No Bake Three Layers Chocolate Pie Recipes

CHOCOLATE CREAM PIE

Steps:

• Combine dry pudding mixes and half & half in a mixing bowl. Stir with a wire whisk until combined well. Let it sit for about 3-5 minutes so it can thicken up.
• Spread 1 1/2 cups of the chocolate pudding into the bottom of the chocolate cookie crust.
• To the remaining chocolate pudding add half of the tub of Cool Whip. Stir until combined and lighter in color. Spread on top of the chocolate pudding layer in the crust.
• Spread the remaining Cool Whip on top of the pie and cover with the enclosed lid.
• Let refrigerate for at least 8 hours, or for best results refrigerate overnight, to allow the flavor to come together and the pie to thicken up.
• When ready to serve, garnish the top of the pie with chocolate curls (Hershey bar + a vegetable peeler) or garnish with Hershey chocolate bar squares.
• Store leftovers in the fridge for 3-4 days.

NO BAKE THREE LAYERS CHOCOLATE PIE

Steps:

• Make the pudding following the directions on the box.
• On the crust add one layer of pudding.
• Add one layer of Cinnamon Graham Crackers. Cut the crackers as needed to cover as much surface as possible.
• Add another layer of chocolate pudding.
• Add one other layer of crackers and a final layer of pudding.
• Before serving add one layer of Cool Whip.
• Crush some Cinnamon Graham Crackers and chop the chocolate chips.
• Sprinkle the chocolate chips and crushed crackers on top on the Cool Whip.

OREO® TRIPLE LAYER CHOCOLATE PIE

Steps:

• Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
• Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
• Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
• Refrigerate 4 hours or until set.

NO-BAKE CHOCOLATE PIE

Steps:

• In a large heavy saucepan, combine the candy bars, marshmallows and milk. Cook and stir over low heat until smooth. Remove from the heat; cool. Fold in whipped topping; pour into crust. , Cover and refrigerate for 4 hours or overnight. Garnish with additional whipped topping if desired.

TRIPLE-LAYER CHOCOLATE PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
• Spread 1-1/2 cups pudding onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.
• Refrigerate 3 hours or until firm.

NO-BAKE CHOCOLATE PIE

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.

NO BAKE CHOCOLATE TRUFFLE PIE

Steps:

• Sprinkle toasted pecans on pie crust.
• Heat caramels and evaporated milk in glass bowl in microwave on medium setting until melted.
• Stir until smooth.
• Pour over pecans.
• In another glass bowl, heat chocolate chips, cream and butter in microwave on medium setting until melted.
• Stir until smooth.
• Pour over caramel layer.
• Chill 4 hours.
• Allow to come to approximately room temperature to serve.
• Garnish with whipped cream or Cool Whip piped on top around edge of pie or spoon a dollop on each piece.
• Drizzle raspberry puree or add a few fresh raspberries around pie slice on plate for extra elegant touch.