FUDGY CHOCOLATE CREAM PIE
This recipe is a family favorite because it is so fudgy and rich-tasting, and at the same time it is also very easy to make.
Provided by Nancy Sabatino
Categories Desserts Pies Vintage Pie Recipes
Time 4h45m
Yield 8
Number Of Ingredients 10
Steps:
- In medium saucepan, combine sugar, flour, cornstarch and salt and whisk to combine. In a medium bowl, whisk milk and egg yolks until smooth. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil. Boil and stir for one minute.
- Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted.
- Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.
Nutrition Facts : Calories 315.2 calories, Carbohydrate 47 g, Cholesterol 109.9 mg, Fat 13.4 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 6.2 g, Sodium 209.5 mg, Sugar 34.2 g
CHOCOLATE FUDGE CREAM PIE
Just though this together, as I had just found out I had company on the way, and I knew I didn't have time to do my Johnny Ray's Chocolate Pie. It is an instant pudding pie that taste and looks like a cooked from scratch pie. Give it a try and let me know how you like it. My family and friends loved it.
Provided by Linda Woodham @fancygran
Categories Pies
Number Of Ingredients 7
Steps:
- Filling:
- In large bowl mix- sweetened milk, pudding mix, 1 cup whipping cream, and 1 cup milk. Beat with mixer until pudding is well mixed.
- pour in pie crust.
- Topping: 1 deep dish pie: 2 cups whipping cream, beat until it starts to thicken, add confectioner sugar, beat to stiff peaks. Spread on top of pie.
- refrigerate for 2-3 hours before severing.
GRANDMA EMMA'S FUDGY CHOCOLATE PIE
My grandmother's chocolate cream pie was a staple of my childhood. Homemade custard filling with a dense texture. Very rich, not too sweet, and oh-so-satisfying. For convenience, I make this with a store-bought graham cracker crust and top with whipped cream, but she used to make hers with a prebaked pastry crust topped with meringue. Either way, it's delicious. Hope you enjoy!
Provided by Brendles
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 4h35m
Yield 8
Number Of Ingredients 10
Steps:
- Cream sugar and yolks together in a large saucepan. Add milk, cocoa powder, cornstarch, and salt; whisk until no lumps remain. Add half-and-half and heat over medium heat, whisking constantly until filling is thickened, about 20 minutes.
- Turn off heat when filling starts to bubble; continue to stir for 1 minute. Remove thickened filling from the warm burner. Add butter and vanilla extract, stirring well until melted and well incorporated. Let filling sit to cool slightly, about 10 minutes.
- Stir filling well and pour into graham cracker crust, smoothing the top with a spatula. Chill, uncovered, in the refrigerator for 4 hours.
Nutrition Facts : Calories 475.9 calories, Carbohydrate 70.3 g, Cholesterol 156.7 mg, Fat 20.4 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 8.7 g, Sodium 381.6 mg, Sugar 51.5 g
CHOCOLATE FUDGE PIE
A decadent yet guilt-free chocolate filling is poured into a baked refrigerated Pillsbury™ Pie Crust and topped with fat-free whipped topping. It's a great make-ahead dessert as it needs to chill at least 4 hours.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h50m
Yield 10
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Line pie crust with foil; fill with pie weights or dried beans.
- Bake 8 minutes. Remove weights and foil; bake 5 to 7 minutes longer or until golden brown. Cool completely on cooling rack, about 15 minutes.
- Meanwhile, in large microwavable bowl, microwave chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in condensed milk with whisk until smooth; let stand 2 minutes. Fold half of the whipped topping into chocolate mixture until blended; pour mixture into crust.
- Cover and refrigerate 4 to 8 hours. Spread remaining whipped topping over pie; garnish with raspberries.
Nutrition Facts : Fat 3, ServingSize 1 Serving
FUDGE CREAM PIE
This pie is thick and creamy and very delicious.
Provided by Nancy Allen
Categories Chocolate
Time 45m
Number Of Ingredients 13
Steps:
- 1. Sift together sugar, flour and cocoa. Gradually stir in evaporated milk. Pour this into a medium saucepan and heat over medium heat until mixture comes to a boil and thickens.
- 2. Reduce heat, cook and stir for about 4 minutes. Add small amounts of hot mixture to combined egg yolks, stirring well after each addition. Return egg mixture back to pan stirring the whole time.
- 3. Cook over medium heat 1 to 3 minutes, mixture will become very thick. Remove from heat and stir in butter and vanilla. Cool for about 5 minutes and then pour into pie shell. Cover with meringue and bake at 350 for 12-15 minutes.
- 4. For meringue, In a mixing bowl, combine egg whites with the cream of tartar and vanilla. Beat at high speed with an electric mixer until soft peaks form.
- 5. Gradually add sugar and continue beating at high speed until stiff peaks form and sugar is dissolved. Cover pie with meringue and bake to lightly brown.
CHOCOLATE FUDGE PIE
This is a recipe from the Irondale Cafe in Irondale, Alabama, the cafe that the Whistle Stop Cafe in the movie Fried Green Tomatoes is based on.
Provided by mailbelle
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Combine sugar and cocoa; add butter, eggs, and vanilla.
- Mix well and pour into pie shell.
- Bake for 35 minutes.
- Let cool for 10 minutes.
- Serve warm with ice cream or whipped cream.
Nutrition Facts : Calories 383.8, Fat 20.1, SaturatedFat 9.5, Cholesterol 100.2, Sodium 232.2, Carbohydrate 48, Fiber 1.1, Sugar 37.6, Protein 4.1
CHOCOLATE FUDGE ICE CREAM PIE
I originally adopted this recipe from the Recipezaar account. It was called Classic Mud Pie but I changed it into my own recipe and it is no longer that 'classic' mud pie, so the name has been updated as well. Cook time does not include freezing time.
Provided by flower7
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Over a double boiler on low heat, combine chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remove from heat, stir in coffee liqueur. Let cool for 10 minutes.
- Spread 1/2 C sauce on bottom and up the sides of the chocolate cookie crust, letting it pool in the bottom. Shake gently to level out. Freeze for 15 minutes.
- In a small bowl, combine cookies and cream ice cream and 1 Tbsp coffee liqueur. Pour over fudge sauce layer in pie pan. Freeze 2 1/2-3 hours.
- Once the first layer is mostly frozen, combine remaining Tbsp coffee liqueur with chocolate ice cream. Pour over first layer of ice cream.
- Freeze several hours or overnight until firm.
- Serve with remaining warm fudge sauce (if you haven't eaten it all already! yum!).
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MINI CHOCOLATE FUDGE CREAM PIES - THE BAKERMAMA
From thebakermama.com
Reviews 21Category DessertServings 24Estimated Reading Time 3 mins
- Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
- In the bowl of an electric mixer, beat the butter and sugar until well combined. Add the flour and salt and mix until a ball of dough forms.
- Divide dough into 24 (2 teaspoon-sized) balls and press each one into the bottom and up the sides of each greased muffin cup. Bake for 10 minutes. Remove from the oven and press the crust back into the pan with the tip of your finger or the back of a small spoon. Return to the oven for 6-8 minutes longer or until crusts are just starting to turn brown around the top edges. Remove from the oven and let cool in the pan while you prepare the filling.
- In a large microwavable bowl, melt the chocolate and milk on medium power in 30-second intervals until completely melted. Let cool for about 10 minutes. Stir in the vanilla and then fold in 1-1/2 cups of the thawed whipped topping.
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