Triple Chocolate Custard Pie Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter an 8-by-2-inch round cake pan and line it with parchment.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. In a large bowl, whisk together the sugar, melted butter and eggs. Alternate whisking the flour mixture and the buttermilk and coffee into the sugar and egg mixture, starting and ending with the flour mixture. Transfer the batter to the prepared pan.
• Bake until a toothpick inserted into the center comes out with moist crumbs attached, about 40 minutes. Transfer to a rack to cool for 20 minutes, then flip the cake out onto the rack to cool completely, about 1 hour.
• For the custard: Put the chocolate and butter in a medium bowl and set a fine-mesh sieve over it. In another medium bowl, whisk the sugar, cornstarch, salt and egg yolks together until smooth.
• Bring the milk and the cocoa powder to a simmer in a small pot. While whisking, add about 1/4 cup of the hot milk mixture to the yolk mixture. Repeat this process until the two are completely combined. Return the mixture to the pot and heat over medium while stirring constantly. Bring the custard to a boil and cook, whisking constantly, for 1 to 2 minutes. Immediately pour the custard through the sieve into the bowl with the chocolate. After the butter and chocolate have melted, whisk until smooth. Cover with a piece of plastic wrap, making sure the plastic touches the surface of the custard, and chill until completely cold, about 1 hour.
• For the glaze: Put the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan and pour it over the chocolate. Let the mixture stand until smooth and then whisk it to combine. Whisk in the salt. Chill the glaze, stirring occasionally, until it is thick enough to spread over the top of the cake, 20 to 30 minutes.
• To assemble the cake, cut it in half crosswise. Spread the chocolate custard evenly over the bottom half, and replace the top half. Spread the glaze evenly over the top.

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.

Steps:

• In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the milk until smooth. In a thin stream, whisk in the half-and-half until smooth. Strain the mixture through a fine sieve into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently for 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla. Fill a large bowl with ice cubes, rest the saucepan on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently, about 15 minutes. Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. The recipe can be made up to 2 days in advance. Serve cold.

Steps:

• 1. Prepare you're deep dish crust. (If you want the cookie crust I mentioned, the recipe is at the end of directions) Fudge Sauce: In a medium saucepan, warm sweetened condensed milk, chocolate and butter together until melted and well blended. (do not boil) Remove from heat, stir in vanilla and salt. Reserve 1 cup to use later. Poor remaining fudge sauce into pie crust. Set aside to set up, or place pie in refrigerator.
• 2. Custard: In a medium bowl whisk together sugar, cocoa, corn starch and salt, then whisk in egg and yolks. In a medium-large saucepan heat up milk, cream and 1/4 c sugar, stirring until hot and steamy but not boiling. Slowly drizzle hot milk mixture into sugar mixture, whisking whisking whisking until half the milk mixture is incorporated into sugar mixture, then return pan to stove, and slowly pour sugar mixture back into pan, whisking constantly. Continue to whisk until mixture thickens. Remove from heat and stir in butter and vanilla. Pour into crust over chilled fudge. (If it seems there is not enough room for mousse layer, don't use all the pudding, pour extra pudding into a bowl for a snack for later.) Lay a piece of plastic wrap over surface of pudding and place in refrigerator until chilled.
• 3. Mousse: Beat cream until soft peaks form, add pudding and beat until stiff peaks, then add 1/2 c fudge sauce and continue to beat until stiff peaks return. Peel away plastic wrap and spread mousse over chilled pudding layer. Place remaining fudge sauce in a zip lock bag, warm slightly if needed, snip corner off, drizzle over mousse layer as desired. If you have extra, warm and serve over ice cream (this fudge sauce is my hot fudge sauce recipe for ice cream originally) Refrigerate.
• 4. Whipped Topping: In a medium bowl, beat cream with powdered sugar until soft peaks form, add pudding and beat until stiff peaks form. Top pie as desired, you can pipe it on as I did in photo or spoon it on. The pudding acts as a stabilizer, and can even be made the day before.
• 5. Chocolate Chip Cookie Crust: about 1 1/2-2 c of chocolate chip cookie dough, make cookies as usual, only bake twice as long as you normally would...you want them really brown and crisp. Cool then place in food processor, pulse to make crumbs, drizzle 1/3-1/2 cup melted butter into crumbs, process until mixed well. Press into deep dish pie pan. Bake 10 minutes at 350. Place on rack and cool completely before using.

Steps:

• In a small saucepan, stir together syrup, milk, and sugar.
• Cook over low heat, stirring constantly, until mixture bubbles at edges.
• Set aside.
• In a medium bowl, beat together eggs and vanilla until well-blended.
• While stirring constantly, slowly pour in heated milk.
• Stir until well combined.
• Pour into pie shell.
• Bake in a preheated 350 F oven until knife inserted near center comes out clean, about 40-45 minutes.
• Cool on wire rack.
• Serve warm or refrigerate and chill thoroughly to serve cold.
• Garnish with whipped cream and mint leaves, if desired, just before serving.

Steps:

• Mix sugar, flour, and cocoa powder together in a bowl until well combined.
• Mix milk, egg yolks, and vanilla extract together in a separate large bowl. Add flour mixture and blend custard until smooth.
• Pour custard into a cast iron skillet over medium heat. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Beat egg whites, sugar, and vanilla extract together in a small bowl until peaks start to form. Spread the thick meringue mixture on top of the custard.
• Cook under the preheated broiler just until the peaks start to turn light brown, 1 to 2 minutes, being very careful not to let the meringue burn.
• Place the custard pie in the fridge or on Grandma's porch on a cool night until the custard congeals, about 2 hours.

Steps:

• 1. Preheat oven to 450'F Bake pie crust for about 8 minutes, or until just golden.
• 2. In a large mixing bowl cream the butter and sugar together with a hand mixer until smooth.
• 3. In a small sauce pan bring the heavy cream to a scald. Pour 8 ounces of your 10 ounce chopped chocolate into the scalded cream. Add vanilla to cream chocolate mixture and stir until completely melted.
• 4. Meanwhile in a small bowl, whisk eggs yolks until smooth. Then add your flour to your egg yolks one 1/2 tablespoon at a time until completely smooth.
• 5. With a whisk, slowly pour hot chocolate cream mixture into the egg yolk mixture, whisking the entire time! (The hot chocolate and cream will cook the egg yolks. Whisking will keep the yolks from clumping and making you an omelet..eww!)
• 6. Let chocolate egg yolk mixture to cool completely!!!! (Can not emphasis this more. Pop it in the freezer for 10 minutes if you have to, just make sure it isn't hot!)
• 7. Pour chocolate mixture into butter sugar mixture and beat with a hand mixer on high for 4-5 minutes. This is your chocolate custard!!! :-D
• 8. Spread your chocolate custard filling into the 9 inch pie crust.
• 9. Top the filling with the remaining chopped chocolate.
• 10. Spoon whipped topping on top of the filling and spread out evenly. I dusted the top of the pie with cocoa powder because it was pretty!
• 11. Chill for 3 hours before serving. (Again, I froze the pie. If you like frozen custard, this pie rocks frozen!!! Just a little harder to cut.)

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.

Steps:

• Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
• Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
• Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
• Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
• Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Steps:

• Prepare crust: Pulse flour, sugar, and salt in a food processor 3 to 4 times or until combined. Add butter and shortening and pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture; pulse 5 to 6 times or until dough clumps together, adding up to 1 tablespoon water, 1 teaspoon at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; turn edges under and crimp. Prick the bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.
• Bake in the preheated oven for 12 minutes. Remove pie weights and parchment paper and continue to bake until lightly browned and crisp, 10 to 12 minutes more. Transfer to a wire rack and cool while preparing filling.
• Prepare filling: Whisk together sugar, flour, cocoa powder, and salt in a large saucepan. Whisk together heavy cream, milk, and egg yolks in a medium bowl until completely blended. Gradually whisk egg mixture into sugar mixture.
• Cook over medium heat, whisking constantly, just until mixture begins to boil, 6 to 8 minutes. Cook for 1 more minute, whisking constantly. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter, and vanilla until chocolate and butter have melted and mixture is completely smooth.
• Spread filling in the cooled crust. Place plastic wrap directly on the warm filling and chill in the refrigerator until set, 8 to 24 hours.
• Prepare topping: Beat heavy cream and vanilla at medium-high speed with an electric mixer until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form.
• Just before serving, top pie with whipped cream.