Triple Layer Chocolate Cream Pie Recipes

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TRIPLE LAYER CHOCOLATE CREAM PIE



Triple Layer Chocolate Cream Pie image

Triple Layer Chocolate Cream Pie is an easy, no bake dessert. This delicious recipe has layers of cheesecake, pudding, and whipped topping.

Provided by Jen

Categories     Dessert

Number Of Ingredients 6

1 Oreo Crust
2 box (3.4 oz Instant Chocolate Pudding)
2 1/4 cup Milk
2 tbsp Powdered Sugar
4 oz Cream Cheese
12 oz Whipped Topping

Steps:

  • 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.
  • Garnish top with shavings from chocolate bar.

Nutrition Facts : Calories 285 kcal, Carbohydrate 37 g, Protein 5 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 23 mg, Sodium 449 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving

TRIPLE LAYER CHOCOLATE CREAM PIE



Triple Layer Chocolate Cream Pie image

This decadent dessert feature three chocolate layers--a rich fudge filling, a chocolate mousse, and chocolate whipped cream--to satisfy even the biggest chocolate cravings!

Provided by Danelle

Categories     Desserts

Time 8h50m

Number Of Ingredients 23

3/4 cup milk chocolate chips
1 cup plus 3 tablespoons heavy cream
2 tablespoons sugar
For the chocolate whipped cream
2 cups heavy cream
2 tablespoons chocolate syrup
3 tablespoons sugar
Chocolate curls, for garnish (optional)
3/4 cup sugar
1/4 cup cornstarch
1/4 cup cocoa
Pinch of salt
2 cups half-and-half
4 egg yolks
4 ounces semisweet chocolate, finely chopped
2 ounces 60% cacao bittersweet chocolate, finely chopped
2 tablespoons butter
1 teaspoon vanilla
2 cups chocolate wafer cookie crumbs
1/2 cup finely chopped pecans
1/4 cup sugar
1/4 teaspoon salt
1/2 cup butter, melted

Steps:

  • Preheat oven to 350 degrees. In a food processor, pulse chocolate cookie crumbs, pecans, sugar and salt. Stir in melted butter. Press mixture into a lightly greased 9-inch deep-dish pie plate. Bake for 10 minutes. Cool completely.
  • To prepare chocolate filling, whisk together 3/4 cup sugar, cornstarch, cocoa and salt 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 until mixture just begins to boil. Cook, whisking constantly, for 1 more minute. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter and vanilla. Place plastic wrap directly on warm filling. Let stand 30 minutes. Spread filling over cooled crust. Place plastic wrap directly ever filling and refrigerate for 30 minutes.
  • To prepare mousse, microwave milk chocolate chips and 3 tablespoons heavy cream in a medium bowl at 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 and 2 tablespoons sugar at 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 chocolate filling. Cover and chill 8 to 24 hours or until set.
  • Meanwhile, prepare the chocolate whipped cream by adding 2 cups heavy cream and chocolate syrup to a large bowl. Beat at high speed with an electric mixer until foamy. Gradually beat in sugar. Continue beating until soft peaks form. Top pie with chocolate whipped cream before serving. Garnish with chocolate curls, if desired.

Nutrition Facts : Calories 816 calories, Carbohydrate 76 grams carbohydrates, Cholesterol 184 milligrams cholesterol, Fat 55 grams fat, Fiber 5 grams fiber, Protein 10 grams protein, SaturatedFat 30 grams saturated fat, ServingSize 1, Sodium 360 milligrams sodium, Sugar 55 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 21 grams unsaturated fat

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

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.

COOKIES AND CREAM TRIPLE LAYER PIE



Cookies and Cream Triple Layer Pie image

Find out for yourself with the Cookies and Cream Triple Layer Pie from My Food and Family that three is the magic number, especially when it comes to dessert! Each creamy, chocolaty layer of our Cookies and Cream Triple Layer Pie is even more delicious than the last.

Provided by My Food and Family

Categories     Home

Time 4h25m

Yield 10 servings

Number Of Ingredients 5

32 vanilla creme-filled chocolate sandwich cookies, divided
1/4 cup butter or margarine, melted
2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Crush 24 cookies finely; mix with butter. Press onto bottom and up side of 9-inch pie plate.
  • Beat pudding mixes and milk with whisk 2 min.; pour 1-1/2 cups into crust.
  • Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Chop remaining cookies; stir into remaining COOL WHIP. Spread over pie.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 15 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

TRIPLE-LAYER PUMPKIN-CHOCOLATE PIE



Triple-Layer Pumpkin-Chocolate Pie image

Make and share this Triple-Layer Pumpkin-Chocolate Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 2h44m

Yield 8 serving(s)

Number Of Ingredients 13

1 (10 inch) graham cracker crust
2 tablespoons unsalted butter
4 ounces semisweet chocolate, coarsely chopped
4 (3 ounce) packages cream cheese, softened (do not use lowfat or nonfat)
1 1/2 cups sugar, divided
2 large eggs, at room temperature
1 cup pumpkin puree (canned or fresh)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup sour cream (do not use lowfat or nofat)

Steps:

  • Place the butter in the top of a double boiler set over barely simmering water.
  • When the butter is partially melted, add the chocolate.
  • Heat for 5-7 minutes, or until melted; then whisk until smooth.
  • Remove the top of the double boiler and set aside to partially cool.
  • Add the cream cheese to a large bowl; cream using an electric mixer on medium speed, gradually adding in 1 1/4 cups sugar.
  • Beat in the eggs, one at at time; then blend in the pumpkin, vanilla, spices, and salt until well blended.
  • Pour slightly less than half of the filling into a separate bowl and stir in the melted chocolate until well blended.
  • Poor the chocolate filling into the pie shell; gently shake the pan to settle the filling.
  • Put the pie on the center rack of a 350°F oven; bake for 20 minutes; transfer to a wire rack and let cool 15 minutes.
  • Gently ladle the remaining plain pumpkin filling over the cooled chocolate layer; shake the pan gently to settle the filling.
  • Return to the oven, placing the pie so that the part that faced the back of the oven now faces the front; bake 35-40 minutes or until the pumpkin layer is set (When done, the perimeter of the filling will have puffed some but not so much that it develops large cracks).
  • Transfer pie to a wire rack and let cool until the filling settles down and flattens--about 30-45 minutes.
  • Combine the sour cream and remaining 1/4 cup sugar in a small saucepan over very low heat, stirring constantly for 2-4 minutes or until warmed.
  • When the sour cream is fairly thin and slightly warmer than body temperature, carefully pour it over the top of the pie.
  • Immediately shake and tilt the pie to cover it with the topping.
  • Return the pie to the rack and let cool completely.
  • Cover loosely with foil and refrigerate for at least 4 hours.
  • Note--the chocolate layer is partially prebaked to maintain its integrity when the plain pumpkin layer is added; the prebaking firms up the chocolate and the short cool down allows a slight skin to form, which helps keep the pumpkin layer from sinking into the chocolate.To enhance the breakdown between layers, you might want to sprinkle a fairly dense layer of chopped walnuts or pecans over the chocolate as soon as the pie comes out of the oven, pressing them gently to embed them in the chocolate.

Nutrition Facts : Calories 639.2, Fat 40.7, SaturatedFat 21.6, Cholesterol 119.9, Sodium 425.2, Carbohydrate 66.9, Fiber 3, Sugar 50.8, Protein 9.1

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

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 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 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.

COOL WHIP TRIPLE LAYER CHOCOLATE PIE



Cool Whip Triple Layer Chocolate Pie image

Found on a Cool Whip container. A little more interesting than the traditional double layer chocolate pie.

Provided by Renegade Chef

Categories     Pie

Time 3h15m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 4

2 cups cold milk
2 (3 1/2 ounce) packages instant pudding mix
1 9-inch Oreo cookie pie crust
1 (8 ounce) container whipped topping

Steps:

  • Pour milk into large bowl. Add dry pudding mixes and beat with wire whisk for 2 minutes until blended.
  • Spoon 1 1/2 cups pudding onto the bottom of the crust.
  • Stir 1/2 of the whipped topping into the remaining pudding.
  • Spoon mixture on top of pudding in crust.
  • Top with remaining whipped topping.
  • Refrigerate 3 hours or until set.

Nutrition Facts : Calories 207, Fat 9, SaturatedFat 5.6, Cholesterol 31.3, Sodium 416.2, Carbohydrate 29, Sugar 24.8, Protein 3

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From snackworks.com


ULTIMATE TRIPLE LAYER CHOCOLATE BROWNIE MOUSSE CREAM PIE ...
Chocoholics get ready! We’ve got Ultimate Triple Layer Chocolate Brownie Mousse Cream Pie and it will definitely have you rocketed into a sinful chocolate nirvana in no time! This triple layered pie is essentially a pre-made pie crust filled and baked with a rich, fudgy gooey brownie layer, topped with a creamy chocolate mousse layer, and then topped with a thick, fluffy …
From recipelion.com


OREO COOKIE PIE RECIPE | MYRECIPES
1 pint cookies-and-cream ice cream, softened ; 1 (6-oz.) ready-to-use chocolate crumb piecrust (such as Oreo) 1 ½ cups cold half-and-half ; 1 (3.9-oz.) pkg. chocolate instant pudding mix (such as Jell-O Chocolate Instant Pudding and Pie Filling) 10 cream-filled chocolate sandwich cookies (such as Oreos), divided
From myrecipes.com


TRIPLE CREME CHEESE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Triple Creme Cheese Recipe are provided here for you to discover and enjoy ... 25 Heavenly Cream Cheese Desserts Champagne Jello Dessert Traditional Italian Desserts For Christmas Italian Easter Desserts Traditional Recipes Alice In Wonderland Dessert Plates Soup Recipes. Pioneer Woman Spinach Soup Recipe Pork Sinigang Soup …
From recipeshappy.com


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