine 1/2 cup sugar, flour, milk, and chopped chocolate in a 2-quart saucepan. Cook over medium-high heat, stirring constantly, until mixture begins to bubble. Reduce heat; simmer and continue stirring for 2 minutes more.
• Remove pan from heat. Whisk remaining 1/4 cup sugar into egg yolks.
• Pour the hot milk mixture into the egg yolks in a slow stream, whisking constantly. Return filling mixture to the saucepan and cook over medium heat for an additional 90 seconds, stirring constantly. Remove from heat, and stir in butter and vanilla.
• Pour filling into pie shell, and chill until set, about 4 hours. Top with whipped cream and a little grated chocolate before serving.

CHOCOLATE CREAM PIE

Steps:

• Put the half-and-half in a saucepan with the coffee and star anise.
• Heat to scalding, remove from heat and allow to stand for 10 minutes to infuse the flavors.
• Strain mixture into clean saucepan.
• Add 2 cups heavy cream and set aside.
• In a separate bowl mix 1 cup sugar, flour, cornstarch, and salt.
• Add egg yolks and combine with sugar mixture (a fork does a good job) until well blended (the sugar mixture is completely yellow).
• Loosely mix in cocoa powder.
• Add mixture to infused half-and-half mixture and heat slowly stirring continuously.
• When mixture is hot and just starting to thicken add bittersweet chocolate.
• Continue heating until thick.
• Stir constantly to prevent scortching.
• Mix in vanilla, butter, and Grand Marnier.
• Pour directly into prepared pie shell (strain to remove lumps if desired).
• Cover with plastic wrap and put in refrigerator overnight.
• Whip cream until almost stiff, then whip in chocolate until stiff.
• Cover pie with whipped cream.
• Lightly sprinkle the top with cocoa powder.

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.

ANGELA'S CHOCOLATE CREAM PIE

Steps:

• Combine 1/4 cup sugar, cornstarch, flour, cocoa and salt in small bowl.
• Blend well.
• Stir in 1/4 cup milk and egg yolks.
• In a saucepan, combine remaining 3/4 cup sugar and remaining 2 cups milk; place over medium heat and gradually bring to a boil.
• Remove from heat.
• Stir 1 cup hot milk mixture into the cocoa mixture, then return to saucepan.
• Bring to a boil over medium-high heat, stirring constantly.
• Let mixture boil for 5 minutes while continuing to stir.
• Remove from heat and stir in butter and vanilla.
• Pour into pie shell and let chill 2-3 hours before serving.
• Top each slice with a dollop of Cool Whip when serving.