Vienna Chocolate Pie Recipes
VIENNA CHOCOLATE PIE
A Pillsbury Bake-Off® Contest recipe from 1959, this recipe is considered a classic.
Provided by Pillsbury Kitchens
Categories Dessert
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie pan.
- In medium bowl, mix sugar, flour, instant coffee, cinnamon and salt. In large bowl, beat eggs with electric mixer on high speed until light in color. Beat in sugar mixture. Beat in buttermilk, vanilla, butter and chocolate until well combined (filling may look curdled). Pour into crust-lined pan. Sprinkle with almonds.
- Bake 25 to 30 minutes or until center is set and crust is deep golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool completely, about 1 hour.
Nutrition Facts : Calories 480, Carbohydrate 56 g, Cholesterol 140 mg, Fat 5, Fiber 1 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 39 g, TransFat 0 g
VIENNA CHOCOLATE PIE
A reliable and delicious old pie recipe from Pillsbury
Provided by Cookie Madness
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Prepare a 9 inch deep dish pastry crust as you would for a filled (cream) type pie. That means bake it or par-bake it. These days we usually par-bake. If using a Pillsbury crust, follow directions on box. If using a homemade crust, see note.
- Preheat the oven to 400 degrees F.
- In medium bowl, mix sugar, flour, instant coffee, cinnamon and salt.
- In large bowl, beat eggs with electric mixer on high speed until light in color. Beat in sugar mixture. Beat in buttermilk, vanilla, butter and chocolate until well combined (filling may look curdled). Pour into crust-lined pan. Sprinkle with almonds.
- Bake 25 to 30 minutes or until center is set and crust is deep golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool completely, about 1 hour. Transfer to refrigerator to chill.
VIENNA CHOCOLATE PIE
Number Of Ingredients 14
Steps:
- Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch pie pan.Heat oven to 400°F. In medium bowl, combine sugar, flour, instant coffee, cinnamon and salt mix well. In large bowl, beat eggs at high speed until light in color. Beat in dry ingredients. Add buttermilk, vanilla, margarine and chocolate mix well. (Filling may look curdled.) Pour into crust-lined pan. Sprinkle with slivered almonds.Bake at 400°F. for 25 to 30 minutes or until center is set and crust is deep golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.*TIP: To substitute for buttermilk, use 1 teaspoon vinegar or lemon juice plus milk to make 1/2 cup.Nutrition Per Serving: Calories 480 Protein 7 g Carbohydrate 53g Fat 27g Sodium 330mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
VIENNA CHOCOLATE PIE
Make and share this Vienna Chocolate Pie recipe from Food.com.
Provided by Juenessa
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400°F
- Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie pan.
- In medium bowl, mix sugar, flour, instant coffee, cinnamon and salt.
- In large bowl, beat eggs with electric mixer on high speed until light in color.
- Beat in sugar mixture.
- Beat in buttermilk, vanilla, butter and chocolate until well combined (filling may look curdled).
- Pour into crust-lined pan.
- Sprinkle with almonds.
- Bake 25 to 30 minutes or until center is set and crust is deep golden brown.
- After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
- Cool completely, about 1 hour.
Nutrition Facts : Calories 439.6, Fat 24.8, SaturatedFat 12.3, Cholesterol 136.9, Sodium 256.1, Carbohydrate 51.4, Fiber 1.9, Sugar 39.4, Protein 6.4
VEGAN CHOCOLATE PIE
This no-bake, 4-ingredient vegan chocolate pie is perfect for those days when you don't have time or when your oven is tied up. Top with coconut whipped cream and you'll have a vegan dessert.
Provided by Yoly
Categories Desserts Pies No-Bake Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 5
Steps:
- Combine almond milk and pudding mix in a saucepan and bring to a boil, stirring constantly, over medium heat. As soon as pudding boils, reduce heat to low and continue cooking and stirring until pudding thickens, about 5 minutes.
- Remove from heat and stir in chocolate chips until melted. Pour into graham crust and refrigerate until set, about 2 hours.
- Top with vegan whipped cream.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 40.8 g, Fat 10.2 g, Fiber 3.8 g, Protein 2.1 g, SaturatedFat 5.8 g, Sodium 277.6 mg, Sugar 9.4 g
VIENNA CHOCOLATE PIE
Number Of Ingredients 14
Steps:
- Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch pie pan.Heat oven to 400°F. In medium bowl, combine sugar, flour, instant coffee, cinnamon and salt mix well. In large bowl, beat eggs at high speed until light in color. Beat in dry ingredients. Add buttermilk, vanilla, margarine and chocolate mix well. (Filling may look curdled.) Pour into crust-lined pan. Sprinkle with slivered almonds.Bake at 400°F. for 25 to 30 minutes or until center is set and crust is deep golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.*TIP: To substitute for buttermilk, use 1 teaspoon vinegar or lemon juice plus milk to make 1/2 cup.Nutrition Per Serving: Calories 480 Protein 7 g Carbohydrate 53g Fat 27g Sodium 330mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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