TATE PIE (TRIPLE CHOCOLATE CREAM PIE)
Provided by Food Network
Categories dessert
Time 6h40m
Yield 1 (9 inch) pie
Number Of Ingredients 22
Steps:
- For the crust: Line a 9-inch pie plate with the All-Butter Easy Pie Dough. Dock the bottom and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Line the crust with parchment, fill it with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and parchment and bake the crust for 10 minutes more, or until the bottom begins to turn golden brown and is cooked through. Set aside to cool completely.
- For the ganache: In a heavy saucepan over low heat, combine the cream, butter and vanilla and cook, stirring, until the butter has completely melted. Increase the heat to medium high and bring the mixture to a simmer. Remove the pan from the heat and pour in the chopped chocolate. Leave the pan undisturbed for a few minutes to allow the chocolate to melt. Whisk until the ganache has emulsified and is shiny.
- For the pastry cream filling: Whisk together the milk, cream, granulated sugar, cornstarch, vanilla, salt and egg yolks in a heavy saucepan over medium heat until thickened and just starting to bubble. Transfer to a large bowl and stir in half the chocolate ganache until well combined. Place a piece of plastic wrap on the surface and let cool in the refrigerator at least 1 hour
- For the assembly: Pour the remaining ganache into the crust and, using the back of the spoon or an offset spatula, spread it along the bottom and up the sides until the inside of the crust is completely coated; let it set up in the refrigerator, at least 15 minutes. Once the ganache has set, spread the pastry cream filling into the crust and refrigerate while you make the whipped cream.
- Whip the cream in a medium bowl with an electric mixer fitted with the whisk attachment until it begins to thicken. Add the confectioners' sugar and cocoa powder and continue to beat until it holds stiff peaks.
- Gently spoon the whipped cream on top of the pastry cream and spread it carefully and evenly until it just touches the edges of the dough. Chill the pie in the refrigerator for a few hours to set.
- Before serving, melt the chocolate pieces and drizzle chocolate over the pie.
- In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
- In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic and refrigerate for at least 20 minutes.
DIVINE TRIPLE CHOCOLATE PIE
Make and share this Divine Triple Chocolate Pie recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Pie
Time 2h12m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- CHOCOLATE PIE CRUST:
- Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form.
- Add the chocolate and water, tossing with a fork, until the dough forms.
- Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle.
- Loosely fit the dough into a 9-inch pie plate and trim the edge so that there it reaches 1 inch beyond the rim of the pie plate.
- Fold the extra under the edge of the crust to from a ridge.
- Flute the edge and prick the entire surface of the pie shell with a fork.
- Bake at 400 degrees F for 12 minutes or until a golden brown.
- Cool on a rack.
- CHOCOLATE PIE:
- Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan.
- Stir in the milk and slightly beaten egg yolks.
- Add 3 (1 oz) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves.
- Remove from the heat and stir in the vanilla.
- Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites.
- Remove the chocolate mixture from the refrigerator and set aside Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed.
- Gradually add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each addition.
- Continue beating until stiff, glossy peaks form when the beaters are slowly lifted.
- When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed.
- Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream.
- Chill in the refrigerator until the mixture mounds well when spooned.
- Turn into the chocolate pie shell.
- Chill in the refrigerator for 2 hours or until set.
- To serve, decorate the pie with puffs of sweetened whipped cream.
- Grate and sprinkle the chocolate over the whipped cream.
Nutrition Facts : Calories 540, Fat 40.1, SaturatedFat 20.3, Cholesterol 153, Sodium 272, Carbohydrate 41.5, Fiber 3.7, Sugar 17, Protein 10.9
MOST DIVINE TRIPLE CHOCOLATE PIE
My Mother has been making this for years from an old 1970's Family Circle Pies and Cakes cookbook. Cookbook's notes: "Crisp crust, velvety-smooth filling, creamy topping are all delectably chocolatey." Her notes: "Real good- favorite, very airy yet rich."
Provided by Engrossed
Categories Pie
Time 1h30m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 20
Steps:
- Chocolate Shell:.
- Preheat oven to 400°F.
- In a small bowl with a pastry blender or the back of a fork cut together shortening, flour and salt until it resembles crumbs.
- Stir in grated chocolate.
- Sprinkle water over. Mix lightly just until dough holds together.
- Roll out and line a 9-inch pie plate; flute edge.
- Bake for about 12 minutes. Cool.
- Filling:.
- Mix gelatin, 1/4 cup sugar, salt and instant coffee powder in a large heavy saucepan or double boiler; blend in milk and beaten egg yolks; add unsweetened chocolate.
- Heat slowly, stirring constantly, until chocolate is melted and mixture is slightly thickened (do not let it boil).
- Pour mixture into a large bowl; add vanilla and stir until smooth and blended. Cool in refrigerator until mixture mounds.
- Beat egg whites with cream of tartar until foamy in a medium-sized bowl; beat in 1/4 cup sugar, 1 tbsp at a time, until meringue stands in stiff peaks.
- In a second bowl, with the same beater, beat 1 cup of cream until stiff.
- Beat cooled chocolate mixture until smooth; fold in meringue, then fold in whipped cream.
- Pour into baked, cooled chocolate shell. Chill until firm enough to hold its shape when cut.
- Topping:.
- In a small bowl beat remaining cream (and sugar if desired) until stiff.
- Mound whipped cream on firmed pie.
- Grate semi-sweet chocolate over whipped cream.
Nutrition Facts : Calories 504.7, Fat 40, SaturatedFat 21.2, Cholesterol 156.6, Sodium 211.3, Carbohydrate 33.3, Fiber 2.4, Sugar 14.8, Protein 8.4
FIERY TRIPLE CHOCOLATE CREAM PIE
Steps:
- For the pie crust: Preheat the oven to 350 degrees F. Add the cookies, sugar and melted butter to the bowl of a food processor and pulse until the cookies are crumbled and the everything is well combined.
- Press the crumbs into a 9-inch pie plate, making sure to evenly distribute them up the sides. Use a dry measuring cup to smooth out the crust if necessary. Bake until set, about 5 minutes. Cool completely before filling, about 20 minutes.
- For the chocolate filling: Put the sugar, cornstarch, egg yolks, cayenne and salt in a large saucepan, whisk to combine and place over medium-high heat. Slowly whisk in the milk, bring the mixture to a simmer and cook until it coats the back of a spoon, about 5 minutes. Remove from the heat and stir in the chocolate, butter and vanilla until the chocolate is melted and incorporated.
- Spoon the filling into the cooled pie crust. Cool on a wire rack for 30 minutes, then refrigerate for 3 hours. Garnish with shaved white chocolate and crushed pretzels, and serve.
TRIPLE CHOCOLATE DREAM PIE
Creamy chocolate pie makes for an indulgent dessert. My light version let's you have this treat without any guilt. Sometimes I add a teaspoon of instant coffee granules to the sugar-cocoa mixture for a mocha pie.- Mary Ann Ring, Bluffton, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Combine the graham cracker crumbs, butter and egg white; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 375° for 6-8 minutes or until lightly browned. Cool on a wire rack., For filling, in a large saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in chocolate chips and vanilla., Pour into crust. Refrigerate for at least 2 hours or until firm. Spread whipped topping over filling; sprinkle with grated chocolate.
Nutrition Facts : Calories 268 calories, Fat 9g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 195mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
DIVINE TRIPLE CHOCOLATE PIE
Steps:
- 1. CHOCOLATE PIE CRUST: Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form.
- 2. Add the chocolate and water, tossing with a fork, until the dough forms.
- 3. Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle.
- 4. Loosely fit the dough into a 9-inch pie plate and trim the edge so that there it reaches 1 inch beyond the rim of the pie plate.
- 5. Fold the extra under the edge of the crust to from a ridge.
- 6. Flute the edge and prick the entire surface of the pie shell with a fork.
- 7. Bake at 400 degrees for 12 minutes or until a golden brown.
- 8. Cool on a rack.
- 9. CHOCOLATE PIE: Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan.
- 10. Stir in the milk and slightly beaten egg yolks.
- 11. Add 3 (1 ounce) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves.
- 12. Remove from the heat and stir in the vanilla.
- 13. Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites.
- 14. Remove the chocolate mixture from the refrigerator and set aside.
- 15. Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed.
- 16. Gradually add the 1/4 cup of sugar, 1 tablespoon at a time, beating well after each addition.
- 17. Continue beating until stiff, glossy peaks form when the beaters are slowly lifted.
- 18. When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed.
- 19. Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream.
- 20. Chill in the refrigerator until the mixture mounds well when spooned.
- 21. Turn into the chocolate pie shell.
- 22. Chill in the refrigerator for 2 hours or until set.
- 23. To serve, decorate the pie with puffs of sweetened whipped cream.
- 24. Grate and sprinkle the chocolate over the whipped cream.
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41 BEST CHOCOLATE PIE RECIPES | EPICURIOUS
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Estimated Reading Time 8 mins
- Chocolate Cream Pie. No rolling pin is needed for this chocolate cream pie, which uses crushed chocolate wafers for its crust. Large egg yolks, cornstarch, and both bittersweet and unsweetened chocolate provide the filling with both richness and depth of flavor, making this a stand-out chocolate cream pie.
- Black-Bottom Hazelnut Pie. Toasted hazelnuts and bittersweet chocolate are encased in an all-butter pie crust, making this the perfect pie for lovers of both nuts and chocolate.
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- Mint Cookies and Cream Cookie Pie. With white chocolate chips, milk chocolate chips, and crushed Oreos, pastry chef Christina Tosi’s Mint Cookies and Cream Pie is a chocolate lover’s dream.
- Chocolate “Creme Egg” Tart. This decadent dessert delivers the flavor of a certain beloved Easter candy in the form of an elegant tart. Get This Recipe.
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