CHOCOLATE SOUR CREAM PIE
A super yummy, super easy recipe! Use fat free sour cream & fat free whipped topping if you like... it still tastes great. To give it that fancy look, use the back of a spoon to "spike" up the whipped topping, then sprinkle with chocolate shavings!
Provided by Lori Ann D
Categories Pie
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In mixing bowl, beat sour cream and milk together until smooth.
- Gradually add pudding and beat until thoroughly combined and slightly thickened.
- Fold 1 1/2 cups whipped topping into chocolate mixture.
- Pour filling into graham shell. Top with remaining whipped topping. If desired, "spike" up the whipped topping with the back of a spoon and sprinkle with chocolate curls.
- Chill until firm, about 2 to 3 hours.
Nutrition Facts : Calories 466.5, Fat 28.2, SaturatedFat 13.1, Cholesterol 56, Sodium 583.2, Carbohydrate 49.5, Fiber 1.2, Sugar 31.8, Protein 5.5
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 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 CREAM PIE II
This is an old family recipe my grandmother used to make me when I was a little boy.
Provided by Cecil
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 57.7 g, Cholesterol 88 mg, Fat 13.2 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 301.8 mg, Sugar 44.8 g
STRAWBERRY CREAM PIE WITH CHOCOLATE COOKIE CRUST
A chocolate cookie crust makes this strawberries-and-cream pie taste a bit like Neapolitan ice cream, but other crumbly cookies or sweet crackers work too. The best strawberries have a heady scent - they should smell like candy - and likely won't need sweetening. But strawberry sweetness varies greatly, so taste one and toss them all with a little sugar as needed.
Provided by Dawn Perry
Categories pies and tarts, dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Make the crust: Heat oven to 350 degrees with a rack in the middle position. Place cookies, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
- Transfer mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and set, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
- Make the filling: Place 3 tablespoons cold water in a small bowl. Sprinkle gelatin over top and let stand until softened, about 5 minutes. In a large bowl, whisk together sour cream and vanilla until smooth. Combine cream, sugar and 1/4 teaspoon salt in a small pot and bring to a simmer over medium heat. Whisk in gelatin mixture until completely dissolved, then whisk cream mixture into sour cream. Pour filling into cooled crust and refrigerate until set, at least 2 hours and up to 2 days. (If making ahead, wrap tightly once set).
- Toss strawberries with sugar, if needed, and let sit for 10 minutes. Pile strawberries and any accumulated juices on top of pie just before serving.
TRIPLE CHOCOLATE CREAM PIE
A no-bake pie exclusively for dedicated chocolate lovers! My family loves homemade chocolate cream pie for our Christmas dinner. I created this one and nothing has been the same since! Refrigerate the pie until ready to serve. It may also be frozen.
Provided by dragonkitty
Categories Desserts Pies No-Bake Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- To make the dark chocolate layer, place the dark chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
- Beat the heavy cream in a bowl until soft peaks form. Fold the whipped cream into the dark chocolate mixture until evenly blended. Spoon the mixture into the prepared graham cracker crust. Spread 1/2 chocolate whipped topping over the dark chocolate layer. Refrigerate at least 30 minutes.
- Meanwhile, make the milk chocolate layer by placing the milk chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts, and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
- Beat the remaining 1/2 cup heavy cream in a bowl until soft peaks form. Fold the whipped cream into the milk chocolate mixture until evenly blended. Pour the mixture over chocolate topping layer. Spread the remaining chocolate whipped topping over the milk chocolate layer. Spoon the whipped topping over the chocolate topping. If desired, garnish with miniature chocolate chips.
Nutrition Facts : Calories 646.5 calories, Carbohydrate 64.5 g, Cholesterol 48.5 mg, Fat 40.7 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 25.3 g, Sodium 231.4 mg, Sugar 50.2 g
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