Simple Chocolate Cream Pie Recipes

CHOCOLATE CREAM PIE II

Steps:

• In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
• Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

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.

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:

• Make the crust: In the bowl of a food processor with a blade attachment, pulse the cookies until you get cookie crumbs. Put the crumbs in a medium bowl, add the melted butter and toss with a fork to combine. Press the cookies into a 9-inch pie pan and refrigerate for 30 minutes, or until you're ready to use it, whichever comes second.
• Make the ganache: Put the chocolate chips in a medium bowl and set aside. Pour the cream into a small saucepan and, over medium-high heat, bring the cream to a boil. Turn off the heat and pour the cream over the chocolate. Cover the bowl with a kitchen towel and let it sit for 3 minutes. Remove the towel and whisk the ganache until it's shiny. Pour half of the ganache into the pie crust and spread evenly all the way up the sides. Pour the rest of the ganache into a piping bag and set aside at room temperature.
• Make the chocolate whipped cream: In a medium bowl using a rubber spatula, blend the cream cheese, powdered sugar and cocoa powder together until the mixture is light and fluffy. Add the heavy cream and whisk until medium-stiff peaks form. (Make sure it doesn't get too stiff.) Place the whipped cream in the fridge until you're ready to use it. In another medium bowl, whisk together the instant pudding and the milk until it thickens. Using a rubber spatula, fold half of the chocolate whipped cream into the bowl of pudding. Return both bowls of creamy pudding and remaining whipped cream to the fridge.
• Make the filling: In a microwave-safe bowl with the microwave on high, heat the chocolate chips in 10-second increments, stirring each time, until they're all melted. Add the cream cheese and sugar and mix together.
• Finish the pie: Take the pie crust from the refrigerator. Using an offset metal spatula, spread the pie filling evenly into the pie crust. Return the pie crust and filling to the fridge for 15 minutes to set. Take the filled pie crust and the pudding-and-whipped-cream mixture from the fridge. Spread the mixture evenly over the pie filling. Refrigerate for another 8 to 10 minutes.
• Remove the pie from the fridge and spread the remaining chocolate whipped cream over the pie. Spray canned whipped topping all over the pie in a fun design. Pipe the remaining ganache all over the pie (optional). Top with the chopped Oreos, shaved chocolate (shaved from a bar with a vegetable peeler) and chocolate sprinkles. Wake up in 30 years from the deliciousness of your chocolate coma.

OLD FASHIONED CHOCOLATE CREAM PIE

Steps:

• Whisk dry ingredients with milk in a large glass heat-proof bowl and cook on high in the microwave.
• Whisk every 3 or 4 minutes.
• Separate eggs and beat egg yolks in a medium bowl while the liquid cooks.
• When the liquid begins to thicken, wisk ladle-fulls of the hot liquid into the beaten egg yolks.
• Strain the egg mixture back into the microwave bowl, whisking again to keep it smooth.
• Continue to microwave until the filling begins to look sort of "cakey" around the edges.
• Whisk to return it to the creamy texture.
• After cooking it this way once, you will become accustomed to consistency and appearance at certain stages.
• When the pie filling is quite thick, remove it from the microwave and add butter and vanilla.
• Pour into the baked pie crust and cover with meringue.
• Prepare meringue while the filling cools: Beat egg whites until "peak" stage.
• Add sugar gradually, beating constantly.
• Add vanilla.
• Spread meringue on pie and bake in a 400° oven 8 to 10 minutes until the meringue has toasty peaks.

EASY CHOCOLATE CREAM PIE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours or until firm.

SIMPLE CHOCOLATE CREAM PIE

Steps:

• Mix 1 cup milk with topping mix until fluffy.
• Add both packages of chocolate pudding and remaining milk; beat until fluffy.
• Spoon into pie shell.
• Top with cool whip and chill about 3 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.

BEST CHOCOLATE CREAM PIE

Steps:

• Set oven to 350 degrees F (middle rack).
• To make crust: mix together all ingredients.
• Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
• Bake for 12 minutes: cool completely.
• For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
• Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
• Remove from heat and add in butter and vanilla.
• Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
• Spoon the filling into the crust and cover lighty with plastic wrap.
• Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
• Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.

CLASSIC CHOCOLATE CREAM PIE

Steps:

• Prebake the store-bought crust according to package directions; let crust cool.
• In a saucepan, preferably nonstick, combine the sugar, cornstarch, and salt; whisk to mix thoroughly.
• Whisk in the milk and egg yolks; place over medium heat and cook, whisking almost nonstop, until it starts to boil and thicken noticeably, 5-7 minutes.
• Cook for 1 minute more, whisking briskly to keep it from bubbling and spattering.
• Remove pan from heat and whisk in the butter, one piece at a time, and the vanilla.
• Whisk in the chocolate, 1/3 at a time, until smooth and fully melted.
• Slowly pour the filling into the cooled pie shell and smooth the top with a spoon.
• Press a piece of plastic wrap directly over the filling leaving no gaps or air pockets, to prevent a skin from forming.
• Transfer the pie to a wire rack and let cool thoroughly, then refrigerate several hours or overnight.
• Just before serving, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
• Add the powdered sugar and continue to beat until stiff but not grainy.
• Smooth the whipped cream over the pie, pipe it decoratively, or simply serve a good-size spoonful with each slice.

CHOCOLATE CREAM PIE

Steps:

• Place the chocolate wafers in the bowl of a food processor, and pulse until finely ground. Transfer to a mixing bowl. Add melted butter, and stir until well combined. Press into an 8-inch springform pan, evenly coating the bottom and lower half of the sides. Cover pan with plastic wrap, and place in the refrigerator to chill for 30 minutes.
• Pour the milk in a small bowl. Sprinkle the gelatin over the milk, and let soften for 5 minutes. Place the cream and 2 tablespoons sugar in a small saucepan, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, and stir to combine. Remove from heat. Add chocolate and vanilla; cover, and let stand for 3 minutes. Stir until thoroughly combined.
• Pass mixture through a fine sieve into prepared cookie crust; leave behind any undissolved chocolate to prevent filling from becoming grainy. Return filled crust to refrigerator for 6 hours or overnight.
• Place the egg whites and remaining 3/4 cup sugar in the heat-proof bowl of an electric mixer, and place over a pan of barely simmering water. Stir constantly until the egg whites are warm to the touch and the sugar is completely dissolved, about 3 minutes. Attach the bowl to the mixer, and use the whisk attachment to beat egg whites, on medium, until soft peaks form, about 3 minutes. Raise speed to high, and beat until stiff and glossy but not dry, about 1 1/2 minutes.
• Remove pie from refrigerator. Using a rubber spatula, drop meringue on top, lifting to create tall peaks. Use a kitchen blowtorch to brown top of meringue peaks, or place under a broiler, watching carefully since it will brown very quickly.
• Chill the pie in the refrigerator, and serve cold.

CHOCOLATE CREAM PIE

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.
• Make filling:
• Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
• Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
• Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
• Make topping:
• Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.

CHOCOLATE CREAM PIE

Steps:

• First, make the base. Blitz the biscuits to fine crumbs in a food processor, or tip into a sandwich bag and bash with a rolling pin. Add the melted butter and pulse to combine. Tip into a 22cm pie dish and press into the base and up the side using the back of a spoon. Keep chilled.
• Tip the sugar and milk into a medium saucepan over low-medium heat, and whisk until the milk is steaming and the sugar has dissolved. Meanwhile, whisk the egg yolks and cornflour together in a bowl to make a smooth paste.
• Add a few spoonfuls of the hot milk to the yolk mixture, whisking to loosen. Slowly whisk this back into the saucepan of hot milk. Continue to whisk until the mixture begins to thicken to a custard-like consistency, about 3-5 mins.
• Remove the pan from the heat and whisk in the butter, dark chocolate and vanilla until the chocolate and butter have melted and the mixture is completely smooth. Pour this over the chilled base and smooth the surface with a spatula. Cover with a circle of baking parchment to prevent a skin forming and chill until set (about 3-4 hrs). Will keep chilled for up to 24 hrs.
• Just before you're ready to serve, whip the cream, icing sugar and vanilla together to soft peaks using an electric whisk. Spoon this over the middle of the pie and gently spread to the edge using the back of the spoon. Sprinkle with chocolate shavings. Or, you could also try sprinkling with crushed candy cane pieces for a mint-chocolate flavour.

DARK CHOCOLATE CREAM PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. In a large saucepan, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Gently stir in butter and vanilla until butter is melted. Spoon into crust. Cool on a wire rack. Cover and chill for at least 3 hours. If desired, serve with whipped cream and grated chocolate.