Yum Yum Chocolate Cream Pie Recipes

TEXAS YUM YUM

Steps:

• In a medium bowl, mix together the chocolate pudding mix and 1 1/2 cups of milk until smooth and well blended. Pour into the graham cracker crust.
• In a clean bowl, beat cream cheese with an electric mixer until soft, then mix in confectioners' sugar. Fold in 2 cups of the whipped topping, and spread on top of the chocolate pudding layer.
• Whisk together the vanilla pudding mix and 1 1/2 cups of milk until well blended. Spread over the top of the cream cheese layer. Spread the remaining whipped topping over the top. Chill for at least 30 minutes before slicing and serving.

CHOCOLATE CREAM PIE

Steps:

• For the crust: Preheat the oven to 375 degrees F.
• Roll the pie dough out on a lightly floured board to about 1/4-inch thick, then fit into a 9-inch pie dish and crimp the edges.
• Place a piece of parchment paper into the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, 20 minutes. Remove the parchment and beans, and continue to bake until completely golden and crisp looking, another 5 minutes. If the edges start browning before the center cooks, cover them with some foil. Let cool completely.
• Melt the bittersweet chocolate over a double boiler. Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer. Set aside to harden.
• For the chocolate filling: Meanwhile, in the top of a double boiler heat 2 cups of the milk until almost, but not quite, boiling. Add the chocolate and stir until it's completely melted. Set aside off the heat.
• In a big bowl, whisk together the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 cup milk.
• Stir the flour mixture into the hot chocolate mixture. Return the double boiler to the heat, whisk in the egg yolks, and cook, whisking constantly, until the mixture is very thick, about 20 minutes. Remove from the heat, then transfer to another bowl. Cover with plastic wrap directly touching the surface, and refrigerate until cold.
• At least 3 hours before you are ready to serve, add the chocolate filling to the pie shell, and refrigerate.
• For the whipped cream: Right before serving, cream together the mascarpone with the sugar and vanilla bean seeds in a stand mixer fitted with the whisk attachment. Add the heavy cream and continue to beat until it holds medium-stiff peaks.
• Add the whipped cream to a pastry bag fitted with a large star tip. Pipe the cream generously on top of the pie. Sprinkle with chocolate curls and shavings, and serve.

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.

YUM YUM CHOCOLATE CREAM PIE

Steps:

• Preheat oven to 350 degrees.
• In a heavy-bottomed saucepan, or the top of a double boiler, sift cocoa, sugar, flour and pinch of salt together and stir until well mixed.
• Carefully separate eggs, setting whites aside for meringue. Place yolks in small bowl, beat lightly, then add 1/2 cup evaporated milk and mix well.
• Slowly add egg mixture to dry ingredients, whisking as you pour, then add remainder of evaporated milk and whisk together until smooth.
• Place directly over medium heat and cook until thickened, stirring often. If using double boiler bring water in bottom to just below the boil, place top pan with mixture over and cook until thickened. Double boiler takes longer, but until you get some experience it gives you more control.
• As mixture begins to thicken stir constantly and do not let it scorch or burn.
• After mixture thickens, stir in butter and vanilla, stir until butter is melted, remove from heat and pour into prepared pie shell.
• If you suspect there might be any lumps in the mixture pour and press through a fine mesh sieve for a silky smooth texture.
• Prepare meringue by placing the 3 egg whites (at room temperature) in an immaculately clean mixing bowl (clean it with a paper towel with a bit of white vinegar if there is any question). Beat slowly at first to break up whites.
• Add cream of tartar and small pinch of salt, increase mixer speed and beat until soft peaks form.
• Gradually add sugar, 1 T. at at time, continuing to beat, until all sugar is added, then add 1/2 t. vanilla extract, and beat until stiff peaks form, but meringue should not be dry.
• Spread meringue on top of pie, starting at edge of pie, being sure to press the meringue to the crust, and work toward the middle. When all meringue is on pie, shape into swirls and peaks.
• Immediately place in preheated oven and bake for 12-15 minutes until well-browned, but not burned.

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.

CHOCOLATE YUM! YUM!

Steps:

• Make and bake cake as directed.
• Set aside to cool.
• Make pudding (make as directed for pies -less milk) and chill for an hour in fridge.
• After cake has cooled, crumble half of it in bite sized pieces in the bottom of a large, clear serving bowl.
• Layer 1/2 half of pudding on top of cake.
• Layer 1 tub of cool whip on top of pudding.
• Repeat this layering process with the rest of the cake crumbled up, the rest of the pudding, and the other tub of cool whip.
• Sprinkle with mini chocolate chips.
• Sit back and enjoy this yummy-to-your-tummy dessert!