No Bake Chocolate Cream Pie With Toasted Meringue Recipes
NO-BAKE CHOCOLATE PIE
This is a tradition that we make every holiday and is so delicious! Rich cocoa flavor, deep brown in color, and creamy delicious. Tastes great with homemade whipped cream.
Provided by Sabrina Sperry
Categories Desserts Pies No-Bake Pie Recipes
Time 8h20m
Yield 8
Number Of Ingredients 10
Steps:
- Combine graham cracker crumbs and sugar in a 9-inch glass pie dish. Add melted butter and mix together. Press mixture firmly across pie dish and up sides. Set aside.
- Combine milk, sugar, eggs, cornstarch, cocoa powder, and salt in a bowl and mix using an electric mixer until well combined. Pour into a saucepan and bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute. Remove from heat and stir in vanilla extract.
- Pour filling into crust and immediately cover with plastic wrap. Cool on counter to room temperature. Refrigerate 8 hours to overnight.
Nutrition Facts : Calories 382.4 calories, Carbohydrate 52.4 g, Cholesterol 80.6 mg, Fat 17.6 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 9.9 g, Sodium 266.4 mg, Sugar 40.5 g
NO-BAKE CHOCOLATE CREAM PIE WITH TOASTED MERINGUE
The swirly meringue topping on this pie is stable enough to make a day ahead and keep chilled-even if you've bruleed it.
Yield 8 servings
Number Of Ingredients 17
Steps:
- Pie:
- Cook butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (be careful not to let it burn), 5-8 minutes. Remove from heat.
- Meanwhile, process cookies in a food processor until finely ground. (Alternatively, place cookies in a large resealable bag and crush to fine crumbs with a rolling pin or heavy pot). Transfer to a medium bowl.
- Add 1/2 cup brown butter and a pinch of salt to cookie crumbs and mix until well blended (mixture should resemble wet sand). Transfer to a 9" pie dish and press evenly into bottom and up sides of dish with a measuring cup (make sure to come up all the way to the top lip of the pie dish). Chill 20 minutes.
- Brush the bottom of crust with 2 oz. melted chocolate; return to refrigerator.
- Whisk egg yolks and cornstarch in a medium bowl. Whisk cream and cocoa powder in a medium saucepan until no lumps remain; whisk in milk and sweetened condensed milk and bring to a bare simmer over medium heat. Whisking constantly, gradually add milk mixture to egg mixture, then, still whisking, pour egg mixture into pan. Cook over medium heat, still whisking, until mixture is considerably thickened with the occasional bubble rising to the surface (think chocolate pudding), about 4 minutes. Add remaining 6 oz. chocolate to custard and remaining 1/2 cup brown butter; whisk until smooth. Scrape into chilled crust and chill until custard is cold and set, at least 2 hours.
- Meringue and assembly:
- Using an electric mixer on high, beat egg whites until loose and foamy, about 2 minutes. With motor running, gradually add granulated sugar and beat until stiff, shiny peaks form, about 5 minutes. Gradually add powdered sugar and beat another 2 minutes (meringue will deflate slightly when you add the powdered sugar but will regain volume).
- Spoon meringue over pie, swirling decoratively. Use a kitchen torch to toast meringue, if desired.
- Do ahead
- Pie with meringue can be made 1 day ahead. Chill.
NO-BAKE CHOCOLATE CREAM PIE
Easy and quick pie recipe. It may be simple, but the taste is awesome! This recipe is from "Family Circle", Woman's Day", or "Woman's World" magazine, 2005.
Provided by SouthernBell2627
Categories Pie
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- At medium speed beat 2 ¼ cups milk, pudding mix and vanilla until thick. Let stand 5 minutes.
- At high speed beat until smooth and shiny. Pour remaining milk into bowl; sprinkle with gelatin. Let stand 5 minutes.
- Microwave on HIGH in 10-second intervals, stirring often, until dissolved.
- At low speed beat gelatin mixture into pudding.
- Fold in 2 cups whipped topping; spoon into crust.
- Spread with remaining topping; refrigerate 4 hours.
Nutrition Facts : Calories 133.1, Fat 3.8, SaturatedFat 2.3, Cholesterol 14.2, Sodium 87.9, Carbohydrate 19.3, Fiber 0.2, Sugar 14.4, Protein 6.1
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- Cook butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (be careful not to let it burn), 5–8 minutes. Remove from heat.
- Meanwhile, process cookies in a food processor until finely ground. (Alternatively, place cookies in a large resealable bag and crush to fine crumbs with a rolling pin or heavy pot.) Transfer to a medium bowl.
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