CHOCOLATE CREAM PIE
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Beat the cream cheese, 1/2 cup of the sugar, the cocoa powder, milk and vanilla extract in a medium bowl with an electric mixer until fluffy.
- Spread in the chocolate cookie crust.
- Beat the heavy cream with the remaining 2 tablespoons of the sugar in a second medium bowl with an electric mixer until soft peaks form, then spread over the cream cheese layer. Top with shaved chocolate.
CHOCOLATE CREAM PIE
Our teenage son, John, has done lots of 4-H baking. His favorite is this old-fashioned chocolate cream pie recipe with a flaky crust. -Mary Anderson, De Valls Bluff, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 488 calories, Fat 25g fat (13g saturated fat), Cholesterol 184mg cholesterol, Sodium 413mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE COCONUT CREAM PIE
This pie takes some time to prepare, so I don't make it as often as my family'd like. On weekends, I enjoy baking and spending time with my granddaughters.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Bake pie pastry. Cool. , Meanwhile, in a saucepan, combine sugar, cornstarch and salt; stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Beat egg yolks lightly. Stir a little of the hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in butter and vanilla. Pour 1-1/2 cups mixture into small bowl; add coconut to bowl and set aside. , Combine chocolate layer ingredients; blend into remaining mixture in saucepan. Return to heat; cook and stir until mixture begins to boil. Remove from the heat; spread 1 cup over bottom of pie crust. Top with coconut mixture and finish with remaining chocolate mixture. , For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over hot filling, sealing to edges of pie crust. Bake at 350° for 12-15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving.
Nutrition Facts : Calories 396 calories, Fat 16g fat (8g saturated fat), Cholesterol 102mg cholesterol, Sodium 274mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.
CLOUD NINE CHOCOLATE PIE
My nephew first made this and I used to ask for him to make it all the time. I finally started making it this year. ALCOHOL within--- not cooked out --- Sooo yummy!
Provided by Penny Babcock-Stallcup
Categories Chocolate
Time 4h20m
Number Of Ingredients 8
Steps:
- 1. Combine Chocolate and 1 1/2 Tablespoons cream in heavy saucepan; cook over low heat until the chocolate melts. Beat cream cheese in a small mixing bowl, add sugar, ! Tablespoon cream and the chocolate mixture ( I usually wait til it melts and cools a minute or so). Gradually add kahlua. Set aside.
- 2. Whip remaining cream in separate bowl until stiff with electric mixer on high spped; add powdered sugar. Fold the chocolate mixture from step1 into this blending until smooth. Spoon into crust. Freeze until firm ( I usually leave all day or overnight). Add coll whip before serving to each slice. Store in freezer - if there is any left!
CHOCOLATE CLOUD PIE
With a chocolate crumb crust and filling, chocolate lovers will be on cloud nine when they sample a slice of this fudgy baked pie.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield Makes 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Mix wafer crumbs, granulated sugar and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.
- Beat cream cheese, brown sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in chocolate; pour into crust.
- Bake 35 min. Cool completely. Store leftover pie in refrigerator.
Nutrition Facts : Calories 420, Fat 28 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 105 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
NO-BAKE CHOCOLATE AND CREAM CHEESE PIE
Provided by Sandy Krasner
Categories Milk/Cream Chocolate Dessert Vegetarian Kid-Friendly Quick & Easy Cream Cheese Chill Bon Appétit Massachusetts Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 7
Steps:
- Combine bittersweet chocolate, cream and unsweetened chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Cool to just lukewarm.
- Beat next 3 ingredients in large bowl until well blended. Beat in chocolate mixture. Spoon filling into crust; smooth top. Cover and refrigerate at least 6 hours and up to 2 days. Serve chilled.
CHOCOLATE CREAM PIE
Indulge in this crowd-pleasing dessert: a chocolate mousse and custard tart hybrid with rich chocolate filling, whipped cream and chocolate shavings
Provided by Emily Lambe - Digital writer, bbcgoodfood.com
Categories Dessert
Time 40m
Number Of Ingredients 13
Steps:
- First, make the base. Blitz the biscuits to fine crumbs in a food processor, or tip into a sandwich bag and bash with a rolling pin. Add the melted butter and pulse to combine. Tip into a 22cm pie dish and press into the base and up the side using the back of a spoon. Keep chilled.
- Tip the sugar and milk into a medium saucepan over low-medium heat, and whisk until the milk is steaming and the sugar has dissolved. Meanwhile, whisk the egg yolks and cornflour together in a bowl to make a smooth paste.
- Add a few spoonfuls of the hot milk to the yolk mixture, whisking to loosen. Slowly whisk this back into the saucepan of hot milk. Continue to whisk until the mixture begins to thicken to a custard-like consistency, about 3-5 mins.
- Remove the pan from the heat and whisk in the butter, dark chocolate and vanilla until the chocolate and butter have melted and the mixture is completely smooth. Pour this over the chilled base and smooth the surface with a spatula. Cover with a circle of baking parchment to prevent a skin forming and chill until set (about 3-4 hrs). Will keep chilled for up to 24 hrs.
- Just before you're ready to serve, whip the cream, icing sugar and vanilla together to soft peaks using an electric whisk. Spoon this over the middle of the pie and gently spread to the edge using the back of the spoon. Sprinkle with chocolate shavings. Or, you could also try sprinkling with crushed candy cane pieces for a mint-chocolate flavour.
Nutrition Facts : Calories 655 calories, Fat 48 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE RASPBERRY CLOUD
This pie won First Place in the Pie for the New Millennium Category at the American Pie Council's 2000 National Pie Championship. Emily chose this recipe because it is quick, easy, and impressive for special occasions, just right for the busy lifestyles of the new millennium. To make this recipe even quicker, use a store bought chocolate cookie crust. When ready to serve, drizzle raspberry syrup on each plate.
Provided by Emily Lewis
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- To Make Crust: In a small bowl, mix together crushed cookies and melted butter. Press mixture into a 9 inch pie pan using your hands or the back of a spoon. Refrigerate until firm.
- To Make Filling: Whip 2 cups of cream until soft peaks form. Continue to whip while slowly adding sugar, followed by vanilla extract. Whip until stiff, then stir in 1/2 cup raspberry syrup.
- Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust. Cover with a layer of chocolate cookies. Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies. If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan. Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture. Cover carefully. Refrigerate at least 12 hours before serving. Pie will keep up to 3 days.
- Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer. If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.
Nutrition Facts : Calories 590.8 calories, Carbohydrate 68 g, Cholesterol 94 mg, Fat 34.7 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 19.1 g, Sodium 358.2 mg, Sugar 43.5 g
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CHOCOLATE CREAM PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (538)Calories 479 per servingCategory Dessert
- To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
- Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes.
CHOCOLATE CREAM PIE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanCategory DessertsServings 8-10Calories 663 per serving
- Combine the chocolate wafers, sugar and butter in bowl of food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Press the mixture firmly into a 9-inch pie pan (spread some of the crumbs up the sides first, making the crust just shy of 1/4-inch thick, then press the remaining crumbs onto the bottom; use a the bottom of a measuring cup or glass to even out, if you like). Bake for 10 minutes until crisp.
- Combine the sugar, cornstarch and salt in a heavy medium saucepan. 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. Immediately turn the heat down to a simmer and cook -- whisking constantly, especially around the edges -- for one more minute until thick. (The constant stirring and low heat prevents the eggs from scrambling. Be sure to scrape the whisk against the bottom and edges of the pan where the mixture is more likely to overheat.) Off the heat, immediately add the chopped chocolate, butter and vanilla extract; whisk until evenly combined.
CHOCOLATE CREAM PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (268)Calories 470 per servingTotal Time 4 hrs 25 mins
- Work in the shortening until it's in lumps the size of small peas., Dice the butter into 1/2" pieces, and work it into the mixture until you have flakes of butter the size of your fingernail.
- Add the water 2 tablespoons at a time, mixing with a fork as you sprinkle the water into the dough., When the dough is moist enough to hold together when you squeeze it, with no floury patches or bits of dry pastry in the bottom of the bowl, transfer it to a lightly floured work surface.
- Fold it over on itself three or four times to bring it together completely, then pat it into a disk 3/4" thick, rolling the disk to smooth its edges., Wrap the pastry in plastic and refrigerate it for 30 minutes before rolling., To prebake the crust: Preheat the oven to 400°F.
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