THE WORLD'S BEST CHOCOLATE PIE
Steps:
- Gather the ingredients.
- Blend the sugar, cornstarch, flour, salt, and 1 cup of milk together with a wire whisk.
- Whisk in the remaining 2 cups of milk.
- Cook over medium heat for 8 to 9 minutes, until the mixture thickens, stirring it constantly.
- Remove from the heat and whisk in the egg yolks.
- Return to medium heat and cook, stirring the mixture constantly for 2 to 3 minutes more.
- Remove from the heat and stir in the chocolate squares, butter, and the vanilla. Stir until smooth and all the chocolate is melted.
- Cool for 5 to 10 minutes, stirring occasionally. Pour into graham cracker pie and shell refrigerate for 4 hours. Make the Topping
- Gather the ingredients.
- Beat the whipping cream until soft peaks form.
- Add the sugar slowly and beat until stiff peaks form.
- Spread onto the cooled pie.
- Sprinkle with 1/2 teaspoon of Hershey's cocoa and serve.
Nutrition Facts : Calories 676 kcal, Carbohydrate 66 g, Cholesterol 175 mg, Fiber 3 g, Protein 11 g, SaturatedFat 23 g, Sodium 265 mg, Sugar 48 g, Fat 42 g, ServingSize 1 Pie (8 Servings), UnsaturatedFat 0 g
THE ULTIMATE NO-BAKE CHOCOLATE-PEANUT BUTTER PIE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 2h40m
Yield 1 9 inch pie
Number Of Ingredients 14
Steps:
- Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
- Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
- Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.
- Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.
THE ULTIMATE CHOCOLATE PIE
For the crust, crumble three-fourths of 1 (9-oz.) box of chocolate wafer cookies to yield 2 cups.
Provided by Southern Living Editors
Time 11h
Yield Makes 8 to 10 servings
Number Of Ingredients 22
Steps:
- Prepare Crust: Preheat oven to 350°. Pulse first 3 ingredients in a food processor 4 to 5 times. Transfer crumb mixture to a medium bowl; stir in 1/2 cup melted butter. Press on bottom, up sides, and onto rim of a lightly greased (with cooking spray) 9-inch deep-dish pie plate. Bake 10 minutes. Cool on a wire rack. Prepare Filling: Whisk together 3/4 cup sugar and next 3 ingredients in a large saucepan. Whisk together half-and-half and egg yolks in a large bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, 6 to 8 minutes or just until mixture begins to boil. Cook, whisking constantly, 1 more minute; remove from heat. Whisk in semisweet chocolate and next 3 ingredients. Place plastic wrap directly on warm filling. Let stand 30 minutes. Spread filling in cooled crust; place plastic wrap directly on filling, and chill 30 minutes. Prepare Mousse: Microwave milk chocolate morsels and 3 Tbsp. heavy cream in a medium bowl at MEDIUM (50% power) for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals. Let stand 30 minutes, stirring occasionally. Beat 1 cup heavy cream at medium-high speed with an electric mixer until soft peaks form. Gently fold half of whipped cream into milk chocolate mixture until blended and smooth; fold in remaining whipped cream. Spread mousse over filling. Cover and chill 8 to 24 hours or until set. Top with Chocolate Whipped Cream just before serving.Note: We tested with Ghirardelli Semi-Sweet Chocolate Baking Bar and Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar.
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