Triple Chocolate Ice Cream Pie Recipe 455

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TATE PIE (TRIPLE CHOCOLATE CREAM PIE)



Tate Pie (Triple Chocolate Cream Pie) image

Provided by Food Network

Categories     dessert

Time 6h40m

Yield 1 (9 inch) pie

Number Of Ingredients 22

1/2 recipe All-Butter Easy Pie Dough, recipe follows
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon vanilla extract
Two 3.5-ounce bars bittersweet chocolate, chopped into small pieces
1 cup milk
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup cornstarch
1 teaspoon vanilla
Pinch salt
5 egg yolks
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons cocoa powder
4 ounces bittersweet (70 percent) chocolate, chopped into small pieces
2 cups (240 grams) all-purpose flour, cold, plus more for dusting
1 teaspoon (6 grams) salt
1 tablespoon (11 grams) sugar
1 cup (225 grams) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
1/2 cup (120 milliliters) ice water
1 teaspoon (5 milliliters) lemon juice

Steps:

  • For the crust: Line a 9-inch pie plate with the All-Butter Easy Pie Dough. Dock the bottom and refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Line the crust with parchment, fill it with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and parchment and bake the crust for 10 minutes more, or until the bottom begins to turn golden brown and is cooked through. Set aside to cool completely.
  • For the ganache: In a heavy saucepan over low heat, combine the cream, butter and vanilla and cook, stirring, until the butter has completely melted. Increase the heat to medium high and bring the mixture to a simmer. Remove the pan from the heat and pour in the chopped chocolate. Leave the pan undisturbed for a few minutes to allow the chocolate to melt. Whisk until the ganache has emulsified and is shiny.
  • For the pastry cream filling: Whisk together the milk, cream, granulated sugar, cornstarch, vanilla, salt and egg yolks in a heavy saucepan over medium heat until thickened and just starting to bubble. Transfer to a large bowl and stir in half the chocolate ganache until well combined. Place a piece of plastic wrap on the surface and let cool in the refrigerator at least 1 hour
  • For the assembly: Pour the remaining ganache into the crust and, using the back of the spoon or an offset spatula, spread it along the bottom and up the sides until the inside of the crust is completely coated; let it set up in the refrigerator, at least 15 minutes. Once the ganache has set, spread the pastry cream filling into the crust and refrigerate while you make the whipped cream.
  • Whip the cream in a medium bowl with an electric mixer fitted with the whisk attachment until it begins to thicken. Add the confectioners' sugar and cocoa powder and continue to beat until it holds stiff peaks.
  • Gently spoon the whipped cream on top of the pastry cream and spread it carefully and evenly until it just touches the edges of the dough. Chill the pie in the refrigerator for a few hours to set.
  • Before serving, melt the chocolate pieces and drizzle chocolate over the pie.
  • In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
  • In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
  • Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic and refrigerate for at least 20 minutes.

TRIPLE CHOCOLATE CREAM PIE



Triple Chocolate Cream Pie image

A no-bake pie exclusively for dedicated chocolate lovers! My family loves homemade chocolate cream pie for our Christmas dinner. I created this one and nothing has been the same since! Refrigerate the pie until ready to serve. It may also be frozen.

Provided by dragonkitty

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 16

3 (1.55 ounce) bars dark chocolate, coarsely chopped
1 cup miniature marshmallows
¼ cup milk
1 pinch salt
½ teaspoon vanilla extract
½ cup heavy cream
1 (9 inch) prepared graham cracker crust
3 (1.55 ounce) bars milk chocolate, coarsely chopped
1 cup miniature marshmallows
¼ cup milk
1 pinch salt
½ teaspoon vanilla extract
½ cup heavy cream
1 (8 ounce) tub chocolate whipped topping, thawed
1 (8 ounce) tub whipped topping, thawed
¼ cup miniature semi-sweet chocolate chips, for garnish

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.

Nutrition Facts : Calories 646.5 calories, Carbohydrate 64.5 g, Cholesterol 48.5 mg, Fat 40.7 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 25.3 g, Sodium 231.4 mg, Sugar 50.2 g

TRIPLE CHOCOLATE ICE CREAM PIE RECIPE - (4.5/5)



Triple Chocolate Ice Cream Pie Recipe - (4.5/5) image

Provided by DenaK

Number Of Ingredients 6

6 ounces (about 30) chocolate wafer cookies
5 tablespoons unsalted butter, melted; more for greasing the pan
2 pints chocolate ice cream, slightly softened
Quick Hot Fudge Sauce, at room temperature
1 pint coffee ice cream, slightly softened
1 pint vanilla ice cream, slightly softened

Steps:

  • Position a rack in the middle of the oven and heat the oven to 350°F. Butter a 9-inch Pyrex or metal pie plate. Put the cookies in a zip-top bag and crush them with a rolling pin (or process in a food processor) until you have fine crumbs. Measure 1-1/2 cups of crumbs (crush more cookies, if necessary) and put them in a bowl. Add the melted butter and stir until the crumbs are evenly moistened. Transfer to the pie plate and, using your fingers, press the mixture evenly into the bottom and sides (but not on the rim). Bake for 10 min. Let cool completely on a wire rack. Scoop 1 pint of the chocolate ice cream into the cooled crust and spread it evenly with a rubber spatula. Place in the freezer to firm up for about 30 min. Remove the pie from the freezer and, working quickly, drizzle 1/2 cup of the room-temperature fudge sauce over the ice cream. Using a small ice cream scoop (I use a 1-1/2-inch diameter Vollrath #40 available online or at restaurant supply stores), scoop round balls of the chocolate, coffee, and vanilla ice creams and arrange them over the fudge sauce layer (you may not need all of the ice cream). Drizzle with about 1/4 cup of the remaining fudge sauce, using a squirt bottle if you have one. Freeze until the ice cream is firm, about 2 hours. If not serving right away, loosely cover the pie with waxed paper and then wrap with aluminum foil. Freeze for up to two weeks. To serve, let the pie soften in the refrigerator for 15 to 30 min. (premium ice cream brands need more time to soften). Meanwhile, gently reheat the remaining fudge sauce in a small saucepan over medium-low heat. Pry the pie out of the pan with a thin metal spatula. (If the pie doesn't pop out, set the pan in a shallow amount of hot water for a minute or two to help the crust release.) Set the pie on a board, cut into wedges, and serve drizzled with more hot fudge sauce, if you like.

FIERY TRIPLE CHOCOLATE CREAM PIE



Fiery Triple Chocolate Cream Pie image

Provided by Nancy Fuller

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 14

1 1/2 cups chocolate wafer cookies
2 tablespoons sugar
6 tablespoons unsalted butter, melted
1 1/2 cups sugar
1/4 cup cornstarch
4 large egg yolks
1 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 1/2 cups milk
3 ounces unsweetened chocolate, chopped
3 tablespoons butter, melted
2 teaspoons vanilla extract
White chocolate shavings, for garnish
Crushed pretzels, for garnish

Steps:

  • For the pie crust: Preheat the oven to 350 degrees F. Add the cookies, sugar and melted butter to the bowl of a food processor and pulse until the cookies are crumbled and the everything is well combined.
  • Press the crumbs into a 9-inch pie plate, making sure to evenly distribute them up the sides. Use a dry measuring cup to smooth out the crust if necessary. Bake until set, about 5 minutes. Cool completely before filling, about 20 minutes.
  • For the chocolate filling: Put the sugar, cornstarch, egg yolks, cayenne and salt in a large saucepan, whisk to combine and place over medium-high heat. Slowly whisk in the milk, bring the mixture to a simmer and cook until it coats the back of a spoon, about 5 minutes. Remove from the heat and stir in the chocolate, butter and vanilla until the chocolate is melted and incorporated.
  • Spoon the filling into the cooled pie crust. Cool on a wire rack for 30 minutes, then refrigerate for 3 hours. Garnish with shaved white chocolate and crushed pretzels, and serve.

TRIPLE CHOCOLATE DREAM PIE



Triple Chocolate Dream Pie image

Creamy chocolate pie makes for an indulgent dessert. My light version let's you have this treat without any guilt. Sometimes I add a teaspoon of instant coffee granules to the sugar-cocoa mixture for a mocha pie.- Mary Ann Ring, Bluffton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 15

1-1/2 cups graham cracker crumbs
2 tablespoons butter, melted
1 large egg white
FILLING:
2/3 cup sugar
1/3 cup baking cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups fat-free milk
1 large egg, beaten
1/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
TOPPING:
1-1/2 cups reduced-fat whipped topping
1 teaspoon grated chocolate

Steps:

  • Combine the graham cracker crumbs, butter and egg white; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 375° for 6-8 minutes or until lightly browned. Cool on a wire rack., For filling, in a large saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in chocolate chips and vanilla., Pour into crust. Refrigerate for at least 2 hours or until firm. Spread whipped topping over filling; sprinkle with grated chocolate.

Nutrition Facts : Calories 268 calories, Fat 9g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 195mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.

TRIPLE CHOCOLATE ICE CREAM



Triple Chocolate Ice Cream image

This is the first ice cream I made with my Kitchen Aid ice cream maker attachment for my mixer. The recipe came with the attachment. It is absolutely delicious!

Provided by SweetsLady

Categories     Frozen Desserts

Time 3h

Yield 16 serving(s)

Number Of Ingredients 10

2 cups whipping cream, divided
2 (1 ounce) semi-sweet chocolate baking squares, cut into chunks (I use 1/3 cup chocolate chips)
2 (1 ounce) unsweetened chocolate squares, cut into chunks
2 cups half-and-half
1 cup sugar
1/2 cup cocoa
8 egg yolks (I use 5)
4 teaspoons vanilla
1/8 teaspoon salt
4 (1 5/8 ounce) milk chocolate candy bars, chopped (about 1-1/2 cups)

Steps:

  • In small saucepan, place 1/2 cup whipping cream, semisweet and unsweetened chocolate chunks. Heat over medium low heat until chocolate melts, stirring frequently. Remove from heat; set aside. (I have done this in the microwave on 70% power stirring after a minute and then every 20-30 seconds thereafter.).
  • In medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often. Remove from heat; set aside. (I've also done this in the microwave for about a minute.).
  • In small bowl, combine sugar and cocoa powder; set aside. Place egg yolks in mixer bowl and beat; gradually add sugar mixture and mix about 30 seconds or until well blended and slightly thickened. Very gradually add chocolate mixture and half and half; mix until well blended.
  • Return half and half mixture to medium saucepan; stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy. Do not boil. Transfer half and half mixture into large bowl; stir in remaining 1-1/2 cups whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours (I chill mine in the freezer for 2 hours, stirring after 1st hour and then every 15 minutes until 2 hours.).
  • Put the mixture into your ice cream maker and let it go to work. :) During the last 1-2 minutes of freeze time, add in the milk chocolate. Immediately transfer ice cream into serving dishes or freeze in airtight container. Enjoy!

SKINNY TRIPLE CHOCOLATE PIE



Skinny Triple Chocolate Pie image

58% less sat fat • 33% less calories than the original recipe. A luscious dessert for just 160 calories per serving!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 10

Number Of Ingredients 8

1 package (1.4 oz) fat-free, sugar-free instant chocolate pudding mix
1 3/4 cups fat-free milk
1 teaspoon vanilla
1/2 of a package (8 oz) fat-free cream cheese, softened
1/2 of a container (8 oz) Cool Whip lite frozen whipped topping, thawed
1 (6 oz) chocolate-flavor crumb pie shell
1 cup fresh raspberries or Cascadian Farm™ frozen organic raspberries, thawed
1 tablespoon grated semisweet chocolate

Steps:

  • In a medium bowl, prepare pudding mix according to package directions using the 1 3/4 cups milk. Stir in vanilla; set aside.
  • Place cream cheese in a large microwave-safe bowl. Microwave, uncovered, on 100% power (high) for 15 seconds; stir. Microwave on 100% power (high) for 15 seconds more. Beat cream cheese with an electric mixer on medium speed for 15 seconds. Add half of the pudding mixture; beat until smooth. Add the remaining pudding mixture; beat until smooth. Fold in half of the whipped topping. Spread mixture in pie shell. Chill 4 to 24 hours or until set.
  • Top individual servings with the remaining whipped topping, the raspberries, and grated chocolate.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 1 g

TRIPLE-LAYER CHOCOLATE PIE



Triple-Layer Chocolate Pie image

Why serve a single-layer chocolate pie when it's just as easy-and three times as delicious-to go with a Triple-Layer Chocolate Pie?

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 8 servings

Number Of Ingredients 4

2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
2 cups cold milk
1 chocolate cookie crumb crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

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.

Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

TRIPLE-CHOCOLATE PUDDING PIE WITH CAPPUCCINO CREAM



Triple-Chocolate Pudding Pie with Cappuccino Cream image

Categories     Coffee     Chocolate     Dessert     Bake     Freeze/Chill     Summer     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Crust:
9 whole chocolate graham crackers
1 tablespoon sugar
Pinch of salt
6 tablespoons unsalted butter, melted
Filling:
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
3 1/2 cups half and half
4 large egg yolks
3 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Topping:
1 cup chilled whipping cream
2 tablespoons powdered sugar
1 1/2 teaspoons instant espresso powder
1/2 teaspoon vanilla extract
Chocolate-covered espresso beans

Steps:

  • For crust:
  • Preheat oven to 350°F. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.
  • For filling:
  • Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
  • For topping:
  • Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.)
  • Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans and serve.

CHOCOLATE ICE-CREAM PIE



Chocolate Ice-Cream Pie image

Crushed amaretti cookies, which are crisp, sweet, and almond-flavored, form the crust of this pie and are mixed into the ice-cream filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h10m

Number Of Ingredients 4

5 ounces amaretti cookies
2 pints chocolate ice cream
1/4 cup heavy cream
3 ounces semisweet chocolate chips

Steps:

  • In a food processor, pulse cookies until crumbs form (3 cups). Remove 3/4 cup crumbs; spread evenly in bottom of prepared pan (see below).
  • Add ice cream to crumbs in processor; puree until smooth and combined. Scrape into pan, without disturbing crust; smooth top. Place in freezer (keep level) until solid, 3 hours.
  • In a small saucepan, heat heavy cream over high heat until steaming. Remove from heat; whisk in chocolate chips until melted and combined. Let stand until cool but pourable, 5 minutes. Pour over pie; spread to cover top. Cover with plastic wrap; return to freezer until ready to serve, up to 3 days. Before serving, let stand at room temperature, 10 minutes. Release sides of pan. Slice pie with a knife that's been heated under hot water.

CHOCOLATE ICE CREAM PIE



Chocolate Ice Cream Pie image

"I keep the ingredients for these frosty chocolate pies on hand during the summer," writes Wendy Bognar of Sparks, Nevada. "They're so quick to assemble. My husband and kids love them."

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 pies (8 servings each).

Number Of Ingredients 4

2 quarts vanilla ice cream, melted
1 package (5.9 ounces) instant chocolate pudding mix
2 graham cracker crusts (10 inches)
Whipped topping, optional

Steps:

  • In a large bowl, whisk melted ice cream and pudding mix for 2 minutes. Pour into crusts. Freeze until firm. , Pies may be frozen for up to 2 months. Remove from the freezer 10 minutes before serving. Garnish with whipped topping if desired.

Nutrition Facts : Calories 275 calories, Fat 13g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 329mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

OREO® TRIPLE LAYER CHOCOLATE PIE



OREO® Triple Layer Chocolate Pie image

A cookie crust holds three chocolatey layers for a creamy no-bake pie.

Provided by Baker's

Categories     Trusted Brands: Recipes and Tips

Time 4h25m

Yield 10

Number Of Ingredients 5

32 OREO Chocolate Sandwich Cookies, divided
¼ cup butter or margarine, melted
2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

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.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 25.5 g, Cholesterol 16.1 mg, Fat 9.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 7.2 g, Sodium 388.7 mg, Sugar 19.9 g

TRIPLE-CHOCOLATE ICE CREAM CAKE



Triple-Chocolate Ice Cream Cake image

A trifecta of chocolate stars in this uniquely constructed frozen dessert: decadent dark chocolate cake, rich white chocolate ganache, and luscious chocolate ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 16

Unsalted butter, room temperature, for pans
3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans
1 1/2 cups unbleached all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
2 large eggs, room temperature
3/4 cup buttermilk, room temperature
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
3/4 cup warm water
12 ounces white chocolate, chopped
1 cup heavy cream
2 quarts chocolate ice cream, softened
Lightly sweetened whipped cream and milk chocolate shavings, for serving

Steps:

  • Cakes: Preheat oven to 350 degrees. Butter a 9-inch round cake pan (2 inches deep); line with parchment. Butter parchment, then dust with cocoa, tapping out excess. Repeat process with a 15 1/2-by-10 1/2-inch jelly-roll pan. In the bowl of a mixer fitted with the paddle attachment, beat together cocoa, flour, sugar, baking soda, baking powder, and salt on low speed until just combined. Add eggs, buttermilk, oil, and vanilla; beat to combine. Add water; increase speed to medium and beat until smooth, about 3 minutes.
  • Transfer 1 cup batter to prepared cake pan and remaining batter to prepared jelly-roll pan, spreading both batters evenly with an offset spatula. Bake until set and a tester inserted into centers comes out clean, 12 to 14 minutes. Transfer pans to wire racks and let cool 15 minutes. Invert cakes from pans; reinvert onto racks and let cool completely.
  • White Chocolate Ganache: Place chocolate in a medium bowl. Heat cream in a small saucepan over medium; pour over chocolate. Let stand 3 minutes. Gently stir with a spatula until fully incorporated. Cover and refrigerate until set but still spreadable, about 1 hour. If ganache is too firm, let stand at room temperature or beat with a mixer until softened.
  • Trim edges of rectangular cake. Top with ganache; spread evenly to edges. Using a ruler, cut cake evenly into quarters; stack on top of one another, gently pressing down to adhere layers. Cover and refrigerate 30 minutes. Using a ruler, cut cake lengthwise into 1-inch-wide strips, then cut each strip in half (they should be about 3 1/2 to 4 inches tall).
  • Transfer 9-inch cake to a 10-inch springform pan. Place cake strips around perimeter of cake, flush with edge of pan.
  • Spread ice cream over cake in pan; cover and freeze overnight. Just before serving, remove cake from freezer; unlatch pan, remove cake, and top with whipped cream and chocolate shavings.

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From southyourmouth.com


CLASSIC CHOCOLATE CREAM PIE RECIPE | HERSHEY'S
Prepare pastry shell; cool. Combine chocolate and 2 cups milk in medium saucepan; cook over medium heat, stirring constantly, just until mixture boils. Remove from heat; set aside. Stir together sugar, flour, cornstarch and salt in medium bowl. Blend remaining 1 cup milk into egg yolks; stir into sugar mixture.
From hersheyland.com


TRIPLE CHOCOLATE-COOKIE TRIFLE PIE RECIPE | MYRECIPES
Microwave 1/2 cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil). Place bittersweet chocolate in a large bowl. Pour hot cream over chocolate, and stir until smooth. Repeat procedure with 1/4 cup cream and white chocolate. (If chocolate does not melt completely after stirring, microwave at HIGH for 10-second intervals just until ...
From myrecipes.com


ICE CREAM PIE - THE SEASONED MOM
2021-06-01 Combine the cookie crumbs, sugar and melted butter. Press the crumbs into a 9-inch pie plate. Bake the crust in a 400° F oven for about 8 minutes. Cool completely. Assemble the pie by filling the shell with softened ice cream. Spread a layer of fudge sauce on top of the ice cream, and then top with a carton of Cool Whip.
From theseasonedmom.com


TRIPLE COCONUT CREAM PIE - SMITTEN KITCHEN
2018-04-28 Turn dough and any unmixed bits out onto a piece of plastic wrap or waxed paper and mash into a disc. Wrap tightly and chill for at least 1 hour, and up to 1 week. Make coconut crust by hand: On a cutting board, mince coconut then scrape into a large bowl. Add flour, sugar, and salt and stir to combine.
From smittenkitchen.com


10-MINUTE ICE CREAM PIE - GIMME SOME OVEN
2010-09-08 Instructions. Let ice cream thaw until slightly soft and scoop-able. Then gently spread a layer in the pie crust, approximately 1″ thick. Add in a light layer of toppings on top. Then add one more 1″ thick layer of ice cream, and add more toppings on top. Freeze the pie until it is firm again, then slice and serve.
From gimmesomeoven.com


CHOCOLATE ICEBOX PIE RECIPE - PILLSBURY.COM
2019-12-16 1. In 3-quart saucepan, heat milk over medium heat until it just begins to bubble around edges (do not boil). Remove from heat; stir in chocolate chips with whisk until melted. Cool slightly. 2. In small bowl, stir together cold water and cornstarch until dissolved. Stir cornstarch mixture, condensed milk, eggs and vanilla into chocolate mixture.
From pillsbury.com


CHOCOLATE ICE CREAM PIE - LOVE FROM THE OVEN
2016-11-11 In a large bowl, stir ice cream until softened. Spoon ice cream into pie shell and spread evenly. Freeze 3 to 4 hours or until solid. To make ganache, combine chocolate chips, butter, heavy cream and corn syrup in a microwave safe bowl. Microwave on 50% power for 45 seconds. Remove from microwave and stir well.
From lovefromtheoven.com


CHOCOLATE BROWNIE MOUSSE CREAM PIE - THE BAKING CHOCOLATESS
2019-10-30 Add chocolate, stirring until completely melted. Remove from heat and stir in sugar. Add flour, eggs, vanilla and salt. making sure all ingredients are mixed in well. Spread mixture into pie crust. Bake in a preheated 350 degree oven for 25 minutes, until top has a crust and sides are firm. Remove from oven and let cool completely.
From thebakingchocolatess.com


HOMEMADE TRIPLE CHOCOLATE ICE CREAM RECIPE | VINTAGE COOKING
Homemade Triple Chocolate Ice Cream Recipe. Homemade Triple Chocolate Ice Cream Recipe Save Print. Prep time. 2 hours. Cook time. 10 mins. Total time. 2 hours 10 mins A wonderfully smooth and rich ice cream made from three different kinds of chocolate. Author: Laura Warnke. Recipe type: Dessert. Cuisine: American. Serves: 4 cups. Ingredients. ½ cup …
From vintagecooking.com


DOUBLE CHOCOLATE ICE CREAM PIE | BUTTERMILK BY SAM
2020-03-17 Directions. Step 1 Preheat oven to 350 F. Remove ice cream from the freezer to let it soften. Step 2 In a food processor, pulse oreo cookies until finely ground. Add butter and process until it’s distributed and you have wet crumbs. Step 3 Press the crumbs into a 9” tart pan, on the bottom and up the sides. Bake it for about 5 minutes, then ...
From buttermilkbysam.com


CHOCOLATE CREAM PIE - ONCE UPON A CHEF
Whisk gently until combined. In a bowl or large measuring cup, whisk together the milk and egg yolks. Add the milk mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth. Cook over medium-high heat, whisking frequently, until the mixture starts to bubble and thicken, 6-8 minutes.
From onceuponachef.com


TRIPLE-CHOCOLATE CREAM PIE | RECIPES | WW USA
Firmly press crumb mixture onto bottom and up sides of prepared pie plate. Bake 12 minutes; transfer to wire rack and let cool. To make filling, in a medium bowl, whisk together sugar, cornstarch, cocoa powder and salt; whisk in milk and egg until blended. In a large saucepan, heat half-and-half over medium heat until small bubbles appear ...
From weightwatchers.com


OREO COOKIE PIE RECIPE | MYRECIPES
Step 1. Spread softened ice cream evenly inside piecrust; freeze 1 hour. Advertisement. Step 2. Whisk together half-and-half and pudding mix in a medium bowl until blended and thickened, about 2 minutes. Spoon mixture evenly over frozen ice cream in piecrust. Freeze 1 hour. Meanwhile, crush 5 of the cookies. Step 3.
From myrecipes.com


CHOCOLATE ICEBOX PIE - KING ARTHUR BAKING
Instructions. Preheat the oven to 375°F. Lightly grease a 9" pie pan. To make the crust: Combine the ingredients, and press the mixture into the bottom and up the sides of the pan. Freeze the crust for 15 minutes (this will prevent over-browning), then bake for 8 to 10 minutes, until it's lightly browned around the edges.
From kingarthurbaking.com


NO BAKE CHOCOLATE CREAM PIE - TOGETHER AS FAMILY
2020-10-16 Let it sit for about 3-5 minutes so it can thicken up. Spread 1 ½ 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.
From togetherasfamily.com


CHOCOLATE CREAM PIE - RECIPETIN EATS
2017-03-17 Place cornflour, sugar and salt in a medium saucepan. Whisk to combine. Add milk, cream and yolks. Whisk to combine. Turn heat onto medium low (or low for strong gas stoves). As the mixture warms up, whisk regularly, but not constantly. After around 3 minutes, you'll feel the mixture thicken. Start to whisk constantly.
From recipetineats.com


TRIPLE CHOCOLATE CREAM PIE - MRFOOD.COM
Remove from heat and cool for 10 minutes. Place whipped topping in a large bowl and, with an electric mixer, whip melted chocolate into topping until completely blended. Add milk and continue to blend until thoroughly mixed. Spoon into crust and sprinkle crushed cookie crumbs over the top. Chill for 2 to 3 hours, until set.
From mrfood.com


HOMEMADE CHOCOLATE CREAM PIE RECIPE - LIVE WELL BAKE OFTEN
2019-06-27 Add the chocolate sandwich cookies to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Stir until all of the crumbs are moistened. Scoop the mixture into a 9-inch pie plate. Firmly press it on the bottom and around the sides of the dish.
From livewellbakeoften.com


EASY CHOCOLATE ICEBOX PIE RECIPE - THE SPRUCE EATS
2022-02-08 Make the Crust. Heat oven to 350 F. In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar until evenly mixed. Press mixture into the bottom and up the sides of a 9-inch pie plate. Bake crust 8 minutes.
From thespruceeats.com


CHOCOLATE CHIP COOKIE DOUGH ICE CREAM PIE - LIFE LOVE AND SUGAR
2020-07-23 Add the rest of the whipped cream to the cream cheese mixture and gently fold to combine. 15. Stir in a 1/4 cup of the mini chocolate chips and about half of the frozen cookie dough balls. 16. Pour the filling into the pie crust and spread evenly. Freeze the pie until firm, 4-5 hours or overnight. 17.
From lifeloveandsugar.com


TRIPLE LAYER CHOCOLATE CREAM PIE - CINCYSHOPPER
2020-10-06 In a bowl beat cream cheese and powdered sugar until fluffy. Fold in 4 oz whipped topping. Spread mixture in pie crust. In another bowl, combine pudding mix and milk. Beat until it begins to thicken. Spread mixture in another layer over cream cheese layer. Top with remaining whipped topping.
From cincyshopper.com


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