Mostdivinetriplechocolatepie Recipes

DIVINE TRIPLE CHOCOLATE PIE

Steps:

• CHOCOLATE PIE CRUST:
• Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form.
• Add the chocolate and water, tossing with a fork, until the dough forms.
• Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle.
• Loosely fit the dough into a 9-inch pie plate and trim the edge so that there it reaches 1 inch beyond the rim of the pie plate.
• Fold the extra under the edge of the crust to from a ridge.
• Flute the edge and prick the entire surface of the pie shell with a fork.
• Bake at 400 degrees F for 12 minutes or until a golden brown.
• Cool on a rack.
• CHOCOLATE PIE:
• Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan.
• Stir in the milk and slightly beaten egg yolks.
• Add 3 (1 oz) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves.
• Remove from the heat and stir in the vanilla.
• Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites.
• Remove the chocolate mixture from the refrigerator and set aside Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed.
• Gradually add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each addition.
• Continue beating until stiff, glossy peaks form when the beaters are slowly lifted.
• When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed.
• Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream.
• Chill in the refrigerator until the mixture mounds well when spooned.
• Turn into the chocolate pie shell.
• Chill in the refrigerator for 2 hours or until set.
• To serve, decorate the pie with puffs of sweetened whipped cream.
• Grate and sprinkle the chocolate over the whipped cream.

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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.

TRIPLE CHOCOLATE CREAM PIE

Steps:

• To make the dark chocolate layer, place the dark chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
• Beat the heavy cream in a bowl until soft peaks form. Fold the whipped cream into the dark chocolate mixture until evenly blended. Spoon the mixture into the prepared graham cracker crust. Spread 1/2 chocolate whipped topping over the dark chocolate layer. Refrigerate at least 30 minutes.
• Meanwhile, make the milk chocolate layer by placing the milk chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts, and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
• Beat the remaining 1/2 cup heavy cream in a bowl until soft peaks form. Fold the whipped cream into the milk chocolate mixture until evenly blended. Pour the mixture over chocolate topping layer. Spread the remaining chocolate whipped topping over the milk chocolate layer. Spoon the whipped topping over the chocolate topping. If desired, garnish with miniature chocolate chips.

MILK CHOCOLATE PIE

Steps:

• Melt marshmallows with milk in a microwave-safe container in a microwave in 30-second increments, stirring between each, until smooth. Slowly add chocolate and stir until completely melted.
• Beat whipping cream in a separate bowl using a mixer until thick. Stir into chocolate mixture. Pour into pie crust.
• Cover and refrigerate for 4 hours.

QUICK AND EASY CHOCOLATE PIE

Steps:

• Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk until well blended and mixture just begins to thicken. Stir in chocolate morsels, if desired.
• Add contents of Reddi-wip can; stir gently but quickly until well blended. Pour into crust; cover.
• Refrigerate 6 hours, or until set. Cut into 8 slices to serve. Garnish with additional Reddi-wip and crushed candy, if desired.

OREO TRIPLE-LAYER CHOCOLATE PIE

Steps:

• Crush 24 cookies finely; mix with butter. Press onto bottom and up side of 9-inch pie plate.
• Beat pudding mixes and milk with whisk 2 minutes.
• Spoon 1-1/2 cups pudding into crust. Stir half the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining cookies; stir into remaining whipped topping. Spread over pie.
• Refrigerate 4 hours or until firm.

TRIPLE CHIP COOKIE PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix white sugar, butter, brown sugar, eggs, and vanilla extract in a large bowl. Add flour; mix until blended. Add chocolate chips, peanut butter chips, and butterscotch chips. Pour into the pie shell.
• Bake in the preheated oven until top is firm and golden, about 1 hour.

HEART-SHAPED CHOCOLATE ÉCLAIRS

Steps:

• Prepare the pastry cream: Cut vanilla bean in half crosswise, then cut a slit lengthwise down each half. Use the edge of the knife to scrape out all the seeds. Discard the pods or reserve for another use.
• Combine sugar, cornstarch, salt, egg, egg yolks, milk, and vanilla seeds in a saucepan; whisk until well combined.
• Place over medium heat and cook, stirring constantly and scraping the bottom surface of the pan, until thick, about 10 minutes.
• Remove from the heat and whisk to release some steam. Add butter and keep stirring until melted. Pass through a fine sieve to remove any fibrous bits from the vanilla pod. Place plastic wrap directly on the surface of the pastry cream to cover and refrigerate until thoroughly chilled, at least 2 to 3 hours.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Combine butter, water, and salt for the pate choux in a saucepan over medium-high heat; bring to a simmer. Add flour and stir with a wooden spoon until a buttery dough forms. Continue to cook and stir until a starchy film forms on the bottom of the pan. Turn off the heat and continue stirring for 1 more minute.
• Transfer to a bowl. Add one egg and mix it in with a little dough. Once that's incorporated, mix it in with the remaining dough. Repeat with the second egg. Continue stirring until you have a very sticky dough. Use a spatula to clean off the whisk if necessary.
• Transfer the dough into a pastry bag and snip off the tip making a ½-inch opening. Pipe two 6-inch heart shapes on the prepared baking sheet. Start by making thin shapes and then pipe extra dough to make them thicker. To fine-tune the hearts, dip your fingers in water and fix any imperfections if desired.
• Bake in the center of the preheated oven until beautifully browned, about 30 minutes. Turn off the heat, leave the pastries in the oven, and prop the oven door open with a wooden spoon. Let sit until crispy and dried out, about 1 hour.
• Use a serrated knife to slice the hearts in half horizontally.
• Remove pastry cream from the refrigerator and transfer to a pastry bag. Generously pipe cream into the bottom half of each heart, then place the top halves on the cream.
• Heat cream in a saucepan until simmering.
• Place chocolate chips in a small bowl and pour hot cream over top. Let sit for 2 to 3 minutes, then whisk until chocolate has melted and ganache is thick and shiny. Let cool for about 5 minutes.
• Spoon ganache on top of each heart. Reserve any remaining ganache for another use. Refrigerate éclairs until the ganache is firm, about 15 minutes.
• Place éclairs on serving plates. Fill the center of each heart with raspberries and sift cocoa powder over top. Sift powdered sugar over just the raspberries and serve. (Each éclair is enough for two people.)