Chocolate Berry Cream Pies Recipes

Steps:

• On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large saucepan, combine the first 6 ingredients. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Whisk 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. , Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into crust. Cool for 1 hour. Chill until set. If desired, top with whipped cream and sprinkle with cocoa to serve.

Steps:

• MAKE THE TRIPLE BERRY CURD FIRST:.
• Place all berries in a blender, and process until smooth.
• Press berry mixture through a sieve over a medium bowl using the back of a spoon, reserving 1 cup pureé; discard seeds.
• Reserve any remaining pureé for another use; store in the refrigerator.
• Combine sugar or sugar sustitute, cornstarch, and salt in medium, heavy saucepan; stirring with a whisk.
• Stir in cup of pureé, juice, and eggs.
• Bring to a boil over medium heat, stirring constantly with whisk.
• Reduce heat and simmer 1 minute or until thivk, stirring constantly.
• Remove from heat; add butter, stirring gently until butter melts.
• Cool.
• Spoon mixture into a medium bowl; cover and chill for at least 6 hours or overnight(mixture will thicken as it cools).
• PREPARE THE PIE CRUST AND FILLING:.
• Preheat oven to 350º.
• Combine first 4 ingredients in a small bowls; stir with a fork until moist.
• Press into bottom and 1" up sides of a 9" pie plate coated with cooking spray.
• Bake for 8 minutes; cool on wire rack.
• Combine mascarpone or cottage cheese and next 5 ingredients(through Amaretto, if using) in a food processor; process for 1 minute or until smooth.
• Add eggs and egg yolk; process until smooth.
• Add almond meal, if using.
• Poon filling into prepared crsut.
• Bake for 35 minutes or until set.
• Cool completely on a wire rack.
• Cover and chill at least 4 hours or overnight.

Steps:

• In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; stir in the peanut butter chips until melted. Pour into the crust. Cover and refrigerate for 3-4 hours or until set., Spread whipped topping over pie. In a microwave-safe bow, melt chocolate chips and shortening. cool for 5 minutes. Drizzle over topping. Refrigerate until serving.