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 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
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.
DARK CHOCOLATE CREAM PIE
Caress every taste bud with this smooth, old-fashioned pie. Topped with a dollop of fluffy whipped cream, it will have chocolate fans standing in line. -Kezia Sullivan, Sackets Harbor, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust 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 on a wire rack. In a large saucepan, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Gently stir in butter and vanilla until butter is melted. Spoon into crust. Cool on a wire rack. Cover and chill for at least 3 hours. If desired, serve with whipped cream and grated chocolate.
Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 218mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.
CLASSIC CHOCOLATE CREAM PIE
Allow for plenty of time to chill. Chop the unsweetened chocolate using a large chef's knife and make your cuts close together so the chocolate comes off in flakes; this will allow the chocolate to dissolve easily into the hot cream. You can make a homemade oreo cookie crust, if desired.
Provided by ratherbeswimmin
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prebake the store-bought crust according to package directions; let crust cool.
- In a saucepan, preferably nonstick, combine the sugar, cornstarch, and salt; whisk to mix thoroughly.
- Whisk in the milk and egg yolks; place over medium heat and cook, whisking almost nonstop, until it starts to boil and thicken noticeably, 5-7 minutes.
- Cook for 1 minute more, whisking briskly to keep it from bubbling and spattering.
- Remove pan from heat and whisk in the butter, one piece at a time, and the vanilla.
- Whisk in the chocolate, 1/3 at a time, until smooth and fully melted.
- Slowly pour the filling into the cooled pie shell and smooth the top with a spoon.
- Press a piece of plastic wrap directly over the filling leaving no gaps or air pockets, to prevent a skin from forming.
- Transfer the pie to a wire rack and let cool thoroughly, then refrigerate several hours or overnight.
- Just before serving, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
- Add the powdered sugar and continue to beat until stiff but not grainy.
- Smooth the whipped cream over the pie, pipe it decoratively, or simply serve a good-size spoonful with each slice.
Nutrition Facts : Calories 643.5, Fat 40.1, SaturatedFat 19.4, Cholesterol 201.3, Sodium 360.1, Carbohydrate 67.9, Fiber 3, Sugar 47.1, Protein 9.5
OLD FASHIONED CHOCOLATE CREAM PIE
This recipe was given to me by a neighbor when I was a young bride 47 years ago. I have passed it on to my daughter-in-law, and it is a favorite of her five brothers and sister. Warning: The filling is very rich, almost gooey--that's what makes it so good. You can mix the filling ingredients in the standard way for cream pies and cook them over low heat, stirring constantly as I did until microwaves were invented. Now, I prefer to cook mine in the microwave.(I do not have lumps in microwaved cream pies as I sometimes do when I use the standard cooking method).
Provided by BDH9556
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Whisk dry ingredients with milk in a large glass heat-proof bowl and cook on high in the microwave.
- Whisk every 3 or 4 minutes.
- Separate eggs and beat egg yolks in a medium bowl while the liquid cooks.
- When the liquid begins to thicken, wisk ladle-fulls of the hot liquid into the beaten egg yolks.
- Strain the egg mixture back into the microwave bowl, whisking again to keep it smooth.
- Continue to microwave until the filling begins to look sort of "cakey" around the edges.
- Whisk to return it to the creamy texture.
- After cooking it this way once, you will become accustomed to consistency and appearance at certain stages.
- When the pie filling is quite thick, remove it from the microwave and add butter and vanilla.
- Pour into the baked pie crust and cover with meringue.
- Prepare meringue while the filling cools: Beat egg whites until "peak" stage.
- Add sugar gradually, beating constantly.
- Add vanilla.
- Spread meringue on pie and bake in a 400° oven 8 to 10 minutes until the meringue has toasty peaks.
Nutrition Facts : Calories 491.7, Fat 17.6, SaturatedFat 7.7, Cholesterol 94.6, Sodium 216.6, Carbohydrate 78.9, Fiber 1.2, Sugar 59.7, Protein 6.8
CLASSIC BETTY CROCKER CHOCOLATE CREAM PIE
Categories Chocolate Dessert No-Cook Quick & Easy
Number Of Ingredients 9
Steps:
- Bake pie shell. Stir together sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in melted chocolate and vanilla. Immediately pour into baked pie shell. Press plastic wrap onto filling. Refrigerate at least 2 hours. Serve with sweetened whipped cream, if desired.
CLASSIC CHOCOLATE CREAM PIE
I made this pie once, years ago, and had lost the recipe. Then I found it was included in my new Hershey's Chocolate recipe box that DeLena gave me for Christmas! This is the old-fashioned, from-scratch method which I have avoided over the past several years in favor of quick, easy, and time-saving newer recipes. But NOTHING...
Provided by Susan Feliciano
Categories Chocolate
Time 20m
Number Of Ingredients 11
Steps:
- 1. Combine chocolate and 2 cups milk in medium saucepan. Cook over medium heat, stirring constantly, just until mixture boils. Remove from heat and set aside.
- 2. Stir together sugar, flour, cornstarch and salt in medium bowl. Whisk remaining 1 cup milk into egg yolks in separate bowl; stir egg mixture into sugar mixture. Gradually add to the chocolate mixture. Cook over medium heat, whisking constantly, until mixture boils; boil and stir for 1 minute. Remove from heat; stir in butter and vanilla.
- 3. Pour into prepared crust and press plastic wrap directly onto surface. Cool, then refrigerate until well chilled. Top with whipped cream, if desired.
- 4. Another option: Using the 3 egg whites left from getting your egg yolks, make a meringue topping. 1~ Whip egg whites with 1/2 teaspoon cream of tartar until soft peaks form. Gradually whip in 1/4 cup sugar until stiff peaks form and mixture glistens. 2~ Spread on top of cooled pie, forming swirls and peaks. Bake in preheated 400° oven about 7 minutes until meringue is lightly browned.
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